Pot Roast Italian Style By Rose Recipes

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ITALIAN POT ROAST



Italian Pot Roast image

Provided by A Family Feast

Categories     entree

Time 4h

Number Of Ingredients 17

¼ cup extra virgin olive oil
3 pound chuck roast, rolled and tied
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups carrots, cut into one-inch pieces
1 ½ cups celery cut into one-inch pieces
2 cups onions, cut into large dice
4 tablespoons tomato paste
4 whole garlic cloves
¼ cup dark red wine, such as merlot or burgundy
2 bay leaves
8-ounce jar sundried tomatoes in oil, oil drained
1 28-ounce can crushed tomatoes
2 cups beef broth
4 sprigs fresh thyme
1 tablespoon dry oregano
1 tablespoon dry basil

Steps:

  • Preheat oven to 350 degrees F.
  • In a large Dutch oven, heat olive oil over medium high heat.
  • Pat roast dry and sprinkle on salt and pepper. Once the oil is shimmering hot, sear the meat on both ends and all the way around the outside. Total time about 15 minutes to sear the whole roast.
  • Remove the roast to a plate and add the carrots, celery and onions and cook for five minutes, stirring often.
  • Add the tomato paste and garlic and cook for two more minutes.
  • Add wine to deglaze. Cook until the wine evaporates.
  • Add the bay leaves, sundried tomatoes, crushed tomatoes, broth, thyme, oregano and basil and stir. Add the beef back in along with any liquid on the plate, cover and place in the oven for three hours, turning the beef over once about 1 ½ hours into the roasting time.
  • After the full three hours, remove the meat, let it rest under a sheet of loose foil for 10 minutes.
  • Remove and discard bay leaves and thyme sprigs then slice the beef and serve with the sauce.
  • The string should be left on while slicing to hold the roast together. OK to cut off after sliced and plated.

Nutrition Facts : ServingSize Serving, Calories 506 calories, Sugar 15.8 g, Sodium 1028.6 mg, Fat 21.8 g, SaturatedFat 4.8 g, TransFat 0 g, Carbohydrate 29 g, Fiber 7.3 g, Protein 51 g, Cholesterol 134 mg

ITALIAN POT ROAST



Italian Pot Roast image

Letting garlic-stuffed beef pot roast simmer a long time with rosemary gives it a lot of flavor in this Italian rendition.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 6h15m

Number Of Ingredients 8

1 tablespoon olive oil
Coarse salt and ground pepper
1 can whole tomatoes in puree (28 ounces)
1 large onion, cut into 8 wedges
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried and crumbled)
3 pounds beef chuck roast, trimmed and halved crosswise
4 garlic cloves, halved lengthwise
1 1/4 pounds small white potatoes, scrubbed

Steps:

  • With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic. Generously season beef with 1 1/2 teaspoons salt and 1 teaspoon pepper. In a large skillet, heat oil over high heat, swirling to coat bottom of pan. Cook beef until browned on all sides, about 5 minutes.
  • In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with puree), rosemary, and remaining garlic. Cover; cook on high setting until meat is fork-tender, about 6 hours (do not uncover while cooking).
  • Transfer meat to a cutting board; thinly slice, and discard any gristle. Skim fat from top of sauce. To serve, divide beef and vegetables among bowls; generously spoon sauce over top.

Nutrition Facts : Calories 404 g, Fat 21 g, Fiber 3 g, Protein 35 g

ITALIAN POT ROAST



Italian Pot Roast image

I make this regularly, as it's a favorite of my husband's. I'm always asked for the recipe. You'll love how this tender pot roast seems to melt-in-your-mouth. -Debbie Daly, Buckingham, Illinois

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 8 servings.

Number Of Ingredients 11

1 boneless beef chuck roast (3 to 4 pounds)
1 can (28 ounces) diced tomatoes, drained
3/4 cup chopped onion
3/4 cup Burgundy wine or beef broth
1-1/2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon pepper
1/4 cup cornstarch
1/2 cup cold water

Steps:

  • Cut roast in half. Place in a 5-qt. slow cooker. Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5-6 hours or until meat is tender. , Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with meat.

Nutrition Facts : Calories 345 calories, Fat 16g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 641mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

TOP-RATED ITALIAN POT ROAST



Top-Rated Italian Pot Roast image

I'm always getting recipe inspiration from newspapers and magazines. Here's a tender roast with aromatic spices that give it a Moroccan feel. -Karen Burdell, Lafayette, Colorado

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 8 servings.

Number Of Ingredients 14

1 cinnamon stick (3 inches)
6 whole peppercorns
4 whole cloves
3 whole allspice berries
2 teaspoons olive oil
1 boneless beef chuck roast (2 pounds)
2 celery ribs, sliced
2 medium carrots, sliced
1 large onion, chopped
4 garlic cloves, minced
1 cup dry sherry or reduced-sodium beef broth
1 can (28 ounces) crushed tomatoes
1/4 teaspoon salt
Hot cooked egg noodles and minced parsley, optional

Steps:

  • Place cinnamon stick, peppercorns, cloves and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string., In a large skillet, heat oil over medium-high heat. Brown roast on all sides; transfer to a 4-qt. slow cooker. Add celery, carrots and spice bag., Add onion to same skillet; cook and stir until tender. Add garlic; cook 1 minute longer. Add sherry, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until liquid is reduced to 2/3 cup. Stir in tomatoes and salt; pour over roast and vegetables., Cook, covered, on low 6-7 hours or until meat and vegetables are tender. Remove roast from slow cooker; keep warm. Discard spice bag; skim fat from sauce. Serve roast and sauce with noodles and parsley if desired., Freeze option: Place sliced pot roast in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

Nutrition Facts : Calories 251 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 271mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

ZESTY ITALIAN-STYLE CROCK POT ROAST



Zesty Italian-Style Crock Pot Roast image

I was getting tired of the same old pot roast and I had some onion soup mix, and Italian herbs. So I started to play and I came up with this. If you try this I hope you enjoy it. Please feel free to cut back on some of the herbs and spices if you like. I put this on the shortest time, as crock pot times vary. Posted on September 14th 2005.

Provided by Chef shapeweaver

Categories     Roast Beef

Time 7h10m

Yield 6 serving(s)

Number Of Ingredients 7

1 (1 1/4 ounce) envelope dry onion soup mix
1/4 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1 teaspoon basil
2 1/2-3 lbs chuck roast (or your favorite cut)

Steps:

  • in a small bowl, combine all seasonings, mixing well.
  • pierce roast all over.
  • rub in seasonings.
  • place in crock pot, cover with lid.
  • cook on low for 7 to 8 hours.
  • serve on buns if desired.

Nutrition Facts : Calories 501.5, Fat 37.3, SaturatedFat 15, Cholesterol 130.7, Sodium 586, Carbohydrate 3.9, Fiber 0.5, Sugar 1.2, Protein 35.3

ITALIAN-STYLE POT ROAST



Italian-Style Pot Roast image

Sprinkled with Parmesan and served with polenta, this Italian-Style Pot Roast will have you looking forward to Sunday dinner all weekend long.

Provided by My Food and Family

Categories     Beef

Time 3h5m

Yield Makes 8 servings.

Number Of Ingredients 13

2 tsp. oil
1 boneless beef chuck eye roast (3 lb.)
2 small onions, cut lengthwise in half, then sliced crosswise
2 cloves garlic, sliced
1/4 cup chopped fresh parsley, divided
2 cans (15 oz. each) great Northern beans, drained
1 can (28 oz.) diced tomatoes, drained
4 large carrots, peeled, cut into 1-inch-thick slices
3/4 cup pitted Kalamata olives, cut in half
1 can (14.5 oz.) 25%-less-sodium beef broth
1/2 cup A.1. Original Sauce
1/4 cup KRAFT Grated Parmesan Cheese
4 cups hot cooked polenta

Steps:

  • Heat oven to 350ºF.
  • Heat oil in ovenproof Dutch oven or large deep skillet on medium-high heat. Add meat; cook 4 min. on each side or until browned on both sides. Remove meat from pan, reserving drippings in pan. Add onions and garlic to reserved drippings; cook and stir 5 min. or until onions are crisp-tender. Remove from pan.
  • Return meat to Dutch oven; top with onion mixture and 2 Tbsp. parsley. Add beans, tomatoes, carrots and olives to pan. Mix broth and steak sauce; pour over meat. Cover.
  • Bake 2-1/2 hours or until meat is done (160ºF). Sprinkle with cheese and remaining parsley. Serve with polenta.

Nutrition Facts : Calories 650, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 40 g

SLOW COOKER ITALIAN STYLE POT ROAST



Slow Cooker Italian Style Pot Roast image

Make and share this Slow Cooker Italian Style Pot Roast recipe from Food.com.

Provided by Erinplus3

Categories     Roast Beef

Time P1DT20m

Yield 6-8 serving(s)

Number Of Ingredients 14

8 slices bacon
1 boneless chuck-eye roast, tied (5-6 lbs.)
2 medium onions, chopped
4 carrots
6 garlic cloves
1 1/2 cups dry red wine
2 tablespoons tomato paste
1/2 ounce dried porcini mushrooms
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 bay leaves
1 (28 ounce) can crushed tomatoes
1 3/4 cups low sodium beef broth
2 cups low sodium chicken broth

Steps:

  • 1. Cook bacon until crisp. Save the bacon fat.
  • 2. Season roast with salt and pepper. Brown roast in a skillet on all sides in 2 teaspoons of bacon fat. Put roast in slow cooker.
  • 3. In your skillet, add remaining 2 tsps. bacon fat (if you don't have enough, use vegetable oil). Cook onions, carrots, and garlic until lightly browned. Add wine, tomato paste, mushrooms, red pepper flakes, oregano, and bay leaves. Turn the heat to high and simmer until wine is reduced by half, 8 - 10 minutes. Add tomatoes and bring to a boil. Pour over the roast.
  • 4. Add beef and chicken broth. Cover and cook on low for 9 - 10 hours or high for 6 - 7 hours, until meat is tender. Remove meat, skim fat from liquid, and puree until smooth. Season with salt and pepper.

Nutrition Facts : Calories 285.5, Fat 14.6, SaturatedFat 4.8, Cholesterol 20.6, Sodium 634, Carbohydrate 22.8, Fiber 4.4, Sugar 10, Protein 7.6

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