Pot Roast With Onion Sauce And Pasta Recipes

ONION PASTA

Steps:

• In a large skillet place oil, butter and onions and cook until golden brown.
• Add basil, pepper, water and bouillon and cook on low heat for 10 minutes.
• Add onion mixture to cooked pasta, sprinkle with cheese, toss and serve.

CONTEST-WINNING OLD-FASHIONED POT ROAST

Steps:

• Place roast in an ungreased roasting pan. Combine the chili sauce, water and onion soup mix; pour over roast. Cover and bake at 350° for 2 hours. , Cut roast into 1/2-in. slices; return to pan. Top with the potatoes, carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender, stirring the vegetables once.

POT ROAST WITH SPAGHETTI

Steps:

• Heat oil and butter in a Dutch oven; brown roast on all sides. Remove and set aside. , Add the garlic, onion and seasonings to the pan. Cook slowly for about 5 minutes, stirring constantly. Stir in water and tomato paste. Return roast to Dutch oven and spoon sauce over it. , Cover and simmer for 2-1/2 to 3 hours or until the meat is tender. Remove roast; cut into slices. Serve with spaghetti and sauce. Sprinkle with Parmesan cheese if desired.

POT ROAST WITH ONION SAUCE AND PASTA

Steps:

• 1 Place a rack in the center of the oven. Preheat the oven to 325°F. In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the oil over medium heat. Add the meat and brown it well on all sides, about 20 minutes. Sprinkle it with salt and pepper. When the meat is completely browned, transfer it to a plate and drain the fat from the pot. 2 Pour 1 cup water into the pot and scrape the bottom with a wooden spoon to loosen any browned bits. Add the onions, carrots, salami, and prosciutto to the pot. Return the roast to the pot. Cover and bring the liquid to a simmer. 3 Transfer the pot to the oven. Cook, turning the meat occasionally, 2 1/2 to 3 hours. or until it is very tender when pierced with a fork. 4 About 20 minutes before the meat is done, bring a large pot of water to a boil. Add 2 tablespoons of salt, then the pasta, gently pushing it down until it is completely covered with water. Cook until al dente, just tender yet firm to the bite. 5 When done, transfer the meat to a platter. Cover and keep warm. Let the sauce cool slightly. Puree the contents of the pot by passing it through a food mill or blending it in a food processor or blender. Taste and adjust seasoning. Return the sauce to the pot with the meat. Reheat gently. 6 Serve some of the sauce over the pasta. Sprinkle with the cheese. Reheat the sauce and meat if necessary. Slice the meat and serve it as a second course with the remaining sauce. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

POT ROAST WITH ONION SAUCE AND PASTA

Steps:

• 1 Place a rack in the center of the oven. Preheat the oven to 325°F. In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the oil over medium heat. Add the meat and brown it well on all sides, about 20 minutes. Sprinkle it with salt and pepper. When the meat is completely browned, transfer it to a plate and drain the fat from the pot. 2 Pour 1 cup water into the pot and scrape the bottom with a wooden spoon to loosen any browned bits. Add the onions, carrots, salami, and prosciutto to the pot. Return the roast to the pot. Cover and bring the liquid to a simmer. 3 Transfer the pot to the oven. Cook, turning the meat occasionally, 2 1/2 to 3 hours. or until it is very tender when pierced with a fork. 4 About 20 minutes before the meat is done, bring a large pot of water to a boil. Add 2 tablespoons of salt, then the pasta, gently pushing it down until it is completely covered with water. Cook until al dente, just tender yet firm to the bite. 5 When done, transfer the meat to a platter. Cover and keep warm. Let the sauce cool slightly. Puree the contents of the pot by passing it through a food mill or blending it in a food processor or blender. Taste and adjust seasoning. Return the sauce to the pot with the meat. Reheat gently. 6 Serve some of the sauce over the pasta. Sprinkle with the cheese. Reheat the sauce and meat if necessary. Slice the meat and serve it as a second course with the remaining sauce. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

EASY ONION POT ROAST

Steps:

• Preheat oven to 325F degrees.
• In a large casserole dish or Dutch oven or roaster (it should be able to go on the burner as well as go in the oven), spread half the onions.
• Rinse roast under the tap, pat dry with paper towel, and place on onion mixture.
• Cover with remaining onions and all the garlic; sprinkle pepper and thyme over top.
• Mix together the 1 cup water and worcestershire, and pour over roast.
• Cover and cook in preheated oven for 2-1/2 to 3 hours, or until roast is tender. (I turn the roast over after half the cooking time has past, although the original recipe did not call for it)
• Place meat and onions on a serving platter and cover loosely with foil to keep warm; if you let the roast stand for 10 to 15 minutes it will be easier to carve.
• Meanwhile, add enough liquid to the pot, if necessary, so you have 2 cups (use water, wine, beef broth, whatever you wish-- I use beef broth and red wine combined, usually); skim off any visible fat.
• Dissolve the cornstarch in the 2 tbsp cold water; stir into pan juices.
• Cook over medium-high heat, stirring, for about 3 minutes or until the gravy is boiling and is thickened.
• Strain gravy if desired, carve roast into thin slices, and serve.

POT ROAST WITH BALSAMIC ONIONS

Steps:

• Season roast with salt, pepper, and garlic powder.
• Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.
• Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.
• Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.

ITALIAN POT ROAST WITH PASTA

Steps:

• Preheat oven to 300 and adjust oven rack to middle position.
• Thoroughly pat roast dry with paper towels.
• Sprinkle generously with salt and pepper.
• Heat oil in large heavy bottom Dutch oven over medium heat until shimmering, but not smoking.
• Brown roast on all sides, reducing heat if fat begins to smoke.
• (8- 10 minutes) Transfer roast to large plate.
• Add vegetables to Dutch oven and cook, stirring until they are beginning to brown (6- 8 minutes).
• Add garlic and sugar; cook until fragrant, about 30 seconds.
• Add chicken broth, beef broth, wine, tomatoes and herbs.
• Return roast to Dutch oven.
• The liquid should come up to at least 1/2 of the depth of the roast.
• If not, add water until it does.
• Cover tightly and roast in the oven, turning every 30- 45 minutes, until fully tender and fork slips easily in and out of meat, 3 1/2- 4 hours.
• Transfer roast to carving board, tent with foil to keep warm.
• Allow liquid in Dutch oven to settle about 5 minutes.
• Use wide spoon to skim off any fat that rises to the surface.
• Discard thyme and rosemary sprigs.
• Add tomato paste and bring to a boil on the stove.
• Boil about 8 minutes or until slightly thickened.
• Taste and season with additional salt and pepper if necessary.
• Meanwhile, using a chef's knife, slice meat into 1/2" thick slices, or if too tender, pull apart into large chunks.
• Place warm cooked pasta on a large serving platter.
• Place meat slices in center and ladle sauce over all.
• Serve hot.