ITALIAN POT ROAST
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
SAUCY ITALIAN ROAST
This tender roast is one of my favorite set-and-forget meals. I thicken the juices with a little flour and add ketchup, then serve the sauce and beef slices over pasta. -Jan Roat, Red Lodge, Montana
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Combine the salt, garlic powder and pepper; rub over roast. Place in a 5-qt. slow cooker. Top with mushrooms and onion. Combine the spaghetti sauce and wine; pour over meat and vegetables. , Cover and cook on low for 8-10 hours or until meat is tender. Slice roast; serve with pasta and pan juices.
Nutrition Facts : Calories 218 calories, Fat 8g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 415mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 28g protein.
ITALIAN POT ROAST
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
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.
ITALIAN POT ROAST
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
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 WITH PASTA
Definitely a comfort family gathering meal. Absolutely delicious - one you'd be proud to serve with fresh French bread and a large green salad. Have some antipasto before the main meal.
Provided by PanNan
Categories Meat
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 17
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.
SLOW-ROASTED BEEF POT ROAST WITH ITALIAN SAUSAGE
The pan juices from this pizza-inspired pot roast just might be the best part of the dish. Maybe oven roasted (covered) for 2 1/2 - 3 hours at 325 degrees. With adaptations from Bruce Aidell's, "The Great Meat Cookbook". Note: I added to the recipe garlic in the sauce and inserted into the roast. With a small pointed knife, stuff roast prior to cooking with slivers of garlic. Also, instead of fennel and oregano, I subbed 1 tablespoon dried Italian seasoning plus 1 tablespoon sugar.
Provided by gailanng
Categories Roast Beef
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pat beef dry. Season on all sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Brown beef (or pork) in the oil until well browned on both sides, 10-12 minutes total. Transfer meat to the slow cooker.
- Add sausage and onion to skillet. Cook, breaking up sausage with a spoon, until browned, about 10 minutes. Drain off excess fat. Stir in tomatoes, peppers, wine, chilies, mushrooms, oregano and fennel. Pour over beef in slow cooker. Cook on low until beef is fork-tender, about 8 hours. (You can use the high setting for 4 hours, but the beef won't be quite as tender). (If working in advance, the cooked dish can be refrigerate covered up to 2 days. Skim off solidified fat; reheat gently in a large saucepan on low heat.).
- Carefully remove roast to a serving platter; tent with foil. Skim off fat from pan juices. Taste and season with salt, if necessary. Serve roast thinly sliced over the pasta. Top beef slices and pasta with tomato mixture. Garnish with parsley sprigs.
Nutrition Facts : Calories 500.1, Fat 28.9, SaturatedFat 10.4, Cholesterol 151.7, Sodium 920.2, Carbohydrate 7, Fiber 0.8, Sugar 2.4, Protein 49.6
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