Slow Roasted Beef Pot Roast With Italian Sausage Recipes

CLASSIC ITALIAN BEEF POT ROAST

Steps:

• Prepare Marinade (24-36 hours in advance): Heat oil in a large saucepan over medium heat. Add celery, onions, and carrot and saute for 7 to 8 minutes, or until they are lightly caramelized. Add garlic, bay leaves, rosemary sprigs, and whole peppercorn, pour in wine, and bring mixture to a boil. Reduce heat and simmer liquid for 5 minutes to infuse wine. Remove from heat and allow to cool to room temperature.
• Season the meat, on all sides, generously with salt. Place in a large gallon size freezer bag, and carefully pour the room-temperature red wine marinade into bag, along with all of the aromatics. Place on a small baking sheet and refrigerate for 24 to 36 hours. Turn meat a few times during the marinade process.
• Preheat the oven to 300°F (150°C) and place a rack in lower third of oven. Remove the pot roast from the marinade, place on a rack on top of a baking sheet to drain (you want to save any marinade that drips from the meat for cooking later). Pat the meat thoroughly with paper towels, you want it to be relatively dry in order for it to brown well.
• Heat the oil in a large skillet over medium heat. Add meat, and sear on all sides, using large kitchen tongs to turn it. It will take anywhere from 12 to 20 minutes total. It should be a relatively dark sear (especially due to the wine marinade). Transfer meat to a 3 or 4-quart Dutch oven.
• Discard any fat in the skillet, and wipe it with a clean paper towel. Return skillet to medium-high heat and add the brandy-be extremely careful and stand back, as alcohol can ignite. Bring brandy to a boil, scraping bottom of skillet to deglaze any brown bits on bottom of pan. Reduce liquid to roughly 2 tablespoons. Strain the marinade into the skillet (reserve vegetables), and bring to a boil. Boil marinade until it is reduce to about a cup. Add stock, and boil again to reduce by half. Remove from heat.
• Place pancetta (or bacon, if using) under or next to the seared pot roast in the Dutch oven pot. Place the reserved vegetables from the marinade around the meat (you can also push some under the meat too). Pour over the reduced braising liquid, cover with a sheet of parchment paper so that it nearly touches the meat, and cover tightly with lid.
• Place pot into the oven, checking after 15 to 20 minutes to ensure it is very slowly simmering (not simmering too quickly). Reduce heat by 10°F to 15°F if simmering too quickly. Braise the roast for 2½ to 3½ hours, turning it once halfway through the braising time.
• To finish: Lift pot roast carefully and place on platter to catch juices. Strain braising liquid into a saucepan (reserve pancetta and garlic)-discard any other vegetables. Skim and discard most fat from the braising liquid, and bring to a boil. Simmer for about 10 minutes, tasting as you go. Season to taste with salt and pepper.
• Meanwhile, squeeze the garlic cloves out of the head of garlic, and smash into a paste using a fork. Pull apart the pancetta. Tear into small shreds, and add this to the sauce along with the smashed garlic.
• Remove kitchen string from pot roast, and carve on an angle to produce ½-thick slices, and serve with sauce and mashed potatoes.

SLOW-ROASTED BEEF POT ROAST WITH ITALIAN SAUSAGE

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.

BEST EVER SLOW COOKER ITALIAN BEEF ROAST

Steps:

• Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
• Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

SLOW COOKER ITALIAN BEEF FOR SANDWICHES

Steps:

• Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
• Place roast in slow cooker, and pour salad dressing mixture over the meat.
• Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

SLOW-COOKER ITALIAN POT ROAST

Steps:

• In a large nonstick skillet, brown meat on all sides; drain. Sprinkle with Italian seasoning and garlic. Cut roast in half; transfer to a 5-qt. slow cooker., Top with the carrots, mushrooms, potatoes and onions. In a bowl, whisk gravy mix and tomato juice; pour over roast. Cover and cook on low until tender, 7-1/2 to 8 hours., Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

SLOW-ROASTED BEEF

Steps:

• Pat roast dry with paper towels. Rub generously with salt (at least 1/4 cup) and pepper on all sides. Shake the roast gently, allowing any excess salt and pepper to fall off.
• Place a wire rack in a small rimmed baking sheet or lay 5 to 6 metal skewers across a large plate or baking sheet. Place roast on top of rack or skewers, making sure it is fully elevated above the bottom of the baking sheet. Place elevated roast on the bottom rack of your refrigerator, uncovered (or loosely covered with foil, if you are squeamish about raw meat), and let rest undisturbed for at least 24 hours and up to 48 hours.
• Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Cook until the center of the roast reaches 120 degrees for rare, or 130 degrees for medium, as tested with a digital thermometer. Depending on the oven and the exact geometry of the roast, this will take 1 to 2 1/2 hours.
• Remove baking sheet with roast from oven and set on a trivet or on top of your stovetop. Let the roast rest on the baking sheet for at least 30 minutes.
• Heat vegetable oil in a large skillet (any heavy skillet without a nonstick coating will do) over high until lightly smoking. Sear roast, turning occasionally, until well browned on all sides, about 4 minutes total.
• Carve into thin slices with a sharp knife and serve what you'll eat today. When finished, carve remaining roast. Carefully lay fanned slices into zipper-lock freezer bags in layers no thicker than 1/2 inch. Squeeze out as much air as possible and stack sealed bags on an aluminum baking sheet. Place in freezer until completely frozen. Store frozen for up to 2 months.
• To thaw, place one bag of frozen sliced steak on an aluminum baking sheet at room temperature until defrosted, about 45 minutes. It is important to use an aluminum sheet, as the high thermal conductivity of aluminum greatly speeds up the thawing process. Use thawed sliced steak as desired.

DELICIOUS SLOW-COOKED BEEF POT ROAST

Steps:

• Set oven to 350 degrees F (will reduce oven temperature later).
• Make small slits all over the roast then insert a garlic clove in each slit (make as many slits and use as many cloves as desired).
• Season the roast with black pepper.
• Grease a roasting pan.
• Layer the sliced onions (if using) and garlic into the bottom of the pan, then place the roast on top.
• In a medium bowl combine the brown gravy mix with water mixing into a smooth paste, then add in the onion soup mix, mushroom soup, minced garlic, cola beverage and Worcestershire sauce; mix well to combine.
• Pour the cola mixture over the roast.
• Cover and cook at 350 degrees F for about 1 hour.
• Uncover and place the carrots and potatoes around the roast.
• Reduce the oven temperature to 275 degrees F and continue cooking covered for another 2 hours.
• Remove from oven and turn the roast over, place back in oven for another 1-2 hours or until roast is tender (could take longer than 2 hours, as you are cooking at a low temperature).
• Let the roast stand for 20 minutes before slicing.