Italian Pot Roast For The Crock Pot Food

ITALIAN CROCK POT ROAST

Steps:

• Place veggies in crock pot.
• Pierce beef, from top, 2" deep, eight times.
• Shove a garlic clove half and parsley into each slit.
• Add beef to pot.
• Mix remaining ingredients and pour over top.
• Cook on low heat for 8 hours.

CROCK POT ITALIAN POT ROAST

Steps:

• Sprinkle meat with salt and pepper and then dry spaghetti seasoning mix.
• Place in crock-pot.
• Top with chopped tomatoes.
• Cover and cook on low for 7 to 9 hours or until meat is tender.
• Slice and serve on hot spaghetti; spoon sauce over the whole dish.

ITALIAN POT ROAST FOR THE CROCK POT

Steps:

• Place mushrooms and onion in the bottom of a 5 1/2 quart slow cooker.
• Sprinkle roast evenly with pepper. Brown roast on all sides in hot oil in a large dutch oven over medium-high heat. Place roast on top of mushrooms and onions in slow cooker. Sprinkle onion soup mix evenly over roast. Pour beef broth and tomato sauce over roast. Cover and cook on high for 5-6 hours or until meat shreds easily with a fork.
• Remove the roast from the slow cooker and cut into large chunks; keep warm.
• Skim fat from juices in slow cooker; stir in dried Italian seasoning and tomato paste. Stir together cornstarch and 2 tablespoons water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Cover and cook on high 20 to 30 more minutes or until mixture is thickened. Add roast pieces back to slow cooker. Cover and cook until thoroughly heated.
• Serve over hot cooked egg noodles.

ITALIAN STYLE POT ROAST (CROCK POT)

Steps:

• Preheat your crock pot to High heat.
• In a large skillet, heat oil over med-hi heat. Add roast and brown well on all sides.
• While roast is browning, chop pancetta or bacon into small pieces.
• Chop onion, carrot and celery as well.
• Mince garlic.
• Place browned roast in crock pot.
• Reduce heat in skillet to medium and add the pancetta, onions, carrots and celery to pan.
• Saute until starting to soften. Then add garlic, salt, pepper, cinnamon stick, cloves and bay leaves.
• cook and stir for 1 more minute.
• Add tomato paste and wine. Stir and bring to a boil.
• Pour over roast in crock and turn roast to make sure it is coated on all sides.
• Cover and cook on Low for 10-12 hours or Hi for 5-6 hours.
• When meat is done, remove to a platter and cover with foil to keep warm.
• Pour sauce from crock into a saucepan and bring to a boil. Reduce heat and simmer until it is reduced by about 1/3. Taste for seasoning.
• Remove bay leaves and cinnamon stick and cloves if you can.
• Add olives and heat through.
• Serve sauce over meat.
• Enjoy!

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.

ITALIAN POT ROAST

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.

ITALIAN STYLE POT ROAST

Steps:

• Heat a Dutch oven over medium-high heat, and brown meat on all sides in hot oil.
• In large bowl combine tomatoes, pizza sauce, cheese, Worcestershire sauce, garlic, salt, oregano, and pepper. Pour over meat. Cover and simmer over medium heat for 2 hours, turning meat each half hour.
• Remove meat from pan, and cool slightly. Skim fat from pan juices. Measure juices, and add enough water to make 6 cups liquid. Return liquid to Dutch oven. Blend cornstarch and 3 tablespoons cold water; stir into pan juices. Cook and stir till thickened and bubbly.
• Slice meat thinly against the grain. Return meat to pot, and add mushrooms. Simmer for 30 minutes longer.
• Cook pasta in a large pot of boiling water until done. Drain. To serve, place meat slices over hot noodles, and pour some sauce over. Pass remaining sauce.

TOP-RATED ITALIAN POT ROAST

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.

ITALIAN POT ROAST

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.

ITALIAN POT ROAST

Steps:

• Place meat in large roasting pan, cover with garlic, onion, and pepper. Place other vegetables and potatoes all around the meat (besides tomatoes and tomato sauce).
• Mix the soy sauce and Worcestershire sauce in the tomatoes and the tomato sauce, also add the wine. Add this mixture to the roast.
• Add all other seasonings to the roast.
• Cook in slow oven (250 degrees) for 4 to 5 hours, or until meat falls apart when prodded with the tines of a fork.

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.