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
Italian pot roast! Rump or chuck beef roast, first browned in olive oil, then slow cooked in a sofritto base of carrots, celery, and onion, with Italian plum tomatoes and red wine.
Provided by Elise Bauer
Categories Dinner 1-Pot Beef Beef Roast Braised Beef Chuck Roast Italian Pot Roast
Time 4h10m
Yield 8
Number Of Ingredients 13
Steps:
- Deglaze the pan with wine, return meat to the pan: Add 1 cup of the wine and stir quickly, lifting up the richly browned caramelized vegetables that stick to the bottom of the pan. When the wine is almost all evaporated and thickly coats the vegetables, return the meat to the pan and turn it over a few times to coat it with the savory base.
- Turn off the heat and let the roast sit in its juices for an hour: (You can also put the pot into a 300°F oven and turn the roast every hour.)
- Remove meat, reduce sauce: Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil. If the sauce is too thin, bring it to a fast boil and reduce it until it has a medium-thick consistency. Taste and adjust seasoning.
- Cut the meat into thick slices: (it will probably fall apart), and place on warm serving dishes. Spoon the sauce over the meat and serve hot. Serve with rice, mashed potatoes, or polenta.
Nutrition Facts : Calories 697 kcal, Carbohydrate 8 g, Cholesterol 188 mg, Fiber 2 g, Protein 57 g, SaturatedFat 15 g, Sodium 454 mg, Sugar 4 g, Fat 42 g, ServingSize Serves 8, UnsaturatedFat 0 g
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
TOP-RATED ITALIAN POT ROAST
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
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
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 (STRACOTTO)
Pot roasts exist in many cuisines, of course, and the Italians have stracotto, which means "overcooked." Like many other roasts, this one cooks low and slow after it's seared. But here, red wine adds depth to the tomatoes, and a smattering of fresh basil contributes to its complexity. Make this for your next Sunday supper, or on a cold winter evening.
Provided by Florence Fabricant
Categories dinner, main course
Time 4h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cut the garlic into thin slivers. Pierce the meat in many places with the point of a knife and insert the garlic slivers into the holes.
- Heat 2 tablespoons of the oil in a heavy 3- to 4-quart heatproof casserole. Add the meat and brown it well over medium heat. Remove it from the casserole. Add the remaining oil and the onions, carrots and celery. Saute them until moderately brown.
- Stir in the wine and cook for a few minutes, scraping the casserole. Add the tomatoes, tomato paste and basil. Season the mixture with salt and pepper and return the meat to the casserole.
- Cover tightly and cook over very low heat for at least three hours, until the meat is very tender. Turn the meat a few times during cooking.
- Remove the meat from the casserole. To serve immediately, skim the fat from the surface of the sauce, then puree the sauce in a food processor and reheat. Otherwise, refrigerate the meat and sauce overnight. Remove any congealed fat from the sauce and puree the sauce in a food processor. Reheat the meat in the sauce before serving.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 19 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 11 grams, Sodium 691 milligrams, Sugar 4 grams, TransFat 1 gram
More about "pot roast italienne food"
HEARTY ITALIAN POT ROAST
From canadianliving.com
ITALIAN POT ROAST (STRACOTTO) AND OVEN-BAKED …
From fromachefskitchen.com
CLASSIC ITALIAN BEEF POT ROAST - A BEAUTIFUL PLATE
From abeautifulplate.com
ITALIAN POT ROAST | HOW TO FEED A LOON
From howtofeedaloon.com
ITALIAN POT ROAST (STRACOTTO DI MANZO—OVERCOOKED BEEF) AND …
From rachaelrayshow.com
INSTANT POT ITALIAN POT ROAST - OUR SALTY KITCHEN
From oursaltykitchen.com
ITALIAN POT ROAST
From williams-sonoma.com
SLOW COOKER ITALIAN POT ROAST
From fromvalerieskitchen.com
ITALIAN POT ROAST RECIPE | PBS FOOD
From pbs.org
HEALTHIER ITALIAN POT ROAST - COOKING MADE HEALTHY
From cookingmadehealthy.com
ITALIAN POT ROAST
From thepioneerwoman.com
TOP 10 MOST POPULAR SUMMER RECIPES
From bbcgoodfood.com
INSTANT POT ITALIAN POT ROAST - EATING IN AN INSTANT
From eatinginaninstant.com
ITALIAN POT ROAST – THE FINISHED DISH
From thefinisheddish.com
POT ROAST ITALIENNE RECIPE
From food.com
WHEN TO ADD VEGGIES FOR POT ROAST IN THE SLOW COOKER VS. OVEN
From tastingtable.com
ITALIAN POT ROAST
From themodernproper.com
30 EASY CROCK POT RECIPES THAT'LL MAKE MEAL PREP A CINCH
From realsimple.com
ITALIAN POT ROAST RECIPE
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love