Saucy Italian Pot Roast Food

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.

STRACOTTO DI MANZO (ITALIAN POT ROAST)

Steps:

• Place dried porcini mushrooms in hot beef stock to reconstitute and soften for about 30 minutes.
• Season both sides of the beef with salt and pepper, plus any dried seasonings that you prefer.
• Pour olive oil into a large, deep cast iron dutch oven pot or a lined cast iron pot (such as Le Creuset).
• Add the beef to the pan to sear (brown) on each side for about 7 minutes, turning only once, totaling about 15 minutes. While beef is searing, sprinkle about a teaspoon of chopped garlic all over to saute with the beef.
• Remove beef from the pot and place on a platter.
• With a sharp knife, cut slits in the beef and insert the slices of garlic.
• In the hot olive oil, saute the chopped onions, carrots, celery, and pancetta.
• Then add the chopped garlic and saute for another 3 - 5 minutes, being very careful not to burn the garlic.
• Deglaze the pan with about 2 Tbsp. deep, dark red wine (merlot or burgundy) and simmer until the wine is reduced but not completely evaporated.
• Add 3 Tbsp. or more of tomato paste and the cans of imported Italian tomatoes and juice, squishing the tomatoes so that they fall apart as you pour them into the pot.
• Add all of the chopped herbs, except for the sprigs of thyme, rosemary, and Italian parsley which are added at the end of cooking.
• Gently stir everything together with a large spoon.
• Add the beef broth and red wine.
• Add the large cut up pieces of carrots, celery, and potatoes.
• Add the artichokes, roasted red pepper slices, and the crimini and porcini mushrooms.
• Place the garlic-studded beef roast back into the pot on top of the vegetables.
• Add a few sprigs of thyme and rosemary to the pot.
• Cover the pot with a lid and bake in the oven for 3 hours on 325 F degrees OR until fork tender (beef easily breaks up into pieces with a fork).
• Add the chopped Italian parsley for the last 5 minutes of cooking.
• After roasting is finished, remove from the oven and cover loosely and allow everything to rest for 10 minutes.
• Garnish with fresh sprigs of rosemary and thyme, and minced Italian parsley.

SAUCY ITALIAN ROAST

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.

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 POT ROAST (STRACOTTO)

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.

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.

SAUCY ITALIAN ROAST

Steps:

• Cut the roast in half. Combine the salt, garlic powder, and pepper; rub over roast. Place in a 5 quart slow-cooker. Top with mushroom and onion. Combine the spaghetti sauce and wine or broth; pour over meat and vegetables.
• Cover and cook on low for 8-9 hours or until meat is tender. Slice roast; serve over pasta with pan juices.