Sicilian Crock Pot Roast Food

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SLOW-COOKER SICILIAN POT ROAST - DIABETIC FRIENDLY



Slow-Cooker Sicilian Pot Roast - Diabetic Friendly image

Make and share this Slow-Cooker Sicilian Pot Roast - Diabetic Friendly recipe from Food.com.

Provided by kitty.rock

Categories     One Dish Meal

Time 5h15m

Yield 8 , 8 serving(s)

Number Of Ingredients 8

2 1/2 lbs well-trimmed top round roast or 2 1/2 lbs flat half beef brisket
1/2 teaspoon fresh coarse ground black pepper
2 cups sliced fresh mushrooms
1 cup chopped onion
1 cup green bell peppers or 1 cup roasted sweet peppers, drained and chopped
14 1/2 ounces diced Italian-style tomatoes, undrained
1 (6 ounce) can tomato paste with roasted garlic or 1 (6 ounce) can Italian spices
1 teaspoon italian seasoning

Steps:

  • Rinse the meat with cool water and pat it dry with paper towels. Sprinkle both sides with some of the pepper.
  • Coat a large nonstick skillet with nonstick cooking spray and preheat over medium-high heat. Place the meat in the skillet and cook for 2 to 3 minutes on each side, until nicely browned.
  • Place the mushrooms, onions, and bell peppers in a 3-quart slow cooker and top with the roast. Pour the tomatoes over the meat. Top with Italian seasoning.
  • Cover and cook on high for 5 hours or on low for 10 hours, until the meat is very tender.
  • Remove the roast to a serving platter and cover loosely with aluminum foil to keep warm. Add the tomato paste to the remaining slow cooker mixture and stir to mix well.
  • Slice the roast across the grain and serve hot accompanied by the sauce. Serve with pasta if desired.
  • Nutritional Information Per Serving (1/8 of recipe): Calories: 221, Carbohydrate: 12 g, Cholesterol: 80 mg, Fat: 5.7 g, Saturated Fat: 1.7 g, Fiber: 2 g, Protein: 29 g, Sodium: 440 mg, Calcium: 36 mg.
  • Diabetic Exchanges: 3 Lean Meat, 2 Vegetable.

Nutrition Facts : Calories 298.6, Fat 11.6, SaturatedFat 4.5, Cholesterol 97.8, Sodium 204.7, Carbohydrate 13.9, Fiber 1.9, Sugar 4, Protein 34.1

SLOW-COOKER SICILIAN-STYLE BEEF STEW



Slow-Cooker Sicilian-Style Beef Stew image

For the best flavor, season the meat with salt and pepper the night before and store, covered, in the refrigerator.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 5h

Yield Serves 4 to 6

Number Of Ingredients 11

3 pounds beef chuck, fat trimmed, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
6 shallots, thinly sliced (2 cups)
1/2 cup dry red wine, such as Cabernet Sauvignon
1 can (28 ounces) whole peeled tomatoes, crushed
1 bulb fennel (12 ounces), cut into 1/2-inch wedges
1 sprig rosemary
2 strips orange zest (each 1 inch by 3 inches), plus orange wedges for serving
1 cup pitted green olives, such as Castelvetrano (7 ounces)
Mashed potatoes, for serving

Steps:

  • Season beef with salt and pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and half of beef, in a single layer; cook, turning a few times, until browned all over, 5 to 7 minutes. Transfer to a 5-to-6-quart slow cooker. Repeat with remaining oil and beef. Add shallots and wine to skillet; cook, scraping up browned bits, until wine has almost evaporated, about 3 minutes. Transfer to slow cooker; stir in tomatoes with their juices, fennel, rosemary, and zest. Cover and cook on high until meat is fork-tender, about 4 1/2 hours.
  • Stir in olives; season with salt and pepper. Remove rosemary; serve, with mashed potatoes, orange wedges, and more pepper.

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h50m

Yield 8 to 10 servings

Number Of Ingredients 15

One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped

Steps:

  • Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
  • Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
  • Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
  • Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

CROCK POT ITALIAN POT ROAST



Crock Pot Italian Pot Roast image

Make and share this Crock Pot Italian Pot Roast recipe from Food.com.

Provided by Mirj2338

Categories     Roast Beef

Time 9h10m

Yield 6 serving(s)

Number Of Ingredients 4

4 lbs boneless beef chuck roast
1 (1 1/2 ounce) package spaghetti sauce mix
salt and pepper
2 tomatoes, chopped

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.

Nutrition Facts : Calories 798.4, Fat 59.3, SaturatedFat 24, Cholesterol 208.7, Sodium 781.5, Carbohydrate 6.2, Fiber 0.7, Sugar 1.1, Protein 56.4

ITALIAN POT ROAST FOR THE CROCK POT



Italian Pot Roast for the Crock Pot image

This is one of our favorite pot roast recipes! I serve it over egg noodles. I found this recipe in Southern Living February 2005 issue.

Provided by my3beachbabes

Categories     Roast Beef

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 13

8 ounces fresh sliced fresh mushrooms
1 large onion, cut in half and sliced
1 (2 1/2-3 lb) boneless beef chuck roast, trimmed
1 teaspoon pepper
2 tablespoons olive oil
1 (1 ounce) envelope dry onion soup mix
1 (14 ounce) can beef broth
1 (8 ounce) can tomato sauce
1 teaspoon dried Italian seasoning
3 tablespoons tomato paste
2 tablespoons cornstarch
2 tablespoons water
cooked egg noodles

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.

BEST EVER SLOW COOKER ITALIAN BEEF ROAST



Best Ever Slow Cooker Italian Beef Roast image

Best tender and juicy pot roast you've ever eaten! Also great sliced up and served on hearty rolls.

Provided by Teeann

Categories     World Cuisine Recipes     European     Italian

Time 6h10m

Yield 8

Number Of Ingredients 7

1 (3 pound) beef chuck roast
1 onion, quartered
1 (10.5 ounce) can beef broth
1 (1 ounce) packet dry au jus mix
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
½ teaspoon salt
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 6 g, Cholesterol 77.5 mg, Fat 18.8 g, Fiber 0.5 g, Protein 20.7 g, SaturatedFat 7.5 g, Sodium 1108.8 mg, Sugar 2.4 g

ZESTY SLOW-COOKER ITALIAN POT ROAST



Zesty Slow-Cooker Italian Pot Roast image

Make and share this Zesty Slow-Cooker Italian Pot Roast recipe from Food.com.

Provided by Shellbelle

Categories     One Dish Meal

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 1/2 lbs boneless beef chuck roast
4 medium potatoes, quartered
2 cups fresh baby carrots
1 stalk celery, sliced
1/2 tablespoon pepper
1 can tomato soup
1/2 cup water
1 tablespoon oregano
1 tablespoon thyme

Steps:

  • Place potatoes, carrots, and celery in bottom of slow cooker.
  • Season roast with pepper and place on top.
  • Mix soup, water, oregano, and thyme.
  • Pour over roast and vegetables.
  • Cover and cook on low 8-10 hours.

SICILIAN CROCK POT ROAST



Sicilian Crock Pot Roast image

This is a melt-in-your-mouth roast with an awesome gravy. It also features an easy 10 minute prep time. I serve it with mashed potatoes or rice and a vegetable for a great family dinner. Oh, don't forget rolls to sop up that extra good gravy.

Provided by Joe Marsiglia

Categories     Roasts

Time 6h10m

Number Of Ingredients 6

1 3-4 pound chuck roast
1 large onion, chopped
4 cloves garlic, minced
1 Tbsp better than bullion beef base or 4 beef bullion cubes
2 c water
salt/pepper to taste

Steps:

  • 1. Add onions, garlic, bullion and water to crock pot. If using BTB, I add 1 T to a mason jar with 2 cups water and heat in microwave for 30 seconds then shake well and pour in crock.
  • 2. Salt and Pepper Roast on both sides.
  • 3. Add roast to crock pot and set on low, cook for 6 hours or until done.

ITALIAN STYLE POT ROAST (CROCK POT)



Italian Style Pot Roast (Crock Pot) image

This is a wonderful crock pot meal. I serve it with soft creamy polenta for a great meal. We usually just scoop the sauce right out of the crock without reducing. It tastes great either way. The browning of the meat and vegetable really adds a lot to the flavor. Don't skip this step! If you use regular bacon, you may need to drain off some of the fat before adding the tomato and wine. This came from a cookbook called Delicious & Dependable Slow Cooker Recipes. Enjoy!

Provided by JillAZ

Categories     Roast Beef

Time 11h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 tablespoon oil
4 lbs beef roast (such as chuck roast)
2 ounces pancetta or 2 ounces regular bacon
2 medium onions, finely chopped
2 large carrots, peeled and sliced thinly
2 stalks celery, sliced thinly, including the leaves
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon cracked black pepper
4 whole cloves
2 bay leaves
1 cinnamon stick (about 2-inch long)
2 tablespoons tomato paste
1 cup dry red wine
1/2 cup black olives, pitted and sliced in half

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!

Nutrition Facts : Calories 870.9, Fat 62.8, SaturatedFat 24.5, Cholesterol 208.7, Sodium 736.1, Carbohydrate 9.6, Fiber 2.1, Sugar 3.8, Protein 56.7

ITALIAN CROCK POT ROAST



Italian Crock Pot Roast image

The garlic in this dish actually sweetens with the long cooking time. Thinly slice the roast, layer over wide egg noodles. Ladle with the sauce and top with Parmesan!

Provided by chef blade

Categories     Roast Beef

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 lbs chuck or 3 lbs round roast, salt and peppered
1 cup cubed celery
1 cup cubed onion
1 cup cubed carrot
8 garlic cloves, halved
1/2 cup chopped parsley
2 bay leaves
1 (6 ounce) can tomato paste
1 (10 ounce) can beef stock
3 tablespoons red wine vinegar
3 tablespoons Worcestershire sauce
1 tablespoon sugar

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.

Nutrition Facts : Calories 109.3, Fat 0.6, SaturatedFat 0.2, Sodium 777.2, Carbohydrate 23.8, Fiber 4.1, Sugar 13.4, Protein 4.2

SLOW-COOKER POT ROAST



Slow-Cooker Pot Roast image

Can you imagine how happy you'd be if you walked in the door after work and were greeted by the smell of slow-cooker beef pot roast? Try it.

Provided by Walmart

Categories     Meat

Time 8h10m

Yield 10 , 10 serving(s)

Number Of Ingredients 7

1/2 cup steak sauce (suggested, A.1. Original Steak Sauce)
1/2 cup water
1 (1 ounce) package onion and mushroom soup mix
1 (2 1/2 lb) boneless beef chuck eye roast
1 lb red potatoes
1 lb baby carrots
1 onion, thickly sliced

Steps:

  • Mix the first 3 ingredients.
  • Place meat in a slow cooker. Top with vegetables and sauce; cover.
  • Cook on Low for 8 to 9 hours (or on High for 6 to 7 hours).
  • Tips: Creative Leftovers: Cool, then refrigerate any leftover cooked meat. Use to make sandwiches the next day. Nutrition Bonus: A perfect flavor complement to the tender pot roast, the colorful carrots are an excellent source of vitamin A.

Nutrition Facts : Calories 193.8, Fat 5.1, SaturatedFat 2, Cholesterol 72.6, Sodium 128.3, Carbohydrate 12.1, Fiber 2.3, Sugar 3.2, Protein 25.6

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