TUSCAN POT ROAST
Italian seasoning, garlic and plum tomatoes are all it takes to give your next pot roast a delicious Tuscan flavor.
Provided by My Food and Family
Categories Beef
Time 3h
Yield Makes 12 servings.
Number Of Ingredients 11
Steps:
- Pat meat dry with paper towel. Coat evenly with 2 Tbsp. flour.
- Heat Dutch oven or large deep skillet on medium heat. Add 2 Tbsp. dressing and meat; cook meat 2 to 3 min. on each side or until browned on both sides. Remove meat from pan; set aside. Add remaining dressing, mushrooms, carrots, peppers and onions to pan; cook and stir 2 to 3 min. or until vegetables are lightly browned, stirring frequently to scrape up browned bits from bottom of pan. Add garlic; cook 1 min. or until fragrant, stirring occasionally. Add tomatoes with reserved liquid and Italian seasoning; stir. Return meat to pan; bring to boil. Cover; simmer on low heat 2 to 2-1/2 hours or until meat is tender, turning meat occasionally.
- Transfer meat to cutting board; cover to keep warm. Spoon vegetables onto serving platter, reserving meat juices in pan. Mix remaining flour and water; gradually whisk into juices in pan. Cook and stir on medium heat 3 to 5 min. or until thickened. Slice meat across the grain; place on platter with vegetables. Serve with gravy.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 280 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 5 g, Protein 23 g
TUSCAN POT ROAST
Excellent dish for a wintry night. Cooking it in a slow-cooker makes it easy. Put it on and head out to sled, skate or build a snowman. My mom used to make this for us every winter.
Provided by MsKittyKat
Categories Roast Beef
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium-high heat and brown the roast on all sides.
- Transfer the roast to a 4 to 6 quart slow cooker (Crockpot).
- To the fat remaining in the skillet, add the onions, celery, carrots and garlic.
- Cook, stirring frequently, until tender, about 10 minutes.
- Add the tomato paste and stir to coat the vegetables; transfer to the cooker.
- Pour the wine into the skillet and deglaze the browned bits; add the wine to the cooker, along with the mushrooms, salt, oregano, and tomatoes (plus 1 cup of their liquid).
- Cook 8 hours on low heat or 4 hours on high heat.
Nutrition Facts : Calories 622.3, Fat 37.9, SaturatedFat 11.6, Cholesterol 121, Sodium 1530.2, Carbohydrate 21.8, Fiber 4.8, Sugar 11.2, Protein 41.8
SWEDISH POT ROAST
A different sort of roast. Slightly sweet with an unusual blend of spices. This was one of my son's favorite meals when he was young.
Provided by Khandi Howard
Categories Roast Beef
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine nutmeg, cinnamon, ginger, salt, and pepper; rub into meat.
- Heat pressure cooker, add olive oil and brown meat well on all sides.
- Add onion, garlic, brown sugar dissolved in wine, water, and bay leaves.
- Close.
- cover securely.
- Place pressure regulator on vent pipe and cook 35 minutes with pressure regulator rocking slowly.
- Let pressure drop of its own accord.
- Or cook at 300 degrees for about 4 hours in a Dutch oven, or cook 8 hrs on low in a crock pot.
- (This is my preferred method.).
SLOW COOKER TUSCAN POT ROAST
I love my slow cooker, and I love to make pot roasts. There are so many variations, and I think I've tried them all. However, this is one I really like, and return to again and again. I like to serve this with some garlic mashed potatoes for a fully flavorful meal.
Provided by JackieOhNo
Categories Roast Beef
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan over medium-high heat and brown the roast on all sides. Transfer the roast to a 4- to 6-quart slow cooker.
- To the oil remaining in the pan, add the onions, celery, carrots, and garlic. Cook, stirring frequently, until tender, about 10 minutes. Add the tomato paste and stir to coat the vegetables; transfer to the cooker.
- Pour the wine into the pan and deglaze, scraping up any browned bits, then pour the contents of the pan into the cooker. Add the mushrooms, salt, oregano, and tomatoes (as well as about 1 cup of their liquid). Cook 8 hours on low heat, or 4 hours on high heat.
TUSCAN-STYLE ROAST CHICKEN
Make and share this Tuscan-Style Roast Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash chicken inside and out; dry well.
- Cut the pancetta and prosciutto into small strips; dice the ham.
- Season the inside of the chicken with salt and pepper; place the pancetta, prosciutto, ham, herbs, and 2 tablespoons butter in the cavity of the chicken.
- Rub the remaining butter on the chicken skin and salt the exterior; truss the chicken.
- Preheat oven to 350°; place chicken, breast side down, on a roasting pan in the upper third of the oven.
- After 15 minutes, turn the chicken so the breast faces up; cook for another 15 minutes, then increase heat to 425°, and cook for 20 more minutes.
- Baste with the juices as it cooks; test chicken for doneness.
- Transfer chicken to a serving dish; tip the roasting pan and spoon off the fat from the juices.
- Carve the chicken and serve with its savory juices.
Nutrition Facts : Calories 562.4, Fat 44.1, SaturatedFat 15.6, Cholesterol 187.3, Sodium 241.9, Carbohydrate 0.3, Fiber 0.1, Protein 38.9
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