BEST EVER SLOW COOKER ITALIAN BEEF ROAST
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
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
ITALIAN ROAST BEEF I
Tender, seasoned beef that can be sliced and served as a sandwich or as an entree. Best to fix day before serving and refrigerate. Makes slicing easier. Delicious!
Provided by MICHELLEM66
Categories World Cuisine Recipes European Italian
Time 3h45m
Yield 8
Number Of Ingredients 11
Steps:
- Pour water into a large kettle, and add bouillon cubes.
- Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil.
- Bring water to a boil, reduce heat, and simmer approximately 3 1/2 hours. Meat should be tender and well done.
Nutrition Facts : Calories 618.2 calories, Carbohydrate 2.8 g, Cholesterol 138.5 mg, Fat 46.5 g, Fiber 1.5 g, Protein 45.4 g, SaturatedFat 15.1 g, Sodium 632 mg, Sugar 0.4 g
ITALIAN ROAST BEEF
Provided by Rachael Ray : Food Network
Time 3h35m
Yield 4 servings with leftover meat for a second meal
Number Of Ingredients 15
Steps:
- Poke holes all over the roast. Slice 4 large cloves of garlic. Stick the garlic into the holes. Liberally season the meat all over with salt and black pepper, to taste. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat in a large Dutch oven. When the oil smokes, add the meat and brown on all sides. Remove the meat to a plate. Crush the remaining garlic and add it to the pot along with the onions, bay leaves, carrots, celery and rosemary. Season with salt and pepper, to taste. Cover the pot with a lid and sweat the vegetables for 7 to 8 minutes, stirring occasionally. Stir in the tomato paste and wine, and let reduce for 1 to 2 minutes, scraping up the bits from the bottom of the pot. Stir in the stock-in-a-box. Return the meat to the pot and cover with a lid. Lower the heat to a simmer and cook for 2 1/2 hours.
- When meat is about done, bring a large pot of water to a boil over medium heat for the pasta.
- Remove the meat to a cutting board and cool 15 minutes. Slice the roast and arrange half of the meat on a platter.
- Cook the pasta to al dente while the meat is resting. Drain the pasta and add it to a serving bowl. Remove the vegetables with a slotted spoon and arrange them alongside the meat. Spoon a few juices over the top. Melt the butter in small pan over low heat and add the sage leaves. Add the sage butter to the bowl with the pasta and toss together. Season with salt. Ladle the remainder of the juices over the pasta. Serve the meat and veggies with pasta alongside. Cool and store the remainder of the meat in the refrigerator.
ITALIAN ROAST BEEF
This is a fail-proof recipe for roasting Beef. It comes out perfect every time. Rule of thumb: Cook the roast for 20 minutes at 500°F then turn the heat down to 300°F and cook for 18 minutes per pound for medium rare. I have been cooking my roasts this way for 20 years and every time I make a roast my husband and friends cannot stop complementing my expertise.
Provided by JCC4329
Categories Meat
Time 2h18m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Slice garlic into matchsticks. Make slits in roast with small knife and insert garlic.
- Rub oil all over roast. Grind pepper over roast and coat with Italian Seasoning.
- Place roast on rack in roasting pan and roast at 500°F for 20 minutes. Turn heat down to 300°F and roast an additional 18 minutes per pound for medium rare.
- Remove from oven and let rest 15 minutes before slicing.
ITALIAN BEEF ROAST
Italian dressing is the secret to a robust and flavorful beef roast.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h20m
Yield 12
Number Of Ingredients 3
Steps:
- Heat oven to 325°. Place beef in shallow roasting pan. Brush with oil; sprinkle evenly with dressing mix (dry). Insert meat thermometer so tip is in thickest part of beef.
- Bake uncovered 1 1/2 to 2 hours or until thermometer reads 140°. Cover beef with aluminum foil and let stand about 15 minutes or until thermometer reads 145°. (Temperature will continue to rise about 5°, and beef will be easier to carve.)
- Serve beef with pan drippings.
Nutrition Facts : Calories 140, Carbohydrate 1 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg
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
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ITALIAN ROAST BEEF IN MILK RECIPE
From anitalianinmykitchen.com
5/5 (2)Total Time 1 hr 15 minsCategory Main DishCalories 699 per serving
- In a medium to large baking pan/skillet add the butter, oil, bay leaf and rosemary, cook on medium low until the butter is melted.
- Dredge the beef in about 2-3 tablespoons of flour then add it to the pan, turning it a few times to brown, sprinkle with salt and pepper, then pour 1/2 cup of the milk over the meat and heat on medium/high until the milk is very hot, add the remaining milk, then cover and cook on low for approximately one hour. Once the meat is cooked remove the meat to a clean plate.
- From the pan remove the bay leaf and rosemary sprig, sift in the remaining flour into the pan, whisking continuously over medium heat until thickened, (if you find the sauce is lumpy then blend until creamy). Serve over the sliced beef and potatoes of choice
- Peel and quarter the potatoes, rinse and towel dry, place in a bowl toss with the olive oil, chopped rosemary, oregano and salt. Place in a large baking pan and roast in the pre-heated oven. Serve with the Beef in Milk Sauce.
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From abeautifulplate.com
5/5 (1)Total Time 27 hrsCategory Beef And PorkCalories 593 per serving
- Prepare Marinade (24-36 hours in advance): Heat oil in a large saucepan over medium heat. Add celery, onions, and carrot and saute for 7 to 8 minutes, or until they are lightly caramelized. Add garlic, bay leaves, rosemary sprigs, and whole peppercorn, pour in wine, and bring mixture to a boil. Reduce heat and simmer liquid for 5 minutes to infuse wine. Remove from heat and allow to cool to room temperature.
- Season meat, on all sides, with salt. Place in a large gallon size freezer bag, and carefully pour the room-temperature red wine marinade into bag, along with all of the aromatics. Place on a small baking sheet and refrigerate for 24 to 36 hours. Turn meat a few times during the marinade process.
- Preheat the oven to 300 degrees Fahrenheit–and place rack in lower third of oven. Remove the pot roast from the marinade, place on a rack on top of a baking sheet to drain (you want to save any marinade that drips from the meat for cooking later). Pat the meat thoroughly with paper towels, you want it to be relatively dry in order for it to brown well.
- Heat the oil in a large skillet over medium heat. Add meat, and sear on all sides, using large kitchen tongs to turn it. It will take anywhere from 12-20 minutes total. It should be a relatively dark sear (especially due to the wine marinade). Transfer meat to a 3 or 4 quart Dutch oven.
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