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.
MAGGIANO'S LITTLE ITALY ITALIAN POT ROAST
I found this recipe and want to preserve it for a Sunday dinner. It sounds like a lot of work, but sounds fabulous!
Provided by Cook4_6
Categories Roast Beef
Time 5h10m
Yield 4-6 serving(s)
Number Of Ingredients 30
Steps:
- Prepare herb marinade first; then prepare vegetables and keep warm.
- To prepare the herb marinade:Combine all ingredients in blender and briefly blend until smooth. This can be made in smaller batch, but it will be difficult to puree.
- Note: Leftover marinade can be used on steaks, fish and chicken. Brush on before grilling or saute meat in it.
- To prepare vegetables:Preheat oven to 375 degrees.
- In very large oven-proof saute pan, heat oil over medium-high heat.
- Add vegetables and saute until browned, turning frequently.
- Season with salt and pepper.
- Transfer to preheated oven and cook uncovered 1 hour or until all vegetables are tender. Set aside and keep warm. Vegetables will have to be reheated briefly before they are served.
- To prepare roast:When ready to prepare meat, season roast with herb marinade, salt and pepper.
- Brown on all sides on olive oil in heavy, oven-safe braising pan.
- Remove meat from pan and set aside.
- To pan, add onion, carrots and celery and saute over medium-high flame until browned. Add tomato paste, mix well and cook 1 to 2 minutes.
- Add wine, bring to boil, then cook to reduce by half.
- Return meat to pan. Add chicken stock, herbs and bacon and return to boil.
- Transfer to 325-degree oven and cook, uncovered, until meat is tender, 3 to 31/2 hours.
- When meat is done, remove from oven and let rest at least 20 minutes.
- Remove meat from pan and set aside. Strain liquid into saucepan.
- Skim grease off top, removing as much fat as possible from braising liquid. Add veal stock.
- Bring to boil. Remove from heat and set aside.
- To serve:Place half the vegetables in center of serving plate as a base for the meat. Place sliced meat on top and garnish with remaining vegetables on and around beef. Top with sauce and beans if desired.
Nutrition Facts : Calories 1347.1, Fat 61.1, SaturatedFat 14.1, Cholesterol 160.4, Sodium 794.2, Carbohydrate 140.2, Fiber 52.5, Sugar 15.6, Protein 80.7
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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