Tuscan Pot Roast Recipes

Steps:

• Preheat the oven to 325 degrees. In a large, heavy pot with a lid, heat the olive oil over medium-high heat. Add the carrot, celery, and onion, and cook, stirring, until the onion is wilted about 3 minutes. Add the bay leaf, rosemary, parsley, garlic, and salt and pepper to taste. Add the chicken livers and mix. Place the brisket on top and pour the wine, stock, and tomatoes over the meat. Cover tightly and bake until very tender, stirring about once an hour and adding a little water if necessary, about 4 hours. Serve in slices with the pan juices.

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.

Steps:

• With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic. Generously season beef with 1 1/2 teaspoons salt and 1 teaspoon pepper. In a large skillet, heat oil over high heat, swirling to coat bottom of pan. Cook beef until browned on all sides, about 5 minutes.
• In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with puree), rosemary, and remaining garlic. Cover; cook on high setting until meat is fork-tender, about 6 hours (do not uncover while cooking).
• Transfer meat to a cutting board; thinly slice, and discard any gristle. Skim fat from top of sauce. To serve, divide beef and vegetables among bowls; generously spoon sauce over top.

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.

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.

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.

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.