ITALIAN POT ROAST
Letting garlic-stuffed beef pot roast simmer a long time with rosemary gives it a lot of flavor in this Italian rendition.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 6h15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 404 g, Fat 21 g, Fiber 3 g, Protein 35 g
FLAVORFUL POT ROAST
On hectic days, this is so quick and easy to prep! Convenient packages of dressing and gravy combine to create a sauce worthy of a fall-apart roast. For a filling meal-in-one, serve with mashed potatoes and ladle the juices over top. -Arlene Butler, Ogden, Utah
Provided by Taste of Home
Categories Dinner
Time 7h10m
Yield 15 servings.
Number Of Ingredients 6
Steps:
- Place the chuck roasts in a 5-qt. slow cooker. In a small bowl, combine the salad dressings and gravy mix; stir in water. Pour over meat. Cover and cook on low for 7-8 hours or until tender. If desired, sprinkle with parsley and thicken cooking juices for gravy.
Nutrition Facts : Calories 142 calories, Fat 7g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 496mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 15g protein.
ITALIAN POT ROAST
Steps:
- Preheat oven to 350 degrees F.
- In a large Dutch oven, heat olive oil over medium high heat.
- Pat roast dry and sprinkle on salt and pepper. Once the oil is shimmering hot, sear the meat on both ends and all the way around the outside. Total time about 15 minutes to sear the whole roast.
- Remove the roast to a plate and add the carrots, celery and onions and cook for five minutes, stirring often.
- Add the tomato paste and garlic and cook for two more minutes.
- Add wine to deglaze. Cook until the wine evaporates.
- Add the bay leaves, sundried tomatoes, crushed tomatoes, broth, thyme, oregano and basil and stir. Add the beef back in along with any liquid on the plate, cover and place in the oven for three hours, turning the beef over once about 1 ½ hours into the roasting time.
- After the full three hours, remove the meat, let it rest under a sheet of loose foil for 10 minutes.
- Remove and discard bay leaves and thyme sprigs then slice the beef and serve with the sauce.
- The string should be left on while slicing to hold the roast together. OK to cut off after sliced and plated.
Nutrition Facts : ServingSize Serving, Calories 506 calories, Sugar 15.8 g, Sodium 1028.6 mg, Fat 21.8 g, SaturatedFat 4.8 g, TransFat 0 g, Carbohydrate 29 g, Fiber 7.3 g, Protein 51 g, Cholesterol 134 mg
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.
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