Grandmas Italian Pot Roast Recipes

ITALIAN POT ROAST

Steps:

• Deglaze the pan with wine, return meat to the pan: Add 1 cup of the wine and stir quickly, lifting up the richly browned caramelized vegetables that stick to the bottom of the pan. When the wine is almost all evaporated and thickly coats the vegetables, return the meat to the pan and turn it over a few times to coat it with the savory base.
• Turn off the heat and let the roast sit in its juices for an hour: (You can also put the pot into a 300°F oven and turn the roast every hour.)
• Remove meat, reduce sauce: Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil. If the sauce is too thin, bring it to a fast boil and reduce it until it has a medium-thick consistency. Taste and adjust seasoning.
• Cut the meat into thick slices: (it will probably fall apart), and place on warm serving dishes. Spoon the sauce over the meat and serve hot. Serve with rice, mashed potatoes, or polenta.

GRANDMA'S BEST POT ROAST

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
• Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
• Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
• Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
• Meanwhile, whisk water and flour together in a small bowl.
• Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
• Slice roast and serve alongside gravy.

ITALIAN POT ROAST

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.

GRANDMA GINN'S WONDERFUL POT ROAST

Steps:

• 1. Salt and pepper roast on both sides. Roll in flour..In a large skillet, put in the 1/2 cup of oil and when it is hot, brown roast on both sides. Place browned roast into a large dutch oven or cooking kettle. Cover with water. Bring to a rapid boil. Reduce to med. low and cover. Simmer for a good two hours. Place potatoes, onions, carrots and celery into the pot with roast. Add more water if needed. Add garlic powder and onion powder. Replace lid and simmer for another 45 minutes until veggies are done and roast is tender. Remove roast and veggies to a platter. When cool, slice roast into thick slices. In the meantime, mix gravy mix with water from roast and add to the pot. Bring to a boil and stir until thickened. If it is too thin, add a little flour to a little water to make a paste and pour into pot. If too thick, add a little more water. You'll have to judge to see how much is needed, by how thick or thin it is.
• 2. Serve with gravy and vegetables

GRANDMAS ITALIAN POT ROAST

Steps:

• Dry the roast on both sides and sprinkle with salt and fresh ground pepper.
• Heat oil in 5 qt dutch over (the kind that you can use on top of the stove-cast iron or la crueset is best).
• Brown chuck on both sides.
• With a sharp knife, slit tiny pockets on the top of the roast and stuff with parmesan cheese chunks.
• Pour the tomatoes and onions over the top of the roast.
• Add garlic, cover the pan and simmer over low heat for about 2 hours, or until fork tender (alternately you can place it in a crock pot and cook on low for 6-8 hours).
• Serve with mashed potatoes or pasta.

THREE PACKET SLOW COOKER ROAST

Steps:

• Whisk together the water, Italian dressing mix, ranch dressing mix, and brown gravy mix together in a bowl until smooth. Place the beef roast into a slow cooker, and pour the sauce over top.
• Cook on Low until the roast is easily pierced by a fork, 6 to 8 hours.

GRANDMA MAUL'S ITALIAN BEEF

Steps:

• Rinse and pat dry the roast. Coat the roast evenly with the flour; season with salt and pepper.
• Heat the olive oil in a skillet over medium-high heat. Add the garlic to the hot oil; sear the beef in the oil until all sides are slightly browned. Transfer the roast to a slow cooker. Pour the water over the roast.
• Cook on Low for 5 hours. Add the anise seed and sesame seed to the slow cooker and cook another 4 hours. Add the green bell pepper and continue cooking until the meat is tender and easily pulled apart, about 1 hour more.