Homemade Italian Pot Roast Recipes

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.

ITALIAN POT ROAST (STRACOTTO)

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.

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.

CHICAGO ITALIAN BEEF (POT ROAST STYLE)

Steps:

• For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F.
• Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
• Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.
• For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
• For the sandwich build: Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus. Using two hands, go the hell to town.
• Day One: Combine 2 cups water and the salt in a glass or non- reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.
• Day Two: Drain and rinse the vegetables. In a clean bowl, mix together the canola oil with the oregano and pepper. Add the vegetables and mix to combine. Cover and refrigerate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks. Makes 3 to 4 cups.
• From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

TOP-RATED ITALIAN POT ROAST

Steps:

• Place cinnamon stick, peppercorns, cloves and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string., In a large skillet, heat oil over medium-high heat. Brown roast on all sides; transfer to a 4-qt. slow cooker. Add celery, carrots and spice bag., Add onion to same skillet; cook and stir until tender. Add garlic; cook 1 minute longer. Add sherry, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until liquid is reduced to 2/3 cup. Stir in tomatoes and salt; pour over roast and vegetables., Cook, covered, on low 6-7 hours or until meat and vegetables are tender. Remove roast from slow cooker; keep warm. Discard spice bag; skim fat from sauce. Serve roast and sauce with noodles and parsley if desired., Freeze option: Place sliced pot roast in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

ITALIAN POT ROAST

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.

HOMEMADE ITALIAN POT ROAST

Steps:

• Sprinkle flour into oven bag; shake to coat. Place in a 13-in. x 9-in. baking pan; add roast. In a small bowl, combine the water, tomato soup, soup mix, Italian seasoning and garlic; pour into oven bag., Cut six 1/2-in. slits in top of bag; close with tie provided. Bake at 325° for 2 to 2-1/2 hours or until meat is tender., Remove roast to a serving platter and keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring to a boil. Combine cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

ITALIAN POT ROAST WITH PASTA

Steps:

• Preheat oven to 300 and adjust oven rack to middle position.
• Thoroughly pat roast dry with paper towels.
• Sprinkle generously with salt and pepper.
• Heat oil in large heavy bottom Dutch oven over medium heat until shimmering, but not smoking.
• Brown roast on all sides, reducing heat if fat begins to smoke.
• (8- 10 minutes) Transfer roast to large plate.
• Add vegetables to Dutch oven and cook, stirring until they are beginning to brown (6- 8 minutes).
• Add garlic and sugar; cook until fragrant, about 30 seconds.
• Add chicken broth, beef broth, wine, tomatoes and herbs.
• Return roast to Dutch oven.
• The liquid should come up to at least 1/2 of the depth of the roast.
• If not, add water until it does.
• Cover tightly and roast in the oven, turning every 30- 45 minutes, until fully tender and fork slips easily in and out of meat, 3 1/2- 4 hours.
• Transfer roast to carving board, tent with foil to keep warm.
• Allow liquid in Dutch oven to settle about 5 minutes.
• Use wide spoon to skim off any fat that rises to the surface.
• Discard thyme and rosemary sprigs.
• Add tomato paste and bring to a boil on the stove.
• Boil about 8 minutes or until slightly thickened.
• Taste and season with additional salt and pepper if necessary.
• Meanwhile, using a chef's knife, slice meat into 1/2" thick slices, or if too tender, pull apart into large chunks.
• Place warm cooked pasta on a large serving platter.
• Place meat slices in center and ladle sauce over all.
• Serve hot.

MAGGIANO'S LITTLE ITALY ITALIAN POT ROAST

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.