Italian Inspired Pot Roast With Tomato Gravy Recipes

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ITALIAN POT ROAST (STRACOTTO ALLA FIORENTINA)



Italian Pot Roast (Stracotto alla Fiorentina) image

Provided by Olivia's Cuisine

Time 3h30m

Number Of Ingredients 11

3 pounds chuck roast
2 cloves of garlic, peeled and sliced
Salt and freshly ground pepper, to taste
2 tablespoons olive oil
1 onion, sliced
1 carrot, peeled and finely chopped
2 celery sticks, chopped
1 cup red wine (suggestion: Chianti)
1 jar Bertolli Rustic Cut Marinara with Traditional Vegetables
6 basil leaves
Chopped parsley to garnish

Steps:

  • Trim some of the fat from the meat. Using a sharp knife, make cuts all over the meat and insert the garlic slices inside. Season generously with salt and pepper. If you like, you can tie the beef with kitchen strin, to help it keep it shape during cooking.
  • In a large dutch oven pot, heat the olive oil over medium high heat. Add the meat and brown on all sides until a nice brown crust develops, about 5 minutes per side. Remove to a plate and reserve.
  • Lower the heat to medium low. Add the veggies and cook until soft and translucent, about 10 minutes. Then, add the wine and cook until it reduces slightly, about 5 minutes.
  • Add the marinara sauce and stir to combine. Then, add back the chuck roast and the basil leaves. Cover, turn the heat down to low and let it simmer gently for 2 to 3 hours, turning the roast at least once, until fork tender. If you think the sauce is drying out, you can add some water of beef broth.
  • When done, remove the basil leaves and discard. Transfer the meat to a chopping board, remove the kitchen string (if used) and cut into smaller pieces. The sauce should be thick enough, but if it's not, you can continue boiling over medium-high heat, uncovered, until it reaches the desired thickness. Taste for seasoning and adjust accordingly.
  • Serve the roast over creamy polenta (or mashed potatoes), garnished with chopped parsley.

INSTANT POT ITALIAN POT ROAST



Instant Pot Italian Pot Roast image

With under 10-ingredients, this Italian-Style Instant Pot Pot Roast is as yummy as it is easy to prepare. #InstantPot #Recipes #Electric #PressureCooker

Provided by Ronda Eagle | Kitchen Dreaming

Categories     Dinner

Time 1h10m

Number Of Ingredients 6

3 lb beef chuck roast
3 cups (24-ounces) Bertolli Rustic Cut Pasta Sauce, Roasted Garlic Marinara
1/2 cup sweet Red wine [See Note 1]
2 bay leaves
pinch of red pepper flakes [See Note 2]
salt and pepper (, to taste)

Steps:

  • Place beef roast down in a 6-quart Instant Pot or Electric Pressure Cooker. If desired, seer on all sides for color.
  • Mix tomato sauce with red wine and pour on top. Add bay leaves.
  • Secure lid and set lid to seal. Set on Manual with the warming feature off (press manual button twice on Instant Pot to turn warming off) for 60 minutes. (Note: It will take approximately 15 minutes for pot to reach full pressure before the 60 minute timer will start.)
  • Let Instant Pot naturally release (do not use the quick release) for at least 15-20 minutes before quick releasing. I personally prefer to let it completely naturally release. Using the quick release can cause tough meat.

Nutrition Facts : ServingSize 6 oz, Calories 341 kcal, Sugar 4 g, Sodium 620 mg, Fat 20 g, SaturatedFat 9 g, Carbohydrate 5 g, Fiber 1 g, Protein 34 g, Cholesterol 117 mg

ITALIAN INSPIRED POT ROAST WITH TOMATO GRAVY



Italian inspired Pot Roast with Tomato Gravy image

A delicious diversion for your everyday Pot Roast.

Provided by Lynn Socko @lynnsocko

Categories     Beef

Number Of Ingredients 11

3 pound(s) chuck roast
2 cup(s) water
1 can(s) 14.5 oz diced tomatoes w/oregano, basil, and garlic
2 teaspoon(s) granulated garlic
1 teaspoon(s) black pepper
1 teaspoon(s) italian seasoning
1/2 teaspoon(s) dried basil
2 teaspoon(s) tomato paste
1/4 cup(s) flour
- **italian sausage links, opt
- **salt to taste

Steps:

  • Place roast in slow cooker. Add water and spices and diced can tomatoes, turn on to 300° or med heat. Simmer for about 2 hrs. Add Italian sausage links (optional). Simmer another hour or until roast is super tender.
  • When roast is done remove liquid to bowl and skim off fat. Add about 1 c of hot liquid to sauce pan and 1/4 c of flour and whisk together, make sure all lumps are removed. Add remaining liquid, I had about 2 c of liquid. Now in bowl mix together 2 tbsp of tomato paste and another cup of water. Add to sauce and stir in well. Let simmer about 5 min. Add salt to taste.
  • Place roast over pasta or garlic bread and spoon on sauce.

BRAISED ITALIAN-STYLE POT ROAST



Braised Italian-Style Pot Roast image

Provided by Stanley Tucci

Categories     Beef     Tomato     Braise     Dinner     Meat     Fall     Winter     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 21

For the sacchétto di spezie
One 5-inch sprig fresh thyme
5 fresh Italian, flat leafed parsley stems
2 dried bay leaves or 1 fresh bay leaf
One 5-inch sprig fresh rosemary
2 juniper berries, crushed
For the pot roast
One 2-pound piece shoulder of beef, bottom round, or pot roast
Kosher salt and freshly ground black pepper
All-purpose flour for dusting
5 tablespoons butter
1 cup coarsely chopped celery (about 2 stalks)
1 1/4 cups coarsely chopped onion (1 medium-size onion)
1/2 cup coarsely chopped carrot (1 medium-size carrot)
1 bottle (750ml) dry red wine
1/2 cup dried porcini mushrooms, coarsely chopped and soaked in 1 cup warm water
1 tablespoon tomato paste
2 cups canned whole or crushed plum tomatoes
Chicken broth or water as needed
2 tablespoons arrowroot or cornstarch
1/4 cup dry red or white wine

Steps:

  • To prepare the sacchétto di spezie:
  • Combine all the ingredients in the center of a piece of cheesecloth that is large enough to hold the herb sprigs, and tie in a bundle with butcher's string.
  • To prepare the pot roast:
  • 1. Preheat the oven to 350°F.
  • 2. Season the beef with salt and pepper, then lightly dust with flour. Melt the butter in a large (6-quart) flameproof casserole set over medium-high heat. When it is foaming, add the beef and brown it on all sides, 5 minutes. Add the celery, onions, carrot, and sacchétto di spezie. Cook, stirring occasionally, until the vegetables soften slightly, about 2 minutes. Raise the heat to high and add the bottle of wine. Cook until the wine begins to boil, about 2 more minutes, skimming off any fat that rises to the surface.
  • 3. Strain the porcini mushrooms through a fine-mesh sieve, reserving the liquid. Rinse the mushrooms under cold running water to remove any grit, and add them to the casserole along with the strained mushroom liquid, tomato paste, and tomatoes. The liquid should just cover the meat. If it does not, add chicken broth or water. Cover the casserole and bake it in the oven until the meat is cooked through and tender, about 2 hours. Remove the meat from the casserole to a cutting board, cover with aluminum foil, and set aside.
  • 4. Strain the broth through a fine-mesh sieve and discard the vegetables and herb bag. Pour the broth back into the casserole and set it over high heat. Bring to a boil and add the arrowroot and the 1/4 cup wine. Cook to reduce and thicken the liquid, about 5 minutes. Carve the meat into 1/4-inch-thick slices. Serve immediately, spooning some of the broth over each portion.

SLOW COOKER EASY POT ROAST WITH RICH TOMATO GRAVY



Slow Cooker Easy Pot Roast With Rich Tomato Gravy image

This recipe is just so good. The roast comes out nice a tender with great gravy. I got this recipe from the 150 best slow cooker recipes, by Judith Finlayson. I have made 3 things out of this book at the time being and every thing is very good. I will post more as I come by my favs. REMEMBER: That you should know your slow cooker. Slow cookers vary in cooking speed, hence the reason why there is a gap in cooking time. Enjoy.

Provided by Faith77

Categories     Roast Beef

Time 6h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 -4 lbs cross-rib roasts or 3 -4 lbs rump roast, about
1 tablespoon vegetable oil
2 onions, thinly sliced
3 stalks celery, thinly sliced
3 large carrots, peeled and cut into 1/2 inch cubes
2 garlic cloves, minced
1 teaspoon dry mustard
1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/4-1/2 teaspoon cracked black peppercorns
2 tablespoons flour
1 (10 3/4 ounce) can condensed tomato soup
1 (14 ounce) can condensed beef broth (undiluted)
1 tablespoon Worcestershire sauce
2 tablespoons packed brown sugar (optional)
2 tablespoons balsamic vinegar (optional) or 2 tablespoons red wine vinegar (optional)

Steps:

  • Pat roast dry with paper towel.
  • In a skillet, heat oil over medium-high heat.
  • Add roast and cook, turning, until brown on all sides, about 7 to 10 minutes.
  • Transfer to slow cooker.
  • Reduce heat to medium.
  • Add onions, celery and carrots to pan and cook, stirring, until vegetables are softened.
  • Add garlic, mustard, thyme, salt and pepper and cook, stirring, for 1 minute.
  • Sprinkle mixture with flour and stir.
  • Add tomato soup and beef broth and cook, stirring, until thickened.
  • Stir in Worcestershire sauce.
  • Pour mixture over roast, cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, until meat is very tender.
  • Remove roast from slow cooker and place on serving platter.
  • Stir in brown sugar and vinegar, if using, to pan juices.
  • Pour sauce over roast or serve in a separate sauce boat.

SLOW-COOKER ITALIAN POT ROAST



Slow-Cooker Italian Pot Roast image

This slow-cooker Italian pot roast is redolent with garlic and spices. When I come home from work to its wonderful fragrance, I can hardly wait to dive in. It's tender and tasty, and so easy to put together.—Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 7h50m

Yield 10 servings.

Number Of Ingredients 9

1 boneless beef chuck roast (3 pounds)
1 tablespoon Italian seasoning
4 garlic cloves, minced
1 pound fresh baby carrots
2 cans (8 ounces each) mushroom stems and pieces, drained
2 medium potatoes, cubed
2 medium onions, chopped
1 envelope brown gravy mix
2 cans (11.5 ounces each) tomato juice

Steps:

  • In a large nonstick skillet, brown meat on all sides; drain. Sprinkle with Italian seasoning and garlic. Cut roast in half; transfer to a 5-qt. slow cooker., Top with the carrots, mushrooms, potatoes and onions. In a bowl, whisk gravy mix and tomato juice; pour over roast. Cover and cook on low until tender, 7-1/2 to 8 hours., Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

Nutrition Facts : Calories 319 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 536mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein.

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