Best Italian Pot Roast Recipes

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.

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.

EASY ITALIAN ROAST BEEF FOR SANDWICHES (CROCK POT)

Steps:

• Place roast in crock pot.
• Pour dressing on top and then sprinkle with onion soup mix.
• Place lid on crock pot and cook on low for about 10 hours.
• Remove meat from au jus and shred or slice.
• Place meat back in juices and sprinkle top with Italian seasoning; stir.
• Serve on toasted kaiser rolls.

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.

BRAISED ITALIAN-STYLE POT ROAST

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.

VERSATILE CROCK POT CHUCK ROAST PART 5 / ITALIAN-STYLE PULLED BEEF CAPRESE PITA PIZZA!

Steps:

• Pat one side with half of the seasonings.
• In crock pot, add beef consommé and grate in garlic. Stir.
• Place roast in seasoned side-down.
• Season other side with rest of seasonings.
• Place on lid and turn crock pot on to High for 15 minutes.
• Reduce heat to Low, and continue cooking until fall-apart tender, about 6 hours.
• Remove meat to a baking sheet, pour juices from crock into a large glass measuring cup, and refrigerate juices.
• Shred meat with 2 forks, or leave in bite-sized chunks if preferred. Cover to keep moist.
• When fat has solidified on top of juices, remove, then pour most of the juice over the meat to keep it from drying out.
• Use what you need, and freeze the rest for later uses.
• For 1 Italian-Style Pita Pizza:
• Preheat oven to 375º F.
• Warm beef a little to melt any fat left, drain, and set aside. Place pita bread round onto a small baking sheet. Spread with basil pesto almost to the edge. Pile with beef. Top with slices of fresh mozzarella, then tomato, then one last small piece of mozzarella.
• Pop into oven and bake for 20 - 25 minutes until cheese has fully melted and just starting to brown in small patches.
• Remove from oven and transfer pizza to a cutting board. Sprinkle with black pepper. Drizzle with EVOO and balsamic vinegar. Sprinkle with fresh basil chiffonade.
• Cut into fourths, serve hot, and enjoy!

ITALIAN POT ROAST FOR THE CROCK POT

Steps:

• Place mushrooms and onion in the bottom of a 5 1/2 quart slow cooker.
• Sprinkle roast evenly with pepper. Brown roast on all sides in hot oil in a large dutch oven over medium-high heat. Place roast on top of mushrooms and onions in slow cooker. Sprinkle onion soup mix evenly over roast. Pour beef broth and tomato sauce over roast. Cover and cook on high for 5-6 hours or until meat shreds easily with a fork.
• Remove the roast from the slow cooker and cut into large chunks; keep warm.
• Skim fat from juices in slow cooker; stir in dried Italian seasoning and tomato paste. Stir together cornstarch and 2 tablespoons water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Cover and cook on high 20 to 30 more minutes or until mixture is thickened. Add roast pieces back to slow cooker. Cover and cook until thoroughly heated.
• Serve over hot cooked egg noodles.

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.

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.

SLOW-COOKER ITALIAN POT ROAST

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.

ITALIAN STYLE POT ROAST

Steps:

• Heat a Dutch oven over medium-high heat, and brown meat on all sides in hot oil.
• In large bowl combine tomatoes, pizza sauce, cheese, Worcestershire sauce, garlic, salt, oregano, and pepper. Pour over meat. Cover and simmer over medium heat for 2 hours, turning meat each half hour.
• Remove meat from pan, and cool slightly. Skim fat from pan juices. Measure juices, and add enough water to make 6 cups liquid. Return liquid to Dutch oven. Blend cornstarch and 3 tablespoons cold water; stir into pan juices. Cook and stir till thickened and bubbly.
• Slice meat thinly against the grain. Return meat to pot, and add mushrooms. Simmer for 30 minutes longer.
• Cook pasta in a large pot of boiling water until done. Drain. To serve, place meat slices over hot noodles, and pour some sauce over. Pass remaining sauce.

CROCK POT ITALIAN POT ROAST

Steps:

• Sprinkle meat with salt and pepper and then dry spaghetti seasoning mix.
• Place in crock-pot.
• Top with chopped tomatoes.
• Cover and cook on low for 7 to 9 hours or until meat is tender.
• Slice and serve on hot spaghetti; spoon sauce over the whole dish.

CROCK POT ITALIAN ROAST BEEF

Steps:

• Put all the ingredients (*except the ketchup*) in a crock pot on low overnight or on high for 5 hours.
• Shred meat with a fork.
• Put meat back in the crock pot and add the ketchup.
• Cook another 6-8 hours on low or 3 hours on high.
• Serve on the roll or bread of your choice.

COOKING LIGHT'S CROCK POT ITALIAN POT ROAST

Steps:

• Slice roast in half for even cooking; place in crock pot.
• Add onion and remaining ingredients.
• Cover and cook on high setting 5 hours or until roast is tender.
• Or, cover and cook on high setting one hour; reduce to low setting, and cook 7 hours.
• Slice meat to serve.

ZESTY ITALIAN-STYLE CROCK POT ROAST

Steps:

• in a small bowl, combine all seasonings, mixing well.
• pierce roast all over.
• rub in seasonings.
• place in crock pot, cover with lid.
• cook on low for 7 to 8 hours.
• serve on buns if desired.

ITALIAN STYLE POT ROAST (CROCK POT)

Steps:

• Preheat your crock pot to High heat.
• In a large skillet, heat oil over med-hi heat. Add roast and brown well on all sides.
• While roast is browning, chop pancetta or bacon into small pieces.
• Chop onion, carrot and celery as well.
• Mince garlic.
• Place browned roast in crock pot.
• Reduce heat in skillet to medium and add the pancetta, onions, carrots and celery to pan.
• Saute until starting to soften. Then add garlic, salt, pepper, cinnamon stick, cloves and bay leaves.
• cook and stir for 1 more minute.
• Add tomato paste and wine. Stir and bring to a boil.
• Pour over roast in crock and turn roast to make sure it is coated on all sides.
• Cover and cook on Low for 10-12 hours or Hi for 5-6 hours.
• When meat is done, remove to a platter and cover with foil to keep warm.
• Pour sauce from crock into a saucepan and bring to a boil. Reduce heat and simmer until it is reduced by about 1/3. Taste for seasoning.
• Remove bay leaves and cinnamon stick and cloves if you can.
• Add olives and heat through.
• Serve sauce over meat.
• Enjoy!

ITALIAN CROCK POT ROAST

Steps:

• Place veggies in crock pot.
• Pierce beef, from top, 2" deep, eight times.
• Shove a garlic clove half and parsley into each slit.
• Add beef to pot.
• Mix remaining ingredients and pour over top.
• Cook on low heat for 8 hours.

CROCK POT ITALIAN POT ROAST

Steps:

• Place carrots and potatoes in a slow cooker and place the roast on top.
• Sprinkle seasoning packets in a mixing bowl with the tomato juice and blend.
• Don't worry if there are lumps, they will work out during cooking.
• Pour the mixture over the roast and veggies.
• Cook on LOW for 8-1/2 hours or on HIGH for 4-1/2 hours.

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.

"DA BEEF" ITALIAN POT ROAST SANDWICH

Steps:

• Make the pot roast: Preheat the oven to 300 degrees F. Liberally sprinkle the entire beef roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Add the roast and cook until browned and caramelized all over, 3 to 4 minutes per side (reduce the heat if the fat begins to smoke). Transfer to a plate and reduce the heat to medium.
• Add the onion to the pot and sauté, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and red pepper flakes and sauté until fragrant, another minute. Add the garlic and sauté until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half, about 2 minutes. Add the beef stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Return the beef roast to the pot along with any accumulated juices. Cover, place in the oven and cook, turning the roast every 30 minutes, until very tender, 3 1/2 to 4 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350 degrees F.
• Strain the jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and adjust the seasoning if necessary. Once the meat is cooled a bit, pull it apart into smaller chunks; return to the jus and reserve until ready to build the sandwiches.
• Meanwhile, cook the peppers: Toss the green bell pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until soft, about 20 minutes.
• Build the sandwiches: Place some beef on each hoagie roll, then top with the peppers and some giardiniera. Pour the warm jus into a bowl. Take each hoagie and quickly dunk it in the jus. Wrap in parchment for at least a minute to let the juices "settle," then eat away!