CHICAGO ITALIAN BEEF (POT ROAST STYLE)
Giardiniera is a traditional Italian dish of mixed pickled vegetables- their tangy kick cuts the richness of the beef in Jeff Mauro's sandwich while adding satisfying crunch and spiciness.
Provided by Jeff Mauro, host of Sandwich King
Time 21h25m
Yield 4 servings
Number Of Ingredients 27
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.
BRAISED ITALIAN-STYLE POT ROAST
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
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!
How to make Versatile Crock Pot Chuck Roast Part 5 / Italian-Style Pulled Beef Caprese Pita Pizza!
Provided by @MakeItYours
Number Of Ingredients 20
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 STYLE POT ROAST
If you are a pot roast enthusiast, this is definitely one to add to your collection. The meat is simmered in a tomato sauce, and served over hot noodles.
Provided by Rhoda McIntosh
Categories World Cuisine Recipes European Italian
Time 2h50m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 742.3 calories, Carbohydrate 42.5 g, Cholesterol 181.7 mg, Fat 42.9 g, Fiber 3.1 g, Protein 44.8 g, SaturatedFat 16.4 g, Sodium 1208 mg, Sugar 4.9 g
ZESTY ITALIAN-STYLE CROCK POT ROAST
I was getting tired of the same old pot roast and I had some onion soup mix, and Italian herbs. So I started to play and I came up with this. If you try this I hope you enjoy it. Please feel free to cut back on some of the herbs and spices if you like. I put this on the shortest time, as crock pot times vary. Posted on September 14th 2005.
Provided by Chef shapeweaver
Categories Roast Beef
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 501.5, Fat 37.3, SaturatedFat 15, Cholesterol 130.7, Sodium 586, Carbohydrate 3.9, Fiber 0.5, Sugar 1.2, Protein 35.3
ITALIAN STYLE POT ROAST (CROCK POT)
This is a wonderful crock pot meal. I serve it with soft creamy polenta for a great meal. We usually just scoop the sauce right out of the crock without reducing. It tastes great either way. The browning of the meat and vegetable really adds a lot to the flavor. Don't skip this step! If you use regular bacon, you may need to drain off some of the fat before adding the tomato and wine. This came from a cookbook called Delicious & Dependable Slow Cooker Recipes. Enjoy!
Provided by JillAZ
Categories Roast Beef
Time 11h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 870.9, Fat 62.8, SaturatedFat 24.5, Cholesterol 208.7, Sodium 736.1, Carbohydrate 9.6, Fiber 2.1, Sugar 3.8, Protein 56.7
BRASATO STILE ITALIANO (POT ROAST ITALIAN STYLE)
This dish takes the ordinary pot roast and transforms it into a delightful and delicious escape from the traditional meat and potatoes. It's a family favorite. Don't forget the crusty Italian bread for dipping! A traditional bruschetta goes well with this also. Although not included in recipe, you can add some cut green pepper with vegetables and throw in some sliced mushrooms for last 1/2 hour if you like. This is my recipe so feel free to make it yours.
Provided by Grumpygrandpa
Categories World Cuisine Recipes European Italian
Time 4h
Yield 6
Number Of Ingredients 17
Steps:
- Generously season roast on all sides with salt, black pepper, and granulated garlic.
- Heat olive oil in a large pot or Dutch oven over high heat until oil begins to smoke. Add roast to pot and sear to form a crust, about 5 minutes per side. Remove roast and lower heat to medium.
- Stir onions, celery, and garlic into pot; cook and stir, scraping any brown bits off the bottom, for 1 to 2 minutes. Add oregano and basil to onion mixture; cook until fragrant, about 1 minute.
- Pour dry sherry into onion mixture; bring to a boil while scraping any browned bits of food off of the bottom of the pan with a wooden spoon. Cook, stirring, until the liquid is reduced, about 5 minutes. Add canned tomatoes and cook until mixture just begins to bubble.
- Stir vegetable juice cocktail and wine into tomato mixture. Return roast and any accumulated juices to pot, reduce heat to low, cover, and simmer for 45 minutes.
- Stir potatoes, carrots, and onions into pot and simmer until meat and vegetables are tender, about 2 1/2 hours. Remove meat to rest; remove vegetables to a bowl. Slice meat and serve topped with vegetables and sauce.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 33 g, Cholesterol 95.2 mg, Fat 21.9 g, Fiber 6.5 g, Protein 32.9 g, SaturatedFat 7.1 g, Sodium 1073.3 mg, Sugar 10.2 g
ITALIAN-STYLE POT ROAST WITH CARROTS AND FENNEL
Pot roast seasoned with herbs and garlic cooks in a pressure cooker with a traditional pasta sauce, broth, carrots, fennel wedges, and onions.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Combine Italian seasoning, garlic, salt, and pepper. Sprinkle over the pot roast; rub in with your fingers.
- In a 6-qt. electric pressure cooker combine carrots, fennel and onion. Top with pot roast. Pour 14 oz. RAGÚ® Old World Style® Traditional Sauce over the meat. Pour broth over all.
- Lock lid in place. Set cooker on high pressure to cook 40 minutes. Let stand to release pressure for 15 minutes. Carefully open steam vent to release remaining pressure.
- Remove meat and vegetables from sauce to a serving platter. Spoon some warmed RAGÚ® Old World Style® Traditional Sauce over meat and hot cooked noodles. Garnish with parsley. Serve with warmed sauce.
Nutrition Facts : Calories 445 calories, Carbohydrate 30.8 g, Cholesterol 94.4 mg, Fat 22.9 g, Fiber 5.7 g, Protein 27.9 g, SaturatedFat 8.2 g, Sodium 760.9 mg, Sugar 4.3 g
ITALIAN-STYLE POT ROAST
It really is possible to to find a dish that's low in fat, easy to prepare and delicious all at once. This Italian pot roast will have you going for seconds. - Margret Rubbo, Livonia, Michigan
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Pat roast dry with a paper towel; sprinkle with salt and pepper. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Brown roast on all sides. Remove from pan., In same pan, heat remaining oil over medium heat; saute onions and pepper until tender, 4-6 minutes. Add garlic; cook and stir 1 minute., Add wine, stirring to loosen browned bits from pan; stir in tomatoes, tomato sauce, Italian seasoning, soy sauce and Worcestershire sauce. Add roast and remaining vegetables; bring to a boil., Transfer to oven; bake, covered, until meat is fork-tender, 2-1/4 to 2-1/2 hours. Freeze option: Place sliced pot roast and vegetables 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.
Nutrition Facts : Calories 288 calories, Fat 10g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 685mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges
POT ROAST ITALIAN STYLE BY ROSE
My Grandmother Lucia used to make this and there isn't a recipe, this is what I remember. It's a great way to get your kids to eat carrots without them knowing. Enjoy
Provided by Rose Rauhauser
Categories Roasts
Time 3h
Number Of Ingredients 11
Steps:
- 1. Use a very large pot. Chop all of your ingrediants and saute in the olive oil on low heat. Remove from pan and set aside. Saute the pot roast in a little more olive oil just until slightly browned. Add all ingrediants back into pot. Open your tomatoes and paste and sauce, puree until smooth and add to the pot with basil leaves and dry red wine, mix and cover pot on low heat for 2 hours. Remove the pot roast and cover. All the vegetables in the pot must be pureed in a blender or food processor. In the meantime prepare 1 lb. of pasta, I use rotelle or capellini. The sauce is for the pasta and for on top of the meat after it is sliced. The kids never even know that the carrots and celery are pureed and are the sauce. Put grated cheese on the top and serve.
ITALIAN-STYLE POT ROAST
Sprinkled with Parmesan and served with polenta, this Italian-Style Pot Roast will have you looking forward to Sunday dinner all weekend long.
Provided by My Food and Family
Categories Beef
Time 3h5m
Yield Makes 8 servings.
Number Of Ingredients 13
Steps:
- Heat oven to 350ºF.
- Heat oil in ovenproof Dutch oven or large deep skillet on medium-high heat. Add meat; cook 4 min. on each side or until browned on both sides. Remove meat from pan, reserving drippings in pan. Add onions and garlic to reserved drippings; cook and stir 5 min. or until onions are crisp-tender. Remove from pan.
- Return meat to Dutch oven; top with onion mixture and 2 Tbsp. parsley. Add beans, tomatoes, carrots and olives to pan. Mix broth and steak sauce; pour over meat. Cover.
- Bake 2-1/2 hours or until meat is done (160ºF). Sprinkle with cheese and remaining parsley. Serve with polenta.
Nutrition Facts : Calories 650, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 40 g
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