ITALIAN POT ROAST (STRACOTTO ALLA FIORENTINA)
Provided by Olivia's Cuisine
Time 3h30m
Number Of Ingredients 11
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.
MOM'S POT ROAST
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
- Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
- Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
- About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta.
- To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together.
SAUCY ITALIAN ROAST
This tender roast is one of my favorite set-and-forget meals. I thicken the juices with a little flour and add ketchup, then serve the sauce and beef slices over pasta. -Jan Roat, Red Lodge, Montana
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Combine the salt, garlic powder and pepper; rub over roast. Place in a 5-qt. slow cooker. Top with mushrooms and onion. Combine the spaghetti sauce and wine; pour over meat and vegetables. , Cover and cook on low for 8-10 hours or until meat is tender. Slice roast; serve with pasta and pan juices.
Nutrition Facts : Calories 218 calories, Fat 8g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 415mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 28g protein.
LEFTOVER POT ROAST RAGU WITH PASTA
If you're tired of leftover pot roast sandwich, try using in a sauce with pasta! Below is one of food.com's most popular recipes for pot roast that can be used for this recipe: http://www.food.com/recipe/to-die-for-crock-pot-roast-27208
Provided by FoodE-MattyD
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to boil.
- While the water boils, add reserved pot roast liquid and red wine to a pot. Bring to a boil and reduce.
- Once water is boiling, add salt (water should be salty like the sea!) and fettuccine and cook according to package direction for al dente.
- Whisk beef stock and flour to create a slurry.
- Add slurry and tomato sauce to your reduction, whisk to avoid lumps. Cook until thickened, about two minutes.
- Add shredded leftover to pot roast to sauce and cook until heated through, about one minute. Taste and season with additional salt and pepper, if needed. Remove from heat.
- Drain pasta, reserving about 1/2 cup of pasta water.
- Add pasta, sauce, and reserved water back to the large pot. Cook over medium heat so that the pasta begins to absorb the sauce, about 2-3 minutes.
- Remove from heat. Add cheese and parsley. Stir to combine.
- Serve and enjoy!
Nutrition Facts : Calories 273.2, Fat 5.2, SaturatedFat 2.4, Cholesterol 54, Sodium 461.1, Carbohydrate 42.2, Fiber 2.2, Sugar 3.1, Protein 14.3
POT ROAST RAGU
This hearty sauce comes together in considerably less time than traditional ragus thanks to the addition of leftover Pot Roast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat. Add shallot and garlic, and cook until softened, about 3 minutes. Add wine, and cook until most of the liquid has evaporated. Add chopped pot roast, vegetables, gravy or beef stock, tomatoes, and thyme.
- Bring to a boil, and reduce to a simmer. Cover; cook 30 minutes for flavors to blend and for sauce to thicken slightly. Season with salt and pepper.
- Serve hot over cooked pasta, garnished with grated Parmesan cheese and red-pepper flakes, if desired.
ITALIAN POT ROAST WITH PASTA
Definitely a comfort family gathering meal. Absolutely delicious - one you'd be proud to serve with fresh French bread and a large green salad. Have some antipasto before the main meal.
Provided by PanNan
Categories Meat
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 17
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.
ITALIAN POT ROAST (STRACOTTO)
Pot roasts exist in many cuisines, of course, and the Italians have stracotto, which means "overcooked." Like many other roasts, this one cooks low and slow after it's seared. But here, red wine adds depth to the tomatoes, and a smattering of fresh basil contributes to its complexity. Make this for your next Sunday supper, or on a cold winter evening.
Provided by Florence Fabricant
Categories dinner, main course
Time 4h
Yield 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 19 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 11 grams, Sodium 691 milligrams, Sugar 4 grams, TransFat 1 gram
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