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.
Nutrition Facts : ServingSize Serving, Calories 506 calories, Sugar 15.8 g, Sodium 1028.6 mg, Fat 21.8 g, SaturatedFat 4.8 g, TransFat 0 g, Carbohydrate 29 g, Fiber 7.3 g, Protein 51 g, Cholesterol 134 mg
SLOW-COOKER SICILIAN-STYLE BEEF STEW
For the best flavor, season the meat with salt and pepper the night before and store, covered, in the refrigerator.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 5h
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Season beef with salt and pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and half of beef, in a single layer; cook, turning a few times, until browned all over, 5 to 7 minutes. Transfer to a 5-to-6-quart slow cooker. Repeat with remaining oil and beef. Add shallots and wine to skillet; cook, scraping up browned bits, until wine has almost evaporated, about 3 minutes. Transfer to slow cooker; stir in tomatoes with their juices, fennel, rosemary, and zest. Cover and cook on high until meat is fork-tender, about 4 1/2 hours.
- Stir in olives; season with salt and pepper. Remove rosemary; serve, with mashed potatoes, orange wedges, and more pepper.
SICILIAN CROCK POT ROAST
This is a melt-in-your-mouth roast with an awesome gravy. It also features an easy 10 minute prep time. I serve it with mashed potatoes or rice and a vegetable for a great family dinner. Oh, don't forget rolls to sop up that extra good gravy.
Provided by Joe Marsiglia
Categories Roasts
Time 6h10m
Number Of Ingredients 6
Steps:
- 1. Add onions, garlic, bullion and water to crock pot. If using BTB, I add 1 T to a mason jar with 2 cups water and heat in microwave for 30 seconds then shake well and pour in crock.
- 2. Salt and Pepper Roast on both sides.
- 3. Add roast to crock pot and set on low, cook for 6 hours or until done.
CIPOLLINI ONION AND FENNEL POT ROAST
Provided by Giada De Laurentiis
Time 4h57m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the rub: In a small bowl, mix together the rosemary, thyme, oil, salt, and pepper until smooth.
- Preheat the oven to 350 degrees F. Pat the beef dry with paper towels and rub on all sides with the herb rub. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
- Add the remaining oil, onions, carrots, and fennel to the pot. Season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the sherry and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and bay leaves. Return the beef and any juices to the pot and bring the liquids to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 4 hours, turning the beef over halfway through and adding extra broth, as needed, to keep the beef halfway covered in liquid.
- Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Spoon any excess fat off the top of the pan juices. Remove the bay leaves and discard. Using an immersion blender, blend the vegetables and cooking juices together until smooth. (The vegetables can also be pureed in a blender). Season with salt and pepper, to taste. Keep warm over low heat.
- Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.
ITALIAN POT ROAST FOR THE CROCK POT
This is one of our favorite pot roast recipes! I serve it over egg noodles. I found this recipe in Southern Living February 2005 issue.
Provided by my3beachbabes
Categories Roast Beef
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 13
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 (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
SLOW-COOKER SICILIAN POT ROAST - DIABETIC FRIENDLY
Make and share this Slow-Cooker Sicilian Pot Roast - Diabetic Friendly recipe from Food.com.
Provided by kitty.rock
Categories One Dish Meal
Time 5h15m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the meat with cool water and pat it dry with paper towels. Sprinkle both sides with some of the pepper.
- Coat a large nonstick skillet with nonstick cooking spray and preheat over medium-high heat. Place the meat in the skillet and cook for 2 to 3 minutes on each side, until nicely browned.
- Place the mushrooms, onions, and bell peppers in a 3-quart slow cooker and top with the roast. Pour the tomatoes over the meat. Top with Italian seasoning.
- Cover and cook on high for 5 hours or on low for 10 hours, until the meat is very tender.
- Remove the roast to a serving platter and cover loosely with aluminum foil to keep warm. Add the tomato paste to the remaining slow cooker mixture and stir to mix well.
- Slice the roast across the grain and serve hot accompanied by the sauce. Serve with pasta if desired.
- Nutritional Information Per Serving (1/8 of recipe): Calories: 221, Carbohydrate: 12 g, Cholesterol: 80 mg, Fat: 5.7 g, Saturated Fat: 1.7 g, Fiber: 2 g, Protein: 29 g, Sodium: 440 mg, Calcium: 36 mg.
- Diabetic Exchanges: 3 Lean Meat, 2 Vegetable.
Nutrition Facts : Calories 298.6, Fat 11.6, SaturatedFat 4.5, Cholesterol 97.8, Sodium 204.7, Carbohydrate 13.9, Fiber 1.9, Sugar 4, Protein 34.1
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