Best Sicilian Crock Pot Roast Recipes

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ITALIAN POT ROAST



Italian Pot Roast image

Provided by A Family Feast

Categories     entree

Time 4h

Number Of Ingredients 17

¼ cup extra virgin olive oil
3 pound chuck roast, rolled and tied
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups carrots, cut into one-inch pieces
1 ½ cups celery cut into one-inch pieces
2 cups onions, cut into large dice
4 tablespoons tomato paste
4 whole garlic cloves
¼ cup dark red wine, such as merlot or burgundy
2 bay leaves
8-ounce jar sundried tomatoes in oil, oil drained
1 28-ounce can crushed tomatoes
2 cups beef broth
4 sprigs fresh thyme
1 tablespoon dry oregano
1 tablespoon dry basil

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



Slow-Cooker Sicilian-Style Beef Stew image

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

3 pounds beef chuck, fat trimmed, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
6 shallots, thinly sliced (2 cups)
1/2 cup dry red wine, such as Cabernet Sauvignon
1 can (28 ounces) whole peeled tomatoes, crushed
1 bulb fennel (12 ounces), cut into 1/2-inch wedges
1 sprig rosemary
2 strips orange zest (each 1 inch by 3 inches), plus orange wedges for serving
1 cup pitted green olives, such as Castelvetrano (7 ounces)
Mashed potatoes, for serving

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



Sicilian Crock Pot Roast image

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

1 3-4 pound chuck roast
1 large onion, chopped
4 cloves garlic, minced
1 Tbsp better than bullion beef base or 4 beef bullion cubes
2 c water
salt/pepper to taste

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



Cipollini Onion and Fennel Pot Roast image

Provided by Giada De Laurentiis

Time 4h57m

Yield 8 to 10 servings

Number Of Ingredients 15

1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 (5-pound) boneless beef chuck roast
1/4 cup extra-virgin olive oil
3/4 pound (about 2 cups) cipollini, boiler, or pearl onions, peeled
3 medium carrots, peeled and chopped into 3/4-inch pieces
2 medium fennel bulbs, sliced into 1/2-inch pieces
Kosher salt and freshly ground black pepper
6 cloves garlic, crushed
1 cup dry sherry
4 cups low-sodium beef broth, plus extra, as needed
2 dried bay leaves

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



Italian Pot Roast for the Crock Pot image

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

8 ounces fresh sliced fresh mushrooms
1 large onion, cut in half and sliced
1 (2 1/2-3 lb) boneless beef chuck roast, trimmed
1 teaspoon pepper
2 tablespoons olive oil
1 (1 ounce) envelope dry onion soup mix
1 (14 ounce) can beef broth
1 (8 ounce) can tomato sauce
1 teaspoon dried Italian seasoning
3 tablespoons tomato paste
2 tablespoons cornstarch
2 tablespoons water
cooked egg noodles

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)



Italian Pot Roast (Stracotto) image

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

3 large cloves garlic, peeled
1 (3-pound) rump or boneless chuck roast
4 tablespoons olive oil
1 pound onions, peeled and chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
1/2 cup robust dry red wine
1 cup seeded, chopped plum tomatoes or well-drained canned plum tomatoes, seeded and chopped
1 tablespoon tomato paste
1/4 cup finely chopped fresh basil
Salt and freshly ground black pepper to taste

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



Slow-Cooker Sicilian Pot Roast - Diabetic Friendly image

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

2 1/2 lbs well-trimmed top round roast or 2 1/2 lbs flat half beef brisket
1/2 teaspoon fresh coarse ground black pepper
2 cups sliced fresh mushrooms
1 cup chopped onion
1 cup green bell peppers or 1 cup roasted sweet peppers, drained and chopped
14 1/2 ounces diced Italian-style tomatoes, undrained
1 (6 ounce) can tomato paste with roasted garlic or 1 (6 ounce) can Italian spices
1 teaspoon italian seasoning

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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