Benedettas Tuscan Pot Roast Recipes

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.

BEST EVER SLOW COOKER ITALIAN BEEF ROAST

Steps:

• Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
• Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

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.

BENEDETTA'S TUSCAN POT ROAST

Steps:

• On a cutting board, mince together rosemary and lemon zest. Season with salt and pepper. Using a long sharp knife, make a hole right through the meat. Push the seasoning mixture into the meat with the handle of a wooden spoon.
• Add oil to a Dutch oven just large enough to hold the beef. Heat over high heat, and brown the meat on all sides, except where it has been cut by the butcher, about 10 minutes.
• In a small bowl, stir mustard into wine, and add to the Dutch oven. Season with salt. Continue to cook, covered, over high heat, turning the meat often, so that each side of the meat is immersed in the boiling liquid. The exact time will be determined by the size of the meat, but the browning time plus 15 minutes of cooking in wine will probably be sufficient. The beef should be dark brown on the outside and pink on the inside.
• Remove the meat to a carving board or platter. If you want a thicker gravy, leave the liquid over high heat, stirring with a wooden spoon until it becomes a bit thicker. If you want a thinner gravy, add stock. Adjust the seasoning. Slice, and serve with the gravy spooned over.

SLOW COOKER TUSCAN POT ROAST

Steps:

• Heat the oil in a large pan over medium-high heat and brown the roast on all sides. Transfer the roast to a 4- to 6-quart slow cooker.
• To the oil remaining in the pan, add the onions, celery, carrots, and garlic. Cook, stirring frequently, until tender, about 10 minutes. Add the tomato paste and stir to coat the vegetables; transfer to the cooker.
• Pour the wine into the pan and deglaze, scraping up any browned bits, then pour the contents of the pan into the cooker. Add the mushrooms, salt, oregano, and tomatoes (as well as about 1 cup of their liquid). Cook 8 hours on low heat, or 4 hours on high heat.

BENEDETTA'S SAUTEED SPINACH

Steps:

• Pour 1/2 inch of water into a large saucepan; bring to a boil. Add salt and spinach, cover, and let cook for 1 minute. Uncover, stir with a wooden spoon, and boil for another minute. Drain thoroughly, leaving the spinach in the colander for about 10 minutes. Gently press out the excess water with the back of a fork, taking care not to damage the leaves.
• Using a very sharp knife gently cut the spinach into strips. Be sure not to mince the spinach, which will be quite fragile.
• In a medium nonstick skillet, heat oil, garlic, and chile pepper over medium heat, stirring so the garlic doesn't burn as the oil heats. When oil begins to sizzle, add the cut spinach, and cook for about 5 minutes. Occasionally turn the spinach gently with a wooden spoon to combine. Taste, adjust for salt, and serve hot.

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.

TUSCAN POT ROAST

Steps:

• Heat the oil in a large skillet over medium-high heat and brown the roast on all sides.
• Transfer the roast to a 4 to 6 quart slow cooker (Crockpot).
• To the fat remaining in the skillet, add the onions, celery, carrots and garlic.
• Cook, stirring frequently, until tender, about 10 minutes.
• Add the tomato paste and stir to coat the vegetables; transfer to the cooker.
• Pour the wine into the skillet and deglaze the browned bits; add the wine to the cooker, along with the mushrooms, salt, oregano, and tomatoes (plus 1 cup of their liquid).
• Cook 8 hours on low heat or 4 hours on high heat.