Italian Pot Roast Recipe 445

CLASSIC POT ROAST RECIPE

Steps:

• Preheat oven to 325 degrees. Toss together the salt, garlic powder, onion powder, sugar, and black pepper. Pat the beef dry with paper towel and season the beef on all sides with the spice mixture.
• Heat 1 tbsp olive oil in a large Dutch oven and sear the roast to form a mice crust. Remove the meat and add the last tablespoon of olive oil to the pot. Sear the other side until crusted. About 5 minutes per side. Remove from the pan and set aside on a rimmed dish.

ITALIAN POT ROAST (STRACOTTO)

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.

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.

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.

ITALIAN POT ROAST (STRACOTTO) AND OVEN-BAKED GORGONZOLA POLENTA

Steps:

• Preheat oven to 350 degrees. Season the chuck roast liberally with salt and black pepper.
• Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven. Place chuck roast in Dutch oven and brown well on both sides, approximately 4-5 minutes per side. Transfer to a plate, pour off and discard browning fat.
• Refresh oil with remaining 2 tablespoons oil. Add onion, carrot, celery and pancetta. Reduce heat to medium. Cook 7-8 minutes or until vegetables are tender.
• Add chopped garlic and cook briefly 10-15 seconds or until fragrant.
• Add the wine and bring to a boil. Boil 1-2 minutes.
• Add the beef back to the pot along with any accumulated juices.
• Add beef broth, tomatoes, sliced garlic, rosemary, Italian seasoning and bay leaves. Bring to a gentle simmer over medium heat.
• Place a layer of aluminum foil or parchment paper over the top of the Dutch oven followed by the lid. (You want to minimize evaporation as much as possible.)
• Place in the oven and cook 2 1/2 to 3 hours or until meat is extremely tender.
• Place on a serving platter and slice or shred as desired.
• Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray.
• Combine chicken broth or water, half-and-half, polenta and salt and black pepper in the prepared casserole dish and stir well.
• Place in the oven uncovered and bake alongside the roast during the last 40-45 minutes of braising the roast. After approximately 30 minutes, stir, add Gorgonzola and butter and stir again. Return to the oven for another 10-15 minutes.
• Serve polenta with pot roast.

ITALIAN-STYLE POT ROAST WITH CARROTS AND FENNEL

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.

INSTANT POT ITALIAN POT ROAST

Steps:

• Place beef roast down in a 6-quart Instant Pot or Electric Pressure Cooker. If desired, seer on all sides for color.
• Mix tomato sauce with red wine and pour on top. Add bay leaves.
• Secure lid and set lid to seal. Set on Manual with the warming feature off (press manual button twice on Instant Pot to turn warming off) for 60 minutes. (Note: It will take approximately 15 minutes for pot to reach full pressure before the 60 minute timer will start.)
• Let Instant Pot naturally release (do not use the quick release) for at least 15-20 minutes before quick releasing. I personally prefer to let it completely naturally release. Using the quick release can cause tough meat.

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.

ITALIAN POT ROAST (STRACOTTO ALLA FIORENTINA)

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.

ITALIAN POT ROAST

Steps:

• Place meat in large roasting pan, cover with garlic, onion, and pepper. Place other vegetables and potatoes all around the meat (besides tomatoes and tomato sauce).
• Mix the soy sauce and Worcestershire sauce in the tomatoes and the tomato sauce, also add the wine. Add this mixture to the roast.
• Add all other seasonings to the roast.
• Cook in slow oven (250 degrees) for 4 to 5 hours, or until meat falls apart when prodded with the tines of a fork.

ITALIAN-STYLE POT ROAST

Steps:

• Preheat oven to 350 degrees F. Place roast in a large pot. Pour in beef broth and wine (optional). Add tomato paste and stir. Add tomatoes with their juice. Blend in garlic, basil, oregano, and bay leaves. Cover and cook in the oven for 1-1/2 hours. Add carrots, onions, and mushrooms. Cover and continue cooking for 1-1/2 hours or until meat is tender. Transfer meat to carving board. Mash the margarine and flour together to form a paste. Place the pot over medium-high heat and bring liquid to a boil. Whisk in the paste to thicken the sauce. Serve meat with the veggies and the sauce over rice or potatoes.

ITALIAN POT ROAST

Steps:

• Heat 1 cup beef broth. Add mushrooms and soak until softened.
• Heat a large Dutch oven over medium high heat. Add meat and cook until brown on all sides. Transfer meat to a plate. Add Italian bacon, onion, carrot and cleery. Cook, stirring until golden.
• Add garlic and cook 1 minute. Season with salt and pepper. Add Bay leaf, sage, parsley, tomato paste and wine. Simmer until reduced by half, about 20 minutes.
• Add meat, tomatoes, mushrooms, mushroom liquid and 2 cups beef broth. Bring to a simmer, cover and cook 2 to 3 hours or until meat is tender. Turn meat over halfway through cooking time.
• Transfer meat to a cutting board. Let meat stand 10 minutes before slicing.