Nanas Italian Pot Roast Recipes

NANA'S POT ROAST

Steps:

• Flour and brown Roast on all sides.
• Mix Water, Soup Mix and Mushroom soup together.
• Add mixture and roast to dutch oven, cover tightly.
• Cook at 300deg for 2-2-1/2 hrs or until internal temp reaches 140deg.
• I add carrots and celery to cook with roast for added flavor, but I cook vegetables for serving separately so they don't get too mushy.

NANA'S SAUCE

Steps:

• Brown the onions and garlic in the olive oil and remove. Sear the meat in the olive oil. When the meat is brown add the onions back into the pot.

NANA'S ITALIAN POT ROAST RECIPE

Steps:

• Preheat oven to 300 degrees. Liberally season both sides of beef with salt and pepper. Don't be shy. They will need lots of flavor. Add olive oil to large pot over medium high heat on stove. Once olive oil is hot, add beef to pot and deeply brown on all sides then remove from pot. Scrap the bottom of the pan to get the flavor back into the oil. Next add chopped onion and sweat them for a few minutes until they start to soften and turn golden. Add in minced garlic and only cook for 1 minute. Pour in crushed tomatoes, tomato sauce, red wine, and chicken stock. Stir in Italian seasoning, sugar, red pepper flakes and salt and pepper to taste. Bring sauce to a simmer. Lastly return browned beef to pot and submerge in the sauce. Bake covered for 3 1/2- 4 1/2 hours or until beef is cooked through, tender and falling off the bone and sauce has thickened. This will depend on the thickness of beef. Remove pot from oven and gently ladle the oil off the top of the sauce which has settled. Simmer over medium low heat to thicken sauce. Cook pasta according to instructions on package and drain. Serve completed gravy by adding pasta to serving platter, topping with meat and gravy and garnishing with chopped parsley and parmesan cheese.