Petrinis Italian Pot Roast Recipes

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)

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.

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.

CROCK POT ITALIAN POT ROAST

Steps:

• Put your mushrooms and onion in your crock pot
• Place your roast in your crock pot
• Sprinkle your sauce mix and red pepper flakes evenly across your roast.
• Pour tomatoes and sauce over top.
• Cover and cook on low for 8-10 hours, it is done when your roast is cooked through and very tender
• Take your roast out, cut into large chunks and keep warm
• Skim the fat from the cooking liquid in your crock pot and discard the fat
• In a coffee cup, mix together your water and cornstarch until smooth
• Pour into the juices in your crock pot and stir until combined well
• Cover and cook on high for 20-30 minutes, until your mixture is thickened, stir once
• Add your roast chunks back into your crock pot
• Cover and cook an additional few minutes until everything is heated through

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 POT ROAST

Steps:

• In a 6- to 8-quart covered pan over high heat, bring 4 quarts water to a boil. Add spaghetti and cook until barely tender to bite, 8 to 10 minutes. Meanwhile, combine mushrooms and 1/2 cup boiling water in a small bowl. Let stand until mushrooms are softened, about 15 minutes.
• While spaghetti cooks and mushrooms soak, combine onion, ham, and olive oil in a 12- to 14-inch nonstick frying pan over medium-high heat. Stir often until onion is lightly browned, 7 to 8 minutes.
• When mushrooms are softened, remove from liquid with a fork. Pour liquid into a bowl or glass measure through a fine strainer to catch any debris; discard debris and reserve liquid. Finely chop mushrooms and add them to frying pan along with their liquid, the broth, red wine, and tomato paste; stir until well blended.
• Discard any solidified fat from pot roast and gravy. Scrape gravy from meat into frying pan. Cut beef across the grain into 1/4-inch-thick slices. Lay slices over the onion mixture. Cover pan and simmer over low heat until beef is hot, 7 to 8 minutes. Add salt and pepper to taste.
• When spaghetti is ready, drain well and pour onto a wide rimmed platter or into a wide shallow bowl. With a slotted spoon, arrange beef slices over pasta. Spoon sauce over meat and pasta. Sprinkle with parsley.

ITALIAN POT ROAST WITH PASTA

Steps:

• Preheat oven to 300 and adjust oven rack to middle position.
• Thoroughly pat roast dry with paper towels.
• Sprinkle generously with salt and pepper.
• Heat oil in large heavy bottom Dutch oven over medium heat until shimmering, but not smoking.
• Brown roast on all sides, reducing heat if fat begins to smoke.
• (8- 10 minutes) Transfer roast to large plate.
• Add vegetables to Dutch oven and cook, stirring until they are beginning to brown (6- 8 minutes).
• Add garlic and sugar; cook until fragrant, about 30 seconds.
• Add chicken broth, beef broth, wine, tomatoes and herbs.
• Return roast to Dutch oven.
• The liquid should come up to at least 1/2 of the depth of the roast.
• If not, add water until it does.
• Cover tightly and roast in the oven, turning every 30- 45 minutes, until fully tender and fork slips easily in and out of meat, 3 1/2- 4 hours.
• Transfer roast to carving board, tent with foil to keep warm.
• Allow liquid in Dutch oven to settle about 5 minutes.
• Use wide spoon to skim off any fat that rises to the surface.
• Discard thyme and rosemary sprigs.
• Add tomato paste and bring to a boil on the stove.
• Boil about 8 minutes or until slightly thickened.
• Taste and season with additional salt and pepper if necessary.
• Meanwhile, using a chef's knife, slice meat into 1/2" thick slices, or if too tender, pull apart into large chunks.
• Place warm cooked pasta on a large serving platter.
• Place meat slices in center and ladle sauce over all.
• Serve hot.