Rach's Italian-Style Pot Roast Is Comfort on a Plate
Watch Rachael show you how to make braised beef with vegetables, red wine + tomatoes that is so tender, it basically just falls apart.
My Italian Beef Pot Roast ~ Slow Cooker Beef Dinner Recipe
This Italian beef pot roast is an easy one pot slow cooker recipe or you can bake in the oven. Rich roast beef in an Italian tomato sauce with lots of vegetables and flavor. Delicious and will feed a hungry crew. Enjoy.
#food #italianbeef #slowcookerrecipe #beefrecipe #tesscooks4u #recipe #beefdinner
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OTHER RECIPE VIDEOS YOU MAY LIKE TO SEE
How to Make Easy One Pot Slow Cooked Chicken ~ Chicken Dinner Recipe
Italian Chicken Parmesan Start to Finish! ~ Parmigiana Recipe
Slow Cooker Recipes by Tess Cooks4u
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Italian Beef Pot Roast ~ Slow Cooker Recipe
INGREDIENTS:
2-3 pound chuck roast
oil
Sauce:
1 - 28oz can tomato sauce
1 - 28oz can crushed tomatoes
1 tbsp. tomato paste
1 tbsp. sugar
1/4 tsp. black pepper
1 tbsp. Italian seasonings
1 tbsp. Oregano
1 tbsp. Basil
1 tsp. marjoram
1-2 tbsp. minced garlic
1/4 cup chopped fresh parsley - or tsp dried
1 large slice onion
3 stalks chopped celery - tops and all
1 cup or so of sliced bell peppers
1 cup sliced mushrooms
1 cup mini carrots
In a medium high skillet add oil and brown
off beef roast for 2-3 minutes on each side.
Mix sauce, spices and veggies in slow cooker
and add roast on top with juices from the pan.
Cook on high for 4-5 hours or in a 325 degree
oven for 3-4 hours. Stir every hour.
Serve with pasta, rice, potatoes or on top of
toasted garlic parmesan bread.
Enjoy.
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AFFILIATE LINKS: Products I am using or associated in this video.
Crock-Pot SCCPVL610-S
Lodge Cast Iron Skillet
McCormick Culinary Marjoram Leaves
McCormick Oregano Leaves
McCormick Italian Seasoning
McCormick Basil Leaves
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Roast Beef: la ricetta inglese definitiva con Francesco Mazzei
Nel nuovo episodio della serie Italiani a..., Francesco Mazzei, chef e ristoratore italiano tra i più conosciuti a Londra, attraverso una vera e proprio performance gastronomica, illustra tutti i passaggi per realizzare il Sunday Roast in perfetto stile british. La versione classica è composta da diverse ricette che danno vita a un piatto opulento e gustoso, perfetto per celebrare le domeniche in famiglia. Prendetevi il giusto tempo per seguire Mazzei nel cuore della tradizione inglese del Roast Beef.
Guarda la ricetta della Steak and Ale pie in un 2 stelle Michelin Inglese con Francesco di Benedetto:
INGREDIENTI/INGREDIENTS
1:49 FONDO BRUNO/GRAVY
Ossa di manzo/Beef bones 3kg
Cipolle/Onions 250 g
Sedano/Celery 250 g
Carote/Carrots 250 g
Vino rosso/Red wine 500 ml
Brodo di manzo o pollo/Beef or Chicken Stock
5:23 ROAST BEEF
Lombata di manzo con osso/Fore Rib of Beef 3kg
Cottura/Cooking a 170° fino a/until 43°C
10:14 YORKSHIRE PUDDING
Farina 00/Flour 00 200 g
Uova/Eggs 6
Latte intero/Whole Milk 200 g
Sale/Salt qb/to taste
Olio di semi di girasole/Sunflower oli 250 ml
Cottura/Cooking 220°C x 20 min
15:12 SALSA RAFANO/HORSERADISH SAUCE
Rafano/Horseradish 50g
Panna acida/Sour cream 150 g
Aceto di vino bianco/White wine vinegar 20ml
Senape liscia/Mustard (optional) 10 g
Erba cipollina/Chives 20g
Sale e pepe qb/to taste
Guarda Il Roast Beef in un due stelle MIchelin Italiano con Alessandro Negrini e Fabio Pisani:
Guarda tutti gli episodi della serie Italiani a...:
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info@italiasquisita.net
CHICAGO STYLE ITALIAN BEEF SANDWICH (Made By Man From Chicago)
The Italian Beef Sandwich aka one of Chicago's four main food groups is a sloppy, drippy, monster of a sandwich and a damn good one at that. I grew up on these beloved gut bombs and it was a real thrill to create a video showing you how to make your own at home from scratch. Enjoy responsibly.
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????INSTAGRAM:
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APRON:
BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
INSTANT READ THERMOMETER:
INSTANT POT:
KITCHEN AID MIXER:
6.75qt LE CREUSET DUTCH OVEN:
MY FAV STAINLESS BOWL:
RECIPE BELOW Makes 4 very large Italian Beefs (+ extra Giardiniera)
GIARDINIERA (makes 1qt/ltr)
•150g or about 1 1/3c each of Cauli, Celery, Green Bell Peppers, Carrots
•75g or 1/2 c serrano (or another hot pepper of choice)
•400g or 1 3/4c white distilled vinegar
•200g or 3/4c water
•24g or 1 1/2 tbsp salt
•300g or 1 1/3c light olive oil
•150g or 3/4c ex virgin olive oil
Chop all veg into small dice and mix to combine. Combine vin, water, salt in a sauce pan, bring to a boil, add veg, stir, turn off heat and allow to cook as it comes to room temp. Transfer to container and refrigerate 2 days.
After 2 days, strain liquid off veg. To the strained veg mix, add oils & store in fridge until ready to use.
FRENCH SANDWICH ROLL:
•225g or 1c water (86F/30C)
•9g or 3tsp yeast
•20g or 1 1/2tbsp olive oil
•15g 1 1/4 tbsp sugar
•350g or 2.5c bread flour (12.7% protein)
•9g 1 1/2 tsp salt
Combine ingredients into bowl of stand mixer with dough hook. Mix on low until combined (3min). When dough has begun to form into a ball, increase to high speed and continue mixing for another 6 mins. Transfer to a medium bowl, cover, and allow to ferment at room temp for 90 mins.
Flour dough and work surface and divide into two 300g pieces. Preshape into balls as shown @2:40. Cover with town and allow to rest for 15 min. Shape each piece as shown @3:00.
Place onto parchment lined sheet tray dusted with semolina, place shaped dough rolls onto tray and gently press down to slightly flatten. Cover and let proof for 30-45min until they've grown by about 75%. Score lengthwise.
Bake in a 375F/190C preheated oven for about 30 min (rotating halfway through) until light golden grown.
ROAST BEEF:
•Two 2lb (.9kg) top round roasts, cut in half (1lb for each sandwich roll)
•Neutral cooking oil (canola, vegetable, etc)
•1000g or 1L nice beef stock (recipe below)
•Spoonful bouillon paste (optional)
•Salt to taste
•Bman's Super Secret Beef Spice Blend: 5g each dried oregano, garlic powder, onion powder, toasted coriander seed, chili flake, paprika, toasted fennel seed, black pepper.
Preheat large pot on med-high, add a few plugs of neutral cooking oil, and add in 2 pieces of roast. Sear well on each side. Add beef stock to deglaze. Add spice blend.
Bring to simmer, cover with parchment and load into 250F/120C oven to cook for 60 min. Meat temp should be 140F/61C. Wrap beefs in plastic wrap and allow to cool in fridge.
When ready to use, slice as thinly as possible.
Strain cooking jus into container. When ready to use, add spoonful bouillon paste, heat to 145F/62C, season to taste (should be very salty) and lower heat to low. Add in sliced beef to just warm through.
BEEF STOCK:
•6-8lbs or 3-4kg beef shanks
•2000g/2L water
Roast shanks in very hot oven (450F/230C) for 30min. Add to slow cooker along with all fond from roasting pan and water. Slow cook for 6hrs.
#italianbeef #chicagostylebeef #roastbeefsandwich #chicagostyleitalianbeef #chicago food
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