Holiday Italian-Style Pot Roast
Italian-Style Pot Roast
I consider myself very fortunate to work with Mary Ann Esposito, the founder and host of the popular PBS Television series Ciao Italia, and expert on Italian regional cooking. The inspiration for this dish comes from Mary Ann Esposito’s cookbook Ciao Italia Family Classics, though my preparation technique differs slightly. My family is part Irish and part Italian, so Italian inspired meals are always welcome by my family. I use a Cotes Du Rhone wine from France, which is one of my favorites for this dish and beef stew. If you want to stay in the Italian realm, you could also try a Valpolicella. The good thing about this recipe is it only uses 1 cup of wine, which leaves plenty left over in the bottle to serve with the meal.
Ingredients:
1 ½ t salt
1 t coarsely ground black pepper
2 t fried oregano
2.5 to 3.5 pound boneless chuck roast
2 T extra virgin olive oil
1 medium onion coarsely chopped
1 large carrot coarsely chopped
1 garlic cloves minced
1 cup dry red wine
1 28 oz. can crushed plum tomatoes
1 sprig rosemary
2 sprigs basil
2 springs flat-leaf parsley
Rice, pasta or mashed potatoes to serve with dish
Recipe:
Mix the salt and pepper and oregano together and rub all over the roast. Preheat oven to 300 degrees. Place a 5 qt Dutch oven on the burner and heat over medium heat. When the pan is hot, add olive oil. Place chuck roast in hot oil and brown on all sides. When roast is brown, remove from the pan. Add carrot, onion, and garlic to the pot and continue to cook until the onion is soft for about 5 minutes. After 5 minutes add the wine and deglaze the pan. Add the canned tomato to the pot and stir to combine. Add the rosemary, basil, and parsley to the cooking sauce and stir. Place chuck roast back into the pot with the sauce and cover with a lid. Place covered pot in heated 300-degree oven and cook for 3 hours or until the meat is fork tender.
Transfer cooked meat to a cutting board and slice on the bias (across the grain) in thick slices. Arrange rice, pasta or mashed potato on a serving plate and top with the post roast slices. Spoon sauce and vegetables over the meat and serve. I usually serve green beans as a vegetable for a complete meal.
#recipe
#potroast
#ciaoitalia
How to Make Martha Stewart's Pot Roast | Martha's Cooking School | Martha Stewart
In this video, Martha Stewart shows you how to make pot roast with a recipe that makes eight servings — perfect for holiday entertaining. This is a sumptuous feast of chuck roast, supplemented by carrots, potatoes, and turnips.
#MarthaStewart #Cooking #Recipe #Roast #PotRoast #Food
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How to Make Martha Stewart's Pot Roast | Martha's Cooking School | Martha Stewart
Slow Cooker Beef Pot Roast Recipe - How to Make Flavorful Beef Pot Roast in the Slow Cooker
This is the best ever beef pot roast made in the slow cooker. The beef is packed with all the right flavors, seared and slow cooked in a delicious flavor packed sauce. This beef pot roast is a delicious comforting dish.
INGREDIENTS
5 to 6 lbs beef chuck roast ( i used 5.5 lbs)
Salt and pepper to your taste ( i used 2 Tbs salt and 1/2 Tbs pepper)
2 tsp oregano
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
2 Tbs olive oil to saute veggies
1 large onion, cut up
3 stalks of celery
4 large carrots, cut up
6 cloves of garlic, minced
salt and pepper to season veggies
2 to 3 Tbs oil to sear meat
2 Tbs butter to make sauce
3 Tbs flour
1/2 cup red wine, or chicken broth
2 cups chicken broth
2 Tbs Worcestershire sauce
5 Tbs tomato paste
4 Tbs brown sugar
3 bay leaves
fresh thyme (i did not measure, but about 1 handful)
4 to 5 sprigs of rosemary
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The Ultimate Pot Roast Recipe | Juicy, Tender, and Delicious Holiday Pot Roast
One of my favorite comfort food meals when it gets cold outside is Pot Roast! Tender, juicy, and loaded with flavor! The gravy just pouring on top with the potatoes and veggies... MAN! It doesn't get better than that lol. Let's #MakeItHappen
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Shopping List:
3 - 4 lb chuck roast
2 tbs avocado oil
1 whole onion (Quartered or halved)
4 Carrots (chopped)
4 celery stalks (chopped)
1 lb red potatoes chopped
1lb yukon gold
1 cup red wine (dry)
3 cups beef broth
2-3 tbsp tomato paste
1-2 tbs beef base better than bouillon
2 sprigs rosemary
1 bunch of thyme
2 bay leaves
1 tbsp soy sauce
1 tbsp worcestershire sauce
whole garlic bulb
Preheat oven to 325.
Generously season your chuck roast with salt, pepper, onion powder, and garlic powder. Allow it to come up to room temperature. Heat Oil in a large pot or dutch oven. Get the pot very hot to sear your beef. Sear on both sides for about 3-5 minutes per side or until nice crust is formed. Remove the roast and add your onions and garlic and then your wine. Reduce the wine by half and add your tomato paste and beef base. Now place the chuck roast on top of the onions. Add 3 cups beef stock and top with fresh herbs and cover. Place in oven for 2 hours and then add in your vegetables for the last hour. After about 3 hours total, your roast should shred easily with a fork. (During the final 30 minutes, you can remove the lid and cook - this helps reduce the gravy and brown the roast a bit) Serve with rice, potatoes, or cauliflower mash. Garnish with chopped parsley.
Salt, pepper, garlic, onion powder
Slurry - 2-3 tbsp corn starch + 1/4 cup water (2:1 ratio - you can adjust based on desired gravy thickness)
Savage Kitchen* Cafe Delites Italian Style Tender Pot Roast
Whats up guys!!! I have another awesome recipe for you guys! I tried another Cafe Delites recipe but this time I went full comfort with as pot roast. I wanted to put out another slow cooker recipe but this recipe can be done in the oven as well as a pressure cooker but wow this thing came out fantastic. My absolute best pot roast to date!!
INGREDIENTS
1 tablespoon olive oil
4 pounds (2 kg) chuck roast or blade roast, boneless and trimmed of excess fat
2 yellow onions chopped
8 cloves garlic smashed with the back of a spoon (or 2 tablespoons minced garlic)
1 pound (500 grams) baby potatoes, white or Yukon gold, (you may need to halve them if they are too large)
4 large carrots, cut into 2-inch pieces
2 stalks celery, cut into 1-inch pieces
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon brown sugar
2 teaspoons dried thyme
2 teaspoons crushed bouillon
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 cup reduced-sodium beef broth
2 tablespoons plain flour (optional -- for a thick gravy)
2 tablespoons fresh chopped parsley, to serve
INSTRUCTIONS
SLOW COOKER:
Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker.
Add the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out).
Cook on low setting for 8 hours, or until meat is tender and falling apart and the vegetables are soft.
Taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, if needed.
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Slice meat, garnish with parsley and drizzle with gravy.
INTANT POT:
Season roast with a good amount of salt and pepper. Heat oil in the Instant Pot and set to 'Saute'. When oil is hot, sear on all sides until browned (about 4-5 minutes each side).
Add the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out).
Place lid on Instant pot with steam valve closed.
Change Instant Pot setting to 'manual' mode for 60 minutes on 'high' pressure.
When time is up and cooker beeps, turn off and allow pressure to release naturally for 15 minutes. After 15 minutes, use the quick pressure lever to release any remaining pressure. Carefully remove lid and transfer roast and veggies to a warm plate.
OVEN:
Preheat oven to 350°F (175°C). Heat oil in a dutch oven or heavy based oven-proof pot over medium-high heat. Season roast all over with a good amount of salt and pepper. Sear until brown on all sides (about 4-5 minutes each side).
Transfer roast to a plate. Sauté onions until transparent, then add garlic and cook for 30 seconds until fragrant. Add the stock and balsamic vinegar to deglaze your pan, scraping up any browned bits. Whisk in the flour and let cook for about 4 minutes (don't worry about any lumps, they will cook out).
Transfer roast back into the pot. Add the potatoes, carrots, celery, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste.
Bring to a simmer, cover with lid (or foil) and transfer to the oven. Roast for 3-4 hours until the meat is tender and falling apart. (Check roast after 1 1/2 hours. If the liquid has mostly been absorbed, stir in 1 cup of extra broth and continue cooking.)
Transfer the roast, carrots, and potatoes to a warm plate. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.
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5 STAR POT ROAST RECIPE / How to make an easy pot roast / Step by Step ❤
RACHEL COOKS WITH LOVE (All videos)
This as a delicious fall apart tender pot roast recipe, I cook it slow, and it is smothered in a heavenly gravy that is made with sweet carrots, onions, celery and perfect seasoning. I love to side my pot roast with mashed potatoes and homemade dinner rolls, it is a meal fit for a King. This hearty dinner recipe takes me back to my childhood when my mom often fixed it on weekends and it was one plate I licked clean. This pot roast recipe can be prepared with no effort at all, and it is a meal that is complete. Nothing beats a classic pot roast dinner, it is a perfect meal to serve when having company or just a special treat for the family...I always choose a nice big chuck roast, then season it well, prep it and before you know it you have a hearty delicious dinner ready to impress. Along with my seasoning, I like to add fresh rosemary, thyme, garlic and good chicken and beef stock and 1 good Tbsp of bacon grease for added flavor. My pot roast is ready to enjoy after about 3 hours, every minute is worth it.
INGREDIENTS ... 325° (3 hours)
3&1/2 LB. Chuck roast (NOT shoulder if possible) (look for the marbling)
kosher salt (as needed)
Pepper (fresh ground)
2 tsp onion powder
2 tsp garlic powder
1 C. plus 3-5 Tbsp All purpose flour
1-3 Tbsp vegetable oil
1 tbsp bacon grease
5 medium carrots (divided)
2 Medium large onions
3 celery ribs (divided)
3 large garlic cloves (mashed)
Rosemary (2 big sorigs)
Thyme (2 sprigs)
3 C. Chicken stock (you decide)
1 C. beef broth
1 Tbsp tomato paste
1 tsp red wine vinegar (optional)
1 C. crushed tomatoes
2 Bay leaves
1/2 tsp Kitchen bouquet (optional)
SIDES
Mashed potatoes
dinner rolls
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DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.