Raphael Cooks With You - Chuck Roast Italian Style
INGREDIENTS:
- 3 1/2 lb chuck roast, tied
- Coarse salt and freshly ground pepper
- Olive oil
AROMATICS
- 1-2 tbs EVOO
- 1 med. onion, peeled and thinly sliced. should make about 1 cup
- 2 med. carrots, peeled and coarsely chopped
- 1 rib celery, coarsely chopped
- 2 garlic cloves, cut into small wedges
- 2 additional cloves cut in halves. Put in pot as Chuck Roast is cooking
- 2 bay leaves
- 1/4 tps. whole black peppercorns
- 3 sprigs fresh thyme
- 2 sprigs of fresh rosemary
- 4 fresh Basil leaves
MEAT BRAISING
- 1 or 2 tbs. all purpose flour,plus more if needed
- 1 1/4 cup of red wine, plus more if needed
- 1 1/4 cups of water (or same amount of Beef Broth according to your taste.)
VEGETABLES
- 3/4 pounds small turnips, peeled, cut in half, boil in salted water for 20 minutes. After 20 minutes submerge turnips in ice water to stop cooking process
- 3/4 pound of small new potatoes
- 3/4 pound carrots peeled and cut into 1 inch lengths
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.
Jeff Mauro Makes Italian Beef Pot Roast Style | Delish Kitchen Takeover
Dunk, eat, repeat!
DIRECTIONS
1. For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F.
2. Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke.
3. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and sauté, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and sauté until fragrant, another minute. Add the garlic and sauté until fragrant, about 30 seconds.
4. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus.
5. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
6. Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.
7. For the sweet peppers:
Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
8. For the sandwich build:
Place some beef on a roll, then some sweet peppers and then some hot giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus. Using two hands, go the hell to town.
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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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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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