Italian Pot Roast. Rump or chuck beef roast, first browned in olive oil, then slow cooked in a sofritto base of carrots, celery, and onion, with Italian plum tomatoes and red wine. Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Italian Pot Roast If you want a thick, rich gravy/reduction to spoon over your finished roast, try this one on for size!
Pressure cooking makes for fast preparation and seals in all the juices. The result is a super tender pot roast enhanced with aromatics. As soon as the weather starts getting a little chilly, I'm suddenly craving all the pasta and delicious braised dishes, like a rich Italian Pot Roast or Chicken Cacciatore. You can have Italian Pot Roast using 13 ingredients and 5 steps. Here is how you cook that.
Ingredients of Italian Pot Roast
- It's 1 each of cinnamon stick.
- Prepare 4 each of whole cloves.
- Prepare 3 each of allspice berries.
- You need 6 each of black peppercorns.
- You need 3 tbsp of olive oil.
- It's 3 1/2 lb of beef pot roast.
- It's 1 each of yellow onion.
- Prepare 4 clove of garlic.
- It's 2 each of celery stalks.
- It's 2 each of carrots.
- You need 1 cup of hearty, dry red wine.
- Prepare 1 can of (28 oz) crushed tomatoes.
- You need 1 of salt.
And while I'm all for the quick pasta dishes during summer, now I have no objection to spending all day in the kitchen, warming up by the stove with a pot of stew or. Wonderful variation on the traditional pot roast. I have fixed it twice for company, and it has been a big hit both times with requests for recipe. Pizza sauce provides the dominant flavor note of this interesting presentation, so be sure to use a good one.
Italian Pot Roast instructions
- Combine cinnamon stick, cloves, allspice, and peppercorns in mortar and grind to a fine powder..
- Heat oil in a large saute pan over medium-high heat. Add beef and cook, turning, for 10 - 15 minutes, until browned on all sides. Using tongs, transfer to a slow cooker..
- Add onion to pan and cook, stirring frequently, 10 minutes, or until lightly browned. Add garlic, celery, and carrots; cook, stirring frequently, 4 minutes, or until lightly browned..
- Add spice mixture and cook 2 minutes. Add wine and cook for about 10 minutes, until reduced by about one-third. Stir in crushed tomatoes and salt to taste. Pour over beef in slow cooker..
- Cover and cook on low for 8 hours or until meat is very tender. Serve with mashed potatoes, polenta or noodles to down up the sauce..
After braising, the meat is thinly sliced, and returned to the sauce with fresh mushrooms for additional cooking. Pot roasts exist in many cuisines, of course, and the Italians have stracotto, which means "overcooked." Like many other roasts, this one cooks low and slow after it's seared But here, red wine adds depth to the tomatoes, and a smattering of fresh basil contributes to its complexity Make this for your next Sunday supper, or on a cold winter evening. Crock Pot Italian Pot Roast Notes. This recipe is an altered version of the Crock Pot Italian Pot Roast from Gooseberry Patch's Busy-Day Slow Cooking. If your roast isn't as tender as you would like, cook it a little longer.
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