How To make Pot Roast, Italian Style

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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Classic Pot Roast - The Ultimate Comfort Food

Today we're making pot roast. It's hard to think of a better dish for when it gets cold out and you want something that really sticks to your ribs!

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INGREDIENTS WITH GRAM AMOUNTS

4 pounds (1800g) chuck roast - tied
2 1/2 (12g) teaspoons salt
1/2 teaspoon pepper
2 tablespoons (28g) vegetable oil
1/4 cup (56g) olive oil
2 large yellow onions - cut into large pieces
8 cloves garlic - chopped
3 tablespoons (42g) tomato paste
1/4 cup (30g) all-purpose flour
1 1/2 cups (360g) dry red wine
2 cups (480g) low-sodium beef stock - divided
2 large bay leaves
2 tablespoons (28g) Worcestershire sauce
10 sprigs thyme - tied
1 1/2 pounds (680g) red or small yellow potatoes - cut into large chunks
2 pounds (908g) carrots - cut into 3-inch chunks
3 tablespoons flat-leaf parsley - minced, garnish
salt and pepper - to taste

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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.





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#ciaoitalia

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

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.

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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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.



How to Make Martha Stewart's Pot Roast | Martha's Cooking School | Martha Stewart