ITALIAN POT ROAST RECIPE RECIPES

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ITALIAN STYLE POT ROAST RECIPE | ALLRECIPES



Italian Style Pot Roast Recipe | Allrecipes image

If you are a pot roast enthusiast, this is definitely one to add to your collection. The meat is simmered in a tomato sauce, and served over hot noodles.

Provided by Rhoda McIntosh

Categories     World Cuisine    European    Italian

Total Time 2 hours 50 minutes

Prep Time 10 minutes

Cook Time 2 hours 40 minutes

Yield 6 to 8 ervings

Number Of Ingredients 14

3?½ pounds boneless chuck roast
2 tablespoons vegetable oil
1 (14.5 ounce) can stewed tomatoes
1?½ cups pizza sauce
½ cup grated Parmesan cheese
4 teaspoons Worcestershire sauce
2 cloves garlic, minced
2 teaspoons salt
2 teaspoons dried oregano
½ teaspoon ground black pepper
½ pound fresh mushrooms, sliced
3 tablespoons cornstarch
3 tablespoons water
1 (12 ounce) package egg noodles

Steps:

  • Heat a Dutch oven over medium-high heat, and brown meat on all sides in hot oil.
  • In large bowl combine tomatoes, pizza sauce, cheese, Worcestershire sauce, garlic, salt, oregano, and pepper. Pour over meat. Cover and simmer over medium heat for 2 hours, turning meat each half hour.
  • Remove meat from pan, and cool slightly. Skim fat from pan juices. Measure juices, and add enough water to make 6 cups liquid. Return liquid to Dutch oven. Blend cornstarch and 3 tablespoons cold water; stir into pan juices. Cook and stir till thickened and bubbly.
  • Slice meat thinly against the grain. Return meat to pot, and add mushrooms. Simmer for 30 minutes longer.
  • Cook pasta in a large pot of boiling water until done. Drain. To serve, place meat slices over hot noodles, and pour some sauce over. Pass remaining sauce.

Nutrition Facts : Calories 742.3 calories, CarbohydrateContent 42.5 g, CholesterolContent 181.7 mg, FatContent 42.9 g, FiberContent 3.1 g, ProteinContent 44.8 g, SaturatedFatContent 16.4 g, SodiumContent 1208 mg, SugarContent 4.9 g

ITALIAN POT ROAST (STRACOTTO) RECIPE - NYT COOKING



Italian Pot Roast (Stracotto) Recipe - NYT Cooking image

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.

Provided by Florence Fabricant

Total Time 4 hours

Yield 8 servings

Number Of Ingredients 11

3 large cloves garlic, peeled
1 (3-pound) rump or boneless chuck roast
4 tablespoons olive oil
1 pound onions, peeled and chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
1/2 cup robust dry red wine
1 cup seeded, chopped plum tomatoes or well-drained canned plum tomatoes, seeded and chopped
1 tablespoon tomato paste
1/4 cup finely chopped fresh basil
Salt and freshly ground black pepper to taste

Steps:

  • Cut the garlic into thin slivers. Pierce the meat in many places with the point of a knife and insert the garlic slivers into the holes.
  • Heat 2 tablespoons of the oil in a heavy 3- to 4-quart heatproof casserole. Add the meat and brown it well over medium heat. Remove it from the casserole. Add the remaining oil and the onions, carrots and celery. Saute them until moderately brown.
  • Stir in the wine and cook for a few minutes, scraping the casserole. Add the tomatoes, tomato paste and basil. Season the mixture with salt and pepper and return the meat to the casserole.
  • Cover tightly and cook over very low heat for at least three hours, until the meat is very tender. Turn the meat a few times during cooking.
  • Remove the meat from the casserole. To serve immediately, skim the fat from the surface of the sauce, then puree the sauce in a food processor and reheat. Otherwise, refrigerate the meat and sauce overnight. Remove any congealed fat from the sauce and puree the sauce in a food processor. Reheat the meat in the sauce before serving.

Nutrition Facts : @context http//schema.org, Calories 456, UnsaturatedFatContent 19 grams, CarbohydrateContent 10 grams, FatContent 31 grams, FiberContent 2 grams, ProteinContent 34 grams, SaturatedFatContent 11 grams, SodiumContent 691 milligrams, SugarContent 4 grams, TransFatContent 1 gram

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