ITALIAN POT ROAST WITH PASTA RECIPES
ITALIAN POT ROAST WITH PASTA RECIPE - FOOD.COM
Definitely a comfort family gathering meal. Absolutely delicious - one you'd be proud to serve with fresh French bread and a large green salad. Have some antipasto before the main meal.
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Cook Time 4 hours
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 300 and adjust oven rack to middle position.
- Thoroughly pat roast dry with paper towels.
- Sprinkle generously with salt and pepper.
- Heat oil in large heavy bottom Dutch oven over medium heat until shimmering, but not smoking.
- Brown roast on all sides, reducing heat if fat begins to smoke.
- (8- 10 minutes) Transfer roast to large plate.
- Add vegetables to Dutch oven and cook, stirring until they are beginning to brown (6- 8 minutes).
- Add garlic and sugar; cook until fragrant, about 30 seconds.
- Add chicken broth, beef broth, wine, tomatoes and herbs.
- Return roast to Dutch oven.
- The liquid should come up to at least 1/2 of the depth of the roast.
- If not, add water until it does.
- Cover tightly and roast in the oven, turning every 30- 45 minutes, until fully tender and fork slips easily in and out of meat, 3 1/2- 4 hours.
- Transfer roast to carving board, tent with foil to keep warm.
- Allow liquid in Dutch oven to settle about 5 minutes.
- Use wide spoon to skim off any fat that rises to the surface.
- Discard thyme and rosemary sprigs.
- Add tomato paste and bring to a boil on the stove.
- Boil about 8 minutes or until slightly thickened.
- Taste and season with additional salt and pepper if necessary.
- Meanwhile, using a chef's knife, slice meat into 1/2" thick slices, or if too tender, pull apart into large chunks.
- Place warm cooked pasta on a large serving platter.
- Place meat slices in center and ladle sauce over all.
- Serve hot.
Nutrition Facts : Calories 786.9, FatContent 56.8, SaturatedFatContent 21.6, CholesterolContent 182.6, SodiumContent 399.7, CarbohydrateContent 12.2, FiberContent 2.3, SugarContent 7, ProteinContent 52.1
ITALIAN POT ROAST WITH PASTA | BETTER HOMES & GARDENS
Fennel seed and garlic add flavor to boneless beef chuck pot roast that pairs excellently with pasta, and works well in calzones the next day.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 9 hours 20 minutes
Prep Time 20 minutes
Cook Time 9 hours 0 minutes
Yield 4 servings + reserves
Number Of Ingredients 11
Steps:
- Trim fat from roast. In a small bowl, combine garlic salt, fennel seed, and pepper; rub into roast on all sides. In a 5- or 6-quart slow cooker, combine fennel, carrot, and onion. Place roast on top. Pour pasta sauce over roast in cooker.
- Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
- Reserve one-third of the roast and 2 cups of the sauce; store* as directed below. Use with Beef and Olive Calzones (see recipe below). Toss pasta with parsley. Serve remaining roast and sauce over hot pasta mixture. If desired, sprinkle with Parmesan cheese. Makes 4 servings + reserves.
Nutrition Facts : Calories 535 calories, CarbohydrateContent 47 g, CholesterolContent 134 mg, FatContent 13 g, ProteinContent 55 g, SaturatedFatContent 4 g, SodiumContent 944 mg, SugarContent 14 g
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BEST POT ROAST PASTA RECIPE - HOW TO MAKE POT ROAST PASTA
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Reviews 3.2
Total Time 1 hours 30 minutes
Category low sugar, nut-free, weeknight meals, winter, dinner, main dish, meat
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From delish.com
Reviews 3.2
Total Time 1 hours 30 minutes
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ITALIAN POT ROAST (STRACOTTO) RECIPE - NYT 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.
From cooking.nytimes.com
Reviews 4
Total Time 4 hours
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Calories 456 per serving
From cooking.nytimes.com
Reviews 4
Total Time 4 hours
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Calories 456 per serving
- 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.
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ITALIAN POT ROAST WITH PASTA | BETTER HOMES & GARDENS
Fennel seed and garlic add flavor to boneless beef chuck pot roast that pairs excellently with pasta, and works well in calzones the next day.
From bhg.com
Reviews 4
Total Time 9 hours 20 minutes
Category Recipes and Cooking
Calories 535 calories per serving
From bhg.com
Reviews 4
Total Time 9 hours 20 minutes
Category Recipes and Cooking
Calories 535 calories per serving
- Reserve one-third of the roast and 2 cups of the sauce; store* as directed below. Use with Beef and Olive Calzones (see recipe below). Toss pasta with parsley. Serve remaining roast and sauce over hot pasta mixture. If desired, sprinkle with Parmesan cheese. Makes 4 servings + reserves.
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ITALIAN POT ROAST WITH PASTA RECIPE - COOKEATSHARE
From m.cookeatshare.com
Reviews 1
Calories 597 per serving
Reviews 1
Calories 597 per serving
- Soak the dry mushrooms in hot water for 1/2 hour. Drain, dry and finely chop. Set aside. In a large, heavy casserole, cook bacon till brown. Remove and set aside. Add in oil to casserole. Brown meat all over in the warm oil and bacon fat. When browned, pour in the wine. Continue cooking till wine is slightly reduced. Add in reserved mushrooms, garlic, onion, carrots, celery, tomatoes without the tomato liquid. Cover pot. Cook over low heat for about three hrs. After 1 hour of cooking, add in juice from canned tomatoes. If needed moisten roast from time to time with a little boiling broth or possibly water. 1/2 hour before meat is finished, season with salt and pepper. When meat is tender, remove from pot. Keep warm in a hot oven. Press the sauce through a sieve, then return to pan. Cook over medium heat to reduce sauce. Remove meat from oven. Slice and pour sauce over meat to serve. Or possibly: Shred 2 c. of meat, mix with sauce and use as a gravy on top of pasta. Serves: 8 - 10 with pasta4 - 6 as a pot roast
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ITALIAN POT ROAST RECIPE | MYRECIPES
Notes: Cooked pot roast is available in the refrigerated meat section of many supermarkets.
From myrecipes.com
Calories 751 calories per serving
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Pot Roast Pasta from Delish.com is the perfect winter weeknight dinner for meat lovers.
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Reviews 3.2
Total Time 1 hours 30 minutes
Category low sugar, nut-free, weeknight meals, winter, dinner, main dish, meat
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From delish.com
Reviews 3.2
Total Time 1 hours 30 minutes
Category low sugar, nut-free, weeknight meals, winter, dinner, main dish, meat
Cuisine American
- Turn Instant Pot to Sauté setting. Heat 1 tablespoon oil in pot. When oil is shimmering, add beef and cook until seared on both sides, about 5 minutes per side. Transfer beef to a plate. Add remaining tablespoon oil, onion, and carrot to Instant Pot and cook, stirring occasionally, until just starting to turn tender, about 4 minutes. Stir in the flour, cook, stirring, 30 seconds. Stir in wine. Bring to boil and cook until reduced by half, about 1 minute. Pour 3/4 cup water into pot and sprinkle in seasoning packet, stirring to combine, making sure to scrape up all the fond on the bottom of pot. Nestle beef into pot. Lock lid and set to pressure cook on high for 1 hour. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing the lid. Transfer beef to a plate and shred with two forks. Return beef to Instant Pot and stir in rigatoni. Serve with parsley and Parmesan.
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ITALIAN STYLE POT ROAST RECIPE | ALLRECIPES
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Reviews 4.6
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Category World Cuisine, European, Italian
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From allrecipes.com
Reviews 4.6
Total Time 2 hours 50 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 742.3 calories per serving
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Reviews 4
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