POT ROAST WITH TOMATO SAUCE RECIPES

BEEF POT ROAST WITH TOMATO SAUCE – FRESH FORK MARKET

Beef Pot Roast with Tomato Sauce – Fresh Fork Market image

This process will make at least two different meals (or two courses for a sumptuous dinner!) The long, slow cooking really lets the roast shine, and the rich sauce can be used to make a pasta sauce at the end. You'll need a heavy-bottomed braising pot like a Dutch oven. It should be wide enough to hold the roast with space between the meat and sides of the pan, and should be at least six inches deep.

Total Time 0 minutes

Prep Time 0 minutes

Cook Time 0 minutes

Number Of Ingredients 10

Ingredients

4-5 tbsp oil
1 small beef, lamb or pork pot roast (the FFM pork or beef roasts are the perfect size.)
1 cup each of diced onion, celery and carrot (mirepoix)
2 slices pancetta, diced or cooked ham (from a leftover ham hock)
1 thin slice prosciutto, chopped (optional)
3 garlic cloves, minced
1/3 cup tomato paste
1 quart frozen chopped tomatoes
8 cups rich stock
salt and pepper

Steps:

Step one: Browning
Cover the bottom of your braising pot with olive oil, and set the pot over medium heat. Begin browning the meat: turn the meat from time to time-- cooking both sides multiple times. What you're going for is as much color on the bottom of the pan as you can get without burning the roast. When the meat is well browned on both sides, remove it from the pan and set aside.
Step Two: Reducing
Add the pancetta, prosciutto (or ham pieces) and vegetables to the juices and oil in the pan. Raise the heat slightly, and stir often. After about ten minutes, add the garlic. Raise the heat to high and continue stirring.
When you begin to smell the garlic add one cup of stock. Scrape the bottom of the pan to release all of the caramelized residue. Boil until the liquid is nearly all evaporated, and then add another cup of stock and repeat the process. Repeat this process two more times, using a total of 4 cups of stock.
Step three: Braising
Add the tomato paste and dissolve it in the stock, and then add the tomatoes and return the pot roast to the pan.
Add the remaining four cups of stock and lower the heat to medium-low. The liquid should bubble slightly. Simmer the roast for about four hours uncovered. When you can begin to pull apart the meat it is done. You could stop at this point and let it cool. Cover and refrigerate for two or three days if you choose.

Nutrition Facts : Calories 0, CarbohydrateContent , CholesterolContent , FatContent , FiberContent , ProteinContent , SaturatedFatContent , ServingSize , SodiumContent , SugarContent , TransFatContent

SLOW-COOKED ITALIAN-STYLE CHUCK ROAST WITH TOMATO SAUCE ...

Pot roast with an Italian flair--a flavorful sauce of tomatoes, red wine, garlic, and a sprinkling of fresh rosemary.

Provided by More Than Gourmet

Yield 4

Number Of Ingredients 13

Ingredients

1 boneless chuck roast half, about 1 1/2 pounds
All-purpose flour for coating
2 tablespoons vegetable oil
1/2 cup diced onions
1/2 cup diced peeled carrots
1/2 cup diced celery
2 cloves garlic, chopped
1/4 cup dry red wine
1 tablespoon Glace de Viande Gold® dissolved in 1 cup hot water (or use 1 cup More Than Gourmet Ready-To-Use Beef Stock)
1 can (28 ounces) Roma tomatoes with basil, diced, juice reserved
1/2 cup prepared tomato-basil pasta sauce
1 1/2 teaspoons chopped fresh rosemary
Salt and ground black pepper

Steps:

Coat the roast with flour, patting off the excess. Heat the oil in large, heavy  pan over medium-high heat.  Add the roast, turning to brown it all sides, about 2 minutes per side. Remove the roast and transfer it to a 6- to 8-quart slow cooker. Discard all but 1 tablespoon of drippings from the pan.
Add the onions, carrots, celery, and garlic to the pan and cook, stirring, for 2 minutes. Add the wine, stirring to loosen browned bits from the pan. Cook 2 more minutes, until the liquid is reduced by one-third, to syrupy consistency.  Add the stock and bring the mixture to a simmer.
Pour the stock mixture over the meat in the slow cooker. Add the tomatoes and reserved juice and the pasta sauce, and stir to mix.
Cover and cook for  4 to 5 hours on high or 6 to 8 hours on low.
Transfer the chuck roast to a serving platter. Add the rosemary to the sauce remaining in the slow cooker and season it with salt and pepper to taste. Pour the sauce over the chuck roast to serve.

Nutrition Facts : ServingSize 4

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