Best Saucy Italian Pot Roast Recipes

ITALIAN POT ROAST

Steps:

• Preheat oven to 350 degrees F.
• In a large Dutch oven, heat olive oil over medium high heat.
• Pat roast dry and sprinkle on salt and pepper. Once the oil is shimmering hot, sear the meat on both ends and all the way around the outside. Total time about 15 minutes to sear the whole roast.
• Remove the roast to a plate and add the carrots, celery and onions and cook for five minutes, stirring often.
• Add the tomato paste and garlic and cook for two more minutes.
• Add wine to deglaze. Cook until the wine evaporates.
• Add the bay leaves, sundried tomatoes, crushed tomatoes, broth, thyme, oregano and basil and stir. Add the beef back in along with any liquid on the plate, cover and place in the oven for three hours, turning the beef over once about 1 ½ hours into the roasting time.
• After the full three hours, remove the meat, let it rest under a sheet of loose foil for 10 minutes.
• Remove and discard bay leaves and thyme sprigs then slice the beef and serve with the sauce.
• The string should be left on while slicing to hold the roast together. OK to cut off after sliced and plated.

ITALIAN POT ROAST

Steps:

• Cut roast in half. Place in a 5-qt. slow cooker. Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5-6 hours or until meat is tender. , Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with meat.

SAUCY ITALIAN ROAST

Steps:

• Combine the salt, garlic powder and pepper; rub over roast. Place in a 5-qt. slow cooker. Top with mushrooms and onion. Combine the spaghetti sauce and wine; pour over meat and vegetables. , Cover and cook on low for 8-10 hours or until meat is tender. Slice roast; serve with pasta and pan juices.

ITALIAN POT ROAST (STRACOTTO)

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.