Italian Pot Roast
Italian Pot Roast is rated
out of
5 by
4.
Prep Time:
25 minutes
Cook Time:
180 minutes
Servings:
8
For an easy side dish, cook orzo or another small pasta until al dente, according to the package instructions, and toss it with a little butter and freshly grated Parmigiano-Reggiano cheese.
Ingredients:
- 1/4 cup all-purpose flour
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 4 lb. boneless beef chuck, trimmed of excess fat
and tied - 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 cup dry red wine
- 1 can (28 oz.) whole plum tomatoes, drained
- 1 Tbs. dried oregano
- 2 tsp. sugar
- 2 bay leaves
- 1/4 cup slivered fresh basil
Directions:
Brown the pot roast
On a large plate, stir together the flour, salt and pepper. Coat the beef evenly with the flour mixture, shaking off the excess; reserve the remaining flour mixture.
In a large fry pan over high heat, warm the olive oil. Add the roast and brown it well on all sides, 12 to 15 minutes total. Transfer the roast to a slow cooker.
Deglaze the pan
Pour off all but about 1 Tbs. fat from the fry pan and return the pan to medium-high heat. Add the garlic and sauté for a few seconds until fragrant. Sprinkle with the reserved flour mixture and cook, stirring, about 1 minute more. Add the wine and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Pour the wine mixture over the roast.
Cook the pot roast
Using your hands, break up the tomatoes as you add them to the slow cooker. Add the oregano, sugar and bay leaves. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours. The meat should be very tender when pierced with a fork. Remove and discard the bay leaves. Transfer the roast to a cutting board and remove the strings. Cover with aluminum foil and let rest for about 10 minutes.
Meanwhile, skim off and discard the excess fat from the sauce. Stir in the basil. Slice the roast across the grain and arrange the slices on a platter or individual plates. Spoon the sauce over the meat and serve immediately. Serves 6 to 8.
Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).
On a large plate, stir together the flour, salt and pepper. Coat the beef evenly with the flour mixture, shaking off the excess; reserve the remaining flour mixture.
In a large fry pan over high heat, warm the olive oil. Add the roast and brown it well on all sides, 12 to 15 minutes total. Transfer the roast to a slow cooker.
Deglaze the pan
Pour off all but about 1 Tbs. fat from the fry pan and return the pan to medium-high heat. Add the garlic and sauté for a few seconds until fragrant. Sprinkle with the reserved flour mixture and cook, stirring, about 1 minute more. Add the wine and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Pour the wine mixture over the roast.
Cook the pot roast
Using your hands, break up the tomatoes as you add them to the slow cooker. Add the oregano, sugar and bay leaves. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours. The meat should be very tender when pierced with a fork. Remove and discard the bay leaves. Transfer the roast to a cutting board and remove the strings. Cover with aluminum foil and let rest for about 10 minutes.
Meanwhile, skim off and discard the excess fat from the sauce. Stir in the basil. Slice the roast across the grain and arrange the slices on a platter or individual plates. Spoon the sauce over the meat and serve immediately. Serves 6 to 8.
Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).
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Rated 5 out of
5
by
StagsLeap from
Favorite Pot Roast Recipe
This is one of those great recipes that tastes even better made the day beforehand. A breeze to prepare and can be served with just about any side dishes you like - mashed potatoes, pasta, polenta (or grits in my case), and a salad or vegetables.
Date published: 2018-03-17
Rated 5 out of
5
by
Summersun06 from
never-fail favorite
This is a great alternate to beef bourguignon or a traditional pot roast. It is quick and easy to prepare. Great with fresh herbs. We like to serve it over wide pasta with a salad. :))
Date published: 2014-09-01
Rated 4 out of
5
by
veggiegardener from
Reliable and Tasty
This is a lovely change of pace from the more traditional pot roast with carrots, celery, and other root vegetables.
Italian Pot Roast is easy to prepare and calls for ingredients I almost always have on-hand. I've prepared this with different cuts of meat with good results (most recently with an arm roast from our CSA). Sometimes I have fresh basil; sometimes I add dried to the slow cooker. The finished product is always tasty.
Date published: 2014-08-26
Rated 5 out of
5
by
Anonymous from
My Friends & Family Favorite
I am often asked for this recipe, I first made it from my Williams-Sonoma cookbook and it has become a favorite. We are remodeling our kitchen right now and need to cook from our crockpot. Alas, My cookbooks are packed up so I had to google-search for this recipe. YAY! So glad I was able to find it because other Italian Pot Roast recipes don't compare. THANKS for a great recipe!
Date published: 2012-10-25