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Italian Pot Roast
Pot roast is classic comfort food and allows you to make a wonderful meal with an economical cut of beef. This pot roast is given an Italian nod with the addition of crushed tomatoes. It doesn't have any added vegetables. If you feel the need, I think carrots would be a nice addition. This could be made in the slow cooker, as well.Serves 4-6.
Ingredients
3 lb. beef pot roast
3-4 Tbsp. extra virgin olive oil
1 teaspoon red pepper flakes
2 cloves garlic, peeled and chopped
1 small onion, diced
2 cups beef stock
2 1/2 cups canned crushed tomatoes
1 cup good red wine
1 Tbsp. white sugar
1/4 cup fresh Italian flat-leaved parsley, roughly chopped
1/2 tsp. each dried rosemary and thyme
Salt and Pepper, to taste (season at end, after tasting as amount may vary depending on saltiness of your beef stock and tomatoes)
Method
Preheat oven to 350° F.
In a heavy Dutch oven, heat 2 tablespoons of extra virgin olive oil over moderate heat until hot but not smoking. Add the pot roast and brown on all sides. Remove pot roast to a plate.
Add the remaining extra virgin olive oil to the Dutch oven and heat the olive oil. When the oil is hot, add the onion and cook, stirring until softened. Add the red pepper flakes and garlic and cook until aroma is apparent but do not allow the garlic to brown.
Add the red wine, sugar and crushed tomatoes and bring to a simmer.
Return the pot roast to the sauce and add the beef stock. Add the chopped parsley to the sauce and stir to moisten
.
Bring the pot roast to a simmer on top of the stove, skim and fat from the top, cover tightly, and set in the lower third of a 350° F. preheated oven. Regulate heat so that the liquid remains at a gentle simmer for 2 1/2 to 3 hours, until the beef is tender. Turn the roast over several times during its braising.
Transfer roast to a cutting board and let stand for 10 minutes, covered with aluminum foil to keep warm. Slice the roast to your preference and serve topped with the tomato sauce from the Dutch oven. Polenta and crusty Italian or French make excellent accompaniments.
Prep time: 15 min
Cook time: 3 hours
Total time: 3 hours 15 min
Yield: 4-6 servings
Adapted from this Tasty Kitchen Recipe
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Comments
This looks absolutely amazing! Do you think I could do it in the slowcooker?
Erin on November 27, 2011 9:51 PM
Absolutely, Erin. It would work perfectly in the slow cooker. I'd try High for 3 to 4 hours or Low for 8 to 9 hours.
Jen on November 27, 2011 10:03 PM
I don't have a dutch oven, not even sure what it is. I don't have a slow cooker either. Very minimalist kitchen. Whenever I have braised meats, I use a roasting pan with lid. Is this a satisfactory substitute, or would you recommend some other application?
Rob on December 2, 2011 10:32 AM
Hi Rob, I think your roasting pan with lid will work just fine. You really only need something that is oven-safe and big enough, that can be covered (even with tin foil) so that you get that low-simmering steaming process happening. It may be a thinner pan though, so you may need to reduce the heat a bit when it's in the oven. (Just keep the temperature to where the liquid is just simmering)
Here's picture of a Dutch oven - really just a heavy pot (usually enamel covered cast iron). It's a nice addition to a kitchen. I use mine a lot. But certainly not necessary.
Jen on December 2, 2011 10:50 AM
OMG tried in the slowcooker (about 7.5 hrs did the trick on low) and it was fabulous. I used fresh rosemary and thyme and strained the sauce before I served it. An absolute hit in our house. :) Thanks!
Erin on December 8, 2011 1:49 AM
So glad you liked it, Erin. It was a big hit in my house, as well. I loved the addition of the tomatoes. A nice change from the usual gravy.
Jen on December 8, 2011 7:26 AM