Nanas Italian Pot Roast Recipes

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.

Steps:

• Preheat oven to 350°. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt and pepper., Starting at a long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness., Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-in. intervals with kitchen string., In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2-1-3/4 hours or until meat is tender., Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley.

Steps:

• Put all ingredients together and put in the oven covered in tinfoil at 325 degrees for 4-6 hours. The meat should fall apart. Also can be done in crock pot for 8-10 hours. Serve with Crusty warm bread.

Steps:

• Preheat oven to 300 degrees. Liberally season both sides of beef with salt and pepper. Don't be shy. They will need lots of flavor. Add olive oil to large pot over medium high heat on stove. Once olive oil is hot, add beef to pot and deeply brown on all sides then remove from pot. Scrap the bottom of the pan to get the flavor back into the oil. Next add chopped onion and sweat them for a few minutes until they start to soften and turn golden. Add in minced garlic and only cook for 1 minute. Pour in crushed tomatoes, tomato sauce, red wine, and chicken stock. Stir in Italian seasoning, sugar, red pepper flakes and salt and pepper to taste. Bring sauce to a simmer. Lastly return browned beef to pot and submerge in the sauce. Bake covered for 3 1/2- 4 1/2 hours or until beef is cooked through, tender and falling off the bone and sauce has thickened. This will depend on the thickness of beef. Remove pot from oven and gently ladle the oil off the top of the sauce which has settled. Simmer over medium low heat to thicken sauce. Cook pasta according to instructions on package and drain. Serve completed gravy by adding pasta to serving platter, topping with meat and gravy and garnishing with chopped parsley and parmesan cheese.

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.

Steps:

• Place all ingredients in crock pot. Add water until everything is submerged. Cook on low 8 hours.
• To serve: remove meat to platter, remove vegetables with a slotted spoon to a large bowl.
• For Gravy: keeping crockpot on low, add gravymaster (approx. 1 tbsp) pepper to taste, and flour to liquid in pot. Mix with wire wisk, adding flour and pepper until desired consistency is reached. Strain through a fine mesh colander into gravy bowl, and serve over meal.

Steps:

• Flour and brown Roast on all sides.
• Mix Water, Soup Mix and Mushroom soup together.
• Add mixture and roast to dutch oven, cover tightly.
• Cook at 300deg for 2-2-1/2 hrs or until internal temp reaches 140deg.
• I add carrots and celery to cook with roast for added flavor, but I cook vegetables for serving separately so they don't get too mushy.