Italian Pot Roast

30m
Prep Time
5h
Cook Time
5h 30m
Ready In


""

Original is 8 servings

Nutritional

  • Serving Size: 1 (584.2 g)
  • Calories 717.5
  • Total Fat - 29.1 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 145 mg
  • Sodium - 783.6 mg
  • Total Carbohydrate - 52.1 g
  • Dietary Fiber - 2.5 g
  • Sugars - 4.5 g
  • Protein - 60.6 g
  • Calcium - 96.3 mg
  • Iron - 4.9 mg
  • Vitamin C - 19 mg
  • Thiamin - 1.5 mg

Step by Step Method

Step 1

Trim most of the fat from the meat. Pat dry with paper towels.

Step 2

Season generously with the salt and pepper and lightly rub with all- purpose flour.

Step 3

Heat 1 tablespoon olive oil in a large, heavy Dutch oven over medium-high heat. When the oil is hot, but not smoking, add the roast and brown on all sides, 10-12 minutes. Transfer the meat to a platter.

Step 4

Reduce the heat to medium and heat 1 tablespoon olive oil.

Step 5

Add the pancetta, carrot, celery, and onion. Cook, stirring occasionally, 10-12 minutes.

Step 6

Add the garlic, parsley, tomato paste and rosemary and stir about 1 minute.

Step 7

Add the wine and stir to incorporate the vegetables.

Step 8

Add the beef stock, the tomatoes, the bay leaf and the roast with any juices accumulated on the plate.

Step 9

Bring to a boil. Cover the pot, reduce the heat, and simmer on very low, turning and basting the meat every half hour or so, until the meat is very tender, about 4 hours. (You can also put the pot into a 300°F oven and turn the roast every hour).

Step 10

Boil the water for the spaghetti.

Step 11

Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil to rest for 10 minutes.

Step 12

Taste and adjust sauce seasoning, remove bay leaf and keep the sauce hot.

Step 13

Cook the spaghetti.

Step 14

Cut the meat into thick slices and place in a deep serving dish.

Step 15

Spoon some of the sauce over the meat and reserve the rest to add to the cooked pasta.

Tips


No special items needed.

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