Maggiano's Little Italy Italian Pot Roast

"I found this recipe and want to preserve it for a Sunday dinner. It sounds like a lot of work, but sounds fabulous!"
 
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Ready In:
5hrs 10mins
Ingredients:
30
Serves:
4-6
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ingredients

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directions

  • Prepare herb marinade first; then prepare vegetables and keep warm.
  • To prepare the herb marinade:Combine all ingredients in blender and briefly blend until smooth. This can be made in smaller batch, but it will be difficult to puree.
  • Note: Leftover marinade can be used on steaks, fish and chicken. Brush on before grilling or saute meat in it.
  • To prepare vegetables:Preheat oven to 375 degrees.
  • In very large oven-proof saute pan, heat oil over medium-high heat.
  • Add vegetables and saute until browned, turning frequently.
  • Season with salt and pepper.
  • Transfer to preheated oven and cook uncovered 1 hour or until all vegetables are tender. Set aside and keep warm. Vegetables will have to be reheated briefly before they are served.
  • To prepare roast:When ready to prepare meat, season roast with herb marinade, salt and pepper.
  • Brown on all sides on olive oil in heavy, oven-safe braising pan.
  • Remove meat from pan and set aside.
  • To pan, add onion, carrots and celery and saute over medium-high flame until browned. Add tomato paste, mix well and cook 1 to 2 minutes.
  • Add wine, bring to boil, then cook to reduce by half.
  • Return meat to pan. Add chicken stock, herbs and bacon and return to boil.
  • Transfer to 325-degree oven and cook, uncovered, until meat is tender, 3 to 31/2 hours.
  • When meat is done, remove from oven and let rest at least 20 minutes.
  • Remove meat from pan and set aside. Strain liquid into saucepan.
  • Skim grease off top, removing as much fat as possible from braising liquid. Add veal stock.
  • Bring to boil. Remove from heat and set aside.
  • To serve:Place half the vegetables in center of serving plate as a base for the meat. Place sliced meat on top and garnish with remaining vegetables on and around beef. Top with sauce and beans if desired.

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Reviews

  1. Love the ingredients, loathe the instructions. Really hard to follow so I took all these wonderful ingredients and made a stew. Yummy!!!!!!!!! Family loved it. Very good cold weather food!!! Thanks, Cooks!!
     
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RECIPE SUBMITTED BY

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
 
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