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    You are in: Home / Recipes / Maggiano's Little Italy Italian Pot Roast Recipe
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    Maggiano's Little Italy Italian Pot Roast

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 10 mins

    40 mins

    4 hrs 30 mins

    Cooks4_6's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Herb marinade Ingredients (use 2 T)

    Vegetables Ingredients

    Directions:

    1. 1
      Prepare herb marinade first; then prepare vegetables and keep warm.
    2. 2
      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.
    3. 3
      Note: Leftover marinade can be used on steaks, fish and chicken. Brush on before grilling or saute meat in it.
    4. 4
      To prepare vegetables:Preheat oven to 375 degrees.
    5. 5
      In very large oven-proof saute pan, heat oil over medium-high heat.
    6. 6
      Add vegetables and saute until browned, turning frequently.
    7. 7
      Season with salt and pepper.
    8. 8
      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.
    9. 9
      To prepare roast:When ready to prepare meat, season roast with herb marinade, salt and pepper.
    10. 10
      Brown on all sides on olive oil in heavy, oven-safe braising pan.
    11. 11
      Remove meat from pan and set aside.
    12. 12
      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.
    13. 13
      Add wine, bring to boil, then cook to reduce by half.
    14. 14
      Return meat to pan. Add chicken stock, herbs and bacon and return to boil.
    15. 15
      Transfer to 325-degree oven and cook, uncovered, until meat is tender, 3 to 31/2 hours.
    16. 16
      When meat is done, remove from oven and let rest at least 20 minutes.
    17. 17
      Remove meat from pan and set aside. Strain liquid into saucepan.
    18. 18
      Skim grease off top, removing as much fat as possible from braising liquid. Add veal stock.
    19. 19
      Bring to boil. Remove from heat and set aside.
    20. 20
      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.

    Ratings & Reviews:

    • on October 13, 2008

      55

      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Maggiano's Little Italy Italian Pot Roast

    Serving Size: 1 (946 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1347.1
     
    Calories from Fat 549
    40%
    Total Fat 61.0 g
    93%
    Saturated Fat 14.1 g
    70%
    Cholesterol 160.4 mg
    53%
    Sodium 794.1 mg
    33%
    Total Carbohydrate 140.1 g
    46%
    Dietary Fiber 52.5 g
    210%
    Sugars 15.6 g
    62%
    Protein 80.7 g
    161%

    The following items or measurements are not included:

    salt and pepper

    fresh rosemary

    fresh sage

    fresh thyme

    veal stock

    fresh sage leaves

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