Italian Pot Roast with Pasta

Recipe by PanNan
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 300 and adjust oven rack to middle position.
  • Thoroughly pat roast dry with paper towels.
  • Sprinkle generously with salt and pepper.
  • Heat oil in large heavy bottom Dutch oven over medium heat until shimmering, but not smoking.
  • Brown roast on all sides, reducing heat if fat begins to smoke.
  • (8- 10 minutes) Transfer roast to large plate.
  • Add vegetables to Dutch oven and cook, stirring until they are beginning to brown (6- 8 minutes).
  • Add garlic and sugar; cook until fragrant, about 30 seconds.
  • Add chicken broth, beef broth, wine, tomatoes and herbs.
  • Return roast to Dutch oven.
  • The liquid should come up to at least 1/2 of the depth of the roast.
  • If not, add water until it does.
  • Cover tightly and roast in the oven, turning every 30- 45 minutes, until fully tender and fork slips easily in and out of meat, 3 1/2- 4 hours.
  • Transfer roast to carving board, tent with foil to keep warm.
  • Allow liquid in Dutch oven to settle about 5 minutes.
  • Use wide spoon to skim off any fat that rises to the surface.
  • Discard thyme and rosemary sprigs.
  • Add tomato paste and bring to a boil on the stove.
  • Boil about 8 minutes or until slightly thickened.
  • Taste and season with additional salt and pepper if necessary.
  • Meanwhile, using a chef's knife, slice meat into 1/2" thick slices, or if too tender, pull apart into large chunks.
  • Place warm cooked pasta on a large serving platter.
  • Place meat slices in center and ladle sauce over all.
  • Serve hot.
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