Entry #1786 November 4, 2012

If you are craving  an Italian delicacy, then try this Italian Pot Roast recipe for lunch or dinner. You don’t have to worry about the availability of the ingredient since everything is readily available in your nearest market place. The cooking process can be quite messy but it will be all worth it after you taste its delicious outcome.

Italian Pot Roast Recipe

Italian pot roast recipe

All images and recipe via

Ingredients

• 2 whole Beef Chuck Roasts
• 2 jars Roasted Red Peppers
• 2 jars Artichoke Hearts, Drained
• 6 whole Sundried Tomatoes (jarred)
• 2 whole Yellow Onions, Peeled And Quartered
• 28 ounces, fluid Beef Stock Or Beef Broth
• 2 Tablespoons Parsley Flakes
• 6 cloves Garlic, Peeled
• 1 cup Wine (red Or White)
• 2 Tablespoons Flour
• Salt And Pepper, to taste
• 12 ounces, weight Egg Noodles
• Fresh Parsley, Minced

Sun dried tomatoes on pot roast

Artichoke hearts added

Directions

1. Preheat oven to 275 degrees.
2. Throw chuck roasts into a large, heavy pot. Pour on the roasted red peppers, the drained artichoke hearts, and the sun dried tomatoes. If the sun dried tomatoes are packed in oil, drizzle in about a tablespoon of the oil. Add onions, garlic cloves and beef broth, then place the lid on the pot and cook in the oven for four hours.
3. Remove the pot after four hours and use a fork to confirm that the meat is falling apart/fork tender. (If not, put back into the oven for 30 minute increments until totally tender.)
4. With a slotted spoon, remove the peppers, artichokes, onions, garlic, and sundried tomatoes and place them in a separate container. Remove the meat and place it in another separate container. Cover the containers holding the veggies and meat and refrigerate them several hours or overnight. Place the lid on the pot and refrigerate it for several hours or overnight.
5. When you’re ready to serve the roast, remove the meat and veggie bowls from the fridge and nuke them just to heat them up. Set aside.
6. Cook egg noodles according to package directions. Drain and set aside.
7. Remove the pot from the fridge and carefully skim off the solidified fat from the top of the liquid. Discard the fat. Mix flour with 1/2 cup of the cooking liquid and set aside.
8. Add wine to the cooking liquid then bring it to a boil over high heat. Boil the liquid for several minutes, until it reduces by at least half. When bubbles appear all over the surface of the liquid, drizzle in a tablespoon or so of the flour paste. Check thickness: if it’s too liquidy, continue to boil for another minute or two. If it’s too thick, add some more broth or water. You want to wind up with a rich, thick liquid/gravy.
9. Arrange cooked noodles on a large platter and arrange chunks of the meat and the intact artichoke hearts and peppers (and garlic cloves!) all around the meat. Spoon the thick gravy all over the top and sprinkle with minced fresh parsley.

Add pot roast on top of egg noodles

Time to enjoy a family dinner pot roast

It will be nice if you serve the Italian Pot Roast immediately to savor the aroma and taste of the combined ingredients. Invite your friends or family members with you to cook this recipe to make it more fun.

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