Braised Italian-Style Pot Roast

Name: Braised Italian-Style Pot Roast
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps arrowroot or cornstarch; 5 Tbsps butter; 118 milliliters coarsely chopped carrot (1 medium-size carrot); 237 milliliters coarsely chopped celery (about 2 stalks); 4 servings Chicken broth or water as needed; 118 milliliters dried porcini mushrooms, coarsely chopped and soaked in 1 cup warm water; 750 milliliters bottle dry red wine; 5 fresh Italian, flat leafed parsley stems; 2 dried bay leaves or 1 fresh bay leaf; 1 sprig 5-inch sprig fresh rosemary; 1 sprig 5-inch sprig fresh thyme; 2 juniper berries, crushed; 4 servings Kosher salt and freshly ground black pepper; 296 milliliters coarsely chopped onion (1 medium-size onion); 473 milliliters canned whole or crushed plum tomatoes; 907 grams shoulder of beef, bottom round, or pot roast; 1 Tbsp tomato paste; 59 milliliters dry red or white wine

Braised Italian-Style Pot Roast might be just the main course you are searching for. Watching your figure? This gluten free and primal recipe has 674 calories, 52g of protein, and 26g of fat per serving. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of plum tomatoes, chicken broth, carrot, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine all the ingredients in the center of a piece of cheesecloth that is large enough to hold the herb sprigs, and tie in a bundle with butcher's string.

Equipment you will use

Cheesecloth

Preheat the oven to 350°F.

Equipment you will use

Oven

Season the beef with salt and pepper, then lightly dust with flour. Melt the butter in a large (6-quart) flameproof casserole set over medium-high heat. When it is foaming, add the beef and brown it on all sides, 5 minutes.

Ingredients you will need

Salt And Pepper

Butter

All Purpose Flour

Beef

Add the celery, onions, carrot, and sacchétto di spezie. Cook, stirring occasionally, until the vegetables soften slightly, about 2 minutes. Raise the heat to high and add the bottle of wine. Cook until the wine begins to boil, about 2 more minutes, skimming off any fat that rises to the surface.

Ingredients you will need

Vegetable

Carrot

Celery

Onion

Wine

Strain the porcini mushrooms through a fine-mesh sieve, reserving the liquid. Rinse the mushrooms under cold running water to remove any grit, and add them to the casserole along with the strained mushroom liquid, tomato paste, and tomatoes. The liquid should just cover the meat. If it does not, add chicken broth or water. Cover the casserole and bake it in the oven until the meat is cooked through and tender, about 2 hours.

Ingredients you will need

Chicken Broth

Tomato Paste

Mushrooms

Tomato

Water

Meat

Equipment you will use

Oven

Sieve

Remove the meat from the casserole to a cutting board, cover with aluminum foil, and set aside.

Ingredients you will need

Meat

Equipment you will use

Aluminum Foil

Cutting Board

Strain the broth through a fine-mesh sieve and discard the vegetables and herb bag.

Ingredients you will need

Vegetable

Broth

Equipment you will use

Sieve

Pour the broth back into the casserole and set it over high heat. Bring to a boil and add the arrowroot and the 1/4 cup wine. Cook to reduce and thicken the liquid, about 5 minutes. Carve the meat into 1/4-inch-thick slices.

Ingredients you will need

Arrowroot