Italian Pot Roast with Fresh Fennel

Name: Italian Pot Roast with Fresh Fennel
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 kilograms boneless beef chuck pot roast; 397 grams beef broth; 4 mediums carrots, halved lengthwise and bias-sliced into 2-inch pieces; 118 milliliters dry red wine or cranberry juice; 2 mediums fennel bulbs, trimmed, cored, and cut into thin wedges; 3 Tbsps all-purpose flour; 3 cloves garlic, minced; 1 teaspoon garlic powder; 8 servings Ground black pepper to taste; 2 teaspoons dried Italian seasoning; 340 grams new potatoes, quartered; 1 medium onion, cut into thin wedges; 8 servings Salt to taste; 2 Tbsps vegetable oil; 59 milliliters cold water

The recipe Italian Pot Roast with Fresh Fennel is ready in roughly 2 hours and 40 minutes and is definitely a super dairy free option for lovers of Mediterranean food. This recipe makes 8 servings with 431 calories, 36g of protein, and 23g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. It works well as a main course. A mixture of garlic, vegetable oil, new potatoes, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat oven to 325 degrees F. Trim fat from roast. Season roast with garlic powder.

Ingredients you will need

Garlic Powder

Equipment you will use

Oven

Heat oil over medium-high heat in a 6 quart pan with lid. Brown roast in hot oil on all sides.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

[Cleaning tip: Once the stove top is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*. Rinse hands once complete.]

Ingredients you will need

Cooking Oil

Equipment you will use

Stove

Combine broth, wine, garlic, and Italian seasoning in a medium bowl; pour over roast. Cover and bake for 1 1/4 hours.

Ingredients you will need

Italian Seasoning

Garlic

Broth

Wine

Equipment you will use

Oven

Bowl

Add potatoes, carrots, fennel, and onion to pan. Return to oven and bake 60 to 70 minutes more or until desired doneness.

Ingredients you will need

Potato

Carrot

Fennel

Onion

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Oven

Frying Pan

Using tongs, remove roast and vegetables to a serving platter. For gravy, pour 1 1/2 cups pan juices into a bowl; skim off fat and return juices to pan.

Ingredients you will need

Vegetable

Gravy

Equipment you will use

Tongs

Bowl

Frying Pan

Combine water and flour in a small bowl.

Ingredients you will need

All Purpose Flour

Water

Equipment you will use

Bowl

Whisk into juices in pan. Cook and stir over medium heat until thickened and bubbly; cook, stirring constantly, for 1 minute more. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Whisk

Frying Pan

Serve gravy with roast and vegetables.

Ingredients you will need

Vegetable

Gravy

Equipment

Ingredients

Servings:

1kilograms

boneless beef chuck pot roast 397grams

beef broth 4mediums

carrots, halved lengthwise and bias-sliced into 2-inch pieces 118milliliters

dry red wine or cranberry juice 2mediums

fennel bulbs, trimmed, cored, and cut into thin wedges 3Tbsps

all-purpose flour 3cloves

garlic, minced 1teaspoon

garlic powder 8servings

Ground black pepper to taste 2teaspoons

dried Italian seasoning 340grams

new potatoes, quartered 1medium

onion, cut into thin wedges 8servings

Salt to taste 2Tbsps

vegetable oil 59milliliters

cold water

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castellani Chianti Annata. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 14 dollars per bottle.