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Italian Pot Roast
This Italian pot roast recipe is packed with flavor. It's has fall-apart-tender chuck roast, artichoke hearts, sun-dried tomatoes, roasted peppers, and gravy.
👥 8 Servings⏱️ Prep & Cook: 6h⏳ Prep: 45 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pot
- ●dutch oven
- ●bowl
- ●microwave
📝 Preparation Steps
1
Preheat the oven to 275°F.
2
Place the chuck roasts in a large pot or Dutch oven. Sprinkle with the salt and pepper. Add the artichoke hearts, roasted red peppers, sun-dried tomatoes, and sun-dried tomato oil. Add the garlic, onions, dried parsley, and beef stock.
artichoke hearts, drained2 (14-ounce) cans. dried parsley2 tbspFresh parsley, chopped, for serving
3
Cover the pot and cook in the oven until the meat is fork-tender, about ⏱️ 4 hours. (If the meat is not tender, return the covered pot to the oven and bake until completely tender, checking every ⏱️ 30 minutes.)
4
With a slotted spoon, remove the artichoke hearts, roasted red peppers, sun-dried tomatoes, garlic, and onions and place them in a container. Remove the meat and place it in another container. Allow to cool, then cover the containers and refrigerate them for several hours or overnight. Place the lid on the pot and refrigerate it for several hours or overnight. (You can also transfer the cooking liquid to another container before refrigerating.)
artichoke hearts, drained2 (14-ounce) cans
5
When you're ready to serve the pot roast, remove the meat and veggies from the fridge, transfer them to microwave-safe bowls, and nuke them just to heat them up. Set aside. Alternatively, transfer them to baking dishes, cover them with foil, and reheat in a 325°F oven for ⏱️ 30 minutes.
6
Remove the cooking liquid from the refrigerator and carefully skim off the solidified fat from the top. Discard the fat. In a small bowl, mix the flour with 1/2 cup of the cooking liquid and set aside. Pour the remaining cooking liquid into a large pot.
7
Add the wine to the cooking liquid then bring it to a boil over high heat. Boil the liquid, until it is reduced by at least half. Drizzle in a tablespoon or so of the flour paste. Check the gravy thickness: if it's too thin, continue to boil for another 1 to ⏱️ 2 minutes and add more of the flour paste. If it's too thick, add some more broth or water. You want to wind up with a rich, thick gravy.
8
Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain the noodles, reserving ¼ cup of the noodle cooking water. Return the noodles to the pot and add the butter, along with a splash of the reserved cooking water. Toss until the noodles are coated in butter.
9
Arrange the noodles on a large platter. Arrange the chunks of meat and the intact artichoke hearts and peppers (and garlic cloves!) all around the noodles. Spoon the thick gravy all over the top and sprinkle with fresh parsley.
artichoke hearts, drained2 (14-ounce) cans. dried parsley2 tbspFresh parsley, chopped, for serving
10
Serve immediately! Very, very flavorful.
Nutrition Facts
calories
719 Calories
fat Content
22 g
fiber Content
9 g
sugar Content
8 g
sodium Content
791 mg
protein Content
73 g
trans Fat Content
1 g
cholesterol Content
225 mg
carbohydrate Content
46 g
saturated Fat Content
9 g
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