Recipe

Pot Roast In The Style Of Campagna Recipe


Pot Roast In The Style Of Campagna Recipe
Add Step-by-Step Photos 		Httpmom / All my dishes
3 months, 3 weeks ago
This pot roast is a derivative of one I learned from the Italian mother of a friend of mine. The family was from Campagna...the secret is the "really good red wine" and the slow cook....sometimes I add a good squeeze of Myer lemon to the sauce at the... More
Prep:20m Cook:180m Servings:6

Httpmom


Starter sauce and co


After searing and js


Pappardelle


On The table

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Ingredients
  • 4-5 pound chuck roast
  • 1 Tbs freshly ground lemon pepper
  • 4-6 Tbs olive oil
  • 2 large onions chopped coarsely
  • 5 garlic cloves crushed slightly with back of knife
  • 12 carrots peeled and left whole
  • 2 bay leaves
  • 3-4 long sprigs of rosemary
  • 3-4 big sprigs of parsley
  • 1 small can tomato paste
  • 1 box Trader Joe's Italian Tomato Starter Sauce or tomato puree
  • kosher salt to taste
  • 1 can beef consume
  • 2 cups really good dry red wine
  • 2 tsp beef bullion paste (optional)
  • 3 cups of water
  • 1 bag Trader Joe's Lemon Pappardelle Pasta

Directions
  1. Preheat oven to 375.
  2. Remove any chunks of fat from roast.
  3. Rub all sides of roast generously with fresh ground lemon pepper.
  4. Over a medium flame heat oil in a heavy oven proof dutch oven.
  5. Sear beef on all sides till nice and brown, using tongs so as not to puncture the meat.
  6. Take brisket out of pan and set aside, reserving juices.
  7. If necessary add more oil.
  8. Add onions to the casserole and cook over medium high heat scraping up the brown bits.
  9. Cook onions 15 minutes or until they are nice and brown.
  10. Add carrots, garlic, bay leaves, and whole sprigs of parsley and rosemary.
  11. Cook for another 5-6 mins, occasional stirring gently.
  12. Bring the herbs back to the top of the carrots.
  13. Put the chuck roast and juices on top of the carrots and herbs.
  14. Add the consume, tomato starter sauce, the tomato paste, the red wine, and the water.
  15. Add salt to your taste.
  16. Stir the sauce up a bit.
  17. Cover tightly and place in the oven.
  18. Cook for about 2 1/2 to 3 Hours until fork tender. Don't start checking until the last half hour.
  19. Remove beef from pan. Keep warm.
  20. Carefully remove the carrots from the sauce and keep warm with the beef.
  21. In the meantime cook the pappardelle pasta.
  22. Strain the sauce with a sieve and pour into a spouted container.
  23. Drain the pasta in a colander and place in a serving bowl. Pour some of the strained sauce on top and stir to keep from sticking.
  24. Slice the beef with a sharp knife on the diagonal. Arrange on a platter with the carrots.
  25. Pour the sauce on top. Serve any additional sauce at the table.

Not quite what you're looking for? See more Main Dish / Beef
Comments

mbe 3 months, 2 weeks ago said:
That sounds delicious.com httpmom!!

conner909 2 months, 4 weeks ago said:
This looks delicious to me, and a good bottle of wine is important in a recipe! Good post...will bookmark!


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