Pot Roast In The Style Of Campagna
From httpmom 17 years ago
- 180 minutes to make
- Serves 6
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 end. Read more See less
Ingredients
- 4-5 pound chuck roast shopping list
- 1 Tbs freshly ground lemon pepper shopping list
- 4-6 Tbs olive oil shopping list
- 2 large onions chopped coarsely shopping list
- 5 garlic cloves crushed slightly with back of knife shopping list
- 12 carrots peeled and left whole shopping list
- 2 bay leaves shopping list
- 3-4 long sprigs of rosemary shopping list
- 3-4 big sprigs of parsley shopping list
- 1 small can tomato paste shopping list
- 1 box Trader Joe's italian tomato Starter Sauce or tomato puree shopping list
- kosher salt to taste shopping list
- 1 can beef consume shopping list
- 2 cups really good dry red wine shopping list
- 2 tsp beef bullion paste (optional) shopping list
- 3 cups of water shopping list
- 1 bag Trader Joe's lemon Pappardelle pasta shopping list
How to make it
- Preheat oven to 375.
- Remove any chunks of fat from roast.
- Rub all sides of roast generously with fresh ground lemon pepper.
- Over a medium flame heat oil in a heavy oven proof dutch oven.
- Sear beef on all sides till nice and brown, using tongs so as not to puncture the meat.
- Take brisket out of pan and set aside, reserving juices.
- If necessary add more oil.
- Add onions to the casserole and cook over medium high heat scraping up the brown bits.
- Cook onions 15 minutes or until they are nice and brown.
- Add carrots, garlic, bay leaves, and whole sprigs of parsley and rosemary.
- Cook for another 5-6 mins, occasional stirring gently.
- Bring the herbs back to the top of the carrots.
- Put the chuck roast and juices on top of the carrots and herbs.
- Add the consume, tomato starter sauce, the tomato paste, the red wine, and the water.
- Add salt to your taste.
- Stir the sauce up a bit.
- Cover tightly and place in the oven.
- Cook for about 2 1/2 to 3 Hours until fork tender. Don't start checking until the last half hour.
- Remove beef from pan. Keep warm.
- Carefully remove the carrots from the sauce and keep warm with the beef.
- In the meantime cook the pappardelle pasta.
- Strain the sauce with a sieve and pour into a spouted container.
- 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.
- Slice the beef with a sharp knife on the diagonal. Arrange on a platter with the carrots.
- Pour the sauce on top. Serve any additional sauce at the table.
Starter sauce and consume
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After searing and jsut before going into the oven
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Pappardelle
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On The table
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People Who Like This Dish 5
- PriorBrown Nowhere, Us
- sitbynellie Glasgow, GB
- conner909 Whereabouts, Unknown
- lorie5202 Catskill, NY
- httpmom San Francisco Bay Area, CA
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The Rating
Reviewed by 1 people-
Fantastic!
Thanks for the recipe
Susan
sitbynellie
in Glasgow loved it
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