Recipe

Maggiano's Little Italy Italian Pot Roast Recipe


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Ingredients
  • 3 1/3 celery ribs, cut in 21/2-inch pieces .
  • 3 medium russet burbank potatoes, skins on, quartered .
  • 1 tbsp olive oil .
  • 1 c roughly cut Spanish onions .
  • 1/4 c finely sliced fresh sage leaves .
  • Vegetables Ingredients .
  • salt & pepper .
  • 1/2 tsp tomato paste .
  • cooked great northern beans (to garnish) (optional) .
  • 1/2 c roughly cut carrots .
  • 1 sprig fresh sage .
  • Herb marinade Ingredients (use 2 T) .
  • 1/4 c finely sliced garlic .
  • 1 sprig fresh rosemary .
  • 3/4 c red wine, plus .
  • 1/2 c olive oil .
  • 1 medium fennel bulb, cut into about 8 lengthwise slices .
  • 1 tbsp red wine (any kind can be used) .
  • 1 tbsp whole black peppercorns, freshly ground .
  • 1 slice smoked bacon .
  • 1/2 c roughly cut celery .
  • 3 medium Spanish onions, quartered with root intact .
  • 2 lbs beef chuck roast .
  • 1/8 c olive oil .
  • 1/2 tbsp salt & pepper .
  • 1 sprig fresh thyme .
  • 2 large carrots, split lengthwise, cut into 2-inch pieces .
  • 1/4 c finely sliced fresh rosemary leaves .
  • 8 large mushrooms, left whole .
  • 4 3/4 c chicken stock .
  • 1 1/2 c veal stock .
  • 1/4 c finely sliced fresh thyme leaves

Directions
  • Step #1 Prepare herb marinade first; then prepare vegetables & keep warm.
  • Step #2 To prepare the herb marinade:Combine all ingredients in mixer & briefly mix until smooth.
  • Step #3 This can be made in smaller batch, but it will be difficult to puree.
  • Step #4 Note: Leftover marinade can be used on steaks, fish & chicken.
  • Step #5 Brush on before grilling or saute meat in it.
  • Step #6 To prepare vegetables:Preheat oven to 375 degrees.
  • Step #7 In very large oven-proof saute pan, heat oil over medium-high heat.
  • Step #8 Add vegetables & saute until browned, turning frequently.
  • Step #9 Spice up with salt & pepper.
  • Step #10 Transfer to preheated oven & cook uncovered 1 hr or until all vegetables are tender.
  • Step #11 Set aside & keep warm.
  • Step #12 Vegetables will have to be reheated briefly before they are served.
  • Step #13 To prepare roast:When ready to prepare meat, season roast with herb marinade, salt & pepper.
  • Step #14 Brown on all sides on olive oil in heavy, oven-safe braising pan.
  • Step #15 Remove meat from pan & set aside.
  • Step #16 To pan, add onion, carrots & celery & saute over medium-high flame until browned.
  • Step #17 Add tomato paste, mix well & cook 1 to 2 mins.
  • Step #18 Add wine, bring to boil, then cook to reduce by half.
  • Step #19 Return meat to pan.
  • Step #20 Add chicken stock, herbs & bacon & return to boil.
  • Step #21 Transfer to 325-degree oven & cook, uncovered, until meat is tender, 3 to 31/2 hrs.
  • Step #22 When meat is done, remove this from oven & let rest at least 20 mins.
  • Step #23 Remove meat from pan & set aside.
  • Step #24 Strain liquid into saucepan.
  • Step #25 Skim grease off top, removing as much fat as possible from braising liquid.
  • Step #26 Add veal stock.
  • Step #27 Bring to boil.
  • Step #28 Remove from heat & set aside.
  • Step #29 To serve:Place half the vegetables in center of serving plate as a base for the meat.
  • Step #30 Place sliced meat on top & garnish with remaining vegetables on & around beef.
  • Step #31 Top with sauce & beans if desired.
  • Enjoy the Maggiano's Little Italy Italian Pot Roast recipe

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