Italian Pot ROAST

Slow roasted beef develops in a hearty red wine sauce and served over Yukon gold mashed potatoes. It makes the ultimate cold weather comfort meal.

This famous dish comes from the Piedmont region of Italy.  It is traditionally  slow roasted in wine to create a fork tender beef that is usually served as a second course. I however like to make it a meal itself by serving with creamy garlic mashed potatoes and a savory gravy!

Piedmont is also famous for its Barolo wines and that is what we will use in this recipe. Barolo wines are high in tannins and acidity, with a great deal of flavor imparted by the oak of the casks in which it is aged. The result is a full-bodied wine with a classic “tar and rose” aroma, with additional flavors of truffles, chocolate, dried fruit, eucalyptus, and leather. Barolo has been a favorite of Italian nobility and other high rollers for centuries. That being said, it is a higher priced wine but you can always use any heavy red wine or what pairs beautifully with hearty dishes. I use 2 cups for this recipe and savor the rest with my meal.

How beautiful is that?

Here is my recipe for delicious mashed potatoes. The BEST Mashed Potatoes Ever!

Here is my recipe for marinara. Classic Marinara

These are both part of the what make this recipe amazing. HOWEVER if you want to use a store bought marinara you can OR just use a 28 ounce can of san Marzano tomatoes.

Okay, let’s get started!

Ingredients:

• 2-3 lbs. beef chuck roast, cut into 4 or more pieces.
• 2-3 garlic cloves, minced
• 2 large yellow or white onion
• 1/4 cup olive oil
• 2 celery sticks, sliced thin
• 1 large carrot, peeled, and diced
• 4 ounces of diced pancetta
• 2 cups  marinara sauce or 28 ounce can of San Marzano tomatoes.
• 1/2 tbsp. Italian seasoning
• 1/2 tsp. rosemary, minced  plus 1 sprig per plate for garnish (optional)
• salt and pepper to taste

INSTRUCTIONS

1. Prepare the marinara sauce (link above) or skip if using canned tomatoes.
2. Season the meat with salt and pepper on both sides.
3. In a large Dutch oven heat the olive oil over high.
4. Add the meat, work in batches if need be as to not crowd the pan.
5. Sear the beef on all sides until golden brown, then remove and set aside.
6. Now add the garlic, onion, celery, pancetta, and carrot. Cook until they begin to brown. 6-8 minutes.
7. Next to the party goes the red wine, marinara, or canned tomatoes, and bring to a boil.
8. Add the beef back to the pan, lower to a simmer and cook for about 2 hours.
9. In between this time start the mashed potatoes and have ready by the end of 2 hours.
10. Remove meat and let it rest.
11. Bring the cooking liquid to a boil, season with salt, pepper, rosemary, and Italian seasoning. Lower to medium heat and let it thicken. About 5 minutes.
12. Slice the meat.
13. Plate the mashed potatoes, the beef on top, and scoop gravy on and around the beef.
14. Garnish with rosemary sprig
15. ENJOY!