Tuscan Pot Roast

IMG_1483This tasted great although I’m not sure exactly how, if you follow the directions, you get a really tender roast.  In my experience, cooking a lot of meat, there just isn’t enough time even if you do turn it.  Turning it will allow all sides to cook which should then mean that the whole thing is cooked but it won’t be really tender.

I had a problem where I didn’t turn it (tried to set it and forget it like in a crock pot) so it wasn’t completely cooked through.  That was easily fixed by slicing it and cooking the pieces in the pot with a  little bit of gravy.  This might work to do in a crock pot all day like a normal roast.  Or it just needs to be in the pot longer.

(recipe taken from Kraft Foods Food & Family magazine, Fall ’12)

1 boneless beef chuck or blade pot roast (about 3 lbs)
1/3 cup flour (divided – 2 TBSP and the rest)
1/4 cup Italian dressing (divided – 2 TBSP and the rest)
1/2 lb sliced fresh mushrooms
5 carrots, peeled, halved lengthwise and cut into thirds
2 green peppers, quartered
1 onion coarsely chopped
4 cloves of garlic, minced
1 can (14 oz) Italian style diced tomatoes, undrained
2 TSP Italian seasoning
1/4 cup water

Pat meat dry with paper towels.  Coat evenly with 2 TBSP flour.  Heat a dutch oven or large deeps skillet on medium heat.  Add Italian dressing and meat.  Cook meat 2 to 3 minutes on each side, or until browned.  Remove meat from pan; set aside.

Add remaining dressing, mushrooms, carrots, peppers and onions to the pan.  Cook and stir for 2 to 3 minutes or until lightly browned, stirring frequently  to scrape the bottom.  Add garlic; cook 1 minute or until fragrant, stirring occasionally.  Add tomatoes and Italian seasoning.

Return meat to pan; bring to a boil.  Cover and simmer on low heat 2 to 2 1/2 hours turning meat occasionally.  Transfer meat to a cutting board; cover to keep warm.  Spoon vegetables out of pan with a slotted spoon to reserve the liquid.

Mix remaining flour and water; gradually whisk into the juices in the pan.  Cook and stir on medium heat for 3 to 5 minutes or until thickened.  Slice meat across the grain.  Serve with gravy and the vegetables.

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