Italian Pot Roast – Tasty Tuesday!

It’s currently -2.8 degrees. Fahrenheit, lest you think I’m making a mountain out of a molehill.  It’s time to hunker down, and for me that means with not just physically staying indoors as much as possible but also with my food.  I want warm, comforting food right now.  And if it comes from a crock pot so I have even less work to do, so much the better.

All of this describes perfectly the Italian Pot Roast I’ve made a few times recently.  It’s easy and tasty and warm and comforting – and the wee ones love it, too.  I love that I can start it up in the crock pot in the morning when I’m making the wee ones’ breakfasts and lunches and then not worry about doing anything more for cooking the rest of the day.  Pretty much.

Plated Italian Pot Roast with mashed potatoesItalian Pot Roast

Ingredients:
1 2-3 pound beef roast, yay for being able to use cheaper cuts and make them tasty
1 medium onion
3 cloves garlic
1 can diced tomatoes
1/4 c beef stock (or water or chicken stock)
1 T dried parsley
2 bay leaves
1/4 c flour
salt and pepper, to taste

Directions:
Salt and pepper your roast on all sides.  Add it to the crock pot, fat side down (don’t trim off all the fat, as you’ll want it to help tenderize the meat as it cooks).  Slice your onion into rounds, and add that surrounding your beef.  Mince the garlic cloves and add them, as well as the parsley and the can of diced tomatoes, including the juice from it.  Toss in the bay leaves, and add the 1/4 cup of liquid (water or stock).  Cover and cook on low for 8-10 hours.

Ingredients assembled for Italian pot roast

After 8-10 hours – or longer is fine, too – everything will have cooked down beautifully.  You’ll notice how much juice has been released, which allows the roast to braise and become tender.  Save the juice, as you’ll use it to make gravy for the pot roast.

Italian pot roast once crock pot has finished cooking

You’ll want to make a quick gravy, then remove the pot roast and veggies to a plate to serve.  To make the gravy, scoop out about three cups of the cooking liquid.  Add it to a saucepan and turn up the heat to medium or medium high.  Add a little less than a quarter cup of flour while whisking.  Keep whisking off and on until it has thickened to your desired texture, about five minutes for me.  Add salt and pepper to taste, and voila!

Cooking gravy with a whisk to prevent lumps

Plate your meal immediately, and enjoy.  I like to try to slice the meat against the grain.  The wee ones sometimes like it when I simply pull it apart because it has become so tender, but serve it the way you like with the vegetables and gravy.  Mister Man made mashed potatoes to go with our meal (yes, by himself – peeling and all) that were a delicious accompaniment.

Italian pot roast with Mister Man's mashed potatoes

I am once again linking up recipes that you have made over the last week or so.  I’m looking for more inspiration and to feature some of my favorite.  Share what you’ve made!

5.0 from 1 reviews

Italian Pot Roast
Recipe type: Main
Serves: 6-8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 2-3 pound beef roast, yay for being able to use cheaper cuts and make them tasty
  • 1 medium onion
  • 3 cloves garlic
  • 1 can diced tomatoes
  • ¼ c beef stock (or water or chicken stock)
  • 1 T dried parsley
  • 2 bay leaves
  • ¼ c flour
  • salt and pepper, to taste
Instructions
  1. Salt and pepper your roast on all sides. Add it to the crock pot, fat side down (don’t trim off all the fat, as you’ll want it to help tenderize the meat as it cooks).
  2. Slice your onion into rounds, and add that surrounding your beef. Mince the garlic cloves and add them, as well as the parsley and the can of diced tomatoes, including the juice from it. Toss in the bay leaves, and add the ¼ cup of liquid (water or stock). Cover and cook on low for 8-10 hours.
  3. After 8-10 hours – or longer is fine, too – everything will have cooked down beautifully. You’ll notice how much juice has been released, which allows the roast to braise and become tender. Save the juice, as you’ll use it to make gravy for the pot roast.
  4. You’ll want to make a quick gravy, then remove the pot roast and veggies to a plate to serve. To make the gravy, scoop out about three cups of the cooking liquid. Add it to a saucepan and turn up the heat to medium or medium high. Add a little less than a quarter cup of flour while whisking. Keep whisking off and on until it has thickened to your desired texture, about five minutes for me. Add salt and pepper to taste, and voila!
  5. Plate your meal immediately, and enjoy. I like to try to slice the meat against the grain. The wee ones sometimes like it when I simply pull it apart because it has become so tender, but serve it the way you like with the vegetables and gravy. Mister Man made mashed potatoes to go with our meal (yes, by himself – peeling and all) that were a delicious accompaniment.

 

Enjoy this and more with Blessed With Grace and Tempt My Tummy Tuesday.  Rachel from A Southern Fairytale has an awesome Mouthwatering Monday linkup that I participate in, too.


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Comments

  1. I get the best meal ideas over here. This one I’m going to try this week.

  2. Definitely the perfect weather for pot roast. I will have to make this one. Your pictures alone done me in! :)

  3. Mmm, I love hearty meals like this. Thanks for joining in at Teach Me Tuesday!

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