Good morning we are going to share those Are looking for a italian pot roast recipe that is appetizing The method of preparing it is very not too difficult. Just need patience and persistence. So that italian pot roast has aroma and taste that can arouse appetite.

In order for the taste of italian pot roast, you need to do start from the type of ingredients, then selection of ingredients that are fresh to how to process and serve it. No need Confused if want prepare italian pot roast good as long as you know the trick and how to make this dish can be treat very special.

Ingredients and seasonings required for prepare

1. Use 1 each cinnamon stick
2. Use 4 each whole cloves
3. Prepare 3 each allspice berries
4. Prepare 6 each black peppercorns
5. Use 3 tbsp olive oil
6. Use 3 1/2 lb beef pot roast
7. Take 1 each yellow onion
8. Prepare 4 clove garlic
9. Use 2 each celery stalks
10. Prepare 2 each carrots
11. Prepare 1 cup hearty, dry red wine
12. Take 1 can (28 oz) crushed tomatoes
13. Prepare 1 salt

Throw chuck roasts into a large, heavy pot. Pour on the roasted red peppers, the drained artichoke hearts, and the sun dried tomatoes. If the sun dried tomatoes are packed in oil, drizzle in about a tablespoon of the oil. Add the chopped Italian parsley at the end so that the parsley flavor is more noticeable.

How to cook Italian Pot Roast:

1. Combine cinnamon stick, cloves, allspice, and peppercorns in mortar and grind to a fine powder.
2. Heat oil in a large saute pan over medium-high heat. Add beef and cook, turning, for 10 - 15 minutes, until browned on all sides. Using tongs, transfer to a slow cooker.
3. Add onion to pan and cook, stirring frequently, 10 minutes, or until lightly browned. Add garlic, celery, and carrots; cook, stirring frequently, 4 minutes, or until lightly browned.
4. Add spice mixture and cook 2 minutes. Add wine and cook for about 10 minutes, until reduced by about one-third. Stir in crushed tomatoes and salt to taste. Pour over beef in slow cooker.
5. Cover and cook on low for 8 hours or until meat is very tender. Serve with mashed potatoes, polenta or noodles to down up the sauce.
6. Done and ready to serve!

Gently and carefully move the cooked pot roast to a platter. Stir in butter and the Gorgonzola…. A lovely, slowly braised, fall-apart tender Italian Pot Roast (Stracotto)! In a large dutch oven pot, heat the olive oil over medium high heat. Remove to a plate and reserve.

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