Italian Pot Roast Recipe
Delicious, easy prep pot roast that is sometimes prepared with Barolo wine. At $30.00 - 80.00 per 750 ml, it's too expensive for me. Plus, the tannins can be a problem.
Substitute Barolo with another Italian wine like dolcetto d'Alba, Barbera, Chianti, or a use a California merlot or cabernet sauvignon.
Serve with noodles or pasta of choice.
Ingredients
- 3-4 lbs. chuck roast, cut in 1 1/2 inch cubes
- flour
- 4 oz. pancetta, cut in 1/4 inch cubes (ask your deli person to cut the pancetta 1/4 inch thick for you)
- Veggies:
- 1 cup frozen pearl onions
- 1 cup sliced mushrooms
- 2 carrots, chopped
- 2 celery ribs, chopped
- 3-4 cloves garlic, chopped
- 2-3 tbs. olive oil
- 3-4 red potatoes, cut in chunks
- 14.5 oz. can diced tomatoes
- 750 ml dry red wine
- 1 tbs. fresh rosemary, chopped, or 1/2 tbs. dried
- 1 bay leaf
- 1/2 tsp. dry thyme
- 2 tbs. chopped parsley
- 4 oz. tomato sauce
- optional: rosemary dumplings (see links)
Directions
- Heat oven to 350 F
- Cube the pot roast, toss in flour.
- In a Dutch oven, saute the veggies and garlic in oil, remove.
- Add cubes, pancetta, and brown.
- Add all ingredients together in the Dutch oven, cover.
- Place in the oven, covered, and cook for 1/1/2 hours, then check beef for doneness. When ready, return it to the stovetop.
- Simmer with the lid off until the sauce is reduced to desired thickness.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 646g | |
| Recipe makes 6 servings | |
| Calories 836 | |
| Calories from Fat 314 | 38% |
| Total Fat 35.01g | 44% |
| Saturated Fat 11.24g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 185mg | 62% |
| Sodium 628mg | 26% |
| Potassium 2025mg | 58% |
| Total Carbs 31.78g | 8% |
| Dietary Fiber 4.4g | 15% |
| Sugars 5.88g | 4% |
| Protein 73.19g | 117% |
