{"id":1541,"date":"2022-03-18T14:11:14","date_gmt":"2022-03-18T21:11:14","guid":{"rendered":"http:\/\/pauldearing.com\/?p=1541"},"modified":"2022-03-18T14:11:14","modified_gmt":"2022-03-18T21:11:14","slug":"italian-pot-roast","status":"publish","type":"post","link":"https:\/\/pauldearing.com\/?p=1541","title":{"rendered":"Italian Pot Roast"},"content":{"rendered":"<p>A little more labor and ingredient intensive than <a href=\"http:\/\/pauldearing.com\/?p=478\">another of our favorite pot roast recipes<\/a>, but worth the work.<\/p>\n<p style=\"margin: 0in; font-family: Calibri; font-size: 11.0pt;\"><span style=\"font-weight: bold;\">Ingredients:<\/span><\/p>\n<ul style=\"direction: ltr; unicode-bidi: embed; margin-top: 0in; margin-bottom: 0in;\" type=\"disc\">\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">3 1\/2 to 4 pound beef chuck roast<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">1 tsp kosher salt<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">1\/2 tsp pepper<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">1\/4 cup olive oil<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">1 large carrot, diced (about 1 cup)<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">1 small red onion, diced (about 1 cup)<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">3 cloves garlic, pressed<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">1 TBS finely chopped fresh sage<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">1 cups red wine (we use Bogle Merlot), plus<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">2 cups same red wine<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">1 28oz can crushed tomatoes<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">1 bay leaf<\/span><\/li>\n<\/ul>\n<p style=\"margin: 0in; font-family: Calibri; font-size: 11.0pt;\">\n<p style=\"margin: 0in; font-family: Calibri; font-size: 11.0pt;\"><span style=\"font-weight: bold;\">Instructions:<\/span><\/p>\n<ul style=\"direction: ltr; unicode-bidi: embed; margin-top: 0in; margin-bottom: 0in;\" type=\"disc\">\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">Trim excess fat from roast<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">Pat dry with paper towels and season with salt and pepper<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">Heat oil in large Dutch oven on medium-high heat (about 80%)<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">Add roast and cook, turning it about every two minutes until all sides have been nicely browned<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">Remove roast to platter<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">Reduce heat to medium (50%)<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">Add the carrots and onion to the pot and cook, stirring occasionally, for about 10 minutes<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">Add garlic and sage and stir for about a minute, they should be fragrant<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">Deglaze pot with 1 cup of wine<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">Cook until wine is nearly evaporated<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">Add roast back to pan and turn it a couple of times until it is coated with the veg\/wine liquid<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">Add remaining wine, tomatoes and bay leaf<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">Raise heat to medium-high (80%) and bring to a boil<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">Cover pot and reduce heat to low (10%), and simmer.<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">Turn and submerge the roast every half hour or so, until the meat is very tender (falling apart when forked), about 3 1\/2 to 4 hours<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">Turn off heat and let roast sit for an hour in the pot<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">Remove roast to a platter and cover with foil<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">Turn heat to medium-high and bring sauce to a fast boil, stirring occasionally, until sauce is medium-thick<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">Cut the meat into slices\/slabs (it will probably fall apart) <\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">Spoon the sauce over the meat (either on the platter, or on the serving dishes, or both.<\/span><\/li>\n<li style=\"margin-top: 0; margin-bottom: 0; vertical-align: middle;\"><span style=\"font-family: Calibri; font-size: 11.0pt;\">Serve with rice or mashed potatoes<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Almost a full bottle of Red Wine in this recipe, so it must be good!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[5,16],"tags":[170,171,169],"class_list":["post-1541","post","type-post","status-publish","format-standard","hentry","category-beef","category-in-rotation","tag-beef-recipe","tag-italian-cooking","tag-pot-roast"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/1541","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1541"}],"version-history":[{"count":1,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/1541\/revisions"}],"predecessor-version":[{"id":1542,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/1541\/revisions\/1542"}],"wp:attachment":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1541"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1541"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1541"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}