Best 3 Maggianos Little Italy Italian Pot Roast Recipes
Indulge in a culinary journey to Italy with Maggiano's Little Italy's Italian Pot Roast. This hearty and flavorful dish is a symphony of tender beef, slow-cooked in a rich and aromatic broth infused with Italian herbs and spices. The pot roast is braised to perfection, resulting in fall-apart meat that melts in your mouth. Accompanying the pot roast are three delectable recipes: Italian Herb Polenta, Sautéed Broccolini, and a delightful Red Wine Sauce. The polenta, made with creamy cornmeal and infused with Italian herbs, provides a smooth and comforting base for the pot roast. The sautéed broccolini, with its vibrant green color and slightly bitter taste, adds a refreshing contrast to the richness of the pot roast. And the red wine sauce, made with a blend of red wine, beef broth, and herbs, enhances the flavors of the pot roast with its robust and savory notes. This Italian Pot Roast feast is a culinary masterpiece that will transport your taste buds to the heart of Italy.
Check out the recipes below so you can choose the best recipe for yourself!
MAGGIANO'S LITTLE ITALY ITALIAN POT ROAST
I found this recipe and want to preserve it for a Sunday dinner. It sounds like a lot of work, but sounds fabulous!
Provided by Cook4_6
Categories Roast Beef
Time 5h10m
Yield 4-6 serving(s)
Number Of Ingredients 30
Steps:
- Prepare herb marinade first; then prepare vegetables and keep warm.
- To prepare the herb marinade:Combine all ingredients in blender and briefly blend until smooth. This can be made in smaller batch, but it will be difficult to puree.
- Note: Leftover marinade can be used on steaks, fish and chicken. Brush on before grilling or saute meat in it.
- To prepare vegetables:Preheat oven to 375 degrees.
- In very large oven-proof saute pan, heat oil over medium-high heat.
- Add vegetables and saute until browned, turning frequently.
- Season with salt and pepper.
- Transfer to preheated oven and cook uncovered 1 hour or until all vegetables are tender. Set aside and keep warm. Vegetables will have to be reheated briefly before they are served.
- To prepare roast:When ready to prepare meat, season roast with herb marinade, salt and pepper.
- Brown on all sides on olive oil in heavy, oven-safe braising pan.
- Remove meat from pan and set aside.
- To pan, add onion, carrots and celery and saute over medium-high flame until browned. Add tomato paste, mix well and cook 1 to 2 minutes.
- Add wine, bring to boil, then cook to reduce by half.
- Return meat to pan. Add chicken stock, herbs and bacon and return to boil.
- Transfer to 325-degree oven and cook, uncovered, until meat is tender, 3 to 31/2 hours.
- When meat is done, remove from oven and let rest at least 20 minutes.
- Remove meat from pan and set aside. Strain liquid into saucepan.
- Skim grease off top, removing as much fat as possible from braising liquid. Add veal stock.
- Bring to boil. Remove from heat and set aside.
- To serve:Place half the vegetables in center of serving plate as a base for the meat. Place sliced meat on top and garnish with remaining vegetables on and around beef. Top with sauce and beans if desired.
Nutrition Facts : Calories 1347.1, Fat 61.1, SaturatedFat 14.1, Cholesterol 160.4, Sodium 794.2, Carbohydrate 140.2, Fiber 52.5, Sugar 15.6, Protein 80.7
ITALIAN POT ROAST
I make this regularly, as it's a favorite of my husband's. I'm always asked for the recipe. You'll love how this tender pot roast seems to melt-in-your-mouth. -Debbie Daly, Buckingham, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cut roast in half. Place in a 5-qt. slow cooker. Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5-6 hours or until meat is tender. , Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with meat.
Nutrition Facts : Calories 345 calories, Fat 16g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 641mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
MAGGIANO'S LITTLE ITALY RIGATONI DI GREGORIO AKA RIGATONI "
This is my version of Maggiano's Rigatoni "D". I started with one of the copycat recipes and tried different things each time I made it, until I arrived at something I actually like better than the real thing from the restaurant. The main thing I do differently than other recipes is to make everything in one pan. I use a tri-ply stainless steel wok. I suspect a heavy bottom or tri-ply stainless stock pot would work fine too. You can substitute other pastas for the rigatoni. Farfalle and rotini are favorites of mine. In place of canned stock, I like to use Minor's bases. They're available at BJ's Wholesale Club, Restaurant Depot, and online. I think there's a similar product available in most grocery stores called Better Than Bouillon, though I haven't tried it myself. Trader Joe's has also started selling a concentrated broth product, but I haven't tried it yet either. If you can't find any concentrated soup bases, canned Swanson broth is fine too, but you'll have a lot more reducing to do. I left it out of the recipe because it's harder to find and the web site doesn't recognize the ingredient, but mushroom base in addition to the chicken base improves the flavor. Use a 2:1::chicken base:mushroom base ratio. Sweet onions are fine, but use Vidalia onions if you can find them. If you're lazy, find a recipe for caramelizing onions in a Crock Pot. That will cut out a lot of the labor-intensive onion babysitting.
Provided by majahanson311
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Chop up the onions. Put them in a large wok with a couple tablespoons olive oil. Cook on high for a few minutes until the onions are hot and starting to become translucent, then turn down the heat to medium low. As the rest of the steps progress, you'll need to remember to stir the onions every 8 minutes to keep them from burning. The onions will take a long time to reach the desired golden-brown color.
- Peel the outer, papery skin off two heads of garlic, but leave the skin that covers the cloves. Slice the tips of the cloves off the top, exposing each clove and leaving a flat top. Save the tips, which you'll toss into the onions when they're almost finished cooking. Drizzle the heads with olive oil, wrap them in foil, and place them in a 400 degree Fahrenheit oven for 40 minutes.
- Quarter the button mushrooms from top to bottom. Each mushroom piece should have part of the head and part of the stem.
- When the onions are approaching done (not the rich brown of fully caramelized onions, but getting there) add the mushrooms and leftover garlic clove tips to the cooking onions. Stir everything together and cook until the mushrooms are looking sautéed.
- With the onions, mushrooms, and garlic still in the pan, turn the heat up to high and add the wines. Scrape the bottom of the pan to make sure the sugars from the onions are released and integrated into the liquid.
- Add the chicken base. You can add a bit more to taste if you want. We're looking for a nice strong chicken flavor, but be careful of over-salting. At this point the sauce should taste pretty good.
- Cut up the raw chicken into scallop-sized pieces and put them in the pan with everything else. There's also no harm in using some leftover cooked chicken as well, as long as it doesn't have any incompatible flavorings. Let the chicken cook through.
- The next step is to add the pasta into the same pan. Before you do, make sure the amount of liquid is right. It takes some experience to eyeball it, but the idea is to just barely (or not quite) cover the noodles once they're in the pan. It's better to start with too little liquid than too much because you can always add some boiling water from a teapot after you've added the pasta, but you don't want to be reducing after the pasta is cooked, because the pasta will overcook and get mushy. As it cooks, the pasta takes on the flavor of the sauce and releases starches that thicken the sauce at the same time.
- Monitor the pasta as it cooks. When it's just reaching the perfect al dente, turn off the heat and stir in the heavy cream and grated Parmesan cheese. Cut up the butter into pieces and stir them into the sauce. Squeeze out the roasted garlic (don't burn yourself!), mash it up, and stir it in as well. Add freshly cracked black pepper to taste and serve.
Nutrition Facts : Calories 1415, Fat 58.1, SaturatedFat 27.2, Cholesterol 246.2, Sodium 547.9, Carbohydrate 112.9, Fiber 6.4, Sugar 10.4, Protein 39.2
Tips:
- Use a Dutch oven or large pot with a tight-fitting lid for the best results.
- Brown the roast on all sides before adding it to the pot. This will help to develop flavor and color.
- Use a variety of vegetables in the pot roast, such as carrots, celery, onions, and potatoes. This will add flavor and nutrition to the dish.
- Use a good quality beef broth or stock for the braising liquid. This will help to create a flavorful and rich sauce.
- Season the pot roast with salt, pepper, and your favorite Italian herbs, such as oregano, basil, and rosemary.
- Cook the pot roast on low heat for at least 2 hours, or until the meat is tender and fall-apart.
- Serve the pot roast with mashed potatoes, roasted vegetables, or a side salad.
Conclusion:
This Maggiano's Little Italy Italian Pot Roast is a delicious and hearty dish that is perfect for a cold winter night. The roast is cooked in a flavorful braising liquid with vegetables and herbs, and it is so tender that it falls apart with a fork. Serve it with mashed potatoes, roasted vegetables, or a side salad for a complete meal. This recipe is sure to become a family favorite.
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