Hamdi Saidani This Pioneer Woman Italian Pot Roast is a fall-apart and tender recipe, which is made with chuck roast and roasted red peppers. It’s the ultimate comfort food recipe, ready after a slow braise of over 4 hours.
Pioneer Woman Italian Pot Roast Ingredients
- 2 whole Beef Chuck Roasts (about 4-5 lbs total)
- 2 jars Roasted Red Peppers, with liquid
- 2 jars Artichoke Hearts, drained
- 6 whole Sundried Tomatoes (jarred in oil)
- 2 whole Yellow Onions, peeled and quartered
- 28 oz. beef stock or beef broth
- 2 Tbsp. Parsley Flakes
- 6 cloves Garlic, peeled
- 1 cup Wine (red or white)
- 2 Tbsp. Flour
- Salt And Pepper, to taste
- 12 oz. egg noodles, for serving
- Fresh Parsley, minced, for garnish
How To Make Pioneer Woman Italian Pot Roast
- Combine Ingredients and Braise: Preheat your oven to 275°F. Place the chuck roasts in a large, heavy pot or Dutch oven. Pour the roasted red peppers with their liquid over the meat, along with the drained artichoke hearts and sun-dried tomatoes. Add the quartered onions, whole garlic cloves, and beef broth.
- Slow-Cook in the Oven: Place the lid on the pot and cook in the oven for four hours. After four hours, check the meat for tenderness with a fork. It should fall apart easily. If it’s still tough, return it to the oven for 30-minute increments until it’s perfectly tender.
- Separate and Chill Overnight: Using a slotted spoon, remove the meat, vegetables, and garlic from the pot and place them in separate airtight containers. Cover and refrigerate both the solids and the pot with the cooking liquid for several hours, or preferably overnight.
- Reheat and Cook Noodles: When you’re ready to serve, gently reheat the meat and vegetable mixture in the microwave or a saucepan. Cook the egg noodles according to the package directions and drain.
- Finish the Gravy: Remove the pot of chilled cooking liquid from the fridge. A solid layer of fat will have formed on top. Carefully skim this off and discard it. In a small bowl, make a slurry by whisking the flour with 1/2 cup of the cold cooking liquid until smooth.
- Reduce and Thicken: Place the pot with the defatted liquid on the stove over high heat. Add the wine and bring it to a boil. Boil for several minutes until the liquid has reduced by at least half. Drizzle in the flour slurry while whisking and continue to simmer until you have a rich, thick gravy.
- Assemble and Serve: Arrange the hot egg noodles on a large platter. Top with the warm chunks of meat and the vegetables. Spoon the thick, hot gravy all over the top, sprinkle with fresh parsley, and serve immediately.
Recipe Tips
- Why chill it overnight? This is the secret to a perfectly rich but not greasy gravy. Chilling the cooking liquid overnight causes all the excess fat from the roast to solidify on top, making it incredibly easy to remove completely.
- How do I get the most tender pot roast? The key is using the right cut of meat (a well-marbled chuck roast is best) and cooking it low and slow. The long cooking time at a low temperature is what breaks down the tough connective tissues, resulting in melt-in-your-mouth tender meat.
- Can I skip the chilling step and serve it the same day? Yes. If you want to serve it immediately, you can use a fat separator to remove as much fat as possible from the hot liquid before you proceed with reducing and thickening the gravy on the stovetop.
- Can I make this in a slow cooker? Absolutely. This recipe is perfect for a slow cooker. Simply combine all the initial ingredients and cook on LOW for 8-10 hours, until the meat is tender. Then, proceed with the steps for chilling and making the gravy.
What To Serve With Italian Pot Roast
This recipe is a complete meal, designed to be served over a bed of buttered egg noodles. It is also fantastic with:
- Creamy Mashed Potatoes or Polenta
- Crusty bread for sopping up the delicious gravy
- A simple green salad with a bright Italian vinaigrette
How To Store Italian Pot Roast
- Refrigerate: This is a perfect make-ahead dish. Store the cooked meat, vegetables, and the finished gravy in separate airtight containers in the refrigerator for up to 4 days.
- Freeze: The cooked and shredded pot roast freezes beautifully. Store it in a freezer-safe bag or container with a bit of the gravy to keep it moist for up to 3 months.
Italian Pot Roast Nutrition Facts
- Serving: 1/10th of recipe
- Calories: 620 kcal
- Carbohydrates: 38g
- Protein: 48g
- Fat: 28g
- Saturated Fat: 11g
- Sodium: 1150mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I need to sear the meat first?
This recipe uses a simple u0022dump-and-braiseu0022 method that skips the searing step. The long cooking time with flavorful ingredients like roasted peppers and sun-dried tomatoes creates a rich, complex sauce without the need for initial browning.
What kind of wine is best to use?
A dry red wine like a Chianti or Merlot would be fantastic for a deeper flavor, but a dry white wine like a Pinot Grigio or Sauvignon Blanc will also add a lovely brightness and acidity to the gravy. You can also just use more beef broth if you prefer not to cook with wine.
Why is my pot roast still tough after 4 hours?
A tough pot roast almost always just needs more time. All ovens can vary. If the meat is not fall-apart tender, just put the lid back on and continue cooking, checking for tenderness in 30-minute intervals.
Try More Pioneer Woman Recipes:
- Pioneer Woman Crock Pot Hot Chocolate Recipe
- Pioneer Woman Crock Pot Swiss Steak Recipe
- Pioneer Woman Crock Pot Ham Recipe
Pioneer Woman Italian Pot Roast Recipe
Description
A fall-apart tender chuck roast braised with Italian-inspired ingredients like roasted red peppers and artichoke hearts, finished with a rich gravy and served over egg noodles.
Ingredients
Instructions
- Preheat oven to 275°F. Place the roasts in a large Dutch oven.
- Add the roasted peppers, artichokes, sun-dried tomatoes, onions, garlic, and beef broth.
- Cover and cook in the oven for 4 hours, or until the meat is fall-apart tender.
- Separate the solids (meat and veggies) from the liquid and refrigerate everything overnight.
- The next day, skim the solidified fat from the top of the cooking liquid.
- Reheat the meat and vegetables. Cook the egg noodles.
- On the stovetop, reduce the cooking liquid with the wine, then thicken it with a flour slurry to create a gravy.
- Serve the meat and vegetables over the noodles, smothered in the hot gravy.
Notes
- u003cliu003eThe most important tip for a non-greasy, rich gravy is to chill the cooking liquid overnight, which makes the fat incredibly easy to remove.u003c/liu003eu003cliu003eDon’t be afraid to let the roast cook! A tough pot roast almost always just needs more time in the low oven to become tender.u003c/liu003eu003cliu003eThis recipe is a perfect make-ahead meal for a dinner party, as the main cooking is done the day before.u003c/liu003eu003cliu003eUsing a well-marbled chuck roast is the secret to the most tender, flavorful result.u003c/liu003e
Pioneer Woman Italian Pot Roast Recipe
