The Pioneer Womans Italian Pot Roast

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 637.0
  • Total Fat: 45.6 g
  • Cholesterol: 186.7 mg
  • Sodium: 436.2 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 2.7 g
  • Protein: 48.5 g

View full nutritional breakdown of The Pioneer Womans Italian Pot Roast calories by ingredient
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Introduction

So yummy and very easy. This recipe was found on the Pioneer Woman's blog. I'm including the entire recipe, which includes making gravy and eating with noodles. We never eat it that way, so the calorie count is based on the ingredients list as shown. So yummy and very easy. This recipe was found on the Pioneer Woman's blog. I'm including the entire recipe, which includes making gravy and eating with noodles. We never eat it that way, so the calorie count is based on the ingredients list as shown.
Number of Servings: 12

Ingredients

    96 oz Beef chuck roast broiled or roasted
    3 cup Trader Joe's Fire Roasted Red Peppers
    2 package (9 oz) Artichokes, frozen
    12 piece Sun Dried Tomatoes
    2 serving 1 med yellow onion (by TODD7623)
    3.5 cup Beef Broth - Swanson Low Sodium
    12 serving Clove of Garlic (by BCOH1478)

Tips

The recipe calls for 2 whole beef chuck roasts; I usually only use one but keep all the veggies double. To calculate the ounces for the beef I used 3 lb chuck roast (48 ounces) x 2 = 96 ounces.


Directions

Preheat oven to 275 degrees

Throw chuck roasts into a large heavy pot. Pour on roasted red peppers, artichoke hearts sundried tomatoes. Add onions, garlic cloves and beef broth. Place a lid on the crock pot and cook in the oven for 4 hours.

Remove the pot after four hours and use a fork to confirm that the meat is falling apart/fork tender. If not put back into the oven for 30 minute increments until totally tender.

With a slotted spoon, remove the peppers, artichokes, onions, garlic and sundried tomatoes and place them in a separate containers. Cover the containers holding the veggies and meat and refrigerate them several hours or over night. Place the lid on the pot and refrigerate it for several hours or overnight.

When you're ready to serve the roast, remove the meat and veggie bowls from the fridge and nuke them just to heat up. Set aside.

Cook 12 ounces of egg noodles according to package. Drain and set aside.

Remove the pot from the fridge and carefully skim off the solidified fat from the top of the liquid. Discard the fat. Mix 2 tablespoons flour with 1/2 cup of the cooking liquid set aside.

Add 1 cup red or white win to the cooking liquid then bring to a boil over high heat. Boil the liquid for several minutes until it reduces by at least half. When bubble appear all over the surface of the liquid, drizzle in a tablespoon or so of the flour paste. Check thickness: if it's too liquidy, continue to boil for another minute or two. If it's too thick, add some more broth or water. You want to wind up with a rich, thick liquid/gravy.


Arrange cooked noodles on a large platter and arrange chunks of the meat and the intact artichoke hearts and peppers (and garlic cloves!) all around the meat. Spoon the thick gravy all over the top and sprinkle on minced fresh parsley.

Serve immediately! Very, very flavorful.

Serving Size: 12

TAGS:  Beef/Pork |

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