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Maggiano's Little Italy Italian Pot Roast Recipe

Maggiano's Little Italy Italian Pot Roast Recipe

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Maggiano's Little Italy Italian Pot Roast

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Ingredients:

Serving

2 lbs beef chuck roast
1/2 tbsp salt and pepper
1 tbsp olive oil
1 cup roughly cut spanish onion
1/2 cup roughly cut carrot
1/2 cup roughly cut celery
1/2 tsp tomato paste
3/4 cup red wine , plus
1 tbsp red wine ( any kind can be used)
4 3/4 cups chicken stock
1 sprig fresh rosemary
1 sprig fresh sage
1 sprig fresh thyme
1 slice smoked bacon
1 1/2 cups veal stock
cooked great northern bean (to garnish ) (optional)
1/2 cup olive oil
1/4 cup finely chopped fresh rosemary leaf
1/4 cup finely chopped fresh thyme leave
1/4 cup finely chopped fresh sage leaf
1/4 cup finely chopped garlic
1 tbsp whole black peppercorn, freshly ground
1/8 cup olive oil
3 medium russet burbank potatoes, skins on, quartered
2 large carrots , split lengthwise, cut into 2-inch pieces
3 medium spanish onions, quartered with root intact
3 1/3 celery ribs, cut in 21/2-inch pieces
8 large mushrooms, left whole
1 medium fennel bulb, cut into about 8 lengthwise slices
salt and pepper

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	881.03 Kcal (3689 kJ)
Calories from fat	569.68 Kcal
		% Daily Value*
Total Fat	63.3g	97%
Cholesterol	118.74mg	40%
Sodium	1128.68mg	47%
Potassium	1561.9mg	33%
Total Carbs	34.96g	12%
Sugars	9.46g	38%
Dietary Fiber	5.45g	22%
Protein	37.55g	75%
Vitamin C	27.3mg	46%
Vitamin A	0.3mg	12%
Iron	5.1mg	28%
Calcium	131.2mg	13%

Amount Per 100 g
Calories	119.71 Kcal (501 kJ)
Calories from fat	77.41 Kcal
		% Daily Value*
Total Fat	8.6g	97%
Cholesterol	16.13mg	40%
Sodium	153.36mg	47%
Potassium	212.23mg	33%
Total Carbs	4.75g	12%
Sugars	1.29g	38%
Dietary Fiber	0.74g	22%
Protein	5.1g	75%
Vitamin C	3.7mg	46%
Iron	0.7mg	28%
Calcium	17.8mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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