Have you ever tasted a perfectly cooked Italian pot roast that melts in your mouth, filling your kitchen with an irresistible aroma? If not, then you are in for a real treat! Maggiano's Little Italy is a well-known restaurant chain that has mastered the art of crafting this classic Italian dish, and now you can recreate their magic in your own kitchen. With a few simple ingredients and easy-to-follow steps, you'll be able to impress your family and friends with a mouthwatering pot roast that rivals that of Maggiano's. Get ready to embark on a culinary journey as we guide you through the process of creating an unforgettable Italian pot roast experience right at home.
Here are our top 3 tried and tested recipes!
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
MAGGIANO'S LITTLE ITALY CHOP SALAD
I tried this last night at Maggiano's and loved it. I prepared this and to my delight found that it is a pretty good imitation of the original. This is a modification of a recipe I found on Recipe Goldmine. I would suggest making "Recipe #239502" instead of pan frying prosciutto, but either works.
Provided by Cook4_6
Categories Salad Dressings
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and blend until well mixed. Recipe can be doubled with remaining stored in sealed container in refrigerator for up to a week.
- Place lettuce in large mixing bowl Add all the ingredients except garnish and mix well. Add dressing and mix well.
- Serve, topping each portion with garnish.
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.
Tips:
- For a more flavorful pot roast, brown the meat in a skillet before adding it to the slow cooker.
- Sear the vegetables before adding them to the slow cooker. This will help them to caramelize and add more flavor to the dish.
- Use a variety of vegetables in your pot roast. This will add color, texture, and flavor to the dish.
- Add some herbs and spices to the pot roast. This will help to enhance the flavor of the meat and vegetables.
- Cook the pot roast on low heat for at least 8 hours. This will allow the meat to become fall-apart tender.
- Serve the pot roast with mashed potatoes, rice, or pasta. You can also serve it with a side of vegetables or salad.
Conclusion:
Maggiano's Little Italy Italian Pot Roast is a delicious and easy-to-make dish that is perfect for a family meal. The pot roast is cooked in a slow cooker with a variety of vegetables, herbs, and spices. The result is a tender and flavorful dish that is sure to please everyone at the table. So next time you're looking for a hearty and satisfying meal, give Maggiano's Little Italy Italian Pot Roast a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love