Time 21h25m Yield 4 servings Number Of Ingredients 27 Steps:
For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F. Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F. Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches. For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes. For the sandwich build: Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus. Using two hands, go the hell to town. Day One: Combine 2 cups water and the salt in a glass or non- reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight. Day Two: Drain and rinse the vegetables. In a clean bowl, mix together the canola oil with the oregano and pepper. Add the vegetables and mix to combine. Cover and refrigerate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks. Makes 3 to 4 cups. From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
Time 6h30m Yield 8 servings. Number Of Ingredients 14 Steps:
Place cinnamon stick, peppercorns, cloves and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string., In a large skillet, heat oil over medium-high heat. Brown roast on all sides; transfer to a 4-qt. slow cooker. Add celery, carrots and spice bag., Add onion to same skillet; cook and stir until tender. Add garlic; cook 1 minute longer. Add sherry, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until liquid is reduced to 2/3 cup. Stir in tomatoes and salt; pour over roast and vegetables., Cook, covered, on low 6-7 hours or until meat and vegetables are tender. Remove roast from slow cooker; keep warm. Discard spice bag; skim fat from sauce. Serve roast and sauce with noodles and parsley if desired., Freeze option: Place sliced pot roast in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
Yield Serves 4 Number Of Ingredients 21 Steps:
To prepare the sacchétto di spezie: Combine all the ingredients in the center of a piece of cheesecloth that is large enough to hold the herb sprigs, and tie in a bundle with butcher’s string. To prepare the pot roast:
- Preheat the oven to 350°F.
- Season the beef with salt and pepper, then lightly dust with flour. Melt the butter in a large (6-quart) flameproof casserole set over medium-high heat. When it is foaming, add the beef and brown it on all sides, 5 minutes. Add the celery, onions, carrot, and sacchétto di spezie. Cook, stirring occasionally, until the vegetables soften slightly, about 2 minutes. Raise the heat to high and add the bottle of wine. Cook until the wine begins to boil, about 2 more minutes, skimming off any fat that rises to the surface.
- Strain the porcini mushrooms through a fine-mesh sieve, reserving the liquid. Rinse the mushrooms under cold running water to remove any grit, and add them to the casserole along with the strained mushroom liquid, tomato paste, and tomatoes. The liquid should just cover the meat. If it does not, add chicken broth or water. Cover the casserole and bake it in the oven until the meat is cooked through and tender, about 2 hours. Remove the meat from the casserole to a cutting board, cover with aluminum foil, and set aside.
- Strain the broth through a fine-mesh sieve and discard the vegetables and herb bag. Pour the broth back into the casserole and set it over high heat. Bring to a boil and add the arrowroot and the 1/4 cup wine. Cook to reduce and thicken the liquid, about 5 minutes. Carve the meat into 1/4-inch-thick slices. Serve immediately, spooning some of the broth over each portion.
Time 4h Yield 6 Number Of Ingredients 17 Steps:
Generously season roast on all sides with salt, black pepper, and granulated garlic. Heat olive oil in a large pot or Dutch oven over high heat until oil begins to smoke. Add roast to pot and sear to form a crust, about 5 minutes per side. Remove roast and lower heat to medium. Stir onions, celery, and garlic into pot; cook and stir, scraping any brown bits off the bottom, for 1 to 2 minutes. Add oregano and basil to onion mixture; cook until fragrant, about 1 minute. Pour dry sherry into onion mixture; bring to a boil while scraping any browned bits of food off of the bottom of the pan with a wooden spoon. Cook, stirring, until the liquid is reduced, about 5 minutes. Add canned tomatoes and cook until mixture just begins to bubble. Stir vegetable juice cocktail and wine into tomato mixture. Return roast and any accumulated juices to pot, reduce heat to low, cover, and simmer for 45 minutes. Stir potatoes, carrots, and onions into pot and simmer until meat and vegetables are tender, about 2 1/2 hours. Remove meat to rest; remove vegetables to a bowl. Slice meat and serve topped with vegetables and sauce.
Time 4h Yield 6 Number Of Ingredients 17 Steps:
Generously season roast on all sides with salt, black pepper, and granulated garlic. Heat olive oil in a large pot or Dutch oven over high heat until oil begins to smoke. Add roast to pot and sear to form a crust, about 5 minutes per side. Remove roast and lower heat to medium. Stir onions, celery, and garlic into pot; cook and stir, scraping any brown bits off the bottom, for 1 to 2 minutes. Add oregano and basil to onion mixture; cook until fragrant, about 1 minute. Pour dry sherry into onion mixture; bring to a boil while scraping any browned bits of food off of the bottom of the pan with a wooden spoon. Cook, stirring, until the liquid is reduced, about 5 minutes. Add canned tomatoes and cook until mixture just begins to bubble. Stir vegetable juice cocktail and wine into tomato mixture. Return roast and any accumulated juices to pot, reduce heat to low, cover, and simmer for 45 minutes. Stir potatoes, carrots, and onions into pot and simmer until meat and vegetables are tender, about 2 1/2 hours. Remove meat to rest; remove vegetables to a bowl. Slice meat and serve topped with vegetables and sauce.
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.
