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Happy 2015 Foodie Followers - Italian Pot Roast Rustica

Greetings and Happy New Year from Foodie Mama....


I hope this year is a great one for all.  Foodie Mama is hoping for a productive and fantastic one too.

Here is a simple recipe I made today with things around the kitchen.  A new spin on regular pot roast and roasted potatoes and carrots that I make a lot. 

It is quiet here today.  I'm cooking and listening to some Pandora and drinking a Peppermint Mocha.  Steely Dan Radio and Reggae played alternatively.  Will is at basketball practice and Ron is out plowing from the mini storm we had last night.  Ahhhh, I love peaceful Sunday afternoons.  The last two weeks have been great with the holidays, friends, family and down time from work.  Back to work and school tomorrow all rejuvenated and ready to tackle the new challenges this year brings. 

Mange and I hope you enjoy this hearty dish. - Foodie Mama



Italian Style Pot Roast

Ingredients:

2 lb Top or Bottom Round or Rump Roast
2 C Baby Carrots
1 1/2 C Small Potatoes (Red or Yellow)
1 can (28 oz) Crushed Tomatoes
3 T Tomato Paste
1/3 C Red Wine
1 C Beef Stock
Olive Oil
5 Strips Cooked Bacon or Equivalent Pancetta
1 T Minced Onion
1 1/2 T Minced Garlic
1 t Celery Salt
1 t Dried Rosemary
1 T Dried Parsley
Salt and Pepper


Directions:

Heat oven to 350 degrees.  In sauté pan or frying pan, brown the roast on all sides in olive oil, over low heat, ensuring not to burn roast or cause oil to smoke.  See Figure 1.  Season with salt and pepper.  Place roast in roasting pan and set aside.  In sauté pan, add a bit more olive oil and the following ingredients:  bacon or pancetta (cut up), onion, garlic, celery salt, rosemary, parsley, tomato paste, beef stock and wine.  Stir to combine.  Raise temp to Med High and bring to a boil.  Add baby carrots, reduce heat and simmer for 20 mins, until mixture is reduced to about 1/2.  See Figure 2. 

Pour mixture and carrots over roast.  Add crushed tomatoes and potatoes, covering potatoes with liquid.  See Figure 3.  Cover roaster and cook for 3 hours, stirring and rotating roast every 30 mins.

Let roast rest for 15 minutes before serving. 



Figure 1.  Browning the Roast
Figure 2.  The Wine and Spice Reduction

Figure 3.  Ready for the Oven




Serve alone or with pasta as a side.  I made regular spaghetti with a wine reduction and a very light cream sauce.  This was a fantastic, warming rustic dinner for a winter day.  I shredded up the roast into small pieces and added to the tomato sauce for a 'bolognase like' sauce.


White Wine Pasta Sauce:

In a medium saucepan, combine 1 C water, 3 T butter, 1/2 C white wine, 1 t garlic powder, pinch salt, pinch pepper, 1 t basil and 1/3 C milk.  Heat over low heat.  Add 1 T of flour and continue stirring until slightly thickens.  Toss with  1lb prepared pasta and serve.
Delicious!


Dinner Time

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