Beef / Pork

The Pioneer Womans Italian Pot Roast takes 60 minutes to prepare.

The Pioneer Womans Italian Pot Roast takes 240 minutes to cook.

The Pioneer Womans Italian Pot Roast makes 12 servings.

The ingredients for The Pioneer Womans Italian Pot Roast are:

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)

Here is how you make The Pioneer Womans Italian Pot Roast:

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

The nutritional information for The Pioneer Womans Italian Pot Roast is:

• 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