Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
Italian-American Pot Roast has incredibly layered flavors- the carrots, celery, tomato paste and beef bouillon create an incredibly rich juice. Lisa makes this for Super Bowl Sunday, but it’s also great for Sundays in winter or fall!
Watch Lisa make this recipe on the Lisa’s Italian Kitchen YouTube channel here.
Lisa’s Italian-American Pot Roast Ingredients:
5 pounds of chuck roast
Flour for dredging
1 teaspoon salt
1 teaspoon pepper
1 cup carrots, 1 inch in length
1 cup celery, cut 1 inch in length
1 cup onion, sliced
4 tablespoons tomato paste
2 cups beef bouillon
Lisa’s Italian-American Pot Roast Directions:
Place the flour, salt and pepper in a large casserole that can accommodate the chuck roast. Dredge the chuck roast in flour on either side. In a large sauté pan, place 2-3 tablespoons of olive oil and quickly brown the chuck roast on either side over a high flame.
Place the chuck roast in either a crock pot on the 8 hour setting or in a large, deep casserole. Add all vegetables and 1 cup of the beef bouillon. If cooking in a crock pot cook for 8 hours. If in the oven on 325 for 5-6 hours. Reserve the last cup of beef bouillon in case you want to add to the juice and make the juice thinner. Serve over mashed potatoes, rice, or noodles.