Garofolato (Roman Pot Roast)

If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your recipe box, Garofolato (Roman Pot Roast) might be a recipe you should try. This recipe makes 4 servings with 148 calories, 1g of protein, and 14g of fat each. For 41 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Memorie Di Angelina requires salt and pepper, celery, passata, and garlic. From preparation to the plate, this recipe takes roughly 3 hours. 4960 people were impressed by this recipe. With a spoonacular score of 68%, this dish is good. Yankee Pot Roast – make a perfect pot roast with our , it is easy to do, Slow Cooker Pot Roast with Potatoes (An One Pot Hassle Free Meal), and Instant Pot Tomato Red Wine Braised Pot Roast are very similar to this recipe.

Servings: 4

 

Ingredients:

1 carrot, peeled and finely chopped

1 stalk of celery, finely chopped

1 eye round roast, or other beef cut suitable for pot roasting (see Notes), about 1.5-2 kilos (2-3 lbs)

1-2 cloves of garlic, finely chopped

Lard or olive oil

1 medium onion, finely chopped

A few sprigs of parsley, finely chopped

2 bottles of passata di pomodoro, or 2 large cans of tomatoes passed through a food mill

Salt and pepper

A 1 tablespoon red wine

Equipment:

dutch oven

knife

pot

Cooking instruction summary:

The roast should be studded with the cloves at even intervals all over. Use of small paring knife to create small incisions in which the cloves can be inserted. Since the round is rather dry, it helps also to lard it with some fatty cured pork (see Notes).In terra-cotta or enamel cast iron Dutch oven not too much bigger than the roast, brown the roast all over in the lard or olive oil. When the roast in nicely brown, add the onion, carrot, celery, garlic and parsley, and season everything generously with salt and pepper. Let these aromatics saut until they are quite soft, turning the meat so that it absorbs their flavors. Then add a good splash of red wine and let it evaporate, again turning the meat so it absorbs the wine.Add the tomato, enough to cover (or almost cover) the roast, along with a few more cloves if you like. Cover the pot and lower the heat so the liquid gently simmers. Let the roast braise until it is tender but not falling apartthis should take about 1-1/2 or 2 hours. Taste and adjust for seasoning. Let the roast rest off heat for a few minutes, then slice as many portions as you think you'll need, arranging the slices on a serving platter, napping some of the sauce over them. Like any braised dish, garofolato can be made ahead and reheated when you're ready to eat.

 

Step by step:


1. The roast should be studded with the cloves at even intervals all over. Use of small paring knife to create small incisions in which the cloves can be inserted. Since the round is rather dry, it helps also to lard it with some fatty cured pork (see Notes).In terra-cotta or enamel cast iron Dutch oven not too much bigger than the roast, brown the roast all over in the lard or olive oil. When the roast in nicely brown, add the onion, carrot, celery, garlic and parsley, and season everything generously with salt and pepper.

2. Let these aromatics saut until they are quite soft, turning the meat so that it absorbs their flavors. Then add a good splash of red wine and let it evaporate, again turning the meat so it absorbs the wine.

3. Add the tomato, enough to cover (or almost cover) the roast, along with a few more cloves if you like. Cover the pot and lower the heat so the liquid gently simmers.

4. Let the roast braise until it is tender but not falling apartthis should take about 1-1/2 or 2 hours. Taste and adjust for seasoning.

5. Let the roast rest off heat for a few minutes, then slice as many portions as you think you'll need, arranging the slices on a serving platter, napping some of the sauce over them. Like any braised dish, garofolato can be made ahead and reheated when you're ready to eat.


Nutrition Information:

Quickview
147k Calories
0.64g Protein
14g Total Fat
4g Carbs
8% Health Score
Limit These
Calories
147k
7%

Fat
14g
22%

  Saturated Fat
1g
12%

Carbohydrates
4g
2%

  Sugar
2g
2%

Cholesterol
0.0mg
0%

Sodium
214mg
9%

Alcohol
0.39g
2%

Get Enough Of These
Protein
0.64g
1%

Vitamin A
2658IU
53%

Vitamin K
25µg
25%

Vitamin E
2mg
14%

Vitamin C
4mg
5%

Fiber
1g
4%

Manganese
0.09mg
4%

Vitamin B6
0.08mg
4%

Potassium
129mg
4%

Folate
12µg
3%

Phosphorus
18mg
2%

Vitamin B1
0.03mg
2%

Calcium
18mg
2%

Magnesium
6mg
2%

Iron
0.29mg
2%

Vitamin B2
0.03mg
2%

Copper
0.03mg
1%

Vitamin B3
0.26mg
1%

Vitamin B5
0.11mg
1%

covered percent of daily need
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Food Trivia

Odor is by far the most important contributor to the flavor of food. The contributions of taste, texture, and appearance are insignificant by comparison. Humans can distinguish an estimated 20,000 different odor qualities.

Food Joke

A young man saw an elderly couple sitting down to lunch at Burger King. He noticed that they ordered one meal, and an extra drink cup. As he watched, the gentleman carefully divided the hamburger in half, then counted out the fries. One for him, one for her, until each had half of them. Then he poured half of the soft drink into the extra cup, and set it in front of his wife. The old man began to eat, and his wife sat watching, with her hands folded in her lap.The young man decided to ask if they would allow him to purchase another meal for them so that they didn`t have to split theirs.The old gentleman said, "Oh, no. We`ve been married 50 years, and everything has always been and will always be shared, 50/50."The young man than asked the wife if she was going to eat, and she replied, "Not yet. It`s his turn using the teeth."

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