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:
covered percent of daily need
