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

Saddam Hussein liked Bounty Bars!

Food Joke

Concerned husband goes to see the family doctor and says, "I think my wife is deaf because she never hears me the first time I say something, in fact, I often have to repeat things over and over again." "Well," the doctor replies, "go home and tonight and stand about 15 feet from her and say something. If she doesn't reply, move about five feet closer and say it again. Keep doing this so we can get an idea about the severity of her deafness." Sure enough, the husband goes home and does exactly as instructed. He starts off about 15 feet from his wife in the kitchen and as she is chopping some vegetables, he says, "Honey, what's for dinner?" He gets no response. He moves about five feet closer and asks again. No reply. He moves five feet closer. Still no reply. He gets fed up and moves right behind her, about an inch away, and asks again, "Honey, what's for dinner?" She replies, "For the fourth time, vegetable stew!"

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