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|Scrumptious Milanese Pot Roast*|
The Minneapolis Star Tribune has a Taste section in the Thursday newspaper that reviews great restaurants in the Twin Cities (and I don’t think there’s another city in the USA with better restaurants). That’s where they also print great recipes. It’s the section I always pull out and save.
A few weeks ago there was an easy to do crock pot recipe perfect to put together when time is of the essence. Time was not of the essence that particular day but I decided to make it, anyway!
It was so delicious that it seems only fair to share.
Milanese Pot Roast
Adapted from Star Tribune/Taste/Recipes
1 tbsp. olive oil
1) Heat the oil until hot in a large, heavy skillet over medium high heat (I love my cast iron skillet for this). Season the beef generously with the salt and pepper and sear in the oil, turning once or twice, until very browned on all sides. This should take 10 or 15 minutes.
2) Place the chopped vegetables (onion, carrot, celery and tonatoes) and just 3 of cloves of chopped garlic int he bottom of the crock pot. Put the browned roast on top of the vegetables.
3) Deglaze the skillet with half of the wine by bringing it to a boil and scraping the skillet to dissolve any browned bits.
Pour this over the beef roast along with the reminder of the wine and top with the bay leaves.
Cover and cook 8 to 10 hours on the low heat setting or until beef is fork tender. (I set my crock pot on high heat for a couple of hours and then turned it to low…took about 3 more hours).
Meanwhile, stir together the last clove of garlic (chopped), the parsley and the grated lemon peel. You will have about 1/4 cup of gremolata.
Remove the beef to a large platter and cover with foil to keep it warm. Divide the pot roast into about 8 portions.
Purée about half of the sauce in a blender to thicken. Stir it back into the crock pot along with about half of the parsley mixture.
(You could also use an immersion blender to puree the sauce right in the crock pot. )
Stir about half the parsley mixture into the sauce and spoon the sauce over each portion. Garnish with the remaining parsley mixture.
I served this with whipped potatoes but The Star Tribune also suggests serving this with polenta. I’m sure that would be excellent and maybe one day I’ll do that.
Taste also suggests this:
“Mix any leftover parsley gremolata with mayo and slice the cold beef to make a memorable sandwich the next day.” We’ll have to try that the next time I prepare this recipe. And I WILL be preparing this recipe, again.
As an aside…I only had one bottle of white wine at the time. It was a white table wine that was given to us by Jen’s partner, Doug Talalla, a very fine artist. He’s a commercial artist and a fine artist. (I’m a huge fan.)
Doug had a show at his art gallery and he and Jennie purchased lots of “Two Buck Chuck” varieties to serve to the guests. This was left over and since Jen and Doug don’t drink, they gave it all away!
So Green Fin is what I used in this recipe. I must admit that I served a little to myself, as well…not too bad, actually. I don’t remember what varieties made up the blend but it was reminiscent of a Riesling, in my humble opinion.
I follow Jason’s Wine Blog and he has a very fine review of Green Fin. It’s made entirely of organic white grapes…read the post at his link for more info.
So there you have it…a fine recipe and a few useful links. I am preparing this recipe again, tomorrow. We’re at our daughter’s house in Kansas until Saturday. I noticed a lovely pot roast in her refrigerator and offered to make dinner, tomorrow!
*Note: I’ll be shooting a photo of the finished roast tomorrow, too. Then I’ll replace the shot at the beginning of the post which happens to be courtesy of Flickr photographer Stu Spivack