Tag Archives: rosemary

Pot Roast Italiano

Sundays are known around this house as “Lazy Day” and we took full advantage of it! This is another reason that I love my slow cooker so much….I could just give it a big hug (if it wasn’t so hot…whew). Back to the topic at hand, I love new cookbooks and new ideas so I received a new cook book and I took it upon my self to change a few things and this pot roast turned out succulent and very flavorful….I used less garlic, onion, salt,¬†and added mushrooms. I hope you like it! Feedback would be greatly admired! ūüôā

Makes: 4 servings

Here’s what you’ll need:

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1 (about 3 pounds) chuck roast or bottom round roast tied with butchers twine

3 garlic cloves, minced

1/2 large onion, sliced

1 Tbsp rosemary leaves

2/3 cup white cooking wine (or zinfandel)

1/2 cup chopped mushrooms (I used bella mushrooms)

1 cup shredded mozzarella cheese

1 (15 oz) can diced tomatoes

1/8 tsp sea salt

1/4 tsp black pepper

flat leaf parsley for garnish


Place a slow cooker liner in the slow cooker and then place the chuck roast in the bottom. Turn slow cooker on LOW…..

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Add minced garlic, salt, black pepper, rosemary leaves, and mushrooms…..

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Add white wine…..

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And lastly, add the onions and tomatoes…..

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Cover the slow cooker and let cook for approximately 8 hours on LOW…..

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After the 8 hours, add mozzarella cheese and turn slow cooker on HIGH let cook for another 30 minutes or until cheese is completely melted…..

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Voila! Because of the juice that this can release, this can be served over pasta, polenta, garlic bread, or with garlic mashed potatoes….Mmm! I also garnished this dish with more mozzarella cheese and parsley!

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**Make sure to remove the bones (if there are any) out of your chuck roast and the excess gristle and fat.

Tuscan-Style Chicken and Rub

I found this rub recipe in my Steve Raichlen Grilling cook book. I really liked it but it has a¬†LOT¬†of salt¬†(hence the grilling cookbook). I changed the original recipe a bit, like I always do…ha! This rub can be used on chicken, turkey, pork, and veal. It has great flavor and it can be kept in an air-tight container in the refrigerator for¬†several weeks. Enjoy!

Makes: 6 servings

Here’s what you’ll need:

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2 garlic cloves, minced

2 Tbsp fresh rosemary

2 Tbsp fresh sage

2 tsp black pepper

3 Tbsp kosher salt (or sea salt) adjust salt to your liking

Directions for rub:

In a food processor, add minced garlic, rosemary, sage, and black pepper…

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Pulse a few times to finely chop (to break up the stems of the rosemary and sage). Add salt and process to mix…

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To make the following chicken recipe, save 1/4 cup of the rub, set aside, and place the remaining rub in a jar with a tight-fitting lid and refrigerate for up to several weeks.

Tuscan-Style Chicken recipe:

Here’s what you’ll need:¬†

1/4 cup Tuscan Rub

1 Tbsp olive oil

1 1/2 pounds boneless, skinless chicken thighs

Directions for Chicken:

Pre heat oven to 350 degrees. In a small bowl, mix 1/4 cup of the Tuscan rub and 1 Tbsp olive oil, mix into a paste and set aside…

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Spray a baking sheet with non-stick cooking spray and place chicken thighs in a single layer…

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Using your hands, spread the Tuscan rub over both sides of the chicken….

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Place in pre heated oven for 35-45 minutes or until internal temperature reaches 165 degrees…we enjoyed this dish with homemade mashed potatoes.

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This is a great grilling recipe too!

Please ENJOY!

**remember to adjust the salt to your liking!

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