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:

Pot Roast Italiano 001

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

Directions:

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

Pot Roast Italiano 002

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

Pot Roast Italiano 004

Add white wine…..

Pot Roast Italiano 005

And lastly, add the onions and tomatoes…..

Pot Roast Italiano 008

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

Pot Roast Italiano 009

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…..

Pot Roast Italiano 010

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!

Pot Roast Italiano 011

**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:

tuscan chicken and rub 001

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…

tuscan chicken and rub 002

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

tuscan chicken and rub 003

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…

tuscan chicken and rub 006

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

tuscan chicken and rub 007

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

tuscan chicken and rub 008

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

tuscan chicken and rub 010

This is a great grilling recipe too!

Please ENJOY!

**remember to adjust the salt to your liking!

%d bloggers like this: