Week in recipes: 5 meals using Giada's pot roast

Long week ahead? Chef Giada De Laurentiis has a plan. She shows how to whip up her slow cooker pot roast and reuse leftovers for alternative meals throughout the week.

Easy slow cooker pot roast
Servings:

Serves 4 with room for leftovers

Ingredients

    • 3 garlic cloves, peeled and finely chopped
    • 1 1/2 tsps. chopped thyme
    • 2 tsps. chopped rosemary
    • 1 tsp. kosher salt
    • 1/4 tsp. freshly ground black pepper
    • 1 tsp. extra virgin olive oil
    • 2 – 2 1/2 lb. beef chuck roasts
    • 1 cup jarred tomato sauce
    • 1/2 cup red wine
    • 1 onion, cut into 8 wedges
    • 1 fennel, cut into 8 wedges
    • 1/2 pound small Yukon gold potatoes, about 8 potatoes

Preparation

Baking Directions:

In a small bowl, mix together the garlic, thyme, rosemary, salt, pepper and olive oil. Spread this mixture evenly all over the 2 chuck roast. In a 6 quart slow cooker, using a wooden spoon, mix together the tomato sauce and red wine. Scatter the onion, fennel and potatoes around the bottom of the pan. Nestle the 2 pieces of chuck into the vegetables and cook on low for 8 hours. Remove the pot roast from the slow cooker and cover with foil to keep warm. Using a small ladle, skim off any fat that may be on top of the juices left in the pan and discard. Slice the pot roast and serve along side the braised fennel and potatoes. Spoon some of the remaining juices over the roast before serving.

Pizza bianca with kale and pot roast
Servings:

Serves 4

Ingredients

  • For the sauce:

    • 2 tablespoons unsalted butter, at room temperature
    • 2 tablespoons all-purpose flour
    • 1 cup whole milk
    • 1/8 teaspoon ground nutmeg
    • 1/4 teaspoon kosher salt
    • 1/8 teaspoon freshly ground black pepper
  • For the pizza:

    • Extra-virgin olive oil, for oiling the baking sheet and for drizzling
    • 1 1-pound ball pizza dough
    • 1/2 cup coarsely grated whole-milk mozzarella cheese
    • 2/3 cup finely chopped leftover beef pot roast
    • 2 tablespoons pot roast sauce
    • 1/2 cup finely grated parmesan cheese
    • 2 medium leaves kale, ribs removed, coarsely chopped
    • 1/4 teaspoon kosher salt

Preparation

Baking Directions:

To make the sauce:In a heavy small saucepan, melt the butter over medium heat. Add the flour and stir constantly for 1 minute. Gradually add the milk, whisking constantly. Add the nutmeg. Whisk over medium heat until the mixture thickens to sauce consistency and is smooth, about 6 minutes. Stir in the salt and pepper. To make the pizza:Preheat the oven to 450 degrees. Oil a heavy, non-stick 16-by-10-inch baking sheet with olive oil. Using your fingers, spread the dough over the prepared baking sheet into a rectangle shape. Spoon the sauce on top and spread evenly leaving a 1-inch border around the dough. Sprinkle the mozzarella cheese on top. Toss the pot roast with the sauce to moisten slightly. Divided the meat evenly over the top. Sprinkle with Parmesan cheese. Bake for 15 minutes. Remove the baking sheet from the oven and add the kale in an even layer on top of leftover pot roast. Drizzle with olive oil and sprinkle with salt. Bake for 8 minutes longer until the kale is crispy. Cut into squares and serve.

Mushroom and beef risotto with peas
Servings:

Serves 4

Ingredients

    • 3 cups low-sodium chicken broth
    • 1/4 cup unsalted butter
    • 2 small shallots, finely chopped
    • 10 ounces cremini mushrooms, finely chopped
    • 2 garlic cloves, minced
    • 1 cup arborio rice or medium-grain white rice
    • 1/2 cup dry white wine
    • 3/4 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 2/3 cup frozen peas, thawed
    • 1 cup diced leftover pot roast
    • 2/3 cup grated parmesan cheese

Preparation

Baking Directions:

Bring the broth to a simmer in a heavy medium saucepan. Cover the broth and keep warm over very low heat. Melt the butter in a heavy large saucepan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the cremini mushrooms and garlic. Saute until the mushrooms are tender and the juices evaporate, about 10 minutes. Stir in the rice and cook for 1 minute. Add the wine. Cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth. Simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Season with the salt and pepper. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by the cup and stirring often, about 28 minutes. Stir in the peas and beef and allow to warm through. Mix in the parmesan cheese.

Italian beef muffuletta
Servings:

Serves 6

Ingredients

    • 1/4 cup red wine vinegar
    • 1 teaspoon dried oregano
    • 1/3 cup olive oil
    • 10 large pitted green olives, chopped
    • 1/3 cup pitted kalamata olives, chopped
    • 1/4 cup chopped roasted red bell peppers
    • 1/4 teaspoon kosher salt
    • 1/8 teaspoon freshly ground black pepper
    • 1 1-pound round bread loaf, about 7 inches in diameter
    • 8 ounces thinly sliced leftover pot roast
    • 4 ounces thinly sliced prosciutto
    • 4 ounces sliced provolone cheese
    • 1/2 red onion, thinly sliced
    • 1 1/2 ounces baby arugula

Preparation

Baking Directions:

Whisk the vinegar and oregano in a large bowl to blend. Gradually whisk in the oil. Stir in the olives and roasted peppers. Season the vinaigrette to taste with salt and pepper.Using a serrated knife, slice off the top 1 inch of the bread loaf. Hollow out the bottom and top halves of the bread. Spread some of the vinaigrette over the bread bottom. Layer the pot roast, cheese and prosciutto in the bottom half. Top with the onions, then the arugula. Spread the remaining vinaigrette over the bread top. Replace the bread top. (The sandwich can be made 1 day ahead. Wrap with plastic and refrigerate.)Cut the sandwich into wedges and serve.

Beef and cannellini bean minestrone
Servings:

Serves 4 to 6

Ingredients

    • 3 tablespoons olive oil
    • 1 onion, finely diced
    • 1 large carrot, peeled and diced into 1/4-inch pieces
    • 1 rib celery, trimmed and diced into 1/4-inch pieces
    • 3/4 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 cup diced leftover pot roast
    • 3 garlic cloves, minced
    • 1 tablespoon tomato paste
    • 3 cups low-sodium beef broth
    • 1 cup braising liquid from the pot roast
    • 1 15-ounce can diced tomatoes
    • 1 15-ounce can cannellini beans, rinsed and drained
    • 1 sprig of thyme
    • 1/2 cup grated parmesan cheese

Preparation

Baking Directions:

In a large saucepan or Dutch oven, heat the oil over medium heat. Add the onion, carrot and celery. Season with salt and pepper. Cook, stirring frequently, for 5 minutes until the vegetables are soft. Increase the heat to high and add the beef and garlic. Cook for 3 to 4 minutes until the garlic is fragrant. Stir in the tomato paste until combined. Add the broth, braising liquid, tomatoes and beans. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by a quarter, about 30 minutes. Remove the thyme sprig and discard. Ladle the soup into bowls and garnish with parmesan cheese.

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