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:

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:

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:

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:

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:

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