Italian Pot Roast

with Artichokes & Sun Dried Tomatoes

Inspired from a a recipe by the Pioneer Woman website; this recipe is easy to assemble and delicious over pasta or rice.

This recipe is adapted from the now-famous Pioneer Woman website. I like her recipes, but I find she tends to over-complicate things. Her recipe had you separating the liquid from the meat, refrigerating overnight, adding flour to the sauce, etc. My Number One Fan cut through all that, and just made it like an old fashioned pot roast, where you brown the meat, then put it and everything else in a covered dutch oven, and cook it for six hours. When you're braising beef in liquid, it's pretty hard to overcook it.

Italian Pot Roast with Artichokes & Sun Dried Tomatoes

Italian Pot Roast with Artichokes & Sun Dried Tomatoes
Yield: 6-8
Author:
Inspired from a a recipe by the Pioneer Woman website; this recipe is easy to assemble and delicious over pasta or rice.

Ingredients

  • 1 3-4 lb beef chuck roast
  • 4-5 tbsp all purpose flour
  • 4-5 tbsp olive oil
  • 1 14 oz can artichoke hearts in liquid (not oil)
  • 3 oz sun dried tomatoes, cut in Julienne strips
  • 3 cups beef stock (like, Swanson's or Kitchen Basics)
  • 1 medium yellow onion, diced
  • 1/2 cup dry red wine
  • 2 tsp garlic
  • 1 tbsp dried parsley
  • 1 tbsp Italian Seasonings
  • 2 tsp Jane's Crazy Mixed-Up Salt
  • 2 tsp Worcestershire black pepper (like, McCormick)

Instructions

  1. Preheat oven to 325°F. Pat the roast dry with paper towels.
  2. In a large Dutch oven, heat the oil until shimmering. Liberally salt and pepper the roast, then coat all sides with the flour.
  3. Lower the roast into the fat and brown the beef on both sides, searing the meat, about 4 minutes on each side.
  4. Remove the meat from the pot onto a platter, and then sauté the onion in the hot oil until they pick up some color, about 10 minutes.
  5. Put the beef in the pot, add all other ingredients. Put a lid on it and cook in the oven for 5-6 hours

Notes

  • If cooking at altitudes above 5,000 feet, raise the oven temperature to 335°F and add 1 hour to the cooking time.
  • The braising liquid makes a delicious gravy. Spoon off any fat on the surface and use as-is.
Ⓒ Copyright 2025 Kitchen Tapestry - All Rights Reserved
Beef, Braised Beef, Pot Roast, Italian Pot Roast with Artichokes & Sun Dried Tomatoes
Beef & Lamb, Pot Roast Recipe Collection
American, Italian

Mini-Meatloaf Bell Pepper Rings

Mini-Meatloaf Bell Pepper Rings
Yield: 4
Author:
A delightful combination of meatloaf and stuffed bell peppers in individually served portions, as cute as they are delicious.

Ingredients

  • 1 lb 85/15 ground sirloin
  • 3 tbsp olive oil
  • 2 bell peppers, any colors
  • 1 small yellow onion, diced
  • 2 tsp minced garlic
  • 1 egg, beaten
  • 1/4 cup heavy cream
  • 1 cup Italian seasoned breadcrumbs (like, Progresso)
  • 2 tbsp thyme
  • 2 tbsp rubbed sage
  • 4 tbsp Worcestershire Sauce
  • 4 tbsp ketchup (like, Heinz No Sugar Added)
  • 1 14.4-oz can petite diced tomatoes (like, Hunt's or Red Gold)
  • 2 cups shredded sharp cheddar cheese
  • 2 tbsp dried basil
  • non-stick cooking spray (like, Pam)
  • 1/8 tsp fine sea salt
  • 10-12 grinds freshly cracked black pepper

Instructions

  1. Using a saucepan large enough to submerge the two bell peppers, fill with salted water and bring to a boil.
  2. Slice the tops and bottoms off of the two bell peppers. Discard the stems, but retain the part of the bell pepper that was removed.
  3. Core the peppers of seeds and membrane, and place them in the boiling water for 3 minutes.
  4. Remove the peppers from the heat, drain off the water and flush the sauce pan with cold tap water until the peppers are cool to the touch. Remove the peppers from the pot and pat dry.
  5. Cut each bell pepper in half width-wise so you have four rings, each about 1-1/2" - 2" in height.
  6. Preheat the oven to 375°F.
  7. Take a broiling pan, the kind that has an insert with a grate and a bottom pan to catch the grease, and spray lightly with non-stick spray.
  8. In the meantime, finely dice the tops and bottoms of the peppers you previously removed, and add to the yellow onion. Over medium high heat, sauté them in the olive oil until they begin to caramelize, about 10 minutes.
  9. Add the garlic at the last minute and sauté for just a few seconds before removing from the heat. Put the peppers and onions in a large mixing bowl and allow to cool a bit.
  10. Adding in layers as you go (it will make for easier mixing), crumble the ground beef over the peppers and onions.
  11. Add the beaten egg, cream, ketchup, Worcestershire Sauce, thyme and sage. Season liberally with salt and freshly cracked black pepper. Sprinkle the bread crumbs over the mix.
  12. Using wet hands (which will keep the mixture from sticking to you), thoroughly combine all the ingredients. Once mixed, it should easily adhere together into the shape of four even portions about the size of a baseball. If the mixture is too dry, add a bit more cream; or if it is too loose, add a few more bread crumbs.
  13. Place the four pepper rings on your broiling pan, and fill each with even portions of the meat mixture. The mixture will overfill each ring, which is okay. Just mound it up and then using a spatula, flatten the tops of each mound of meatloaf.
  14. Thoroughly drain the liquid from the can of petite diced tomatoes. In another mixing bowl, combine the tomatoes with one cup of the shredded cheddar cheese and the dried basil.
  15. Again using your hands, mound and press the tomato and cheese mixture onto the top of each stuffed pepper ring. Finish each stuffed pepper ring with 1/4 cup more shredded cheddar cheese.
  16. Bake for 1 hour and serve immediately.
Ⓒ Copyright 2024 Kitchen Tapestry - All Rights Reserved
Beef, Meatloaf
Beef & Lamb, Meatloaf Recipe Collection
American