Thursday, November 7, 2013

braised greek pot roast linguine


Oh, y'all. This meal. It's my favorite thing to come out of this kitchen in I don't know how long. I know I go on and on all the time on here about food, but every now and then there's a meal that extra special and deserves a serious spotlight... and this is one of them. It's decadent and out-of-this-world delicious. It's special occasion-worthy, but still comforting as can be.

One of the best things about this meal is the hours it just simmers away on your stove... your house will smell INSANE. So, so good. This is the kind of meal that's just meant to be shared with the people you love... and when they taste this, oh how they will love you back.

Braised Greek Pot Roast Linguine (adapted from Heather Christo)
serves 4-6

you'll need:
1 tablespoon unsalted butter
1 tablespoon olive oil
2 1/2 lbs. beef loin tri tip, cut into 4 pieces
salt and pepper
all-purpose flour
4 tablespoons olive oil
1/2 cup chopped onion
4 garlic cloves, minced
1 1/2 teaspoons dried oregano
1 (14 oz.) can crushed tomatoes
1/2 cup red wine
3 tablespoons minced Italian parsley, plus more for serving
1/2 lb. linguine
1 1/2 tablespoons butter
shredded Parmesan, for serving

Melt the butter and 1 tablespoon olive oil in a large heavy pot over medium heat. Rub the meat with salt and pepper generously. Coat lightly with flour and shake off the excess.

Sear the meat on all sides until golden brown (3-4 minutes per side). Once browned, remove from the pot and set aside.

Add 4 tablespoons olive oil and the onions to the pot and cook 4-5 minutes, stirring occasionally. Add the garlic and saute 1 more minute.

Transfer the meat back to the pot and add tomatoes, red wine, and parsley. Cover and simmer on lowest heat for 4 hours, or until the meat is falling apart. Remove from the heat and let sit for 10-15 minutes uncovered. (The fat will come to the surface while the meat is resting; skim and discard.)

While the meat is resting, bring a large pot of water to a boil. Once boiling, add a generous amount of salt and pasta to the water. Cook to al dente according to package directions. Reserve 1/2 cup of pasta water before you drain. Add pasta back into the pot you cooked it in, then add 1 1/2 tablespoons butter and salt and pepper as necessary. Stir to coat.

Serve the braised pot roast and sauce over linguine. Garnish with Parmesan and parsley. Grab a fork and prepare to fall in love!

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26 comments:

  1. oh Marie - I totally believe you. This looks and sounds insanely good! I would be very, very happy (and full) living at your house, my friend! : )

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    1. :) Wish you could come over for dinner!

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  2. Pot roast is unquestionably one of my all time favorite comfort foods, and this is the most unique twist on it I've ever seen. Love!

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  3. I was just telling my husband that I wanted to make a pot roast dish sometime - this looks perfect!

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    1. I'd definitely recommend giving this one a try... my husband and I loved it!

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  4. This looks like the perfect Sunday dinner! Yum!

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  5. This sounds marvelous! I love anything that involves simmering meat over the stove all day. This has definitely been added to my list of things to make this fall. Love it!

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    1. Thanks dear! Let me know if you give it a try!

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  6. We are making this one, this week!! Awesome recipe, Marie!!

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    1. Yay! Let me know how you like it! Thanks Dan!

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  7. Oh my gosh...I have no words... Ok, maybe I do... Beautiful...Fabulous...Outstanding...Creative...Delicious!! LOVE this... <3

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  8. Marie, this sounds divine!! I might need to eat it with 2 forks!!

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  9. Wishing this was on my dinner table tonight!

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  10. This recipe has my most favorite comfort food ingredients. Pasta and slow cooked beef. It's perfect and I bet so, so yummy!!

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    1. Thanks Maria! I totally agree on those comfort foods!

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  11. I'm all over this! LOL Your food always makes me so hungry!!

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  12. This just sounds delightful. I trust your judgement too. Mmm... goodness!

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  13. This comment has been removed by the author.

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    1. Making this for dinner tonight. Thanks for another great recipe Marie.

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