Rogliano's Slow-cooker Pot Roast
Author:
Recipe type: slow cooker beef
Serves: 6 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • INGREDIENTS:
  • 1 (3 to 3½ pound) boneless chuck roast
  • 1 bottle Rogliano's Italian Dressing
  • 1½ tablespoons canola oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1½ cups beef broth
  • ¼ cup all-purpose flour
  • 2 pounds potatoes - (we like either yukon gold or the tiny red potatoes because they'll hold up better in the slow cooker)
  • 3 large carrots, cut into 3-inch pieces
  • 2 celery ribs, cut into 3-inch pieces
  • 1 medium sweet onion, cut into 1-inch wedges
  • 2 cloves garlic, minced
  • 1 bay leaf
Instructions
  1. DIRECTIONS:
  2. Season beef with 1½ teaspoons salt and 1 teaspoon black pepper.
  3. Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side.
  4. Whisk together the beef broth, flour, and Rogliano's in a bowl, set aside.
  5. Place potatoes, carrots, celery, onion, garlic, and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef.
  6. Cover and cook on low heat for 7-8 hours, or until meat is fork-tender.
  7. Remove beef, potatoes, carrots, celery and onion from the slow cooker.
  8. The best is tender enough by then to simply shred with two forks. Cover to keep warm.
  9. Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; d remove any remaining solids and skim any fat from the surface and remove as well. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness. This is usually about 5-10 minutes.
  10. Serve the roast beef on top of a layer of carrots and potatoes and drizzle with simmered juices.

 

Roasted Vegetables
Great way to cook vegetables for a hearty side dish to accompany any main dish.
Author:
Recipe type: Vegetable
Serves: 6 servings
Prep time: 
Cook time: 
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Ingredients
  • 4 cups broccoli florets
  • 1 red onion - chopper into 1" sections
  • 3 large carrots - cut into ½" chunks
  • 2 slices bacon - cut into ¼" strips
  • 2 Tbsp olive oil
  • ½ cup Roglianos Italian Dressing
  • 2 Tbsp balsamic vinegar
  • Kosher salt
  • Black pepper
Instructions
  1. Preheat oven to 425 degrees
  2. Cut/prep vegetables and put into a large bowl
  3. Add olive oil, dressing and balsamic vinegar to bowl
  4. Toss vegetables with dressing
  5. Line a cookie sheet with foil and pour vegetables onto it in a single layer
  6. Sprinkle bacon over vegetables
  7. Sprinkle with salt and pepper
  8. Bake for 20-25 minutes until carrots are fork tender
  9. Remove from oven and put into a serving dish with all liquids.
  10. Enjoy

 

Rogliano's Zesty Shrimp Pasta
This takes less than 15 minutes and it's so good that you look like a master chef.
Author:
Recipe type: pasta
Serves: 6 servings
Prep time: 
Cook time: 
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Ingredients
  • Ingredients
  • 8 ounces Linguine Pasta
  • 1¼ pound large shrimp
  • salt and pepper to taste
  • ½ bottle Rogliano's dressing
  • 4 cups baby spinach
  • ½ cup parmesan cheese
  • 2 Tablespoons parsley chopped
  • 1 Tablespoon lemon juice
Instructions
  1. Instructions
  2. Boil the pasta until tender. Drain and set aside.
  3. Using the same pan, heat the ½ bottle of Rogliano's dressing
  4. Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add spinach and cook until wilted.
  5. Add the pasta back to the pot with the parmesan, and parsley. Todd the pasta until the mixture coats all the noodles.
  6. Add the lemon juice before serving and serve while hot.