Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.



Mamma's Pot Roast

Carrabba's Italian Grill Recipe

Serves 6

1 (3-4 lb.) beef chuck or rump
8 large garlic cloves, each cut into thick slices
24 to 30 Italian parsley leaves
kosher salt and freshly ground black pepper to taste
vegetable oil
all purpose flour
1 carrot, peeled and coarsely chopped
1 celery rib, coarsely chopped
1 small yellow onion, peeled and coarsely chopped
4 large garlic cloves, peeled and coarsely chopped
2 cups boiling water
1/2 cup Italian parsley leaves

Heat the oven to 325 degrees. Pierce meat all over with a paring knife. Insert a piece of garlic and a few parsley leaves into the pierce marks. Season meat very well with salt and pepper, rubbing seasoning into the meat very well. Let seasoned meat sit for 30 minutes.

Heat the oil in a large roasting pan over medium high heat. Meanwhile, flour the meat all over. Add the meat to the pan and brown on all sides, being careful not to scorch it. About halfway through the browning process, add the carrot, celery, onion and coarsely chopped garlic and let the vegetables brown a little.

When the vegetables and meat are brown, add the water and the parsley to the pan and cover. Place the pan in the oven and roast for 3 to 4 hours, turning the meat every hour until tender

This roast is best if made the day before, sliced cold and arranged in the pan. Remove the hardened fat from the gravy. Pour the de-fatted gravy over the roast, cover and heat in a 325 degree oven until warm. Arrange the roast on a serving platter. Pour the gravy over the roast and serve.


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