BRASATO STILE ITALIANO (POT ROAST ITALIAN STYLE)

Brasato Stile Italiano (Pot Roast Italian Style) image

This dish takes the ordinary pot roast and transforms it into a delightful and delicious escape from the traditional meat and potatoes. It's a family favorite. Don't forget the crusty Italian bread for dipping! A traditional bruschetta goes well with this also. Although not included in recipe, you can add some cut green pepper with vegetables and throw in some sliced mushrooms for last 1/2 hour if you like. This is my recipe so feel free to make it yours.

Provided by Grumpygrandpa

Categories World Cuisine Recipes European Italian

Time 4h

Yield 6

Number Of Ingredients 17

Previous Next

Ingredients

1 (3 pound) bottom round roast
2 teaspoons kosher salt, or to taste
2 teaspoons ground black pepper, or to taste
1 teaspoon granulated garlic, or to taste
2 tablespoons olive oil
½ onion, diced
3 celery stalks, cut into 1-inch pieces
3 large cloves garlic, minced
2 tablespoons dried oregano
1 tablespoon dried basil
¼ cup dry cooking sherry
1 (28 ounce) can whole tomatoes with juice, lightly crushed with hands and pulp removed
1 (5.5 ounce) can tomato-vegetable juice cocktail (such as V8®)
⅔ cup Cabernet Sauvignon wine
2 cups 1-inch Yukon Gold potato chunks
2 cups 1-inch carrot chunks
1 ½ onions, cut into 1-inch pieces

Steps:

Generously season roast on all sides with salt, black pepper, and granulated garlic.
Heat olive oil in a large pot or Dutch oven over high heat until oil begins to smoke. Add roast to pot and sear to form a crust, about 5 minutes per side. Remove roast and lower heat to medium.
Stir onions, celery, and garlic into pot; cook and stir, scraping any brown bits off the bottom, for 1 to 2 minutes. Add oregano and basil to onion mixture; cook until fragrant, about 1 minute.
Pour dry sherry into onion mixture; bring to a boil while scraping any browned bits of food off of the bottom of the pan with a wooden spoon. Cook, stirring, until the liquid is reduced, about 5 minutes. Add canned tomatoes and cook until mixture just begins to bubble.
Stir vegetable juice cocktail and wine into tomato mixture. Return roast and any accumulated juices to pot, reduce heat to low, cover, and simmer for 45 minutes.
Stir potatoes, carrots, and onions into pot and simmer until meat and vegetables are tender, about 2 1/2 hours. Remove meat to rest; remove vegetables to a bowl. Slice meat and serve topped with vegetables and sauce.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 33 g, Cholesterol 95.2 mg, Fat 21.9 g, Fiber 6.5 g, Protein 32.9 g, SaturatedFat 7.1 g, Sodium 1073.3 mg, Sugar 10.2 g

*** Explore more Brasato Stile Italiano (Pot Roast Italian Style) Recipes »

Comment
Leave a comment

Surafel Bezuayehu

[email protected]

I've made this dish several times and it's always a hit. It's a great way to use up leftover beef.

Amanuel Ufaysa

[email protected]

This is a great recipe for a winter meal. It's hearty and filling, and it's perfect for a cold night.

Gladys Shalon

[email protected]

I made this dish for my family and they loved it. The kids even asked for seconds!

Bukenya Abudlahi

[email protected]

This is a great recipe for a slow cooker. I just threw everything in the pot and let it cook all day. The meat was so tender and the sauce was amazing.