1. Recipes

How to Make Brasato Stile Italiano (Pot Roast Italian Style) - A Step-by-Step Guide

There's something truly special about Italian cuisine. The way it brings together bold flavors, simple ingredients, and a deep sense of tradition. One dish that embodies all of these qualities is Brasato Stile Italiano, or Pot Roast Italian Style. This hearty and comforting dish is a staple in many Italian households, perfect for a family gathering or a cozy Sunday dinner.

What sets Brasato Stile Italiano apart from other pot roast recipes is the use of classic Italian ingredients and...

Read more

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

Information

  • Prep Time: 30 mins
  • Cook Time: 3 hrs 30 mins
  • Total Time: 4 hrs
  • Servings: 6
  • Yield: 6 servings

  • 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

    480 cal.

    • Total Fat: 22g
    • Saturated Fat: 7g
    • Cholesterol: 95mg
    • Sodium: 1073mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 7g
    • Total Sugars: 10g
    • Protein: 33g
    • Vitamin C: 30mg
    • Calcium: 144mg
    • Iron: 6mg
    • Potassium: 1041mg

    Categories

    Italian recipes
    Main recipes
    Beef recipes
    Pot roast recipes