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Italian Pot Roast

Italian Pot Roast (Brasato)

A traditional Italian dish made with tender beef slow-cooked in red wine, tomatoes, and aromatic herbs, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Meat
  • 3-4 pounds Chuck Roast, Brisket or Round Roast Choose well-marbled cuts for best results.
Herbs and Spices
  • 2 teaspoons Rosemary, dried Can be used fresh for enhanced aroma.
  • 2 teaspoons Thyme, dried Can be used fresh for enhanced aroma.
  • 4 cloves Garlic, minced Fresh cloves provide robust flavor.
  • 2 leaves Bay Leaves Add during cooking for depth of flavor.
  • to taste Salt
  • to taste Black Pepper
Vegetables
  • 1 large Onion, chopped Adds sweetness when caramelized.
  • 2 large Carrots, chopped Adds natural sweetness.
  • 2 stalks Celery, chopped Enhances freshness.
Cooking Liquid
  • 750 ml Red Wine (Chianti preferred) Enhances the flavors of the roast.
  • 2 cups Beef or Vegetable Broth Use homemade for best flavor.
  • 1 can Canned Tomatoes, crushed Enhances the sauce.

Method
 

Preparation
  1. Preheat the oven to 300°F (150°C).
  2. Season the meat generously with salt and black pepper.
  3. In a large Dutch oven, heat olive oil over medium-high heat. Sear the meat on all sides until browned. Remove from pot.
  4. Add onions, carrots, and celery to the pot. Sauté until softened.
Cooking
  1. Return the meat to the pot. Add the garlic, rosemary, thyme, bay leaves, broth, wine, and tomatoes.
  2. Bring to a boil, then cover and transfer to the oven. Cook for 3 to 4 hours, until the meat is tender.
  3. Check periodically, ensuring the liquid level remains adequate.

Notes

Let the pot roast rest for 15 minutes before slicing. Serve with polenta or crusty bread to soak up the sauce.