Brasato Stile Italiano (Pot Roast Italian Style)

Name: Brasato Stile Italiano (Pot Roast Italian Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 onion, diced; 3 celery stalks, cut into 1-inch pieces; 3 large cloves garlic, minced; 2 tablespoons dried oregano; 1 tablespoon dried basil; 1/4 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(R)); 2/3 cup Cabernet Sauvignon wine; 2 cups 1-inch Yukon Gold potato chunks; 2 cups 1-inch carrot chunks; 1 1/2 onions, cut into 1-inch pieces

Servings: persons

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
1/2 onion, diced
3 celery stalks, cut into 1-inch pieces
3 large cloves garlic, minced
2 tablespoons dried oregano
1 tablespoon dried basil
1/4 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(R))
2/3 cup Cabernet Sauvignon wine
2 cups 1-inch Yukon Gold potato chunks
2 cups 1-inch carrot chunks
1 1/2 onions, cut into 1-inch pieces

1
Generously season roast on all sides with salt, black pepper, and granulated garlic.
2
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.
3
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.
4
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.
5
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.
6
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.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Brasato Stile Italiano (Pot Roast Italian Style) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!