Brasato Stile Italiano (Pot Roast Italian Style)

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.

• Preparation Time: 30 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 30 mins
• Calories: 480 Calories

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon dried basil
• 2 tablespoons dried oregano
• ½ onion, diced
• 1 (3 pound) bottom round roast
• 3 large cloves garlic, minced
• 2 teaspoons kosher salt, or to taste
• 2 teaspoons ground black pepper, or to taste
• 1 teaspoon granulated garlic, or to taste
• 3 celery stalks, cut into 1-inch pieces
• ¼ cup dry cooking sherry
• 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

Recipe Instructions

Step 1

Generously season roast on all sides with salt, black pepper, and granulated garlic.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.