Brasato Stile Italiano (Pot Roast Italian Style)
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
63
Spice
56
Sweetness
49
Sourness
46
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tsps
Kosher Salt (to taste)2 tbsps
Olive Oil3 large
Garlic (cloves, minced)2 tbsps
Oregano (dried)1 tbsp
Dried Basil1 cup
Cooking Sherry (dry)2 cups
Carrot (1-inch chunks)Directions:
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
3
Add roast to pot and sear to form a crust, about 5 minutes per side
4
Remove roast and lower heat to medium
5
Stir onions, celery, and garlic into pot; cook and stir, scraping any brown bits off the bottom, for 1 to 2 minutes
6
Add oregano and basil to onion mixture; cook until fragrant, about 1 minute
7
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
8
Cook, stirring, until the liquid is reduced, about 5 minutes
9
Add canned tomatoes and cook until mixture just begins to bubble
10
Stir vegetable juice cocktail and wine into tomato mixture
11
Return roast and any accumulated juices to pot, reduce heat to low, cover, and simmer for 45 minutes
12
Stir potatoes, carrots, and onions into pot and simmer until meat and vegetables are tender, about 2 1/2 hours
13
Remove meat to rest; remove vegetables to a bowl
14
Slice meat and serve topped with vegetables and sauce