Italian pot roast

Italian pot roast recipe

7 ratings

A great alternative to a classic roast with Italian flavours and tender beef brisket. The slow cooking of this Italian-inspired pot roast results in succulent slices of beef with lots of deliciously flavoured vegetables and hearty red wine gravy. See method

  • Serves 6
  • 10 mins to prepare, 3 hrs and 30 mins to cook plus 20 mins to cool
  • 549 calories / serving

Ingredients

  • 1.5kg (3lb) beef brisket
  • 2 tbsp olive oil
  • 125g (4oz) pancetta
  • 40g (1 1/2oz) dried porcini mushrooms
  • 2 onions, cut into eighths
  • 2 carrots, cut into 7.5cm (3in) pieces
  • 2 celery stalks, cut into 5cm (2in) pieces
  • 4 garlic cloves, peeled
  • 2 bay leaves
  • 300ml (1/2 pint) Italian red wine, such as Chianti
  • 250ml beef stock
  • 2 sprigs rosemary
  • 2 sprigs thyme, leaves picked
  • 2 tbsp tomato purée
  • potatoes, to serve

Each serving contains

  • Energy

    2295kj
    549kcal
    27%
  • Fat

    26g 37%
  • Saturates

    9g 47%
  • Sugars

    7g 8%
  • Salt

    1g 16%

of the reference intake
Carbohydrate 10.3g Protein 59.6g Fibre 2.8g

Method

  1. Preheat the oven to gas 2, 150°C, fan 130°C.
  2. Rub the brisket with olive oil and seasoning and sear in a frying pan on a high heat until browned all over. Remove meat from the pan and quickly fry the pancetta until golden. Set aside.
  3. Soak the porcini mushrooms in boiling water just to cover and leave for 10 minutes. In a large, heavy-based casserole dish put the onions, carrots, celery and garlic and place the brisket on top. Add all the remaining ingredients and mix well.
  4. Cover with a lid and cook for 3 1/2 hours. Turn the brisket twice during cooking. When cooked, remove the brisket and rest for 20 minutes. Reduce the sauce, if necessary.
  5. Slice the brisket and serve with potatoes. Spoon over the sauce, pancetta and mushrooms.

See more Italian recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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