Italian pot roast recipe
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 beef brisket
- 2 tbsp olive oil
- 125g pancetta
- 40g dried porcini mushrooms
- 2 onions, cut into eighths
- 2 carrots, cut into 7.5cm pieces
- 2 celery stalks, cut into 5cm pieces
- 4 garlic cloves, peeled
- 2 bay leaves
- 300ml Italian red wine, such as Chianti
- 250ml beef stock
- 2 sprigs rosemary
- 2 sprigs thyme, leaves picked
- 2 tbsp tomato purée
- potatoes, to serve
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Shop ingredientsEach serving contains
- Energy
- 2295kJ 549.0kcal
- Fat
- 26g
- Saturates
- 9g
- Salt
- 1.0g
- Sugars
- 7g
of the Reference intake
Carbohydrate 10.3gProtein 59.6gFibre 2.8g
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Method
- Preheat the oven to gas 2, 150°C, fan 130°C.
- 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.
- Soak the porcini mushrooms in boiling water just to cover and leave for 10 mins. 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.
- Cover with a lid and cook for 3½ hours. Turn the brisket twice during cooking. When cooked, remove the brisket and rest for 20 mins. Reduce the sauce, if necessary.
- 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.
