Italian pot roast recipe

Name: Italian pot roast
Yield: Serves 6
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

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

Shop your ingredients

Tesco Beef Brisket
1.5kg beef brisket
£10.50
£17.50/kg
Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Tesco Italian Unsmoked Pancetta 2 X65g
125g pancetta
£1.95
£15.00/kg
Cooks & Co Dried Porcini Mushrooms 40G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
40g dried porcini mushrooms
£4.80
£120.00/kg
Tesco Brown Onions Loose
2 onions, cut into eighths
£0.11
£0.95/kg
Tesco Carrots Loose
Aldi Price Match
2 carrots, cut into 7.5cm pieces
£0.11
£0.69/kg
Tesco Celery
Aldi Price Match
2 celery stalks, cut into 5cm pieces
£0.74
£0.74/each
Tesco Garlic 4 Pack
Aldi Price Match
4 garlic cloves, peeled
£0.87
£0.22/each
Tesco Bay Leaves
2 bay leaves
£0.80
£0.08/each
Alta Veduta Chianti 75Cl
300ml Italian red wine, such as Chianti
£6.75
£9.00/litre
Tesco Beef Stockpot 4 Pack 112G
250ml beef stock
£1.45
£12.95/kg
Tesco Fresh Cut Rosemary 20G
Aldi Price Match
2 sprigs rosemary
£0.50
£25.00/kg
Tesco Fresh Cut Thyme 20G
2 sprigs thyme, leaves picked
£0.50
£25.00/kg
Tesco All Rounder Potatoes 2Kg
Aldi Price Match
potatoes, to serve
£1.32
£0.66/kg
Tesco Tomato Puree 200G
Aldi Price Match
2 tbsp tomato purée
£0.59
£2.95/kg

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.