brasato stile italiano (pot roast italian style)

Ingredients

• Servings: 6
• 1 (3 pound) bottom round roast
• 2 teaspoons kosher salt, or to taste
• 2 teaspoons ground black pepper, or to taste
• 1 teaspoon granulated garlic, or to taste
• 2 tablespoons olive oil
• 1/2 onion, diced
• 3 celery stalks, cut into 1-inch pieces
• 3 large cloves garlic, minced
• 2 tablespoons dried oregano
• 1 tablespoon dried basil
• 1/4 cup dry cooking
• 1 (28 ounce) can whole tomatoes with juice, lightly crushed with hands and pulp removed
• 1 (5.5 ounce) can tomato-vegetable juice cocktail (such as v8®)
• 2/3 cup cabernet sauvignon
• 2 cups 1-inch yukon gold potato chunks
• 2 cups 1-inch carrot chunks
• 1 1/2 onions, cut into 1-inch pieces

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 30 mins

Ready Time: 4 hrs


• generously season roast on all sides with salt, black pepper, and granulated garlic.
• 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.
• 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.
• pour dry 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.
• stir vegetable juice cocktail and into tomato mixture. return roast and any accumulated juices to pot, reduce heat to low, cover, and simmer for 45 minutes.
• 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.