Recipe by Grumpygrandpa
"This dish takes the ordinary pot roast and transforms it into a delightful and delicious escape from the traditional meat and potatoes. It's a family favorite. Don't forget the crusty Italian bread for dipping! A traditional bruschetta goes well with this also. Although not included in recipe, you can add some cut green pepper with vegetables and throw in some sliced mushrooms for last 1/2 hour if you like. This is my recipe so feel free to make it yours."
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1 (3 pound)
bottom round roast
kosher salt, or to taste
ground black pepper, or to taste
granulated garlic, or to taste
celery stalks, cut into 1-inch pieces
3 large cloves
dry cooking sherry
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®)
Cabernet Sauvignon wine
1-inch Yukon Gold potato chunks
1-inch carrot chunks
onions, cut into 1-inch pieces
I made no changes. This is a gourmet meal. We had guests and they could not stop talking about the fantastic flavored. They wanted the recipe. If this is pot roast we don't need T-Bone steak.
Yummy! nice change from the same old pot roast
* Percent Daily Values are based on a 2,000 calorie diet.
Brasato Stile Italiano (Pot Roast Italian Style)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 197
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