Brasato Stile Italiano (Pot Roast Italian Style)

Brasato Stile Italiano (Pot Roast Italian Style)

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Grumpygrandpa 11

"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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4 h servings 480 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 32.9 g
  • 66%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 1073 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Generously season roast on all sides with salt, black pepper, and granulated garlic.
  2. 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.
  3. 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.
  4. Pour dry sherry 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.
  5. Stir vegetable juice cocktail and wine into tomato mixture. Return roast and any accumulated juices to pot, reduce heat to low, cover, and simmer for 45 minutes.
  6. 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.


  • Cook's Note:
  • This can also be done in a slow cooker on Low, 8 to 10 hours.


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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

Very tasty. It does take a little bit of time, but for my husband to take seconds on vegetables, it was worth it. Definitely will make again. I did take some of the au jus and thickened it to ha...

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