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Arrosto - Italian Pot Roast Recipe


Arrosto di carne, Italian for pot roast, can be prepared also on the stove top using a large pot or a Dutch oven. The meat is first seasoned with fresh herbs (dried will do as needed), seared and browed all over, then slow cooked in a base of broth and red wine until tender. Fresh vegetables are added towards the end for a great combination of flavor and taste.

Serve this roast with polenta and a green salad on the side for an all Italian style comfort meal.



Ingredients and Instructions (serves 6):



  • 3 pounds of beef pot roast (chuck is a good choice)

  • 2 medium, yellow onions, halved and thinly sliced

  • 3 carrots, sliced

  • 3 celery stalks, sliced

  • 3 cups beef broth

  • 2 tablespoons of olive oil

  • 1 teaspoon of rosemary

  • 1 teaspoon of thyme

  • 1 teaspoon sage

  • 1 cup of red wine

  • 1/2 tsp salt

  • 1/4 tsp black pepper, freshly ground


  1. Heat up the olive oil in a large pot or Dutch oven then place the roast in it.

  2. Sprinkle with salt, pepper, rosemary, thyme and sage then brown the meat well on each side. 

  3. Add the red wine and only 2 cups of the beef broth to the pan. Bring up to a boil, then cover and let the meat slow cook for about one hour or until the roast is done.

  4. Add the sliced carrots, celery and onions all around the roast.

  5. Pour the rest of the beef broth into the pot, cover and cook for another 30 minutes.

  6. Slice the meat and transfer onto a warm serving plate with the vegetables

  7. Reduce any remaining cooking juice and serve along with the roast. 


Notes: The internal temperature of the roast should be 180F when done.

Recommended items for this recipe: Lodge Color EC6D43 Enameled Cast Iron Dutch Oven, Island Spice Red, 6-Quart



 

 
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Italian Pot Roast
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Content copyright © 2014 by Cinzia Aversa. All rights reserved.
This content was written by Cinzia Aversa. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

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