Name: Braised Italian-Style Pot Roast
Yield: Serves 4
Ingredients: One 5-inch sprig fresh thyme; 5 fresh Italian, flat leafed parsley stems; 2 dried bay leaves or 1 fresh bay leaf; One 5-inch sprig fresh rosemary; 2 juniper berries, crushed; One 2-pound piece shoulder of beef, bottom round, or pot roast; Kosher salt and freshly ground black pepper; All-purpose flour for dusting; 5 tablespoons butter; 1 cup coarsely chopped celery (about 2 stalks); 1 1/4 cups coarsely chopped onion (1 medium-size onion); 1/2 cup coarsely chopped carrot (1 medium-size carrot); 1 bottle (750ml) dry red wine; 1/2 cup dried porcini mushrooms, coarsely chopped and soaked in 1 cup warm water; 1 tablespoon tomato paste; 2 cups canned whole or crushed plum tomatoes; Chicken broth or water as needed; 2 tablespoons arrowroot or cornstarch; 1/4 cup dry red or white wine

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Photo by Francesco Tonelli

In Italy it is possible to find inexpensive Barolo wines that are perfect to cook with. Unfortunately, that is not the case in America. Because you don't want to pour a fifteen-dollar bottle of wine over a four-dollar piece of meat, I recommend cooking with a flavorful inexpensive red wine and reserving the Barolo to serve with dinner. For tender, flavorful meat, it is best to prepare this dish several hours or, even better, a full day ahead of time. Reheat it in the oven before serving with mashed potatoes or polenta.

I begin this recipe by preparing a sacchétto di spezie, a little bag of herbs and spices.

Cooks' Note

WINE PAIRING: Medium red and full red

VARIATION: If you have any leftover meat, shred it and stir it into any remaining sauce. Heat through and serve as a savory pasta sauce over cooked penne.

Recipe notes

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