Brasato Stile Italiano (Pot Roast Italian Style)
"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."
Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cabernet Sauvignon Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cocktail | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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 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®)
- 2/3 cup Cabernet Sauvignon wine
- 2 cups 1-inch Yukon Gold potato chunks
- 2 cups 1-inch carrot chunks
- 1 1/2 onions, cut into 1-inch pieces