Mary Ann Esposito is the author of 12 books on the art of Italian cooking. Through the Ciao Italia TV show, Mary Ann has taught millions of fans how to cook delicious, authentic Italian dishes. Her books show us how to make a quick meal with just five ingredients; she's helped us get dinner on the table in just 30 minutes; and she has encouraged us to slow down and take it easy in the kitchen while recreating the rich aromas of Italy.Today Mary Ann discusses her Braciota -Italian Style Pot Roast.
Braciota -Italian Style Pot Roast
~ From Ciao Italia-Family Classics by Mary Ann Esposito ~
- 2 ½ tsp. salt
- 1 tsp. black pepper
- 2 tsp. dried oregano
- One 2 ½ lb. boneless chuck roast
- 2 TBLSP extra virgin olive oil
- 1 med. Onion, coarsely chopped
- 1 large carrot, coarsely chopped
- 2 garlic cloves
- 1 cup dry red wine
- One 28 oz. can crushed plum tomatoes
- 1 sprig rosemary
- 2 sprigs basil
- 2 sprigs flat leaf parsley
Mix the salt, pepper & oregano together and rub all over the roast. Set aside. Heat the oil in a large skillet and brown the roast well on all sides. This is a really important step because it locks in juices and flavor.
Transfer the roast to the slow cooker or heavy-duty oven roaster. In the same skillet used to brown the roast, cook the onion, carrot & garlic until the mixture is soft, then add them to the slow cooker or Dutch oven.
Combine the wine and tomatoes in a bowl and add to the slow cooker or Dutch oven. Tie the rosemary, basil & parsley together with kitchen twine and add to the slow cooker or Dutch oven. Mix the ingredients well. Cover and cook in slow cooker for 4 to 5 hours on high or 6 to 8 hours on low. For the Dutch oven, cover with heavy aluminum foil and cook 3 to 4 hours or until fork tender.
When cooked, transfer the meat to a cutting board, cover and allow to rest for 20 minutes. Cut the meat into slices and return them to the slow cooker or Dutch oven just to reheat. Serve hot with some of the sauce. The sauce is also good over pasta or rice.