Braised Italian-Style Pot Roast

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 3 دقيقة وقت القراءة

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This slow-cooked Italian-style pot roast is a sophisticated take on a classic Sunday favourite. By braising a lean cut of beef shoulder in a full-bodied red wine and tomato base, the meat becomes exceptionally tender while absorbing the deep, savoury notes of dried porcini mushrooms and aromatic herbs. The addition of juniper berries provides a subtle, pine-like depth that perfectly balances the rich acidity of the Italian plum tomatoes, creating a wonderfully complex sauce.

As a diabetes-friendly main course, this dish focuses on high-quality protein and a vegetable-heavy braising liquid rather than sugary glazes. It is an ideal choice for a comforting family dinner or a weekend gathering where you want a healthy, homemade meal that requires minimal active prep once it is in the oven. Serve your beef slices with a side of steamed seasonal greens or a cauliflower mash to keep the meal light and nutritious.

Ingredients for Braised Italian-Style Pot Roast

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 900g piece shoulder of beef, bottom round, or pot roast
ملح كوشير وفلفل أسود مطحون طازج
Plain flour for dusting
5 tablespoons butter
230g coarsely chopped celery (about 2 stalks)
200g coarsely chopped onion (1 medium-size onion)
80g coarsely chopped carrot (1 medium-size carrot)
1 bottle (750ml) dry red wine
120ml dried porcini mushrooms, coarsely chopped and soaked in 240ml warm water
1 ملعقة كبيرة معجون طماطم
300g canned whole or crushed plum tomatoes
Chicken broth or water as needed
2 tablespoons arrowroot or cornflour
60ml dry red or white wine

How to make Braised Italian-Style Pot Roast

Combine all the ingredients in the centre of a piece of cheesecloth that is large enough to hold the herb sprigs, and tie in a bundle with butcher's string.

Preheat the oven to 177°C.
Season the beef with salt and pepper, then lightly dust with flour. Melt the butter in a large (6-quart) flameproof casserole set over medium-high heat. When it is foaming, add the beef and brown it on all sides, 5 minutes. Add the celery, onions, carrot, and sacchétto di spezie. Cook, stirring occasionally, until the vegetables soften slightly, about 2 minutes. Raise the heat to high and add the bottle of wine. Cook until the wine begins to boil, about 2 more minutes, skimming off any fat that rises to the surface.
Strain the porcini mushrooms through a fine-mesh sieve, reserving the liquid. Rinse the mushrooms under cold running water to remove any grit, and add them to the casserole along with the strained mushroom liquid, tomato paste, and tomatoes. The liquid should just cover the meat. If it does not, add chicken broth or water. Cover the casserole and bake it in the oven until the meat is cooked through and tender, about 2 hours. Remove the meat from the casserole to a cutting board, cover with aluminum foil, and set aside.
Strain the broth through a fine-mesh sieve and discard the vegetables and herb bag. Pour the broth back into the casserole and set it over high heat. Bring to a boil and add the arrowroot and the 60ml wine. Cook to reduce and thicken the liquid, about 5 minutes. Carve the meat into 1/4-inch-thick slices. Serve immediately, spooning some of the broth over each portion.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.