Arrosto in Pentola con Salsa di Verdure - Ricetta Facile Brasato al Vino Rosso - 55winston55

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made from scraps.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice maintains sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

beef roast

💰Cheaper: pork shoulder

Pork shoulder is generally less expensive and still flavorful.

Drizzle olive oil in the pot.

Add 1 kg beef roast tied with kitchen twine and sear on all sides until browned.

Add 2 large onions, coarsely chopped, 2 large carrots, coarsely chopped, and 2 celery stalks to the pot.

Add a bunch of herbs (rosemary, sage, bay leaves) to the pot.

Season with salt and black pepper to taste.

Pour in 250 ml of red wine and 250 ml of beef broth.

Cook on low heat for about 1 hour and 30 minutes, turning the roast occasionally and adding more broth if necessary.

Let the roast cool slightly before removing the kitchen twine.

Slice the roast into thin slices.

Prepare the sauce by removing the bunch of herbs.

Transfer the cooking liquid to a smaller container and blend until smooth and velvety.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens