Brasato di Manzo (Italian Pot Roast)

What is Brasato di Manzo

Brasato di Manzo is a classic Northern Italian pot roast made by slowly braising beef in red wine, aromatics, and herbs. In the Piedmont region, it is often made with Barolo, but you can get the same rich flavor using a full-bodied red like Cabernet Sauvignon.

Given how often I make this dish for my family, I can attest that you don’t need to buy an expensive bottle of Barolo, but make sure you like the wine you use.

The beef in brasato di manzo is seasoned and seared, then cooked with a soffritto (onion, carrots, and celery), red wine, tomatoes, and fresh herbs. Braising the beef in low, even heat for several hours results in meat that is incredibly tender. The braising liquid becomes a silky sauce that is perfect over polenta, mashed potatoes, or pasta.

Brasato di Manzo vs Stracotto

Both terms are used in Italy to refer to essentially the same style of dish: Italian beef roast, cooked slowly in liquid, which is what we call a pot roast in the US.

In Northern Italy, it is referred to as brasato di manzo, meaning braised beef, and is often a wine-forward dish.

In other parts of Italy, it is also known as stracotto, which translates to “very cooked/overcooked. This is a more general term reflecting the long, gentle braising process.

In northern cookbooks and trattorie menus, you’ll see “brasato,” but in Sicily and southern regions, you’ll hear “stracotto” used more loosely for any long-cooked beef.

The technique in this recipe matches both approaches, so you can save it or search for it as brasato di manzo or stracotto di manzo.

Why You’ll Love This Italian Pot Roast

• An economic cut of beef is fall-apart tender
• Rich, glossy sauce for polenta, pasta, or mashed potatoes
• This is the perfect make-ahead dish. It is even better the next day!
• Perfect for Sunday dinner or the holidays

Brasato di Manzo Ingredients

Red Wine

The deep, rich flavors of this pot roast come from cooking the beef in red wine and tomatoes. ¾ of the cooking liquid is your favorite red wine. I love to use Cabernet Sauvignon for the bold, fruity flavors that it imparts to the broth. I have also used Chianti, but any good red wine will do. The remaining liquid is beef broth or stock, which blends beautifully with the wine.

Tomatoes

Aside from the wine, the ingredient that elevates this pot roast to company status is tomato. A 28-oz can of plum tomatoes in juice or puree adds more depth to the broth and the meat. Most brasato is made with some kind of tomato. After all, this is Italian pot roast! And of course, we also add in the classic carrot and onion combo that is part of a soffritto.

Pan Searing Flour or AP Flour

I use pan-searing flour, which is basically rice flour, to coat the chuck roast before browning it. All-purpose flour will work as well. The rice flour is gluten-free, so I don’t have to worry about serving this to anyone in my family with gluten restrictions.

Step-By-Step Instructions

1. Brown the meat: Season and sprinkle the chuck roast with flour, and brown the meat on both sides over medium heat.
2. Sauté the vegetables: Remove the meat from the pan and add the carrots and onions. Season and saute the vegetables for 5-10 minutes. Add the garlic and cook for another minute.
3. Make the broth: Stir in the wine, scraping up the bits on the bottom of the pan. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes, broth, and herbs.
4. Braise slowly: Add the meat back in and bring the liquid to a boil. Cover the pan and transfer it to a preheated 350°F oven, then cook for 3-4 hours.

What is the Best Cut of Beef for Brasata di Manza?

Pot roast is made by slow cooking meat in moist heat or cooking it in a liquid. This is an excellent way to tenderize an otherwise tough cut of meat so it falls apart easily. The best cuts of meat for a pot roast are:

• Chuck, such as a chuck roast or a shoulder steak, which comes from the front of the animal,
• Round, such as a bottom round, top round or rump roast. This comes from the rear leg area and,
• Brisket, which comes from the lower chest region of the animal.

When braised slowly at a low temperature, the connective tissue in the tough muscle meat softens and transforms into collagen, resulting in a moist and tender texture.

Why Isn’t My Brasato di Manza Tender?

A pot roast needs to cook for several hours to become melt-in-your-mouth tender. If the meat is still chewy, then it needs to cook longer. A 3-4 lb. chuck roast will need to cook from 3 ½ – 4 hours to reach a point where it falls apart when pierced with a fork.

An easy and quick Italian steak option that always comes out tender is my Steak Pizzaiola with Flank Steak. This recipe provides classic pizzaiola flavors with a tender, juicy steak alternative in about 30 minutes.

How Much Liquid Should Pot Roast Cook In?

To braise the meat properly, at least half of the roast should be submerged in the liquid. By layering the vegetables at the bottom of the pan and placing the meat on top of them, you will ensure that the liquid does not completely cover the roast.

Serving Suggestions

There are so many sides that complement an Italian Pot roast. One of our favorites is a loaf of crusty, homemade bread or focaccia. Nothing is as good as a warm loaf of bread to help sop up the savory broth from this pot roast. Cornbread goes with anything, in my opinion, but it really pairs nicely with a pot roast.

I served it over egg noodles this week. This is my husband’s favorite way to enjoy pot roast. And of course, this would be delicious served over a bowl of cheesy polenta or mashed potatoes.

Brastato di Manza FAQs