The Piedmontese Pot Roast is a main dish that is very easy to make, not laborious at all, but it does require a long cooking time.
Ideal to present at festive tables as well, the Piedmontese beef pot roast is an economical dish because it can be made with a third-class cut like the bell or beef shank.
The meat for the pot roast should have connective tissue veins, as it is more suitable for slow cooking.
Marination is not necessary, but doing it will add further flavor to the dish. If you decide to marinate the meat, use a wine with a low acidity level.
The meat should be seared in oil to seal in all the juices, so it doesn’t end up dry at the end of cooking, but tender and flavorful.
The beef pot roast will continue cooking partially immersed in the marination liquid, along with the vegetables and herbs.
The result will be very tender meat that melts in your mouth.

Difficulty: Easy
Cost: Economical
Rest time: 12 Hours
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian

879.11 Kcal

calories per serving

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Energy 879.11 (Kcal)
Carbohydrates 13.10 (g) of which sugars 3.78 (g)
Proteins 56.55 (g)
Fat 49.49 (g) of which saturated 16.47 (g)of which unsaturated 17.43 (g)
Fibers 1.84 (g)
Sodium 729.83 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Piedmontese Pot Roast

1.87 lbs beef (bell or chuck roast)
2/3 cup carrot
1 stalk celery
1 onion
3 cloves
2 leaves bay leaf
1 clove garlic
850 ml wine
to taste salt
1 tbsp flour
2.12 oz extra virgin olive oil

Tools for Piedmontese Pot Roast

1 Bowl glass bowl
1 Knife
1 Cutting Board
1 Pan
Kitchen Twine
Plastic Wrap

Piedmontese Pot Roast Preparation

Peel the carrot, clean the onion and wash them along with the celery. Dry the vegetables, place them on a cutting board, and chop them into small pieces.

Place the meat in a large bowl. Add the herbs and pour over the wine until completely covered. Seal with plastic wrap.
Refrigerate for 12-14 hours. After this time, remove the meat from the wine and dry it well. Place the vegetables in a colander, so they can drain. Keep the marination liquid aside.
Tie the meat with kitchen twine. Heat some oil in a pot over medium-high heat.
Place the meat in the pan and brown it on all sides. Remove the pot roast from the pot and keep it warm on a plate.
In the same oil, brown the vegetables and herbs, stirring often with a wooden spoon. Add the meat to the pot and pour in the marination liquid.
Cover with the lid and bring to a boil. Turn the heat to the lowest flame of your stove and place the pot on it.
The meat should cook for at least three hours or more. Halfway through cooking, turn it to the other side and continue cooking.
Towards the end, check that the meat is well cooked by piercing it with a fork. Half an hour before finishing cooking, add the salt.
Once the meat is very tender, remove it from the pot. To ensure the meat slices well without crumbling, it’s best to let it cool.
Dissolve a tablespoon of flour with a bit of cooking liquid and set aside. Using an immersion blender, blend the vegetables after removing the bay leaves and cloves.
After arranging it on a serving plate, drizzle it with the hot sauce. If there’s leftover cooking sauce, it can be used to dress pasta.
I wish you a hearty appetite!

Annamaria’s Tips

The marination step can be skipped to proceed directly to searing the meat first and then the vegetables.

You can also opt not to blend the vegetables. In this case, cut them into small, evenly sized pieces.

The Pot Roast can be prepared a few days in advance and kept in the fridge. Before serving, slice it and drizzle with the hot sauce and vegetables.

If there are leftovers, the meat can be stored in the fridge for a couple of days, tightly sealed in an airtight container.