ItalianTuscan
Florentine Pot Roast
by Federico Fusca Chef · 332K subscribers on YouTube
A classic Tuscan pot roast cooked slowly with red wine, guanciale, and aromatic vegetables until the meat is meltingly tender and the sauce is rich and abundant.
- Cook
- 3h
- Difficulty
- medium
Ingredients
10 items- BeefBeef suitable for braising (e.g., chuck, brisket)
- Guanciale(optional) — Can be substituted with pancetta
- Onion
- Celery
- Carrot
- Red Wine
- Peeled TomatoesCrushed with hands before adding
- SaltTo taste
- PepperTo taste
- Mazzetto AromaticoTypically rosemary, thyme, and bay leaf tied together
Method
- Sear the meat on all sides over maximum heat for about 10 minutes, turning it to brown evenly.
- Prepare an aromatic bouquet (rosemary, thyme, bay leaf tied together).
- Take guanciale (or pancetta) and let it sweat and render in the pot.
- Add chopped onion, celery and carrot and let them soften.
- Add the seared meat to the pot.
- Deglaze with red wine, letting it soak into the meat.
- Add crushed peeled tomatoes (crush them with your hands, then squeeze into the pot).
- Season with salt and pepper.
- Cook for about 3 hours until the meat falls apart like butter and the sauce is abundant.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
