There is everyday pot roast surrounded by peas, carrots, and potatoes that anyone can make. Make dinner special again. Transform the norm into the exceptional by preparing Italian stuffed pot roast, Stracotto di Manzo Ripieno. Choose a gorgeous beef roast, make a pocket in the middle, and fill it with savory sausage stuffing. Brown to caramelize the surface then braise in robust red wine until it becomes stracotto or well-cooked, juicy and deliciously tender to satisfy those cravings. Sumptuous and rich, stracotto will be the star at your dinner party or in your restaurant. Enjoy!
Download Two PDFs: One Recipe PDF of Stuffed Beef Pot Roast Braised in Brunello. Step-by-step directions and several photos of professional techniques you can easily follow. Includes a very special Marinade for Beef Roast, if you choose to marinate the pot roast before braising.
One Chef’s Tips PDF with extensive information on choosing the best butcher cuts for this stuffed beef pot roast according to your budget and local availability. Plus, recommended Italian red wine selection for marinating and braising beef. Professional guidance for creating your best signature Italian stuffed pot roast.
Instructions and cook time for 2-pound/910 g, or 3-pound/1.4 kg, or 4-pound/1.8 kg boneless beef roast are included for your convenience. Original recipe, thoroughly tested, written in English. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. Oven temperatures include F/C/Gas Mark. Timing may vary with heat source. Cook time: 2 1/2 hours to 3 hours, 4 to 8 servings, depending on weight of the roast.
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