Rustic Pot Roast- an easy Italian roast

Stevens Catering had the opportunity to cater the annual Lufkin Landscape Taskforce Dinner several times. It was a fundraiser that always had a food theme. This particular year was Italian, so the committee and I had the challenge of developing a menu with an Italian theme. They wanted to stay away from the traditional tomato based entrees, so this is a version I developed from the recipe they gave me. Rustic Pot Roast was so good and easy, we continued to serve it at events. It can be served over polenta or mashed potatoes. We loved it served over Decadent Mashed Potatoes. And the gravy it makes– it is to die for!

Mirepoix

Rustic Pot Roast starts with a mirepoix or Holy Trinity. It is a mixture of grated onion, carrots and celery used in French and Cajun cooking. It is a great source of flavor.

Trimming and Seasoning

Place trimmed brisket in an aluminum pan and cover with sliced bacon. Generously salt and pepper.

Wine for Marinating

Add the mirepoix to the brisket and top with 1/2 bottle of Chianti Wine. Thus, baking will cook off the alcohol leaving only that tremedous flavor.

Garlic and Herbs, Marinating and Baking

Add the garlic and several sprigs of rosemary. Cover with foil and place in the refrigerator to marinate overnight. The next day place the pan in a 300 degree oven and bake for 4 to 5 hours until the brisket is fork tender.

Serving

To serve, remove the sprigs of rosemary and slice the brisket across the grain to increase tenderness and avoid stringiness. The slow baking allows the mireproix and bacon to cook down along with the wine into a creamy sauce perfect for serving over the meat or with potatoes.

The recipe calls for a 3 pound brisket. Ours was very large therefore we doubled the recipe. The alcohol cooks out of the wine, so feel free to serve the broth as a sauce over the meat. Enjoy!

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Rustic Pot Roast

a brisket slow roasted until fork tender
Course Entree, Main Course
Cuisine Italian
Keyword bacon, brisket, Chanti Wine, mira poix, pot roast, slow roasting
Servings 10
Author stevens1951

Equipment

  • large roaster
  • aluminum foil for lid
  • food processor with a grater blade

Ingredients

  • 3 pounds brisket trimmed
  • 1 bottle Chianti Wine
  • 4 ounces bacon
  • 1 stalk celery
  • 3 each yellow onions
  • 4 each carrots medium
  • 2 cloves garlic
  • 2 sprigs rosemary
  • salt and pepper

Instructions

  • Trim the brisket by cutting off the large chunks of fat. Use the fat to make a delicious broth. Place the brisket in the roaster pan.
  • Prepare the mirepoix by grating the onions, celery, carrots and garlic in a food processor.
  • Place strips of bacon on the brisket. Salt and pepper generously.
  • Cover the brisket with the mirepoix. Lay sprigs of rosemary on top and add at least 1/2 bottle of Chianti Wine to marinate the brisket.
  • Cover with a lid or foil and place overnight in the refrigerator to marinate.
  • The next day, place brisket in a 300 to 350 degree oven. Slow roasting adds flavor. Cook until tender, about 4 to 5 hours or until fork tender.
  • To serve, remove rosemary and slice brisket across the grain. Serve over polenta or mashed potatoes.

This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. The Waring Food Processor is the brand I use. I broke many center posts for the blade and finally realized I needed an all metal food processor. If you don’t use one that much, you can always hand grate or use a less expensive food processor. Thank you for your support.

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    Fruited Water- a little fruit and ice make a refreshing beverage

    At Stevens Catering we used to get orders for bottled water for an event. I learned quickly that bottled water for several hundred quickly filled up the van and left no room for other food. I started bribing the customers with free water if they would forego the bottled water and let me serve fruited water in a large glass container with a spigot. What a win, win– no more wasted bottles left on a table with one sipped taken, no more heavy cases to purchase, move and ice down and all substituted for a beautiful ice and fruit glass server filled with local “free” water. The fruit has a way of cleansing the local water no matter how it tastes. It worked and you will enjoy it too.

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    Lemon Meringue Pie

    I have never been a fan of lemon pie. The tartness was too much for me. And then, my sister, Nancy, brought a recipe from a dear old friend, Gracie. She was so gracious to share the recipe. It only has the juice of one lemon which gives the pie a milder lemon flavor that’s just right. Enjoy!

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    Lemon Meringue Pie

    Course Dessert
    Cuisine American
    Keyword cream pie, lemon, meringue, pastry
    Servings 8

    Ingredients

    • 1 9" pie shell, baked See recipe under cream pie post
    • 1 1/3 cup sugar
    • 4 tablespoons cornstarch
    • pinch salt
    • 1 1/2 cups boiling water
    • 3 eggs separated
    • 2 tablespoons butter
    • 1 lemon for juice and grated rind

    Instructions

    • Mix sugar, cornstarch and salt in a saucepan. Stir in water slowly stirring with a whisk until smooth. Cook, stirring constantly, over low heat until thickened.
    • Add a small amount of hot mixture to beaten egg yolks to temper. Then add yolks to custard mixture.
    • Cook for approximately 1 more minute.
    • Remove from heat and add lemon rind, juice and butter. Stir until blended.
    • Pour into baked crust, top with meringue and baked until lightly browned.
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    Swiss Meringue

    Course Dessert
    Cuisine American
    Keyword cream pie, egg whites, topping
    Servings 8

    Equipment

    • 1 stainless steel saucepan with 1" water, simmering
    • 1 stainless steel mixing bowl
    • 1 electric mixer

    Ingredients

    • 3 each egg whites in bowl with no yolks or added fat
    • 6 tablespoons sugar
    • dash cream of tartar

    Instructions

    • Combine eggs whites, sugar and cream of tartar in a stainless steel mixing bowl and place over simmering water.
    • Stir constantly until sugar is completely dissolved. Egg white should be barely warm.
    • Remove from heat and beat with an electric mixer until soft peaks form.
    • Spread meringue on top of pie filling. Bake for 10 to 15 minutes at 350 degree F or until meringue is browned. Cool and serve.
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    Grandma Carrie’s Chocolate Pie

    I watched Grandma Carrie make chocolate pie many times but never got her recipe. A recipe from our church cookbook is just like I remember– thickened with flour instead of cornstarch. Tweaking the recipe to include cooking in the microwave does not shorten the time to make it, it just prevents scorching the cream filling.

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    Chocolate Cream Pie

    Course Dessert
    Cuisine American
    Keyword chocolate, cream pie, meringue
    Servings 2 pies

    Equipment

    • 2 pie pans
    • 1 wire whisk

    Ingredients

    • 2 cups sugar
    • 3/4 cup flour
    • 4 tablespoon cocoa
    • 1/2 teaspoon salt
    • 4 cups whole milk
    • 5 each eggs
    • 2 tablespoons butter
    • 2 teaspoons vanilla
    • 2 each baked pie crusts
    • 1 recipe Swiss Meringue
    • 1 teaspoon chocolate sprinkles

    Instructions

    • Combine sugar, flour, cocoa and salt in microwave safe bowl. Stir to break up cocoa lumps.
    • Warm milk in microwave for 2 minutes. Add to mixture and stir with a wire whisk to blend.
    • Microwave on high at 2 minute intervals until thickened, stirring well in between.
    • Separate egg yolks from the whites. Slightly beat the yolks then blend in a few spoonfuls of the chocolate mixture to temper the yolks. Add the yolk mixture to the chocolate cream mixture and blend well. Microwave for an additional two minutes then add remaining vanilla and butter stirring until blended.
    • Pour into baked pie shells and top with meringue made from the egg whites. Bake in a 400 degree F. oven until slightly brown. Top with a few chocolate sprinkles to identify it as a chocolate pie.
    Print

    Pie Crust

    A flaky crust made with butter
    Course Dessert
    Cuisine American
    Keyword buttermilk, pie crust
    Servings 16
    Author stevens1951

    Equipment

    • 2 pie plates or pans
    • 1 Rolling Pin

    Ingredients

    • 2 sticks butter unsalted
    • 2 2/3 cups flour
    • 1 teaspoon salt
    • 8 tablespoons cold water

    Instructions

    • Place flour and salt in a bowl.
    • Grate cold butter, a little at a time, over flour. Toss the butter into the flour every few minutes to prevent the butter from sticking together.
    • Sprinkle cold water over the flour mixture and stir with a fork until the dough starts forming a ball.
    • Divide the dough in half and place on floured pastry board or counter. Roll dough into a circle to fit pie plate. Sprinkle a little more flour over pastry if it sticks to the rolling pin.
    • Fold dough over and lift into pan. Press dough to fit pan. Fold top edge under and flute. Prick bottom and sides of shell with a fork to prevent shrinkage. Repeat with remaining dough.
    • For a baked pie shell, heat oven to 425 degrees F. Bake for 10 to 15 minutes or until lightly browned.
    Print

    Swiss Meringue

    Course Dessert
    Cuisine American
    Keyword egg whites, pie
    Servings 16
    Author stevens1951

    Equipment

    • 1 stainless steel mixing bowl
    • 1 saucepan
    • 1 wire whisk

    Ingredients

    • 6 each egg whites no yolk or fat can be in whites
    • 12 tablespoons sugar
    • dash cream of tartar

    Instructions

    • Add 1 inch of water to saucepan and bring to a simmer.
    • Combine egg whites, sugar and cream of tartar in a stainless steel mixing bowl and place over simmering water.
    • Stir constantly with a wire whisk or the beaters of the electric mixer until sugar is completely dissolved and the mixture is slightly warm. Test by rubbing mixture between two fingers.
    • Remove from saucepan and beat with an electric mixer until soft peaks form.
    • Spread meringue on top of pie filling. Bake for 10 to 15 minutes at 400 degrees F. until meringue is browned.

    Notes

    “Weeping” is the watery liquid that often collects under the meringue and causes the pie to be soggy.  This is caused by the sugar not dissolving completely.  High humidity also does not help.  The Swiss method of dissolving the sugar in warm egg whites helps to prevent weeping. 
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    Aunt Mae’s Coconut Pie

    Aunt Mae brought two of these pies to any social gathering and we knew we had better get a piece early ’cause if we waited, it was gone.

    I am so thankful to my brother and his wife, who called and got her recipe. Of course it was a dab of this and a dollop of that, so they had to test it several times to get a recipe that we all could follow.

    I tweaked the recipes to make them user friendly and also used the microwave to make the filling; a process that keeps the filling from scorching. Enjoy!

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    Aunt Mae’s Coconut Pie

    This recipe makes two pies. Never worry, you will need two!
    Course Dessert
    Cuisine American
    Keyword coconut, cream pie, meringue, pie
    Servings 16
    Author stevens1951

    Equipment

    • 2 pie pans
    • 1 wire whisk

    Ingredients

    • 2 cups sugar
    • 2/3 cup flour
    • 1/2 teaspoon salt
    • 1/2 cup evaporated milk
    • 3 1/2 cups whole milk
    • 6 each eggs
    • 1 tablespoon vanilla extract
    • 1 stick butter
    • 1 14 oz bag coconut
    • 2 each pie crusts baked
    • 2 recipes Swiss Meringue

    Instructions

    • Combine sugar, flour and salt in microwave safe bowl. Stir to break up lumps.
    • Combine both milks in a microwave safe measuring cup and warm in microwave for 2 minutes.
    • Add milk to flour mixture and stir with a wire whisk to blend.
    • Microwave on high at 2 minute intervals until thickened, stirring well in between.
    • Separate egg yolks from the whites being careful not to break the yolks. Place the whites in a stainless steel mixing bowl to make the meringue later.
    • Slightly beat the yolks, then blend in a few spoonfuls of the hot pudding mixture to temper the yolks. Add the yolk mixture to the hot cream mixture and blend well. Microwave for an additional 2 minutes then add vanilla and butter blending until butter melts.
    • Add approximately two thirds of the coconut stirring until blended. Pour into baked pie shells and top with meringue made from the egg whites then top with the remaining coconut. Bake in a 400 degree oven until slightly brown. Cool and serve at room temperature.
    Print

    Pie Crust

    A flaky crust made with butter
    Course Dessert
    Cuisine American
    Keyword buttermilk, pie crust
    Servings 16
    Author stevens1951

    Equipment

    • 2 pie plates or pans
    • 1 Rolling Pin

    Ingredients

    • 2 sticks butter unsalted
    • 2 2/3 cups flour
    • 1 teaspoon salt
    • 8 tablespoons cold water

    Instructions

    • Place flour and salt in a bowl.
    • Grate cold butter, a little at a time, over flour. Toss the butter into the flour every few minutes to prevent the butter from sticking together.
    • Sprinkle cold water over the flour mixture and stir with a fork until the dough starts forming a ball.
    • Divide the dough in half and place on floured pastry board or counter. Roll dough into a circle to fit pie plate. Sprinkle a little more flour over pastry if it sticks to the rolling pin.
    • Fold dough over and lift into pan. Press dough to fit pan. Fold top edge under and flute. Prick bottom and sides of shell with a fork to prevent shrinkage. Repeat with remaining dough.
    • For a baked pie shell, heat oven to 425 degrees F. Bake for 10 to 15 minutes or until lightly browned.
    Print

    Swiss Meringue

    Course Dessert
    Cuisine American
    Keyword egg whites, pie
    Servings 16
    Author stevens1951

    Equipment

    • 1 stainless steel mixing bowl
    • 1 saucepan
    • 1 wire whisk

    Ingredients

    • 6 each egg whites no yolk or fat can be in whites
    • 12 tablespoons sugar
    • dash cream of tartar

    Instructions

    • Add 1 inch of water to saucepan and bring to a simmer.
    • Combine egg whites, sugar and cream of tartar in a stainless steel mixing bowl and place over simmering water.
    • Stir constantly with a wire whisk or the beaters of the electric mixer until sugar is completely dissolved and the mixture is slightly warm. Test by rubbing mixture between two fingers.
    • Remove from saucepan and beat with an electric mixer until soft peaks form.
    • Spread meringue on top of pie filling. Bake for 10 to 15 minutes at 400 degrees F. until meringue is browned.

    Notes

    “Weeping” is the watery liquid that often collects under the meringue and causes the pie to be soggy.  This is caused by the sugar not dissolving completely.  High humidity also does not help.  The Swiss method of dissolving the sugar in warm egg whites helps to prevent weeping. 
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