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!
Rustic Pot Roast
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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