Pot roast of beef braised in red wine from Essentials of Classic Italian Cooking (page 393) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meginyeg on November 24, 2025

    This was good and we would have again. I over did my roast a tiny bit so next time I would cut the time by about 20 minutes. Still very flavourful.

  • VirginiaJoe on December 11, 2024

    Excellent over mashed potatoes. Used Barbara for the red wine.

  • heatherlee on January 07, 2022

    I cooked a 3 lb roast at 275F (recipe called for a 4 lb roast cooked at 350 F). I ended up taking the roast out of the oven about 15 minutes early. The meat was very tender and flavorful. Served with the "mashed potatoes with milk and parmesan cheese, Bolognese style" (page 518). I would definitely make this again, however I'm not certain this will be my go-to pot roast recipe as I don't always have time to braise the roast every 30 minutes during the cooking time.

  • UteJohanna on December 29, 2020

    lovely shredded with homemade tagliatelle

  • nicolepellegrini on October 04, 2015

    It's hard to go wrong with this classic simple pot roast. Use a good quality red wine and do check the meat for doneness after about 2 hours, depending on the size of the roast.

  • Zosia on March 12, 2015

    My go-to recipe for pot roast. - simple and very flavourful. The recipe works even when I'm too lazy to turn and baste the roast as often as directed.

  • Pauliock on January 26, 2014

    Page 393. Full of flavor and a new favorite!

  • kmattingly on October 30, 2012

    Very simple but absolutely delicious

  • cthdawn on January 24, 2010

    made on 1/24 used homemade beef broth; meat fell apart' reduced sauce

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