Braised Beef Roast in Wine VinegarClick to Play

Braised Beef Roast in Wine Vinegar

Brasato all'Aceto del Vino

Mary Ann Esposito

Red wine vinegar is the secret ingredient for the zing in this braised chuck roast with baby carrots and cauliflower. Using a heavy Dutch oven keeps even heat, and the small amount of liquid keeps the ingredients moist. This dish can be cooked stove top or in the oven.

Serves 4 to 6


2 pounds chuck or top round roast
3 garlic cloves, slivered
Salt and freshly ground black pepper to taste
1 tablespoon Filippo Berio Extra Virgin Olive Oil
1 large onion, diced
2/3 cup red wine vinegar
1 pound whole baby carrots
2 cups cauliflower florets, cut into 1-inch pieces
1 tablespoon tomato paste
1/4 cup minced fresh Italian parsley
1/4 cup minced fresh basil


Dry the roast well with paper towels.  Make slits all over the roast with a small knife and insert the garlic slivers.  Rub the roast with salt and pepper.

Heat the olive oil in a Dutch oven over medium-high heat. Brown the roast on all sides, then lower the heat.  Add the onion and cook for 5 minutes or until it begins to wilt.  Add 1/3 cup of the vinegar, carrots, and cauliflower and cook for 5 minutes.

Mix the tomato paste and the remaining 1/3 cup wine vinegar together in a small bowl and add it to the roast.  Cover the pot and simmer the roast for about 1 hour and 45 minutes or until a knife is easily inserted into the meat.  (For oven braising, cook the roast in a Dutch oven in a preheated 275°F oven for 2 hours or until fork tender.)  Add the parsley and basil to the pot about 5 minutes before the meat is done.

Transfer the meat to a cutting board and let it rest for 10 minutes. Then cut it into slices and return it to the pot with the vegetables.  Reheat slowly.  Serve the meat directly from the Dutch oven with some of the vegetables and pan juices.

VARIATION:  Add fennel strips, red bell pepper strips,and sliced mushrooms for variety.

This recipe is from CIAO ITALIA SLOW AND EASY by Mary Ann Esposito,published by St. Martin's Press in 2007.

item recipe is featured in Episode 804 of Season 8.

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This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"


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