Tuscan pot roast

August 11, 2011 (Last Updated: January 11, 2019)
Tuscan pot roast recipe

The famous Chianti wines from Tuscany are now found all over South Africa. Try Sangiovese Socrate from Monterosso with this Tuscan pot roast. It is food-friendly and full of bright cherry fruit. 

Tuscan pot roast

Serves: 6 - 8
Cooking Time: 4 hours


  • salt and freshly ground black pepper, to taste
  • 2,5kg – 3kg brisket, trimmed of excess fat
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, diced
  • 3 garlic cloves, crushed
  • 3 chicken livers, chopped
  • 750ml (3 cups) dry red wine
  • 750ml (3 cups) chicken stock
  • 250ml (1 cup) tinned Italian plum
  • tomatoes, lightly crushed
  • 1 bay leaf
  • 45ml (3 tbsp) fresh rosemary leaves, chopped
  • 30ml (2 tbsp) fresh flat-leaf parsley, chopped, plus extra to serve



Preheat the oven to 165°C.


In an ovenproof casserole dish on the stove, heat the oil over medium heat. Season the brisket and brown well on all sides, about 10 minutes. Transfer the brisket to a plate and set aside.


Add the carrots, celery, onion, and garlic to the pot, reduce the heat and cook, scraping any browned bits from the bottom, for about 5 minutes.


Add the chicken livers and cook, stirring constantly, until they begin to firm, about 2 minutes.


 Add the wine, stock, tomatoes, bay leaf and rosemary and stir. Return the brisket to the pot along with its juices. Increase the heat and bring to a simmer.


Cover the pot and place in the middle of the oven. Cook until the brisket is fork-tender, about 3 hours, turning halfway through the cooking time.


Transfer the brisket to a cutting board, cover lightly with foil and allow to rest for 15 minutes before slicing.


Using a hand-held blender, whizz the remaining ingredients in the pot into a sauce. Adjust seasoning and stir in the parsley.


Serve the brisket sliced, with the warm sauce poured over, garnished with the extra parsley.

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