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Lisa’s Italian Pot Roast with Barolo

Italian Pot Roast with Barolo

When it’s snowing out, and chilly, we all need our comfort food! For Lisa’s family, potroast is one of those go-to comfort staples of Sunday Dinner. And, for Lisa, ever since her children were little, it’s an easy recipe: place everything in a crockpot, forget about it, and 6-8 hours later, it’s perfection! To make this recipe a little more grown-up, Lisa adds Barolo, one of her favorite wines from the Piemonte region. She first discovered it in the early 1990s, when she moved to Piemonte for work. When she first arrived, Lisa’s mother called her to ask how she was settling in. “Well”, Lisa said, “there’s no red sauce here- it’s a post war city- I don’t feel like I’m in Italy!” Barolo, along with polenta, was one of the signature culinary ingredients Lisa discovered while in the region, and, she never looked back! If you don’t want the classic, southern ragù on a Sunday made by Lisa’s Grandma Caponigri but need your fix of meat, try this recipe- it transports you to Piemonte!

You can watch Lisa make this Italian Potroast with Barolo on the Lisa’s Italian Kitchen YouTube channel here.

Buon Appetito e Tutti a Tavola!

Lisa’s Italian Pot Roast with Barolo Ingredients:

Italian Pot Roast with Barolo

1/4 cup Extra Virgin Olive Oil

1 Boneless, rolled rib of beef or beef round or chuck roast (2 1/4 pounds)

2 cloves garlic, crushed

4 shallots, sliced

2 stalks celery, thinly sliced

1 large carrot, thinly sliced

1 teaspoon chopped, fresh rosemary

1 teaspoon chopped, fresh oregano

2 whole cloves

1 bottle (750 ml) Barolo wine

Beef stock or reduced-sodium canned broth if needed

Freshly grated nutmeg

Sea salt

Freshly ground black pepper

Lisa’s Italian Pot Roast with Barolo Directions:

Heat the olive oil in a Dutch oven or other large heavy pot over high heat until hot but not smoking and brown the meat on all sides. Remove the meat from the pot.

Add the garlic, shallots, celery, carrot, herbs, and cloves to the pot and cook, stirring, for 5 minutes, until the onion is transparent. Set the meat on top of the vegetables. Pour in the wine, cover, and gently simmer over low heat until the beef is tender, about 2 hours.

Italian Pot Roast with Barolo

Transfer the beef to a serving platter. Using a hand blender or transferring the contents of the pot to a blender, purée the vegetables, adding a little hot beef stock if needed to get the consistency you want. Season to taste with nutmeg, sea salt, and pepper.

Italian Pot Roast with Barolo

Cut the beef into slices and serve with the sauce.

Italian Pot Roast with Barolo


  • Lisa Caponigri

    Lisa Caponigri is the author of This is Sunday Dinner and Whatever Happened to Sunday Dinner?, published by Sterling Epicure. Both of Lisa's cookbooks brim with her memories of living in Italy, both as a child and as an adult raising her own family, anecdotes about her family, regional and seasonal Italian specialties, and all the advice needed to get a spectacular Sunday Dinner on the table, every Sunday of the year. She has developed a line of prepared foods and sauces called Lisa’s Italian Kitchen. Lisa debuted on HSN and has appeared on QVC. She has also appeared on a variety of television programs, including Seattle's New Day Northwest, Good Morning Toronto, Chicago's WGNLunchbreak, and New England Cooks, to name a few. Lisa is frequently consulted as an expert in Italian lifestyle and food. Lisa Caponigri lives in South Bend, IN and travels frequently to Italy to research the latest in "la dolce vita". Visit to learn more about Lisa!

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