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Carrabba's Copycat Beef Brasato

Carrabba's beef brasato is an amazing Italian stew recipe made with a full bodied ride wine.
Course Dinner
Cuisine Italian
Keyword beef brasato
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 4 people
Author Two Pink Peonies
Cost $20


  • Crockpot (6 quart or larger)


  • 1 small beef rump roast
  • 1 cup full bodied red wine Such as cabernet sauvignon
  • 1 small white onion finely chopped
  • 2 tbsp olive oil
  • 1 carrot sliced
  • 2 cans diced tomatoes (14.5 ounces)
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp Italian seasoning
  • ½ tsp dried rosemary
  • ½ tsp dried basil
  • 1 cu chicken broth


  • Trim any excess fat from the rump roast and then rub with salt and pepper
  • Using a large skillet and about two tablespoons of olive oil, sear your roast on both sides on high heat.
  • Spray your slow cooker with non-stick spray.
  • Add the diced onions and carrots to your slow cooker.
  • Add the rump roast in with the onions then add red wine, chicken broth, bay leaf, and spices.
  • Cook on low in your slow cooker for 6 to 8 hours.
  • Remove the rump roast from the stew and slice before serving.
  • Discard the bay leaf and serve with over Parmesan orzo, rigatoni or garlic mashed potatoes.