Italian Slow-Braised Pork Roast (Arrosto Morto): Tender, Juicy, and Full of Flavor

Arrosto morto, literally translated as “dead roast”, is a traditional Italian slow-braised pork roast known for its incredibly tender texture and rich, comforting flavor. Despite the unusual name, this is a simple and rustic dish, perfect for Sunday family lunches, festive occasions, or whenever you want a satisfying yet light meat main course.

The name arrosto morto refers to the gentle, slow cooking method over very low heat, which allows the meat to cook without aggressive browning, resulting in a slightly brown exterior and exceptionally juicy slices. Served with its flavorful cooking juices, this pork roast is a timeless Italian classic.

What Is Arrosto Morto?

Arrosto morto is a slow-braised Italian roast, typically made with pork loin (arista), vegetables, herbs, and warm broth. Unlike oven-roasted meat, this dish is cooked gently on the stovetop, allowing the meat to remain moist while absorbing all the aromas from the vegetables and herbs.

The result is a roast that is evenly cooked, delicate, and deeply flavorful, traditionally sliced and served with its natural cooking sauce.

Why Everyone Will Love This Recipe

• Tender and juicy meat that almost melts in your mouth
• Simple ingredients, no complicated techniques
• Perfect for family meals and holidays
• Light yet flavorful, ideal with roasted potatoes or vegetables
• Traditional Italian comfort food

How to Make Italian Slow-Braised Pork Roast (Arrosto Morto)

Step 1

Step 1

Wash, peel, and dice the carrots.
Peel the onion, cut it in half, then slice it thinly.

Wash, peel, and dice the carrots.
Peel the onion, cut it in half, then slice it thinly.

In a heavy-bottomed pot with high sides, heat 3tbsp extra virgin olive oil.
Add the carrots first, then the onion, and sauté over medium heat for about 3 minutes, until lightly softened.

Step 2

Step 2

In a heavy-bottomed pot with high sides, heat 3tbsp extra virgin olive oil.
Add the carrots first, then the onion, and sauté over medium heat for about 3 minutes, until lightly softened.

Trim any excess external fat from the pork loin.
Place a few sprigs of rosemary on top, then tie the meat with kitchen twine to help it keep its shape during cooking.

Add the pork to the pot.
Increase the heat and brown the meat on all sides, turning it carefully with kitchen tongs to avoid piercing it and losing the juices.

Step 3

Step 3

Trim any excess external fat from the pork loin.
Place a few sprigs of rosemary on top, then tie the meat with kitchen twine to help it keep its shape during cooking.

Lower the heat to medium-low.
Start adding the hot vegetable broth, a little at a time, frequently basting the meat.
Cook gently for about 45 minutes, turning the pork occasionally to ensure even cooking.

Step 4

Step 4

Add the pork to the pot.
Increase the heat and brown the meat on all sides, turning it carefully with kitchen tongs to avoid piercing it and losing the juices.

When the pork is fully cooked and the cooking juices have reduced, turn off the heat.

Transfer the roast to a cutting board and let it rest for a few minutes.
Remove the kitchen twine.

Slice the pork roast and arrange it on a serving platter.
Spoon the carrot and onion cooking sauce over the meat.
Serve hot.