Description
This Italian Pot Roast Stracotto recipe is a comforting and hearty dish that will fill your home with mouthwatering aromas. Slow-cooked to perfection, the tender beef pairs beautifully with a rich tomato-based sauce, making it an ideal meal for gatherings or cozy family dinners.
Ingredients
Beef Chuck Roast:
3 pounds
Olive Oil:
2 tablespoons
Onion:
1 large (sliced)
Carrots:
3 (peeled and chopped)
Celery Stalks:
3 (chopped)
Garlic:
4 cloves (minced)
Tomato Paste:
1 tablespoon
Dry Red Wine:
1 cup
Crushed Tomatoes:
1 (28 oz) can
Beef Broth:
1 cup
Dried Oregano:
2 teaspoons
Dried Thyme:
1 teaspoon
Bay Leaf:
1
Salt and Pepper:
to taste
Fresh Parsley:
for garnish (optional)
Instructions
- Season the Chuck Roast: Generously season the chuck roast with salt and pepper.
- Sear the Roast: Heat olive oil in a Dutch oven, sear the roast on all sides until browned, about 4–5 minutes per side. Set aside.
- Cook Vegetables: In the same pot, cook onion, carrots, and celery for 5–7 minutes until softened. Add garlic and tomato paste, cook for 1 minute.
- Add Wine and Tomatoes: Pour in red wine, simmer for 2–3 minutes. Add crushed tomatoes, beef broth, oregano, thyme, and bay leaf.
- Cook the Roast: Return roast to the pot, cover, simmer on low heat for 3–3.5 hours until beef is tender. Shred meat, combine with sauce.
- Serve: Serve hot over mashed potatoes, polenta, or pasta. Garnish with parsley if desired.
Notes
- Stracotto tastes even better the next day. Refrigerate and reheat gently before serving.
- For a smoother sauce, blend the vegetables before adding the shredded meat back in.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 6g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
