Description
Italian Pot Roast, or Stracotto, is a deeply flavorful, slow-cooked beef roast braised in red wine, tomatoes, and herbs until fork-tender. Perfect for cozy family meals or special gatherings.
Ingredients
- 3–4 lb beef chuck roast or brisket
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup dry red wine
- 1 (28 oz) can crushed tomatoes or tomato puree
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 bay leaf
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 2 sprigs fresh thyme (or 1 tsp dried)
- Salt and black pepper to taste
Instructions
- Season the beef generously with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until browned. Remove and set aside.
- In the same pot, sauté onions, carrots, and celery until softened. Add garlic and tomato paste, cooking for 1 minute.
- Deglaze with red wine, scraping up brown bits. Let simmer 3–5 minutes.
- Stir in crushed tomatoes, beef broth, herbs, and return beef to the pot. Ensure meat is mostly submerged.
- Bring to a simmer, cover, and cook on low heat (or in oven at 325°F) for 3 to 3½ hours until fork-tender.
- Remove beef, slice or shred, and return to sauce. Simmer uncovered if a thicker sauce is desired.
- Serve hot over mashed potatoes, polenta, or pasta with optional Parmesan garnish.
Notes
- For deeper flavor, prepare a day ahead and reheat before serving.
- Try with gnocchi, creamy polenta, or wide noodles like pappardelle.
- Add mushrooms or olives for extra flavor complexity.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 7g
- Sodium: 640mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg