Description
Italian Pot Roast, or Stracotto, is a slow-braised beef dish simmered in a rich tomato and red wine sauce with herbs and vegetables. It yields tender, flavorful meat perfect for serving over polenta, pasta, or mashed potatoes.
Ingredients
- 3–4 lbs beef chuck roast (or brisket)
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes or 2 cups passata
- 1 cup dry red wine
- 1 cup beef broth
- 2 bay leaves
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- Optional: chopped parsley for garnish
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.
- Add chopped onion, carrots, and celery. Cook for 6–8 minutes until softened.
- Stir in garlic and tomato paste; cook for 1–2 minutes.
- Pour in red wine, scraping up browned bits. Simmer for 2–3 minutes.
- Add crushed tomatoes, beef broth, bay leaves, rosemary, and thyme. Stir well.
- Return the beef to the pot. Bring to a simmer, cover, and cook on low for 3–4 hours, until the meat is very tender.
- Remove the beef and let rest. Simmer the sauce uncovered for 10–15 minutes to thicken if needed.
- Slice or shred the beef and return it to the sauce. Garnish with parsley if desired and serve.
Notes
Use a slow cooker for ease: sear beef and sauté aromatics, then cook on low for 8 hours.Add mushrooms during the last hour for extra depth.Serve over polenta, mashed potatoes, or pasta.Simmer sauce uncovered to thicken, or mash some vegetables into the sauce.This dish tastes even better the next day and freezes well for up to 3 months
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 410
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg
