Description
This Italian Pot Roast, known as Stracotto, is a comforting and flavorful braised beef dish made by slow-cooking a chuck roast in a savory tomato and red wine sauce. Perfectly tender and infused with Italian herbs, it’s ideal for serving over creamy polenta, mashed potatoes, or wide egg noodles.
Ingredients
Scale
Meat and Seasonings
- 3–4 lb beef chuck roast
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Vegetables and Aromatics
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Liquids and Sauces
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 cup dry red wine
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth
Herbs and Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
Instructions
- Prepare and Sear the Beef: Pat the beef chuck roast dry with paper towels and season generously all over with salt and black pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, sear the roast on all sides until deeply browned, about 3–4 minutes per side. Transfer the seared meat to a plate and set aside.
- Sauté Vegetables: Reduce heat to medium and add chopped onion, diced carrots, and celery to the pot. Cook for 5–6 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized. Add minced garlic and tomato paste, cooking for another minute until fragrant to build the base flavor of your sauce.
- Deglaze and Build Sauce: Pour in the dry red wine to deglaze the pot, scraping up any browned bits stuck to the bottom; these add depth to the sauce. Let the wine simmer for 2–3 minutes to reduce slightly. Then add crushed tomatoes, beef broth, dried oregano, dried thyme, bay leaf, and season with additional salt and black pepper to taste. Stir well to combine.
- Cook Slowly: Nestle the seared beef roast back into the pot, submerging it partially in the sauce. Cover with a tight-fitting lid and reduce heat to low. Allow the pot roast to simmer very gently for 3½ to 4 hours, turning the meat occasionally. The meat is done when it is fall-apart tender and easily shreds with a fork. Alternatively, preheat your oven to 300°F (150°C) and bake the covered pot in the oven for the same amount of time.
- Finish and Serve: Remove and discard the bay leaf. Shred or slice the beef as desired and return it to the sauce, stirring gently to coat the meat in the flavorful liquids. Warm through, then serve over creamy polenta, mashed potatoes, or wide egg noodles. Garnish with chopped fresh parsley if desired.
Notes
- Stracotto tastes even better the next day as the flavors meld, making it excellent for meal prepping or special occasions.
- Leftover pot roast can be repurposed into delicious sandwiches or pasta toppings.
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution during braising.
- If you prefer a thicker sauce, remove the meat at the end and simmer the sauce uncovered to reduce before returning the beef.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 440
- Sugar: 6g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 120mg
