Description
This Italian Pot Roast Stracotto recipe is a classic comfort dish featuring tender beef slow-cooked in a flavorful tomato-based sauce. Perfect for a cozy family dinner or special occasion.
Ingredients
Beef Chuck Roast:
3 lbs
Olive Oil:
2 tbsp
Yellow Onion (chopped):
1 large
Carrots (peeled and chopped):
2
Celery Stalks (chopped):
2
Garlic Cloves (minced):
4
Tomato Paste:
1 tbsp
Dry Red Wine:
1 cup
Crushed Tomatoes:
1 can (28 oz)
Beef Broth:
1 cup
Bay Leaves:
2
Dried Oregano:
1 tsp
Dried Thyme:
1 tsp
Crushed Red Pepper Flakes (optional):
½ tsp
Salt and Black Pepper:
To taste
Fresh Parsley:
For garnish
Instructions
- Preheat the oven: to 325°F (163°C).
- Season the beef: Pat the beef roast dry, season with salt and pepper.
- Sear the beef: Brown the roast on all sides in a Dutch oven.
- Sauté vegetables: Cook onion, carrot, and celery until softened.
- Add flavor: Stir in garlic, tomato paste, and deglaze with red wine.
- Simmer: Add tomatoes, broth, herbs, and spices. Braise in the oven for 3-3½ hours.
- Shred and serve: Remove bay leaves, shred beef, garnish with parsley, and serve hot.
Notes
- This dish tastes even better the next day.
- If sauce is too thin, simmer to reduce.
- For a smoother sauce, blend before adding shredded beef.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 490
- Sugar: 6 g
- Sodium: 710 mg
- Fat: 29 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 125 mg
