Description
Italian Pot Roast Stracotto is a rich, tender beef dish slow-braised in a savory tomato and red wine sauce. This comforting and hearty recipe is perfect for Sunday dinners or special occasions, delivering classic Italian flavors through a melt-in-your-mouth chuck roast cooked with aromatic vegetables and herbs.
Ingredients
Beef and Vegetables
- 3 lb beef chuck roast
- 3 carrots, chopped
- 1 large onion, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquids and Sauces
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 cup red wine
- 2 cups beef broth
Oils and Herbs
- 2 tbsp olive oil
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper, to taste
Garnish and Serving
- 1/4 cup fresh parsley, chopped
- Polenta or mashed potatoes, for serving
Instructions
- Preheat and Season: Preheat your oven to 300°F (150°C). Generously season the beef chuck roast with salt and black pepper on all sides to enhance flavor.
- Sear the Beef: Heat olive oil in a Dutch oven over medium-high heat. Sear the beef roast on all sides until it’s deeply browned, about 4-5 minutes per side. This step locks in juices and adds a rich taste. Remove the beef and set aside.
- Sauté Aromatics: In the same pot, add the chopped carrots, onion, celery, and minced garlic. Cook over medium heat until the vegetables soften and become fragrant, about 5-7 minutes.
- Add Tomato Paste: Stir in the tomato paste with the softened vegetables and cook for 2 minutes to deepen its flavor and remove its raw taste.
- Deglaze with Red Wine: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to lift browned bits, which adds complexity to your sauce.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, beef broth, rosemary, thyme, and bay leaves. Mix everything thoroughly to combine flavors.
- Braise the Beef: Return the seared beef to the pot, cover with a lid, and transfer to the preheated oven. Slow-braise for 3 to 4 hours, or until the beef is fork-tender and easily shreds.
- Finish and Serve: Remove the fresh herbs and shred the beef directly in the sauce to soak up all the flavors. Serve hot over creamy polenta or mashed potatoes. Garnish with chopped fresh parsley for a fresh finish.
Notes
- Use a good-quality dry red wine for a richer, more nuanced flavor.
- Prepare this dish a day ahead; flavors deepen beautifully after resting overnight.
- For a smoother sauce, blend a portion of the sauce before adding the shredded beef.
- This hearty dish pairs well with a crisp green salad and crusty Italian bread to soak up the sauce.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
