Description
A traditional Italian pot roast recipe known as Stracotto, featuring tender beef slow-cooked in a rich tomato sauce with aromatic herbs.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup red wine
- 2 cups beef broth
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Season the beef roast with salt and pepper, then sear it on all sides until browned.
- Remove the roast and set aside. In the same pot, add onion, carrots, and celery, sautéing until softened.
- Add garlic and cook for an additional minute.
- Pour in the red wine, scraping the bottom of the pot to deglaze.
- Add crushed tomatoes, beef broth, oregano, and basil, stirring to combine.
- Return the beef roast to the pot, cover, and reduce heat to low.
- Simmer for 3-4 hours, or until the meat is tender and easily shredded.
- Serve hot, garnished with fresh parsley.
Notes
- For best results, use a good quality red wine.
- This dish can be made a day in advance and tastes even better the next day.
- Serve with crusty bread or over polenta for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg