Traditional Italian Stracotto: Slow-Cooked Pot Roast with Rich Flavor
Ingredients:
3-4 lbs beef chuck roast
2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled and chopped
3 celery stalks, chopped
4 garlic cloves, minced
1 can (14.5 oz) crushed tomatoes
1 cup dry red wine
1 cup beef broth
2 teaspoons dried oregano
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Fresh parsley, chopped (for garnish)
1 tablespoon balsamic vinegar (optional, for added depth)
Directions:
Sear the Beef: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef roast with salt and pepper, and sear it on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set aside.
Cook the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-6 minutes until softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
Deglaze and Build the Sauce: Add the red wine to the pot to deglaze, scraping up any browned bits from the bottom of the pot. Let the wine reduce slightly, about 2 minutes. Add the crushed tomatoes, beef broth, oregano, thyme, and bay leaf. Stir to combine.
Return the Beef to the Pot: Place the browned beef roast back into the pot. Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for 3-4 hours, or until the meat is fork-tender and easily shreds.
Finish and Serve: Once the roast is done, remove it from the pot and let it rest for 10 minutes before slicing or shredding. If desired, stir in a tablespoon of balsamic vinegar for added richness and depth. Serve the Stracotto with the vegetable sauce over pasta, mashed potatoes, or crusty bread. Garnish with fresh parsley.
Prep Time: 15 minutes
Cooking Time: 3-4 hours
Total Time: 3 hours 15 minutes
Kcal: Approx. 450 kcal per serving
Servings: 6 servings