Italian Pot Roast (Stracotto)
Ingredients:
3-4 lb beef chuck roast
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
2 carrots, peeled and sliced
2 celery stalks, chopped
1 can (14.5 oz) crushed tomatoes
1 cup red wine
1/2 cup beef broth
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
Fresh parsley, chopped (for garnish)
Instructions:
Preheat your oven to 325°F (163°C).
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef roast on all sides, about 4-5 minutes per side. Once browned, remove the roast from the pot and set it aside.
In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables soften, stirring occasionally. Add the minced garlic and cook for another minute, until fragrant.
Return the beef roast to the pot and add the crushed tomatoes, red wine, and beef broth. Stir in the oregano, basil, salt, and black pepper.
Cover the pot with a lid and place it in the preheated oven. Roast for about 3 to 3.5 hours, or until the beef is fork-tender and shreds easily.
Once done, remove the roast from the pot and let it rest for a few minutes before slicing or shredding it.
Serve the beef with the vegetables and sauce, garnished with chopped fresh parsley.
Preparation time: 15 minutes | Cooking time: 3 hours | Total time: 3 hours 15 minutes | Servings: 6-8
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