Italian Pot Roast (Stracotto)
This classic Italian dish, known as Stracotto, is a tender, slow-cooked beef roast simmered in a rich, aromatic sauce. It's perfect for a hearty family meal and can be prepared in a variety of ways, including using a slow cooker, oven, or stovetop.
Ingredients:
3 pounds beef chuck roast
Salt and pepper, to taste
1 cup diced onion
1 cup diced carrot
1 cup diced celery
1 tablespoon chopped garlic
1/2 teaspoon red pepper flakes (optional)
2 cups beef broth
1 (14.5 ounce) can crushed tomatoes
1 sprig fresh thyme (or 1 teaspoon fresh chopped, or 1/2 teaspoon dried)
1 sprig fresh rosemary (or 1 teaspoon fresh chopped, or 1/2 teaspoon dried)
1 teaspoon Italian seasoning
2 bay leaves
2 tablespoons diced bacon or pancetta (optional)
1 cup red wine (optional)
2 tablespoons olive oil
Instructions:
Season the Roast:
Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper on all sides.
Sear the Roast:
Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 5 minutes per side. Remove the roast and set aside.
Sauté the Vegetables:
In the same pot, add the diced onion, carrot, and celery. Cook over medium heat until the vegetables are softened and golden brown, about 10-12 minutes. Add the garlic and cook for another minute.
Deglaze the Pan:
Add the red wine (if using) to the pot and stir to deglaze, scraping up any browned bits from the bottom. Cook until the wine is almost fully evaporated.
Add Remaining Ingredients:
Add the beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, and bay leaves to the pot. Stir well to combine.
Simmer the Roast:
Return the roast to the pot, nestling it into the vegetables and liquid. Cover the pot and transfer it to a preheated oven at 325°F (163°C) and cook for 3-4 hours, or until the meat is very tender and flakes easily with a fork. Alternatively, you can cook it in a slow cooker on low for 8-9 hours or on high for 4-5 hours.
Finish and Serve:
Remove the roast from the pot and let it rest for 10-15 minutes. If the sauce is too thin, bring it to a boil and reduce until it reaches your desired consistency. Slice the roast against the grain and serve with the sauce spooned over the top. Garnish with fresh herbs like parsley or thyme