Stracotto (Italian Pot Roast)
🍴 Serves: 6
⏱️ Prep Time: 15 mins | Cook Time: 3-4 hours
✅ Ingredients:
3-4 lb beef chuck roast (or another suitable cut, like brisket)
2 tbsp olive oil
1 onion, peeled and quartered
2 carrots, peeled and cut into large chunks
2 celery stalks, cut into large chunks
4 cloves garlic, smashed
1 cup red wine (a dry red wine like Chianti or Cabernet Sauvignon works well)
2 cups beef broth (or more if needed)
1 can (14 oz) diced tomatoes
2 tbsp tomato paste
1-2 bay leaves
1 tsp dried oregano
1 tsp dried thyme
Salt and freshly ground black pepper, to taste
Fresh parsley or basil for garnish (optional)
👨🍳 Instructions:
1. Sear the Meat:
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
Season the beef chuck roast generously with salt and pepper.
Once the oil is hot, sear the roast on all sides until browned (about 5-7 minutes). This will help lock in the flavors and create a beautiful crust.
2. Sauté the Vegetables:
Remove the seared roast from the pot and set it aside.
In the same pot, add the onion, carrots, celery, and garlic. Sauté for 4-5 minutes, until the vegetables start to soften and take on some color.
3. Deglaze the Pot:
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom of the pot with a wooden spoon. This adds extra flavor to the sauce.
Let the wine simmer for about 3-5 minutes, reducing slightly.
4. Add the Broth and Tomatoes:
Return the beef roast to the pot.
Add the beef broth, diced tomatoes (with their juice), tomato paste, bay leaves, oregano, and thyme.
Bring everything to a simmer, then cover the pot with a lid.
5. Slow Cook the Pot Roast:
Reduce the heat to low and cook the roast for 3-4 hours, or until the meat is tender and easily shreds with a fork. Check occasionally to ensure the roast is covered with enough liquid; add more broth or water if necessary.
Alternatively, if you have a slow cooker, you can transfer everything to a slow cooker and cook on low for 7-8 hours.
6. Shred the Meat:
Once the roast is done, remove it from the pot. Shred the meat using two forks and return it to the pot, stirring to combine with the sauce and vegetables.
7. Serve:
Serve the Stracotto with the braised vegetables and sauce spooned over the top. Garnish with fresh parsley or basil if desired.
🍽️ To Serve:
This dish is often served with mashed potatoes, polenta, or crusty bread to soak up the rich sauce. A side of sautéed greens or a simple salad would also complement it perfectly.
📝 Tips:
Make it ahead: Stracotto tastes even better the next day as the flavors continue to meld. It's a great dish to make in advance for a busy weeknight.
Wine Substitute: If you prefer not to use wine, you can substitute with additional beef broth, although the wine adds a depth of flavor that's hard to beat.
Flavor Variation: Feel free to add other vegetables, such as parsnips or potatoes, in the last 30 minutes of cooking to make it a one-pot meal.
Enjoy this Stracotto (Italian Pot Roast), a melt-in-your-mouth dish that’s perfect for family gatherings or a special occasion. 🍖🍅