Italian Pot Roast (Stracotto) 🍲
Ingredients:
• 3 lb beef chuck roast
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 cup crushed tomatoes
• 1 cup red grape juice
• 2 tbsp tomato paste
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 bay leaves
• Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the beef chuck roast with salt and pepper.
3. In a large oven-safe pot, heat olive oil over medium-high heat. Sear the roast on all sides until browned, then remove and set aside.
4. In the same pot, add chopped onion, carrots, and celery. Sauté until vegetables are tender.
5. Add minced garlic and cook for another minute.
6. Stir in beef broth, crushed tomatoes, red grape juice, tomato paste, rosemary, thyme, and bay leaves. Bring to a simmer.
7. Return the roast to the pot, cover with a lid, and transfer to the preheated oven.
8. Cook for 3-4 hours, until the meat is tender and easily shredded with a fork.
9. Remove the bay leaves and adjust seasoning with salt and pepper if needed.
Notes:
• Serve over mashed potatoes or polenta for a comforting meal.
Prep Time: 20 mins | Cooking Time: 3-4 hrs | Total Time: 3 hrs 20 mins - 4 hrs 20 mins | Kcal: 500 | Servings: 6