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Italian Pot Roast Stracotto Recipe

Italian Pot Roast Stracotto Recipe
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★★★★★

4.7 from 20 reviews

This Italian Pot Roast Stracotto features a tender, slow-braised beef chuck roast simmered in a rich tomato and red wine sauce infused with aromatic herbs and vegetables. Perfect for a hearty family dinner, this classic Italian comfort food combines robust flavors and melt-in-your-mouth meat for an unforgettable meal.

Ingredients

Scale

Meat

  • 3 pounds beef chuck roast
  • Salt and pepper, to taste

Vegetables

  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced

Liquids

  • 2 tablespoons olive oil
  • 1 cup red wine
  • 1 (28 oz) can crushed tomatoes
  • 1 tablespoon balsamic vinegar

Herbs & Spices

  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Prepare and Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Season the beef chuck roast generously with salt and pepper. Place it in the hot oil and sear on all sides until browned, about 3-4 minutes per side. Remove the beef and set aside.
  2. Sauté the Aromatics: In the same pot, add chopped onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables soften and begin to caramelize.
  3. Add Garlic and Spices: Stir in minced garlic, red pepper flakes, and tomato paste. Cook for an additional minute to allow the flavors to release and tomato paste to deepen in color.
  4. Deglaze with Red Wine: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine reduce slightly, about 2-3 minutes.
  5. Add Tomatoes and Herbs: Stir in the crushed tomatoes, dried oregano, dried thyme, and bay leaves. Mix well to combine all ingredients into a rich sauce.
  6. Braise the Beef: Return the seared beef roast to the pot, nestling it into the tomato sauce. Bring the mixture to a gentle simmer, then cover the pot with a tight-fitting lid and reduce the heat to low. Let it braise for 3 to 3.5 hours, until the beef becomes fork-tender.
  7. Shred and Finish: Once the beef is cooked, carefully remove it from the pot. Shred the meat or slice it as preferred, then return it to the sauce. Stir in the fresh chopped parsley and balsamic vinegar. Taste and adjust salt and pepper as needed before serving.

Notes

  • Using a heavy-bottomed Dutch oven ensures even heat distribution during braising.
  • Red wine enhances the depth of flavor; use a dry variety like Chianti or Cabernet Sauvignon.
  • Make sure to brown the meat well for richer taste.
  • Braising time may vary slightly depending on the size and thickness of the roast.
  • Leftovers taste even better the next day as flavors continue to meld.

Nutrition

Keywords: Italian pot roast, stracotto, braised beef, slow cooked beef, Italian comfort food, red wine braised roast, tomato braised beef

Find it online: https://servedbynora.com/italian-pot-roast-stracotto-recipe/