Description
Stracotto, an Italian-style pot roast, is a hearty and flavorful dish featuring tender braised beef chuck slowly cooked in a rich tomato and red wine sauce with aromatic herbs and vegetables. Perfect for a comforting main course, this recipe brings traditional Italian flavors to your table with a melt-in-your-mouth texture and vibrant savory taste.
Ingredients
Scale
Beef and Seasoning
- 3 pounds beef chuck roast
- Salt and pepper to taste
Vegetables and Aromatics
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquids and Sauces
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
Herbs and Seasoning
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- Chopped fresh parsley for garnish (optional)
Instructions
- Season and Sear: Season the beef chuck roast generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until well browned, about 3–4 minutes per side, then transfer it to a plate.
- Sauté Vegetables: In the same pot, add chopped onion, carrots, and celery. Cook for 5–6 minutes until softened, stirring occasionally to prevent burning.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for 1 minute to release their flavors.
- Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for 2–3 minutes to reduce slightly.
- Add Remaining Ingredients and Simmer: Add crushed tomatoes, beef broth, dried oregano, dried thyme, bay leaves, and return the seared roast to the pot. Bring to a gentle simmer.
- Braise: Cover the pot and cook on low heat for 3½ to 4 hours, or until the beef is fork-tender and easily shredded.
- Finish and Serve: Remove bay leaves, shred the meat into chunks, and stir to coat with the sauce. Garnish with chopped fresh parsley if desired and serve hot over your favorite sides.
Notes
- Best served over creamy polenta, mashed potatoes, or wide egg noodles for a complete meal.
- This dish tastes even better the next day as the flavors deepen—store leftovers in the refrigerator and reheat gently.
- Use a heavy pot like a Dutch oven for even heat distribution during braising.
- Adjust seasoning before serving if needed, especially salt and pepper.
