Italian Pot Roast Stracotto-Authentic Flavor

Transport your taste buds straight to the heart of Italy with this incredible Stracotto recipe! More than just a pot roast, Stracotto embodies the art of slow-cooked perfection, transforming humble beef into a fork-tender masterpiece bathed in a rich, aromatic sauce. Prepare for an authentic culinary experience that will become a beloved staple in your home.

Ingredients

• 3-4 lb boneless beef chuck roast, tied with kitchen twine (optional)
• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 2 carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• 1.5 cups dry red wine (Chianti or Sangiovese recommended)
• 2 cups beef broth, low sodium
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 tsp salt, or to taste
• 0.5 tsp black pepper, freshly ground, or to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper on all sides.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until deeply browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.
3. Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has reduced by about half, approximately 5-7 minutes.
5. Stir in the crushed tomatoes, beef broth, fresh rosemary sprigs, fresh thyme sprigs, and bay leaves. Bring the sauce to a gentle simmer.
6. Return the seared beef to the pot, ensuring it is mostly submerged in the sauce. Cover the Dutch oven tightly and transfer it to a preheated oven at 325°F (160°C).
7. Braise for 3-4 hours, or until the beef is incredibly tender and can be easily shredded with a fork. Flip the roast once or twice during cooking to ensure even braising.
8. Once cooked, carefully remove the beef from the pot and place it on a cutting board. Tent with foil and let rest for 10-15 minutes.
9. While the beef rests, remove and discard the herb sprigs and bay leaves from the sauce. Skim off any excess fat from the surface of the sauce, if desired. You can also reduce the sauce further on the stovetop over medium heat if you prefer a thicker consistency.
10. Shred the beef with two forks, or slice it into thick pieces. Return the shredded/sliced beef to the sauce, coating it thoroughly.
11. Serve the Italian Pot Roast (Stracotto) hot, garnished with fresh chopped parsley. It pairs wonderfully with polenta, mashed potatoes, or pasta.