Italian Pot Roast (Stracotto)
Looking for a cozy, flavorful dish that fills your kitchen with mouthwatering aroma? This Italian Pot Roast (Stracotto) is slow-cooked to perfection with tender beef, rich tomatoes, red wine, and hearty vegetables. A true Italian classic, it’s the ultimate comfort meal for Sunday dinners or special occasions.
🛒 Ingredients:
- 3–4 lb beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 can (14.5 oz) crushed tomatoes
- 1 cup red wine
- 1 cup beef broth
- 2 teaspoons dried Italian herbs (or a mix of oregano, basil, thyme)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
👩🍳 Instructions:
- Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear it on all sides until browned. Remove and set aside.
- Sauté Veggies: In the same pot, sauté onion, garlic, carrots, and celery for 5–6 minutes until softened.
- Deglaze & Simmer: Add the crushed tomatoes, red wine, beef broth, and Italian herbs. Stir to combine and bring to a simmer.
- Slow Cook: Return the roast to the pot. Cover and cook on low heat for 3–4 hours on the stovetop (or 6–8 hours in a slow cooker), until the beef is fork-tender.
- Serve: Slice or shred the beef and serve with the sauce over creamy mashed potatoes, polenta, or pasta. Garnish with fresh parsley if desired.
