Description
This Italian Pot Roast (Stracotto) is slow-cooked to fork-tender perfection in a rich tomato-wine sauce, perfect for cozy dinners.
Ingredients
3 lbs chuck roast or beef brisket
Salt & black pepper to taste
2 tbsp olive oil
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 tbsp tomato paste
1 cup red wine
2 cups beef broth
1 can (14.5 oz) crushed tomatoes
2 sprigs rosemary
2 sprigs thyme
2 bay leaves
Fresh chopped parsley (for garnish)
Instructions
1. Pat beef dry and season with salt and pepper. Sear all sides in hot olive oil, then set aside.
2. Sauté onion, carrots, and celery until soft. Stir in garlic and tomato paste, cook 1–2 minutes.
3. Deglaze with red wine, then add beef broth, crushed tomatoes, and herbs.
4. Return beef to pot. Cover and simmer for 3 to 3.5 hours until fork-tender.
5. Remove herbs. Slice or shred beef. Serve with sauce spooned over and garnish with parsley.
Notes
This dish improves overnight—perfect for make-ahead meals.
Use a heavy-bottom Dutch oven for even heat and slow cooking.
Pairs beautifully with polenta, mashed potatoes, or wide pasta.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Stovetop, Braised
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 465
- Sugar: 4g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 125mg