Italian Pot Roast (Stracotto)
Ingredients
3 lb (1.4 kg) beef chuck roast
2 tbsp olive oil
1 large onion, diced
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tbsp tomato paste
1 cup dry red wine (or beef broth)
2 cups low-sodium beef broth
1 (14 oz/400 g) can crushed tomatoes
2 tsp dried Italian seasoning
1 tsp fresh rosemary, chopped
1 tsp fresh thyme leaves
2 bay leaves
1 tsp salt
½ tsp black pepper
2 tbsp fresh parsley, chopped (for garnish)
Instructions
Pat the beef roast dry and season generously with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4–5 minutes per side until deeply browned. Remove and set aside.
In the same pot, add the onion, carrots, and celery. Cook for 5–7 minutes until softened.
Stir in the garlic and tomato paste, cooking for 1 minute.
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Simmer for 3–4 minutes.
Add the beef broth, crushed tomatoes, Italian seasoning, rosemary, thyme, and bay leaves.
Return the roast to the pot, ensuring it is mostly submerged in the liquid.
Cover and cook:
Oven: 325°F (165°C) for 3½–4 hours, or
Slow Cooker: LOW for 8–9 hours or HIGH for 5–6 hours.
When the beef is fork-tender, remove it from the pot and shred or slice as desired.
Discard the bay leaves. Spoon the rich tomato sauce over the beef and garnish with fresh parsley.
Prep Time
Prep: 20 minutes
Cook: 4 hours
Total: 4 hours 20 minutes
Servings
6–8 servings
Approximate Nutrition (Per Serving)
Calories: 430
Protein: 38 g
Carbohydrates: 10 g
Fat: 25 g
Fiber: 2 g
