Description
Italian Pot Roast (Stracotto) is a tender, flavorful roast that melts in your mouth. This slow-cooked dish features beef chuck roast braised in a rich tomato sauce with herbs and vegetables.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 2 tablespoons olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 carrot, peeled and chopped
- 2 celery stalks, chopped
- 1 (14.5 oz) can diced tomatoes
- 1 cup dry red wine (optional)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Brown the roast on all sides, about 5–7 minutes per side. Transfer beef to the slow cooker.
- Add onion, garlic, carrot, and celery to the skillet. Sauté for about 5 minutes until softened.
- Add diced tomatoes, red wine, beef broth, tomato paste, oregano, basil, and bay leaf to the skillet. Stir and bring to a simmer for a few minutes.
- Pour sauce over beef in the slow cooker. Cover and cook on low for 7–8 hours until fork-tender.
- Remove roast from the slow cooker and shred with two forks. Discard bay leaf. Serve with sauce over mashed potatoes, polenta, or crusty bread.
Notes
- Adjust the beef broth for desired sauce consistency.
- Serve with crusty bread for soaking up the sauce.
- Prep Time: 20 minutes
- Cook Time: 7-8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Italian Pot Roast, Stracotto, slow cooked beef, comfort food