Description
Stracotto Italian Style Pot Roast is a flavorful and tender beef dish, slow-cooked with aromatic vegetables and a rich braising liquid. This Italian pot roast recipe offers a comforting and hearty meal perfect for any occasion.
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon all-purpose flour (optional, for dusting)
- 1 large yellow onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 1 cup unsweetened grape juice
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh parsley, chopped
- Freshly grated Parmesan cheese (optional)
Instructions
- Pat beef chuck roast dry with paper towels. Season generously with salt, black pepper, and garlic powder. If desired, lightly dust the surface with flour.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides until a deep golden-brown crust forms, approximately 3 to 4 minutes per side. Transfer roast to a plate.
- Add additional olive oil to the Dutch oven if needed. Sauté diced onion, chopped carrots, and celery over medium heat until softened, about 5 to 6 minutes. Stir in minced garlic, tomato paste, oregano, thyme, and the bay leaf. Cook for 1 to 2 minutes until aromatic.
- Pour in the grape juice, scraping any browned bits from the pot’s base. Add crushed tomatoes, beef broth, and balsamic vinegar, stirring thoroughly to combine.
- Nestle seared beef back into the Dutch oven, ensuring it’s partially submerged in sauce. Bring to a gentle simmer, cover, and reduce heat to low. Braise for 3 to 3½ hours, turning once or twice, until fork-tender.
- Remove pot from heat, transfer roast to a cutting board, and let rest for 10 minutes. Slice or shred the beef using two forks. Skim excess fat from the cooking liquid and remove the bay leaf.
- Return shredded beef to the sauce in the pot, stirring to coat thoroughly. Serve hot over creamy polenta, mashed potatoes, or with thick slices of crusty bread. Finish with chopped fresh parsley and a sprinkle of Parmesan cheese if desired.
Notes
- For best flavor, sear the beef before braising.
- Cooking times may vary depending on the size of the roast.
- Allowing the beef to rest before serving enhances tenderness.
- Leftovers can be stored in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 3 to 3½ hours
- Category: Main Dish
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 110mg
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