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Italian Pot Roast (Stracotto)

Italian Pot Roast (Stracotto)

A tender, slow-braised Italian pot roast cooked with red wine, tomatoes, and herbs.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Dinner, Entree, Main Course
Cuisine Italian
Servings 6 servings
Calories 527 kcal

Equipment

  • large Dutch oven

Ingredients
  

  • 2.5 pounds boneless chuck roast
  • 1 teaspoon sea salt
  • 0.75 teaspoon ground black pepper
  • 1.5 tablespoons extra virgin olive oil
  • 1.5 cups chopped onion 1 medium onion
  • 0.75 cup chopped celery 2-3 ribs
  • 0.75 cup chopped carrots 2-3
  • 1 28-ounce can whole peeled San Marzano tomatoes crushed with your hands
  • 1.5 cups dry red wine preferably Italian such as Barolo, Chianti, or Sangiovese
  • 1 cup beef broth
  • 3 large fresh garlic cloves
  • 2 pieces bay leaves fresh or dried
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary

Optional ingredients

  • 2 teaspoon balsamic vinegar
  • 1 small parmesan rind
  • 1 tablespoon fresh chopped Italian parsley

Instructions
 

Season and sear the beef

  • Tie the chuck roast with kitchen twine to create a uniform shape.
  • Pat the beef dry and season with salt and pepper. Sear in olive oil until browned.

Sauté the aromatics

  • Add onions to the pot and sauté until golden. Then add carrots and celery.
  • Stir in garlic and cook until fragrant.

Caramelize the tomato paste

  • Stir in tomato paste and cook until darkened and caramelized.

Deglaze with wine

  • Pour in red wine, scraping the bottom of the pot and let it simmer until reduced.

Add tomatoes, broth, and herbs

  • Add crushed tomatoes, broth, rosemary, thyme, and bay leaves. Bring to a simmer.

Return the beef to the pot

  • Nestle the seared beef back into the pot, ensuring it's coated in the sauce.

Braise in the oven

  • Cover the Dutch oven and braise in a 325°F oven for 2½ to 3 hours.

Reduce the sauce if needed

  • Remove beef and herb stems and simmer sauce if too thin. Adjust seasoning as needed.

Slice and serve

  • Slice the meat and serve it with the sauce and vegetables, optionally with polenta or pasta.

Notes

Chuck roast loses about 25%-35% of its weight during cooking. A 2 ½-pound raw chuck roast will yield approximately 1.75 pounds of cooked beef, serving 4-5.

Nutrition

Serving: 1plateCalories: 527kcalCarbohydrates: 13gProtein: 40gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 137mgSodium: 1002mgPotassium: 933mgFiber: 2gSugar: 4gVitamin A: 4249IUVitamin C: 10mgCalcium: 79mgIron: 5mg
Keyword beef stew, Comfort Food, Italian dinner, Italian Pot Roast, slow-braised pot roast, Stracotto
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