Description
A tender Italian pot roast (Stracotto) featuring fall-apart beef slowly braised in a rich tomato-wine sauce.
Ingredients
Scale
- 3–4 lbs Beef chuck roast
- 1 can (28 oz) Crushed tomatoes
- 1 cup Dry red wine
- 2 Yellow onions, chopped
- 2 Carrots, chopped
- 2 Celery stalks, chopped
- 4 cloves Garlic, minced
- 2 tbsp Tomato paste
- 2 tbsp Olive oil
- 2 cups Beef broth
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1 Bay leaf
- Salt & black pepper to taste
- Chopped parsley for garnish
Instructions
- Season beef generously with salt and pepper; sear on all sides until deeply browned.
- Sauté onions, carrots, and celery in the same pot until softened and golden.
- Stir in garlic and tomato paste; cook until fragrant and brick-red.
- Deglaze with red wine, scraping up browned bits.
- Add crushed tomatoes, broth, herbs, and return beef to the pot.
- Cover and braise in the oven at 325°F for about 3 hours and 45 minutes until fork-tender and shreddable.
- Shred slightly, spoon sauce over the meat, and finish with parsley.
Notes
- For best results, use a good quality dry red wine.
- Allow the roast to rest for a few minutes before shredding for easier handling.
- This dish pairs well with mashed potatoes or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- 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: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg