Italian Pot Roast (Stracotto)

Instructions

1. Season the Meat:

• Generously season the beef chuck roast with salt and pepper on all sides. This step helps to enhance the meat’s natural flavors as it cooks.

1. Sear the Roast:

• In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef and sear it on all sides until it is browned, about 4-5 minutes per side. This step adds depth of flavor to the dish. Once browned, transfer the roast to a plate.

1. Sauté the Vegetables:

• In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables start to soften and the onions become translucent.

1. Deglaze with Red Wine:

• Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for 2-3 minutes to reduce slightly.

1. Add the Tomatoes and Broth:

• Stir in the crushed tomatoes, beef broth, tomato paste, oregano, basil, and bay leaf. Bring the mixture to a simmer.

1. Braise the Roast:

• Return the seared beef to the pot, nestling it into the sauce. Cover the pot with a lid and reduce the heat to low. Let the pot roast braise for 3-4 hours, or until the meat is very tender and easily shreds with a fork. You can also cook it in a 300°F (150°C) oven if you prefer.

1. Finish and Serve:

• Once the roast is tender, remove it from the pot and let it rest for a few minutes before slicing or shredding. Remove the bay leaf from the sauce and adjust seasoning if needed. Serve the meat with a generous ladle of the rich sauce, garnishing with fresh parsley if desired.

Serving Suggestions

• Pasta or Polenta: Serve the pot roast with a side of creamy polenta or over wide pasta noodles like pappardelle for a true Italian experience.
• Mashed Potatoes: For a comforting classic, pair the Stracotto with mashed potatoes to soak up all that delicious sauce.
• Crusty Bread: A loaf of crusty Italian bread is perfect for sopping up the rich sauce.

Tips for Success

• Use a Good Quality Red Wine: The wine adds depth to the sauce, so choose a wine you enjoy drinking, such as a Chianti or Barolo.
• Cooking Time Matters: The longer and slower the braise, the more tender the meat will be. Don’t rush this process!
• Make Ahead: Stracotto actually tastes even better the next day. The flavors deepen, making it an ideal make-ahead dish for entertaining.

Conclusion

Italian Pot Roast (Stracotto) is a flavorful and comforting dish that brings the rich tradition of Italian cooking to your table. The tender braised meat and robust tomato-based sauce make it a memorable meal perfect for any occasion. Whether enjoyed with pasta, polenta, or a slice of warm bread, this dish will transport you to the heart of Italy with every bite.

Prepare to savor the robust flavors and aromatic herbs in this classic recipe—your family and friends will be thanking you for it!

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