Description
Italian Pot Roast, also known as Stracotto, is a flavorful and tender dish that is perfect for family gatherings and special occasions.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 325°F (160°C).
- In a large Dutch oven, heat olive oil over medium-high heat.
- Season the beef roast with salt and pepper, then brown it on all sides in the hot oil.
- Remove the roast and set aside. In the same pot, add onions, carrots, and celery, sautéing until softened.
- Add garlic and cook for an additional minute.
- Pour in the red wine, scraping the bottom of the pot to deglaze.
- Add beef broth, diced tomatoes, oregano, and thyme, stirring to combine.
- Return the roast to the pot, cover, and transfer to the oven.
- Cook for 3-4 hours, or until the meat is fork-tender.
- Remove from the oven, let rest for a few minutes, then slice and serve with the sauce.
Notes
- For best results, use a good quality red wine.
- This dish can be made a day in advance and reheated for better flavor.
- Serve with mashed potatoes or crusty bread to soak up the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 120mg