Italian Stracotto Pot Roast
Italian Stracotto Pot Roast is a classic Italian comfort food made with tender beef slowly braised in red wine, tomatoes, and aromatic vegetables. The beef becomes melt-in-your-mouth tender while the sauce develops rich, savory flavor. Serve this Italian pot roast with creamy mashed potatoes, polenta, or crusty bread for a delicious Sunday dinner.
Ingredients
- 3-4 Lbs. chuck roast
- 2 Tbsp. olive oil
- 1 cup diced pancetta
- 2 Tbsp. minced garlic
- 1 cup each chopped onion+ carrots + celery
- 1 cup red wine
- 3 cups beef broth
- 1 14 oz. can crushed tomatoes
- a few sprigs of rosemary thyme and a few bay leaves
- salt and pepper to taste
Instructions
- Start by salt and peppering the meat. Then in a dutch oven in the olive oil over medium high heat sear the meat on all sides.
- Remove and in the same pot add the pancetta and cook until crisp . then add in the carrot, celery and onions and cook until soft and translucent.
- deglaze the pan with the red wine waiting until in evaporates before adding the beef stock. Then add in the stock, marinara sauce , the herbs and return the meat back to the dutch oven.
- Simmer covered for 2 1/2 -3 hours or until the meat is fork tender.
Notes
Take your time browning the beef on all sides. That’s where the deep flavor starts. Let the roast cook low and slow until it’s fork-tender, and don’t rush it. The sauce is just as delicious as the beef!