Description
A traditional Italian pot roast recipe, Stracotto, featuring tender meat and rich flavors.
Ingredients
Scale
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 300°F (150°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef roast on all sides.
- Add the onion, carrots, celery, and garlic to the pot, and sauté for about 5 minutes.
- Pour in the red wine, scraping the bottom of the pot to deglaze.
- Add the beef broth, bay leaf, thyme, salt, and pepper.
- Cover the pot and transfer to the oven. Cook for 3-4 hours, or until the meat is tender.
- Remove the pot from the oven and let it rest for 15 minutes before slicing and serving.
Notes
- Stracotto is best served with mashed potatoes or polenta.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish is even better the next day, after the flavors have melded.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg