Description
Italian Pot Roast (Stracotto) is a heartwarming classic that promises to elevate your family dinners. This slow-cooked dish features tender beef chuck roast simmered with fresh vegetables and aromatic herbs in a rich tomato-wine sauce. Perfect for cozy evenings, it’s sure to impress with its vibrant flavors and inviting aroma. Serve it over creamy mashed potatoes or with crusty bread to soak up the delicious sauce for an unforgettable meal.
Ingredients
Scale
- 3 lbs beef chuck roast
- 4 medium carrots, chopped
- 2 yellow onions, diced
- 4 garlic cloves, smashed
- 2 tbsp tomato paste
- 1 cup red wine
- 2 cups low-sodium beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping vegetables and gathering all items.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned (about 4-5 minutes per side).
- Add onions and garlic; sauté until onions are translucent.
- Pour in red wine, deglazing the pot by scraping up any browned bits.
- Stir in carrots and tomato paste; cook for another 3-4 minutes.
- Add beef broth and herb bundles; bring to a gentle simmer before covering.
- Reduce heat to low and simmer for at least three hours until the meat is fork-tender.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 360
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg