Italian Pot Roast (Stracotto)

Preparing the Beef:

1. Season the beef: Pat the beef chuck roast dry with paper towels. Season generously with salt and black pepper on all sides.
2. Sear the beef: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef and sear on all sides until deeply browned, about 4-5 minutes per side. Remove the beef from the pot and set aside.

Cooking the Vegetables:

1. Sauté the aromatics: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 6-8 minutes until the vegetables are softened and starting to brown. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
2. Add the tomato paste: Stir in the tomato paste, cooking for about 2 minutes to caramelize and enhance its flavor.

Deglazing and Building the Sauce:

1. Deglaze with red wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
2. Add the tomatoes and broth: Stir in the canned crushed tomatoes and beef broth. Add the rosemary, thyme, bay leaves, and red pepper flakes if using.

Slow Cooking the Roast:

1. Combine and cook: Return the seared beef to the pot, submerging it in the sauce. Bring the mixture to a simmer.
2. Slow cook: Cover the pot with a lid and transfer to a preheated oven at 325°F (160°C). Cook for 3-4 hours, or until the beef is fork-tender and easily shreds with a fork. Alternatively, you can cook the pot roast on the stovetop over low heat or in a slow cooker on low for 6-8 hours.

Finishing the Dish:

1. Shred the beef: Once the beef is cooked and tender, remove it from the pot and shred it into large chunks using two forks.
2. Reduce the sauce: If the sauce is too thin, you can place the pot back on the stovetop and simmer uncovered until it reaches your desired consistency.
3. Combine and reheat: Return the shredded beef to the pot, stirring to combine with the sauce. Let it simmer for a few minutes to heat through.

Serving:

1. Plate the pot roast: Serve the Italian Pot Roast over a bed of creamy polenta, mashed potatoes, or pasta.
2. Garnish: Garnish with chopped fresh parsley and a sprinkle of grated Parmesan cheese.

Tips for Success

• Searing the beef: Searing the beef before slow cooking adds depth of flavor. Don’t skip this step.
• Low and slow: Cooking the beef slowly at a low temperature ensures it becomes tender and flavorful.
• Wine choice: Use a good-quality dry red wine, like Chianti, to enhance the dish’s richness.

Serving Suggestions

• Side dishes: Pair with crusty bread, a simple green salad, or roasted vegetables.
• Wine pairing: Enjoy with a glass of the same red wine used in the recipe for a cohesive dining experience.

Conclusion

Enjoy your Italian Pot Roast (Stracotto)—a hearty, flavorful dish that brings the warmth and richness of Italian cuisine to your table. Perfect for a family dinner or a special occasion, this recipe is sure to impress. Visit our site for more exclusive recipes and culinary inspirations to elevate your cooking adventures.