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Italian Pot Roast Stracotto

Tender beef chuck roast slow-braised in rich tomato and red wine sauce for the ultimate Italian comfort food
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck roast
  • 3 carrots chopped
  • 1 large onion chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 28 oz crushed tomatoes 1 can
  • 1 cup red wine
  • 2 cups beef broth
  • 2 tablespoons olive oil
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley chopped
  • Polenta or mashed potatoes for serving

Equipment

  • Large Dutch oven or heavy pot
  • Tongs for turning beef
  • Wooden spoon for stirring
  • Knife and cutting board

Method
 

  1. Preheat oven to 300°F. Season beef chuck roast generously with salt and pepper.
  2. Heat olive oil in Dutch oven over medium-high heat. Sear beef until deeply browned on all sides. Remove and set aside on plate.
  3. In same pot, add carrots, onion, celery, and garlic. Cook until vegetables are softened and fragrant.
  4. Stir in tomato paste and cook for 2 minutes to deepen the flavor.
  5. Add red wine to deglaze pot, scraping up all the browned bits. Stir in crushed tomatoes, beef broth, rosemary, thyme, and bay leaves.
  6. Return beef to pot, cover with lid, and braise in oven for 3-4 hours until meat is tender and falling apart.
  7. Remove herbs and bay leaves. Shred beef into large pieces and serve over polenta or mashed potatoes, spooning plenty of sauce on top. Garnish with fresh parsley.

Notes

Use good-quality red wine for best depth of flavor. Make ahead for even richer flavor - tastes better the next day. Chuck roast works best as it becomes tender when slow-braised.