Description
Savor the rich, comforting flavors of this Slow-Cooked Italian Pot Roast (Stracotto), a tender and succulent dish that’s perfect for family dinners or special occasions.
Ingredients
– 3-4 lb beef chuck roast
– 1 onion, diced
– 4 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 cup red wine
– 2 cups beef broth
– 2 bay leaves
– 2 sprigs fresh thyme
– 1 tsp dried oregano
– Salt and pepper to taste
Instructions
1. 1. Season the beef chuck roast generously with salt and pepper.
2. 2. In a large Dutch oven or heavy-bottomed pot, sear the beef on all sides over high heat until a nice brown crust forms, about 3-4 minutes per side.
3. 3. Remove the beef from the pot and set aside. Reduce the heat to medium and add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
4. 4. Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pot.
5. 5. Add the beef broth, bay leaves, thyme, and oregano. Return the beef to the pot and bring the liquid to a simmer.
6. 6. Cover the pot and transfer it to a preheated 300°F oven. Cook for 4-5 hours, or until the beef is fork-tender.
7. 7. Remove the beef from the pot and shred or slice it. Discard the bay leaves and thyme sprigs.
8. 8. Serve the Slow-Cooked Italian Pot Roast (Stracotto) with the flavorful cooking liquid spooned over the top, and enjoy with your favorite sides.
Notes
This dish can be made a day in advance and reheated before serving. The long cooking time allows the flavors to meld and the meat to become incredibly tender.
- Prep Time: 20
- Cook Time: 300
- Category: Main Course
- Method: Oven
- Cuisine: Italian