Description
A traditional Italian pot roast known as Stracotto, slow-cooked for rich flavor.
Ingredients
Scale
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 1 cup beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Season the roast with salt and pepper.
- Brown the roast on all sides, about 3-4 minutes per side.
- Add onion, carrots, celery, and garlic. Sauté for 5 minutes.
- Pour in the red wine and scrape the bottom of the pot.
- Add beef broth, rosemary, and thyme.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 3-4 hours until the meat is tender.
- Remove the roast and let it rest before slicing.
- Serve with vegetables and sauce from the pot.
Notes
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish pairs well with mashed potatoes or polenta.
- Adjust seasoning to your taste.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 110mg
Keywords: italian pot roast, stracotto, slow cooked beef, hearty meal