Stracotto (Italian Pot Roast)
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
6
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Calories
748 kcal
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Course
Main Course
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Cuisine
Italian
Stracotto (Italian Pot Roast)
Description
Stracotto (Italian Pot Roast) calls for a 3-pound chuck roast prepared by inserting garlic slivers into slits and seasoning it. The roast is seared in olive oil until browned and then cooked slowly with finely diced onion, shredded carrot, shredded celery, tomato paste, plum tomatoes, dry red wine, and beef stock. Traditional Italian herbs such as sage, thyme, bay leaves, and an optional cinnamon stick add a complex herbaceous and warming quality. The vegetables are cooked down until soft, creating a thick, flavorful base. The meat is cooked in the oven at a low temperature to achieve tender, shred-able beef infused with herbal and umami notes.
The sauce is a hearty accompaniment that can also be served alongside pasta, providing a balanced meal with rich flavors from wine and herbs. The slow braising process creates a comforting texture and layered taste, highlighting the chuck roast's fat and connective tissue breakdown.
Use chuck roast for best texture, but leaner cuts like rump or round roasts can be used and sliced instead of shredded. Leftovers store well for up to three days and can be reheated in the oven.
Ingredients
- 3 pound chuck roast
- 1 tablespoon kosher salt Diamond Crystal brand
- 1 teaspoon black pepper
- 8 cloves garlic
- 3 tablespoons olive oil
- 1 large sweet onion finely diced
- 2 large carrot shredded or pulsed in a food processor
- 3 ribs celery shredded or pulsed in a food processor
- 3 tablespoons tomato paste
- 1 ounce can plum tomatoes hand crushed or blender pulsed
- 1 1/2 cups red wine dry
- 2 cups beef stock low-sodium
- 1 cinnamon stick optional
- 3 large bay leaf
- 5 large sage leaves
- 10 prigs thyme tied
- salt to taste
- black pepper to taste
- 3 tablespoons Italian flat-leaf parsley for garnish, minced
Instructions
- Preheat oven to 325f and set the rack in the middle of the oven to accommodate a Dutch oven with its lid.
- Cut the garlic cloves into slivers. Make slits in the roast and insert the slivers of garlic. Pat the chuck roast dry with paper towels then season with salt and pepper. Any remaining garlic can be added to the pot in step 5 below.
- Heat a large Dutch oven to medium heat with the olive oil. Add the chuck roast to the pot and sear until browned on all sides (about 15 minutes total) then remove the roast to a plate.
- Add the onions along with a 1/4 cup of water and a pinch of salt. Cook over medium heat while scraping the pot with a wooden spoon to remove all of the browned bits.
- After sauteing the onions for 10 minutes, add the celery and carrots and continue to cook for another 10-15 minutes or until the vegetables are very soft. During the last few minutes, add any remaining garlic. If at any time the veggies start to burn, lower the heat and/or add a splash of water or beef stock to the pot.
- Add the tomato paste and cook for 1 minute while stirring frequently. Add the red wine and bring to a simmer. Again, scrape the pot with a wooden spoon to dislodge any remaining browned bits.
- Tie the thyme, sage, and bay leaves together or add to a sachet.
- Add the beef stock, plum tomatoes, cinnamon stick, and tied herbs and bring to a simmer. Once simmering, turn off the heat and add the roast back to the pot and cover. Place into the oven.
- Cook the roast for 3 hours then check for doneness. If it isn't tender enough, return it to the oven for another 30 minutes and check again. Once the roast is tender remove it from the pot and tent with foil. The roast can be cut into chunks or carefully sliced.
- To degrease the sauce, lay paper towels on top of the sauce to absorb the fat then discard or use a ladle to skim some of the fat. Taste the sauce and season with salt and pepper as required. Place the chunks of beef into a platter and top with sauce. You will have pleny of extra sauce to serve with pasta, polenta, or mashed potatoes if you like. Enjoy!
Notes
- Chuck roast provides the best texture and flavor due to its fat content; leaner cuts like rump, top round, or bottom round can be sliced rather than shredded.
- The sauce quantity is sufficient for the pot roast and about one pound of pasta.
- Store leftovers covered in the refrigerator for up to three days and reheat gently in the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 748 kcal
% Daily Value*
| Calories | 748kcal | 37% |
| Carbohydrates | 24.1g | 8% |
| Protein | 75.7g | 151% |
| Fat | 36.6g | 56% |
| Saturated Fat | 12.5g | 63% |
| Cholesterol | 239mg | 80% |
| Sodium | 919mg | 38% |
| Potassium | 1988mg | 42% |
| Fiber | 7g | 28% |
| Sugar | 15.5g | 31% |
| Calcium | 96mg | 10% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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