Italian Pot Roast

Italian Pot Roast (Stracotto)

Ingredients:

3–4 lb chuck roast

Salt and pepper

2–3 tbsp olive oil

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

4 garlic cloves, minced

2 tbsp tomato paste

1 (28 oz) can crushed tomatoes

1 cup red wine (or beef broth)

1 cup beef broth

2 tsp Italian seasoning

1 bay leaf

1 tsp sugar (optional, to balance acidity)

---

Instructions:

1. Prep the Roast:

Season the chuck roast well with salt and pepper.

2. Sear the Meat:

In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned (about 4–5 minutes per side). Remove and set aside.

3. Sauté Veggies:

In the same pot, add a little more oil if needed. Sauté onions, carrots, and celery until softened (about 6–8 minutes). Add garlic and cook for another 1–2 minutes.

4. Deglaze & Build Flavor:

Stir in tomato paste and cook for 1 minute. Pour in the red wine to deglaze the pot, scraping up the brown bits. Let simmer for 2–3 minutes.

5. Add Tomatoes & Broth:

Add crushed tomatoes, beef broth, Italian seasoning, bay leaf, and sugar (if using). Stir well.

6. Simmer:

Return the roast to the pot, spoon sauce over it, and bring everything to a simmer.

7. Slow Cook:

Cover and cook on low heat on the stovetop or in the oven at 300°F for 3–4 hours, until the meat is fork-tender. You can also cook in a slow cooker on LOW for 8 hours.

8. Serve:

Remove bay leaf, shred meat slightly in the sauce, and serve over your favorite side.