Italian Pot Roast Stracotto

Italian Pot Roast Stracotto

Ingredients:

3–4 lb chuck roast (or beef brisket)

Salt and black pepper, to taste

2 tbsp olive oil

1 large onion, diced

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

2 tbsp tomato paste

1½ cups dry red wine (Chianti works great)

1 (28 oz) can crushed tomatoes

1 tsp dried oregano

1 tsp dried thyme (or a few fresh sprigs)

2 bay leaves

½ tsp crushed red pepper flakes (optional)

Fresh parsley or basil, for garnish

Instructions:

1. Prep the Roast: Pat roast dry and season generously with salt and pepper.

2. Sear the Beef: In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Brown roast on all sides (about 4 minutes per side). Remove and set aside.

3. Sauté Vegetables: Add onion, carrots, and celery to the pot. Cook 5–7 minutes until softened. Stir in garlic and tomato paste; cook for 1 minute.

4. Deglaze: Pour in the red wine and scrape up browned bits from the bottom. Let simmer for 2–3 minutes.

5. Add Tomatoes & Herbs: Stir in crushed tomatoes, oregano, thyme, bay leaves, and red pepper flakes. Return the roast to the pot. The liquid should come halfway up the roast — add water or beef broth if needed.

6. Slow Cook:

Stovetop: Simmer on low for 3–4 hours, turning the meat occasionally.

Oven: Cover and bake at 325°F (160°C) for 3–4 hours.

Slow Cooker: Cook on low for 8 hours.

7. Serve: Remove bay leaves. Shred or slice beef. Serve over creamy polenta, mashed potatoes, or pasta. Garnish with fresh herbs.