Description
Italian Pot Roast, or Stracotto, is the ultimate comfort food that brings warmth and joy to any gathering. This hearty dish features tender chuck roast slow-cooked with aromatic herbs and vegetables, resulting in a rich, flavorful experience that lingers in your memory. Perfect for chilly days, this recipe not only satisfies the palate but also fosters connection among family and friends. Serve it with mashed potatoes or crusty bread to soak up the delicious gravy, and enjoy every bite as if you were savoring a meal in a cozy Italian trattoria.
Ingredients
Scale
- 3 lbs chuck roast
- 2 medium sweet onions, sliced
- 4 large carrots, cut into thick chunks
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 cup dry red wine (e.g., Cabernet Sauvignon)
- 2 cups low-sodium beef broth
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Pat the chuck roast dry; season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat; sear the roast on all sides (about 3-4 minutes per side) until browned.
- Remove the roast and sauté onions, carrots, celery, and garlic in the same pot for about 5 minutes.
- Deglaze with red wine, scraping up brown bits; let simmer for 3-4 minutes.
- Return the roast to the pot; add beef broth and herbs. Bring to a boil then reduce heat to low.
- Cover tightly; simmer for approximately 3 hours until fork-tender.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow-cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg