Description
Savory Italian Pot Roast Stracotto indulge in ultimate comfort food with rich flavors tender beef and a perfect slowcooking technique 155 chars
3–4 lbs beef chuck roast2 tbsp olive oil1 onion, chopped2 carrots, sliced2 celery stalks, diced4 cloves garlic, minced1 cup red wine1 can (28 ounces) crushed tomatoes1 tbsp tomato paste2 cups beef broth2–3 sprigs of fresh rosemary2–3 sprigs of fresh thymeSalt and pepper to taste
Pat the beef chuck roast dry with paper towels, and season with salt and pepper.Heat the olive oil in a large pot over medium-high heat. Sear the roast for about 4-5 minutes on each side until browned. Remove from the pot.Add chopped onions, carrots, and celery to the same pot. Sauté for about 4-5 minutes, then add minced garlic and stir for another minute.Deglaze with red wine, scraping up browned bits. Let simmer for about 3-4 minutes.Stir in crushed tomatoes, tomato paste, and beef broth. Return the seared roast to the pot.Add rosemary and thyme, cover, and braise on low for 3-4 hours or until tender.Remove pot from heat, transfer the roast to a platter, and blend the sauce if desired.Serve by slicing the roast and spooning the sauce over it, garnished with fresh parsley or grated Parmesan. - Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 300 calories
- Sugar: 3 grams
- Fat: 15 grams
- Saturated Fat: 15 grams
- Carbohydrates: 10 grams
- Fiber: 2 grams
- Protein: 40 grams
