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Italian Pot Roast

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Italian Pot Roast, or Stracotto, is a hearty, slow-cooked dish made with beef simmered in a rich tomato and red wine sauce with aromatic herbs and vegetables. It’s perfect for cozy dinners and improves in flavor the next day.

Ingredients

  • 3 to 4 lbs chuck roast or beef shoulder
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 1 cup dry red wine
  • 1 cup beef broth
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 bay leaves
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Season the beef generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, then remove and set aside.
  3. In the same pot, sauté the onions, carrots, celery, and garlic until softened and fragrant.
  4. Stir in the tomato paste and cook for 1 minute.
  5. Pour in the wine, scraping up any browned bits from the bottom of the pot. Let simmer for a few minutes.
  6. Add crushed tomatoes, beef broth, oregano, thyme, and bay leaves. Stir to combine.
  7. Return the beef to the pot and spoon some sauce over it. Cover and reduce the heat to low.
  8. Simmer gently on the stovetop or bake in a 325°F oven for 3.5 to 4 hours, until the beef is fork-tender.
  9. Remove the beef, slice or shred it, and serve with the thickened sauce spooned over the top.

Notes

  • For added depth, add a splash of balsamic vinegar.
  • Add mushrooms in the last hour of cooking for extra flavor.
  • For a briny kick, toss in olives or capers.
  • Blend part of the sauce for a smoother texture.
  • Leftovers improve over time and reheat well.

Nutrition

Find it online: https://recipesbyliza.com/italian-pot-roast/