Italian Pot Roast (Stracotto) (Print Version)
Ingredients:
01 -
2 tablespoons olive oil.
02 -
3 pounds beef chuck roast.
03 -
Salt and pepper to taste.
04 -
1 onion, diced.
05 -
2 carrots, diced.
06 -
2 stalks celery, diced.
07 -
4 cloves garlic, chopped.
08 -
1/2 teaspoon red pepper flakes (optional).
09 -
1 cup red wine.
10 -
1 (28 ounce) can diced tomatoes.
11 -
2 cups beef broth.
12 -
1 sprig rosemary.
13 -
1 sprig thyme.
14 -
1 bay leaf.
15 -
1/4 cup chopped parsley.
Instructions:
01 -
Warm the olive oil in a large skillet over medium-high heat.
02 -
Season the beef chuck roast with salt and pepper.
03 -
Brown the beef thoroughly on all sides, about 10-15 minutes, then set aside.
04 -
In the same pan, add the diced onion, carrots, and celery. Cook until they are tender, about 10 minutes.
05 -
Add the chopped garlic and red pepper flakes, stirring until fragrant, about one minute.
06 -
Pour in the red wine, deglazing the pan by scraping up the browned bits from the bottom.
07 -
Return the browned beef to the pan, then add the diced tomatoes and beef broth.
08 -
Add the rosemary, thyme, and bay leaf. Bring the mixture to a boil.
09 -
Reduce the heat, cover, and simmer for 3-4 hours until the beef is tender.
10 -
Remove the beef from the pot, shred it gently, and return it to the sauce.
11 -
Stir in the chopped parsley and adjust seasoning with salt and pepper if needed.