Italian Pot Roast (Stracotto) (Print Version)
# Ingredients:
→ Meat and Seasonings
01 -
3 pound chuck roast
02 -
1 tablespoon Diamond Crystal Kosher salt
03 -
1 teaspoon black pepper
04 -
8 cloves garlic
05 -
3 tablespoons olive oil
→ Vegetables
06 -
1 large sweet onion, finely diced
07 -
2 large carrots, shredded or food processor pulsed
08 -
3 ribs celery, shredded or food processor pulsed
→ Sauce Base
09 -
3 tablespoons tomato paste
10 -
1 28-ounce can plum tomatoes, hand crushed or blender pulsed
11 -
1 1/2 cups dry red wine
12 -
2 cups low-sodium beef stock
→ Herbs and Aromatics
13 -
1 cinnamon stick (optional)
14 -
3 large bay leaves
15 -
5 large sage leaves
16 -
10 sprigs thyme, tied
17 -
3 tablespoons minced flat-leaf Italian parsley for garnish
# Instructions:
01 -
Preheat oven to 325F. Cut garlic into slivers and insert into slits made in the roast. Pat roast dry, season with salt and pepper.
02 -
Heat olive oil in Dutch oven over medium heat. Sear roast until browned on all sides, about 15 minutes. Remove to plate.
03 -
Sauté onions with water and salt, scraping browned bits. Add celery, carrots, and remaining garlic, cooking until very soft, 20-25 minutes total.
04 -
Add tomato paste and cook 1 minute. Add wine, simmer, and scrape pot. Add stock, tomatoes, cinnamon, and herb bundle. Bring to simmer.
05 -
Return roast to pot, cover, and place in oven. Cook for 3 hours, checking tenderness. Continue cooking if needed until tender.
06 -
Remove meat and tent with foil. Degrease sauce, season to taste. Serve meat with sauce, garnished with parsley.
# Notes:
01 -
Makes enough sauce for both roast and 1 pound of pasta
02 -
Leftovers keep for 3 days in refrigerator
03 -
Different cuts of beef can be used but may affect texture