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Italian Pot Roast (Stracotto)

Italian Pot Roast (Stracotto)
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Indulge in the comforting flavors of Italian Pot Roast (Stracotto), a classic dish that warms both the heart and home. This recipe features tender beef slow-cooked with aromatic vegetables, creating a rich and savory experience perfect for family dinners or entertaining guests. The blend of herbs and hearty ingredients ensures every bite is packed with flavor, making it an ideal centerpiece for any gathering. Serve it over creamy polenta or alongside crusty bread to soak up the delicious sauce, and elevate your dining experience with simple yet delightful accompaniments.

Ingredients

Scale
  • 3–4 lbs chuck roast
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion
  • 3 medium carrots
  • 2 celery stalks
  • 4 garlic cloves
  • 1 cup dry red apple vinegar
  • 2 cups low-sodium beef broth
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Salt and pepper to taste

Instructions

  1. In a Dutch oven, heat the olive oil over medium-high heat. Season the chuck roast with salt and pepper, then sear each side for about 4-5 minutes until browned.
  2. Remove the roast from the pot. Sauté chopped onions, carrots, and celery in the same pot for about 5-7 minutes until softened.
  3. Stir in minced garlic and cook for an additional minute.
  4. Deglaze the pot with red apple vinegar, scraping up any brown bits from the bottom. Simmer for about 3-4 minutes until reduced by half.
  5. Return the roast to the pot, add beef broth, bay leaves, oregano, and thyme; bring to a simmer.
  6. Cover and cook on low heat for 3-4 hours until the meat is fork-tender.

Nutrition

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