Stracotto Italian Style Pot Roast (Print Version)
Slow-cooked beef chuck with tomato, aromatics, and herbs in rich Italian style. Serve over polenta or bread.
# Ingredients:
→ Pot Roast
01 -
3 pounds beef chuck roast
02 -
2 tablespoons olive oil
03 -
1 teaspoon kosher salt
04 -
1 teaspoon freshly ground black pepper
05 -
1 teaspoon garlic powder
06 -
1 tablespoon all-purpose flour (optional, for dusting)
→ Aromatics
07 -
1 large yellow onion, diced
08 -
2 carrots, chopped
09 -
2 celery stalks, chopped
10 -
4 garlic cloves, minced
11 -
2 tablespoons tomato paste
12 -
1 teaspoon dried oregano
13 -
1 teaspoon dried thyme
14 -
1 bay leaf
→ Braising Liquid
15 -
1 can (28 ounces) crushed tomatoes
16 -
1 cup beef broth
17 -
1 cup unsweetened grape juice
18 -
1 tablespoon balsamic vinegar
→ Garnish and Serving
19 -
2 tablespoons fresh parsley, chopped
20 -
Freshly grated Parmesan cheese (optional)
21 -
Creamy polenta, mashed potatoes, or crusty bread
# Steps:
01 -
Pat beef chuck roast dry with paper towels. Season generously with salt, black pepper, and garlic powder. If desired, lightly dust the surface with flour.
02 -
Heat olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides until a deep golden-brown crust forms, approximately 3 to 4 minutes per side. Transfer roast to a plate.
03 -
Add additional olive oil to the Dutch oven if needed. Sauté diced onion, chopped carrots, and celery over medium heat until softened, about 5 to 6 minutes. Stir in minced garlic, tomato paste, oregano, thyme, and the bay leaf. Cook for 1 to 2 minutes until aromatic.
04 -
Pour in the grape juice, scraping any browned bits from the pot’s base. Add crushed tomatoes, beef broth, and balsamic vinegar, stirring thoroughly to combine.
05 -
Nestle seared beef back into the Dutch oven, ensuring it’s partially submerged in sauce. Bring to a gentle simmer, cover, and reduce heat to low. Braise for 3 to 3½ hours, turning once or twice, until fork-tender.
06 -
Remove pot from heat, transfer roast to a cutting board, and let rest for 10 minutes. Slice or shred the beef using two forks. Skim excess fat from the cooking liquid and remove the bay leaf.
07 -
Return shredded beef to the sauce in the pot, stirring to coat thoroughly. Serve hot over creamy polenta, mashed potatoes, or with thick slices of crusty bread. Finish with chopped fresh parsley and a sprinkle of Parmesan cheese if desired.
# Notes:
01 -
For intensified flavor, prepare the dish one day in advance and reheat gently before serving; flavors deepen overnight.