Stracotto Italian Style Pot Roast (Print Version)
# Ingredients:
→ Pot Roast
01 -
3 lbs beef chuck roast
02 -
2 tbsp olive oil
03 -
1 tsp salt
04 -
1 tsp black pepper
05 -
1 tsp garlic powder
06 -
1 tbsp all-purpose flour (optional, for dusting)
→ Aromatics
07 -
1 onion, diced
08 -
2 carrots, chopped
09 -
2 celery stalks, chopped
10 -
4 cloves garlic, minced
11 -
2 tbsp tomato paste
12 -
1 tsp dried oregano
13 -
1 tsp dried thyme
14 -
1 bay leaf
→ Braising Liquid
15 -
1 can (28 oz) crushed tomatoes
16 -
1 cup beef broth
17 -
1 cup grape juice (unsweetened)
18 -
1 tbsp balsamic vinegar
→ Garnish & Serving
19 -
2 tbsp fresh parsley, chopped
20 -
Freshly grated Parmesan cheese (optional)
21 -
Creamy polenta, mashed potatoes, or crusty bread
# Instructions:
01 -
Pat the beef roast dry with paper towels and season generously with salt, pepper, and garlic powder. Optionally, dust lightly with flour to help brown the exterior. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until deep golden brown, about 3-4 minutes per side. Transfer to a plate.
02 -
In the same pot, add a bit more oil if needed. Sauté onions, carrots, and celery until softened, about 5-6 minutes. Stir in garlic, tomato paste, oregano, thyme, and bay leaf. Cook for 1-2 minutes until fragrant.
03 -
Pour in the grape juice and scrape up any browned bits from the bottom of the pot. Add crushed tomatoes, beef broth, and balsamic vinegar. Stir to combine.
04 -
Nestle the seared roast back into the pot, making sure it’s partially submerged in the sauce. Bring to a gentle simmer, then cover and reduce heat to low. Let it cook slowly for 3 to 3½ hours, turning the roast once or twice, until fork-tender.
05 -
Remove the pot from heat and carefully take out the roast. Let it rest for 10 minutes, then slice or shred with forks. Skim any excess fat from the sauce and remove the bay leaf.
06 -
Return the shredded meat to the pot and stir to coat in the sauce. Serve hot over creamy polenta, mashed potatoes, or thick slices of crusty bread. Garnish with chopped parsley and a sprinkle of Parmesan if desired.