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Stracotto (Italian Pot Roast)

Stracotto (Italian Pot Roast)

Stracotto is a hearty Italian pot roast braised in a tomato-based sauce with wine, vegetables, and herbs.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 748 kcal

Equipment

  • Dutch oven

Ingredients
  

Beef and Seasoning

  • 3 pounds chuck roast makes the best pot roast
  • 1 tablespoon Diamond Crystal Kosher salt
  • 1 teaspoon black pepper
  • 8 cloves garlic cut into slivers
  • 3 tablespoons olive oil

Vegetables and Sauce

  • 1 large sweet onion finely diced
  • 2 large carrots shredded or pulsed in a food processor
  • 3 ribs celery shredded or pulsed in a food processor
  • 3 tablespoons tomato paste
  • 1 28-ounce can plum tomatoes hand crushed or blender pulsed
  • 1.5 cups dry red wine
  • 2 cups low-sodium beef stock
  • 1 stick cinnamon optional
  • 3 large bay leaves
  • 5 large sage leaves
  • 10 sprigs thyme tied
  • 3 tablespoons minced flat-leaf Italian parsley for garnish

Instructions
 

Cooking Steps

  • Preheat oven to 325°F and set the rack in the middle.
  • Cut the garlic cloves into slivers and insert into the roast. Dry the roast and season with salt and pepper.
  • Heat a Dutch oven with olive oil and sear the roast until browned on all sides. Remove the roast.
  • Add onions with ¼ cup of water and a pinch of salt. Cook and scrape the pot.
  • After 10 minutes, add celery and carrots, cooking for another 10-15 minutes until soft. Add remaining garlic.
  • Stir in tomato paste and cook for 1 minute. Add red wine and bring to a simmer.
  • Combine thyme, sage, and bay leaves.
  • Add beef stock, plum tomatoes, cinnamon stick, and herbs, then simmer. Return the roast to the pot and cover.
  • Cook for 3 hours, checking for doneness. If not tender, return for another 30 minutes.
  • Remove roast, tent with foil, and degrease the sauce. Serve beef with sauce on a platter.

Notes

Chuck roast is ideal, but other cuts can be used. There will be enough sauce for the pot roast and 1 pound of pasta. Leftovers can be stored for 3 days in the fridge and reheated in the oven.

Nutrition

Serving: 1servingCalories: 748kcalCarbohydrates: 24.1gProtein: 75.7gFat: 36.6gSaturated Fat: 12.5gCholesterol: 239mgSodium: 919mgPotassium: 1988mgFiber: 7gSugar: 15.5gCalcium: 96mgIron: 10mg
Keyword beef, braised, Comfort Food, Hearty, Italian Pot Roast, Stracotto
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