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Stracotto Italian Style Pot: Tender, Flavorful Comfort

Stracotto Italian Style Pot
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Stracotto Italian Style Pot Roast is a rich and flavorful beef dish braised in a robust sauce with aromatic vegetables and herbs. This Italian pot roast recipe is perfect for a comforting and impressive meal.

Ingredients

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  • 3 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon all-purpose flour (optional, for dusting)
  • 1 large yellow onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup beef broth
  • 1 cup unsweetened grape juice
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons fresh parsley, chopped
  • Freshly grated Parmesan cheese (optional)

Instructions

  1. 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. This is the first step in making your Italian stracotto.
  2. 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. This searing is key for authentic Italian stracotto.
  3. 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, building the flavorful base for your Italian pot roast.
  4. Stir in minced garlic, tomato paste, oregano, thyme, and the bay leaf. Cook for 1 to 2 minutes until aromatic, enhancing the savory notes of the Italian beef stew.
  5. 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 for your slow cooked Italian beef pot.
  6. 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.
  7. Braise for 3 to 3½ hours, turning once or twice, until fork-tender. This slow braising is essential for a tender Italian style pot roast.
  8. Remove pot from heat, transfer roast to a cutting board, and let rest for 10 minutes.
  9. Slice or shred the beef using two forks. Skim excess fat from the cooking liquid and remove the bay leaf.
  10. Return shredded beef to the sauce in the pot, stirring to coat thoroughly.
  11. 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 for your traditional Italian stracotto dish.

Notes

  • For a thicker sauce, consider adding the optional flour during the searing process.
  • This dish can be made a day in advance to deepen the flavors.
  • Serve with sides like creamy polenta, mashed potatoes, or crusty bread for a complete meal.

Nutrition

Find it online: https://sarecipe.com/stracotto-italian-style-pot/