Description
Indulge in the rich, tender flavors of this Slow-Cooked Italian Pot Roast (Stracotto), a comforting and satisfying dish that’s easier to prepare than you might think.
Ingredients
– 3-4 lb beef chuck roast
– 2 tbsp olive oil
– 1 large onion, diced
– 4 cloves garlic, minced
– 2 cups red wine
– 2 cups beef broth
– 2 bay leaves
– 2 sprigs fresh thyme
– 1 tsp dried oregano
– Salt and pepper to taste
Instructions
1. 1. Season the beef chuck roast generously with salt and pepper.
2. 2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until a nice brown crust forms, about 3-4 minutes per side.
3. 3. Remove the beef from the pot and set aside. Add the diced onion and garlic to the pot and sauté for 2-3 minutes, until fragrant.
4. 4. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
5. 5. Return the seared beef to the pot and add the bay leaves, thyme, and oregano.
6. 6. Bring the liquid to a simmer, then cover the pot and transfer to a 300°F oven. Cook for 2.5-3 hours, or until the beef is fork-tender.
7. 7. Remove the pot roast from the oven and let it rest for 10-15 minutes. Slice or shred the beef and serve with the rich, flavorful cooking liquid.
Notes
This dish is best made a day in advance to allow the flavors to meld. It also freezes well for up to 3 months.
- Prep Time: 15
- Cook Time: 180
- Category: Main Course
- Method: Braising
- Cuisine: Italian