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Italian Pot Roast: Tender Stracotto with a Savory Twist

Italian Pot Roast (Stracotto)
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A delicious and hearty Italian pot roast recipe.

Ingredients

Scale
  • 3 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 1 cup beef broth
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a large Dutch oven, heat olive oil over medium heat. Add the beef roast and sear on all sides until browned.
  3. Remove the roast and set it aside. In the same pot, add onion, carrots, celery, and garlic. Sauté until softened.
  4. Add wine, scraping the bottom of the pot to deglaze. Reduce for about 5 minutes.
  5. Return the roast to the pot, add beef broth, oregano, salt, pepper, and bay leaves. Bring to a simmer.
  6. Cover the pot and transfer it to the oven. Cook for 3 hours, or until the meat is tender.
  7. Remove the pot from the oven, discard bay leaves, and let the roast rest before slicing.

Notes

  • Pair with mashed potatoes for a complete meal.
  • Leftovers taste even better the next day.

Nutrition

Keywords: Italian Pot Roast, Stracotto, beef roast, Italian recipes

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