Slow-Braised Stracotto (Italian Pot Roast)
Rich, tender beef simmered low and slow in a tomato-wine sauce—perfect comfort food!
Ingredients
2.5–3 lbs (1.2–1.5 kg) beef chuck roast
Salt and black pepper to taste
2 tbsp olive oil
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
2 tbsp tomato paste
1 cup red wine
1 can (14 oz) crushed tomatoe
1 cup beef broth
1 bay leaf
1 tsp dried oregano
1 tsp rosemary (fresh or dried)
Directions
1. Season the beef generously with salt and pepper.
2. In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until browned. Set aside.
3. In the same pot, sauté onion, carrots, and celery for 5–7 minutes. Add garlic and tomato paste, stir until fragrant.
4. Deglaze with red wine, scraping up any browned bits. Simmer for 2–3 minutes.
5. Add crushed tomatoes, beef broth, herbs, and bay leaf. Stir to combine.
6. Return beef to the pot, cover, and reduce heat to low. Braise gently for 3–3.5 hours, turning the meat occasionally,
