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Stracotto: Italian-Style Pot Roast




3 pounds beef chuck roast

Salt and pepper to taste

2 tablespoons olive oil

1 large onion, chopped

4 cloves garlic, minced

2 carrots, chopped

2 celery stalks, chopped

1 can (14.5 ounces) diced tomatoes

1 cup beef broth

2 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon dried thyme

2 bay leaves

Fresh parsley, chopped for garnish


Preheat your oven to 300°F (150°C).

Season the beef chuck roast generously with salt and pepper.

In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the beef chuck roast and sear on all sides until browned, about 4-5 minutes per side. Remove the beef from the pot and set aside.

In the same pot, add the chopped onion, minced garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.

Pour and bring to a simmer, scraping up any browned bits from the bottom of the pot.

Add the diced tomatoes, beef broth, tomato paste, dried oregano, dried thyme, and bay leaves. Stir to combine.

Return the seared beef chuck roast to the pot, nestling it into the vegetable mixture. Cover the pot with a lid.

Transfer the pot to the preheated oven and braise for 3-4 hours, or until the beef is tender and easily pulls apart with a fork.

Remove the pot from the oven and discard the bay leaves. Shred the beef with two forks and stir it into the sauce.

Serve the stracotto hot, garnished with fresh parsley. Pair it with polenta, mashed potatoes, or pasta.

Prep Time: 20 minutes | Cooking Time: 4 hours | Total Time: 4 hours 20 minutes

Kcal: 450 kcal | Servings: 6 servings❤️


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