Irresistible Italian Pot Roast That Melts in Your Mouth

 Italian Pot Roast (Stracotto)

👉Ingredients:

3-4 lb chuck roast (or rump roast)

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

2 carrots, peeled and chopped

2 celery stalks, chopped

1 cup dry red wine

1 cup beef broth

2 teaspoons tomato paste

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

👉Directions:

✅️Preheat your oven to 300°F (150°C).

✅️Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Season the roast generously with salt and pepper, then brown the roast on all sides, about 8-10 minutes. Remove the roast from the pot and set it aside.

✅️In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.

✅️Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.

✅️Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Add the beef broth, rosemary, thyme, and bay leaf.

✅️Return the roast to the pot, ensuring it is submerged in the liquid. Bring it to a simmer.

✅️Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is fork-tender and easily pulls apart.

✅️Once done, remove the roast from the oven and let it rest for 10 minutes before slicing.

✅️Serve the Stracotto with the braised vegetables and some of the pan juices. Garnish with fresh parsley.

🔹️Prep Time: 15 minutes

🔹️Cooking Time: 4 hours

🔹️Total Time: 4 hours 15 minutes

🔹️Kcal: 460 kcal per serving

🔹️Servings: 6 servings