Italian Pot Roast

🍲 Italian Pot Roast (Stracotto)

Tender beef slowly cooked in a rich tomato, wine, and herb sauce. Classic comfort food!

👉Ingredients:

↪️3–4 lb chuck roast

↪️Salt and pepper

↪️2–3 tbsp olive oil

↪️1 onion, chopped

↪️2 carrots, chopped

↪️2 celery stalks, chopped

↪️4 garlic cloves, minced

↪️2 tbsp tomato paste

↪️1 (28 oz) can crushed tomatoes

↪️1 cup red wine (or beef broth)

↪️1 cup beef broth

↪️2 tsp Italian seasoning

↪️1 bay leaf

↪️1 tsp sugar (optional)

👉Instructions:

✅️1. Season the Roast: Generously season beef with salt and pepper.

✅️2. Brown the Meat: In a Dutch oven, heat oil and sear roast on all sides. Remove and set aside.

✅️3. Cook the Veggies: In the same pot, sauté onion, carrot, and celery until soft. Add garlic and cook 1–2 minutes.

✅️4. Add Flavor: Stir in tomato paste, cook for 1 minute, then add wine to deglaze the pot. Simmer 2–3 minutes.

✅️5. Make the Sauce: Add crushed tomatoes, broth, Italian seasoning, bay leaf, and sugar. Stir well.

✅️6. Simmer the Roast: Return roast to the pot, spoon sauce over it, and bring to a gentle simmer.

✅️7. Slow Cook: Cover and cook on low heat for 3–4 hours on the stove or in a 300°F oven, until fork-tender. (Slow cooker: 8 hours on LOW.)

✅️8. Serve: Discard bay leaf, shred meat slightly, and serve over mashed potatoes, pasta, or polenta.

◾️Simple, hearty, and full of flavor. A true Italian classic! 🇮🇹