Italian Style Pot Roast

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Of course! An Italian-Style Pot Roast, or “Stracotto” (which means “over-cooked” in Italian), is the ultimate comfort food. It’s slow-braised until it’s fall-apart tender, infused with rich red wine, aromatic herbs, and sweet vegetables. It’s less about a thick gravy and more about a deeply flavorful, luxurious sauce.

Here is a classic, foolproof recipe for an unforgettable Italian pot roast.

Italian-Style Pot Roast (Stracotto)

Serves: 6-8
Prep time: 30 minutes
Cook time: 3-4 hours

Ingredients

For the Roast & Rub:

· 1 (3-4 pound) beef chuck roast or bottom round roast, tied if necessary
· 2 teaspoons kosher salt
· 1 teaspoon freshly ground black pepper
· 2 tablespoons olive oil

For the Aromatics (Soffritto):

· 1 large yellow onion, chopped
· 2 medium carrots, chopped
· 2 celery stalks, chopped
· 4-6 cloves garlic, minced

For the Braising Liquid:

· 1 cup dry, full-bodied red wine (like Chianti, Cabernet Sauvignon, or Sangiovese)
· 1 (28-ounce) can whole San Marzano tomatoes, crushed by hand
· 2 cups beef broth, plus more as needed
· 2 tablespoons tomato paste

For the Herb Bundle (a “Bouquet Garni”):

· 3-4 sprigs fresh thyme
· 2 sprigs fresh rosemary
· 2-3 fresh sage leaves
· 2 bay leaves
(Tie together with kitchen twine or place in a cheesecloth sachet)

Optional Finishes:

· 1-2 tablespoons balsamic vinegar
· 2 tablespoons chopped fresh parsley

Instructions

Step 1: Prepare and Sear the Roast

  1. Preheat Oven: Preheat your oven to 300°F (150°C).
  2. Pat Dry and Season: Pat the beef roast completely dry with paper towels. This is crucial for a good sear. Generously season all sides with salt and pepper.
  3. Sear: In a large, heavy-bottomed Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until a deep brown crust forms, about 4-5 minutes per side. Don’t rush this step—the browning adds immense flavor. Remove the roast to a plate.

Step 2: Build the Flavor Base (Soffritto)

  1. Sauté Vegetables: Reduce the heat to medium. Add the chopped onion, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened and started to caramelize, about 8-10 minutes.
  2. Add Garlic and Tomato Paste: Add the minced garlic and tomato paste. Cook for 1 more minute until fragrant.

Step 3: Deglaze and Simmer

  1. Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to lift all the flavorful browned bits (this is called “deglazing”). Let the wine simmer and reduce by about half, for 3-4 minutes.
  2. Add Liquids and Herbs: Stir in the hand-crushed tomatoes, beef broth, and the bundle of fresh herbs.

Step 4: Braise to Perfection

  1. Return Roast to Pot: Return the seared roast to the pot, nestling it into the liquid and vegetables. The liquid should come about halfway up the sides of the roast.
  2. Braise: Bring the liquid to a gentle simmer. Then, cover the pot with a tight-fitting lid and transfer it to the preheated oven.
  3. Cook Low and Slow: Braise for 3 to 4 hours, turning the roast over once halfway through cooking. The roast is done when it is fork-tender and practically falls apart when pulled with a fork.

Step 5: Finish the Sauce

  1. Rest the Meat: Carefully remove the pot from the oven. Transfer the roast to a cutting board, cover loosely with foil, and let it rest for 15-20 minutes.
  2. Skim Fat: While the meat rests, skim off any excess fat from the surface of the sauce with a spoon or a fat separator.
  3. Puree the Sauce (Optional but Recommended): For a smoother, more elegant sauce, remove the herb bundle and then use an immersion blender to puree the vegetables directly in the pot until smooth. Alternatively, you can carefully transfer the sauce to a blender.
  4. Season and Finish: Simmer the sauce over the stove for a few minutes to thicken slightly if desired. Stir in the balsamic vinegar (if using) for a touch of brightness and depth. Taste and adjust seasoning with more salt and pepper.

Step 6: Serve

  1. Slice or Shred: You can slice the roast against the grain, but it will likely be so tender that it’s easier to pull it apart into large chunks with a fork.
  2. Plate: Serve the pot roast and its rich sauce over creamy polenta, mashed potatoes, or pappardelle pasta. Garnish with fresh chopped parsley.

Tips for Success

· The Right Cut: Chuck roast is ideal because its marbling of fat melts during the long cooking, making the meat incredibly tender and flavorful.
· Don’t Rush the Sear: A proper sear equals a richer, deeper final flavor.
· Low and Slow is Key: The low oven temperature ensures the collagen breaks down gently without toughening the meat.
· Make it Ahead: Like many braised dishes, Stracotto tastes even better the next day. Make it a day ahead, refrigerate, and simply reheat gently on the stovetop.

Enjoy your taste of Italian comfort!

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