Description
Stracotto Italian Style Pot Roast is a slow-braised, tender beef chuck roast cooked in a rich tomato-based sauce with aromatic herbs, vegetables, and a hint of sweetness from grape juice. This hearty Italian comfort dish is perfect for leisurely weekend meals and pairs beautifully with creamy polenta or mashed potatoes.
Ingredients
Scale
Beef and Seasoning
- 3 pounds beef chuck roast
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon all-purpose flour (optional, for dusting)
Vegetables and Aromatics
- 1 large yellow onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
Liquids and Flavorings
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 1 cup unsweetened grape juice
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh parsley, chopped
- Freshly grated Parmesan cheese (optional)
Instructions
- Prepare and Season the Beef: Pat the beef chuck roast dry with paper towels. Season it generously on all sides with kosher salt, freshly ground black pepper, and garlic powder. If desired, lightly dust the surface with all-purpose flour to help create a nice crust during searing.
- Sear the Beef: Heat olive oil in a Dutch oven over medium-high heat. Once hot, sear the beef roast on all sides for about 3 to 4 minutes per side until a deep golden-brown crust forms. Remove the roast and set it aside on a plate.
- Sauté Vegetables and Aromatics: Add more olive oil to the Dutch oven if needed. Add the diced onion, chopped carrots, and celery, sautéing over medium heat until softened, about 5 to 6 minutes. Stir in the minced garlic, tomato paste, dried oregano, dried thyme, and bay leaf, cooking for another 1 to 2 minutes to release their fragrance.
- Add Liquids and Simmer: Pour in the unsweetened grape juice, scraping the bottom of the pot to loosen any browned bits. Then add the crushed tomatoes, beef broth, and balsamic vinegar, stirring well to combine all ingredients.
- Braise the Beef: Nestle the seared beef back into the sauce, ensuring it is partially submerged. Bring the mixture to a gentle simmer, then cover the Dutch oven and reduce the heat to low. Braise the beef for 3 to 3½ hours, turning the roast once or twice during cooking, until the meat is fork-tender and flavorful.
- Rest and Shred the Beef: Remove the pot from heat, transfer the roast to a cutting board, and allow it to rest for 10 minutes. Then slice or shred the beef using two forks. Skim off any excess fat from the cooking liquid and discard the bay leaf.
- Combine and Serve: Return the shredded beef to the sauce, stirring well to coat it thoroughly. Serve the stracotto hot over creamy polenta, mashed potatoes, or with thick slices of crusty bread. Garnish with chopped fresh parsley and a sprinkle of freshly grated Parmesan cheese if desired.
Notes
- For the best flavor and tenderness, use a well-marbled beef chuck roast.
- Dusting the beef with flour before searing is optional but helps to thicken the sauce slightly.
- Unsweetened grape juice adds a subtle sweetness and depth without overpowering the dish.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- This dish pairs wonderfully with creamy polenta, mashed potatoes, or crusty Italian bread to soak up the luscious sauce.
- Make sure to turn the roast once or twice during braising to ensure even cooking.
