Italian Pot Roast (Stracotto)
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Recipe Intro From imashleybreannn
This Italian Pot Roast (Stracotto) is a symphony of flavors, featuring tender, slow-cooked chuck roast simmered in Red Gold Crushed Tomatoes and Sweet Basil Tomato Paste. Infused with red wine, fresh herbs, and aromatic vegetables, this hearty dish fills your kitchen with comforting aromas as it cooks to perfection. Serve it over polenta, risotto, or mashed potatoes for a meal that’s both impressive and soul-warming.
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Recipe Card
ingredients
- 3 1/2 pounds chuck roast, cut into large chunks
- Kosher salt, to taste
- 4 tablespoons extra virgin olive oil, divided
- 4 ounces pancetta
- 1 yellow onion, diced
- 2 celery stalks, diced
- 1 large carrot, diced
- 8 garlic cloves, minced
- 1 (6 ounce) can Red Gold Sweet Basil Tomato Paste
- 1 1/2 cups chicken broth
- 2 (15 ounce) cans Red Gold Crushed Tomatoes
- 2 cups dry red wine (such as Cabernet Sauvignon)
- 2 basil leaves
- 2 bay leaves
- 1 sprig of thyme
- Oregano, to taste
- Parmesan cheese, for serving
- Fresh chives (optional), for garnish
Method
Step 1
Preheat the oven to 375°F. Cut the chuck roast into large chunks and season generously with kosher salt.
Step 2
Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Once the oil begins to smoke, sear the beef in batches, cooking 2-3 minutes per side until browned. Remove and set aside.
Step 3
Lower the heat to medium, add the pancetta, and cook for 3-4 minutes. Remove and set aside.
Step 4
Add the remaining olive oil to the pot, then sauté the onions, celery, and carrots for about 8 minutes, until softened. Add garlic and cook until fragrant, about 30 seconds.
Step 5
Stir in the Red Gold Sweet Basil Tomato Paste and cook for 2-3 minutes. Pour in the red wine and simmer for 3 minutes to reduce slightly.
Step 6
Return the seared beef and cooked pancetta to the pot. Add chicken broth, Red Gold crushed tomatoes, and fresh herbs. Stir to combine and bring to a gentle simmer over medium heat.
Step 7
Cover the Dutch oven with foil, place the lid on top, and transfer to the oven. Cook for 2.5-3 hours, or until the beef is tender and easily falls apart.
Step 8
Serve over creamy polenta, risotto, or mashed potatoes. Spoon the rich sauce over the beef, then top with grated parmesan cheese and fresh chives, if desired. Enjoy!