Description
Indulge in the robust flavors of Italian cuisine with this mouth-watering Italian Pot Roast, or Stracotto. This slow-cooked dish features tender beef chuck roast simmered in red wine, aromatic herbs, and fresh vegetables. Perfect for family gatherings or cozy dinners, it promises a comforting meal that will impress anyone at your table.
Ingredients
Scale
- 3–4 pounds beef chuck roast
- 4 large carrots, cut into large chunks
- 2 medium yellow onions, chopped
- 4 garlic cloves, minced
- 1 cup dry red wine (such as Chianti)
- 2 cups beef broth
- 2 bay leaves
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 325°F (165°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Season the beef with salt and pepper, then sear until browned on all sides (3-4 minutes per side). Remove the meat and set aside.
- Sauté chopped onions, garlic, and carrots in the same pot until softened (about 5 minutes).
- Deglaze the pot by adding red wine and scraping up any browned bits; let simmer for a few minutes.
- Return the beef to the pot and add bay leaves, thyme, and enough beef broth to cover half of the meat.
- Cover with a lid and transfer to the oven. Cook for about 3 hours or until fork-tender.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (170g)
- Calories: 390
- Sugar: 3g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg