Description
A slow-cooked Italian pot roast recipe featuring tender beef braised in wine and tomatoes.
Ingredients
Scale
- 3 lb beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup dry red wine
- 1 (28 ounce) can crushed tomatoes
- 1 cup beef broth
- 2 bay leaves
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Season the beef roast generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the roast on all sides. Remove the roast and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in the red wine and let it reduce by half, scraping up any browned bits from the bottom of the pot.
- Return the roast to the pot. Add crushed tomatoes, beef broth, bay leaves, and oregano.
- Bring the liquid to a simmer. Cover the Dutch oven and transfer it to a preheated oven at 325°F (160°C).
- Braise for 3 to 4 hours, or until the meat is very tender and easily shreds with a fork.
- Remove the bay leaves before serving. Shred the meat or slice it thickly.
Notes
- For richer flavor, sear the roast in batches if your pot is too small to brown it evenly.
- You can shred the meat and serve it with the cooking liquid as a sauce.
- Prep Time: 20 min
- Cook Time: 4 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 6 oz cooked meat
- Calories: 450
- Sugar: 8
- Sodium: 350
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 50
- Cholesterol: 130
Keywords: Italian pot roast, Stracotto, slow-cooked beef, braised beef, tomato sauce