Italian Pot Roast Stracotto (Print Version)

Chuck roast turns tender in red wine, tomatoes, and herbs for a classic Italian comfort food experience.

# What You'll Need:

→ Beef and Braising

01 - 3 pounds beef chuck roast, well-marbled
02 - Kosher salt, as needed
03 - Freshly ground black pepper, as needed

→ Aromatics and Vegetables

04 - 2 tablespoons olive oil
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 1 large yellow onion, diced
08 - 4 garlic cloves, minced

→ Tomato and Liquids

09 - 2 tablespoons tomato paste
10 - 1 cup dry red wine
11 - 1 can (28 ounces) crushed tomatoes
12 - 1 1/2 cups beef broth

→ Herbs and Seasonings

13 - 2 sprigs fresh rosemary
14 - 2 sprigs fresh thyme
15 - 2 bay leaves

# Steps to Follow:

01 - Preheat oven to 300°F (150°C). Generously season chuck roast on all sides with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, about 3–4 minutes per side. Transfer beef to a large plate.
03 - Add carrots, celery, and onion to the Dutch oven. Cook, stirring occasionally, until softened and fragrant, about 5 minutes. Stir in minced garlic and cook for 1 minute.
04 - Stir in tomato paste and cook, stirring constantly, for 2 minutes until tomato paste darkens in color.
05 - Pour in red wine to deglaze the pot. Scrape up any browned bits from the bottom using a wooden spoon. Simmer for 2 minutes.
06 - Stir crushed tomatoes and beef broth into the pot, mixing well. Add rosemary sprigs, thyme sprigs, and bay leaves.
07 - Nestle seared beef and any accumulated juices back into the pot. Cover tightly with lid and transfer to the oven.
08 - Braise in the oven for 3–4 hours, or until beef is fork-tender and easily falls apart.
09 - Remove pot from oven. Discard rosemary, thyme sprigs, and bay leaves. Using two forks, gently shred beef into large pieces and serve with sauce over polenta or preferred accompaniment.

# Additional Notes:

01 - For optimal flavor, prepare the dish a day ahead and reheat gently to allow flavors to deepen.
02 - Leftovers can be refrigerated in airtight containers for up to 3 days or frozen for up to 3 months.
03 - Reheat gently with a splash of beef broth to maintain moisture.

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