Description
A traditional Italian pot roast that is slow-cooked for maximum flavor.
Ingredients
Scale
- 3–4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup red wine
- 2 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Season the beef with salt and pepper, then sear on all sides until browned.
- Remove the beef and set aside.
- Add onion, garlic, carrots, and celery to the pot. Sauté until softened.
- Pour in the red wine, scraping up any browned bits from the bottom.
- Add beef broth, diced tomatoes, oregano, and bay leaves. Stir to combine.
- Return the beef to the pot, cover, and reduce heat to low.
- Cook for 3-4 hours, or until the beef is tender.
- Remove the beef and let it rest before slicing.
- Serve with the vegetables and sauce.
Notes
- You can add potatoes for a complete meal.
- Leftovers can be stored in the fridge for up to 3 days.
- This dish tastes better the next day.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Stracotto, Italian Style Pot Roast, Slow Cooked Beef