Description
A classic Italian pot roast known for its rich flavors and tender meat.
Ingredients
Scale
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups red wine
- 1 can (14 ounces) diced tomatoes
- 2 cups beef broth
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Season the roast with salt and pepper.
- Brown the roast on all sides in the pot.
- Remove the roast and set aside.
- Add onion, carrots, and celery to the pot; sauté until softened.
- Add garlic and cook for 1 minute.
- Pour in red wine and scrape the bottom of the pot.
- Add diced tomatoes, beef broth, rosemary, and thyme.
- Return the roast to the pot.
- Bring to a simmer, then cover and reduce heat.
- Cook for 3-4 hours until the meat is tender.
Notes
- Serve with crusty bread or over polenta.
- Leftovers taste even 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: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
Keywords: italian pot roast stracotto