Description
A traditional Italian pot roast known as stracotto, slow-cooked to perfection.
Ingrédients
L'échelle
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 can (14 oz) crushed tomatoes
- 2 teaspoons dried oregano
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Season the beef roast with salt and pepper, then sear on all sides until browned.
- Remove the roast and set aside.
- Add onions, carrots, and celery to the pot. Cook until softened.
- Add garlic and cook for 1 minute.
- Pour in red wine, scraping the bottom of the pot.
- Add beef broth, crushed tomatoes, oregano, and bay leaves.
- Return the roast to the pot. Bring to a boil.
- Reduce heat to low, cover, and simmer for 3-4 hours until tender.
- Remove roast, slice, and serve with sauce.
Notes
- Serve with mashed potatoes or crusty bread.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish tastes even better the next day.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 4 hours
- Catégorie: Main Course
- Méthode: Slow Cooking
- Cuisine: Italian
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 4g
- De Sodium: 800mg
- La graisse: 18g
- Graisses Saturées: 6g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 12g
- La fibre: 2g
- La protéine: 35g
- Le taux de cholestérol: 95mg
Mots-clés: italian pot roast stracotto, slow-cooked beef, traditional italian recipe