Italian Pot Roast (Stracotto) Flavorful Cooking Guide

Ingredients

• 3 to 4 lbs beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 can (14 oz) diced tomatoes, with juice
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 leaf bay leaf
• to taste salt and pepper
• for garnish fresh parsley leaves

Instructions

1. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the beef roast generously with salt and pepper. Once the oil is hot, add the roast to the pot and sear on all sides until browned (about 4-5 minutes per side). Remove and set aside.
2. In the same pot, add the diced onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent.
3. Pour in the beef broth and scrape the bottom of the pot to deglaze, incorporating all the flavorful bits. Add the diced tomatoes (with their juice), carrots, celery, oregano, basil, and the bay leaf. Stir to combine.
4. Return the seared beef roast to the pot, submerging it in the sauce. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 3 to 4 hours or until the meat is tender and easily shreds with a fork.
5. Once cooked, remove the roast from the pot and let it rest for 10 minutes before slicing. Discard the bay leaf. If desired, you can blend the sauce for a smoother consistency or leave it chunky.
6. Slice the roast and serve it with the sauce poured over the top. Garnish with fresh parsley.