Italian Pot Roast (Stracotto)
Updated December 29, 2016
Craig Lee for The New York Times
- Total Time
- 4 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 large cloves garlic, peeled
1 (3-pound) rump or boneless chuck roast
4 tablespoons olive oil
1 pound onions, peeled and chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
½ cup robust dry red wine
1 cup seeded, chopped plum tomatoes or well-drained canned plum tomatoes, seeded and chopped
1 tablespoon tomato paste
¼ cup finely chopped fresh basil
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (8 servings)
10 grams carbs; 112 milligrams cholesterol; 456 calories; 17 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 31 grams fat; 1 gram trans fat; 2 grams fiber; 692 milligrams sodium; 34 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Cut the garlic into thin slivers. Pierce the meat in many places with the point of a knife and insert the garlic slivers into the holes.
- Step 2
Heat 2 tablespoons of the oil in a heavy 3- to 4-quart heatproof casserole. Add the meat and brown it well over medium heat. Remove it from the casserole. Add the remaining oil and the onions, carrots and celery. Saute them until moderately brown.
- Step 3
Stir in the wine and cook for a few minutes, scraping the casserole. Add the tomatoes, tomato paste and basil. Season the mixture with salt and pepper and return the meat to the casserole.
- Step 4
Cover tightly and cook over very low heat for at least three hours, until the meat is very tender. Turn the meat a few times during cooking.
- Step 5
Remove the meat from the casserole. To serve immediately, skim the fat from the surface of the sauce, then puree the sauce in a food processor and reheat. Otherwise, refrigerate the meat and sauce overnight. Remove any congealed fat from the sauce and puree the sauce in a food processor. Reheat the meat in the sauce before serving.
When ready to serve, cut the roast diagonally, against the grain.
Private Notes
Comments
Very tasty dish! I used a rump roast (less fat to deal with in the end compared to chuck), which turned out exceedingly succulent and tender. I also cooked this in a 250-degree oven after step 3 for about 3 1/2 hours (less worry about burning the sauce on the bottom). The pureed sauce is a nice gravy, without having to use flour, and was great on garlic mashed potatoes which I served as an accompaniment.
What oven temp did you use?
She's cooking it on the stovetop on very low heat. Step 4 in her recipe. I have cooked mine in the oven at 300 degrees. The article this recipe was featured in suggests a 350 oven
This was really good. In the fridge, I had some shredded meat with pasta and pecorino romano.
This is the first time I’ve understood the rump roast. Other recipes have left me with tough and/or tasteless meat. This one was fabulous. Will certainly make again.
Some Italians use beef skirt.