Italian Pot Roast (Stracotto)
- Total Time
- 4 hours
- Rating
- Comments
- Read comments
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Ingredients
- 3large cloves garlic, peeled
- 1(3-pound) rump or boneless chuck roast
- 4tablespoons olive oil
- 1pound onions, peeled and chopped
- 2carrots, peeled and chopped
- 2ribs celery, chopped
- ½cup robust dry red wine
- 1cup seeded, chopped plum tomatoes or well-drained canned plum tomatoes, seeded and chopped
- 1tablespoon tomato paste
- ¼cup finely chopped fresh basil
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (8 servings)
456 calories; 31 grams fat; 11 grams saturated fat; 1 gram trans fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 34 grams protein; 692 milligrams sodium
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.
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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
I use more than twice the vegetables and cut them into larger chunks more like a regular beef roast. Then when it is cooked, I take out half the veggies and serve them as a side and purée the rest into a sauce. I serve this over polenta..
Cooked this in my old-fashioned pressure cooker with the rocker on the top. Seared it and the veggies in a cast iron pan and the transferred it all to the pressure cooker for 55 minutes under pressure. Followed the ingredients recipe exactly with the addition of vegetable broth to create enough liquid for the pressure cooker. Surprisingly it wasn't overly wet given the pound of onions in the recipe. Removed the roast for slicing and cooked down the liquid just a bit before putting in back in. Ate it with a nice end of rye bread. Delicious and tender. Wonderful!
Easily subbed can of diced tomatoes without the braise getting too thinned out. Made sure to add tomato paste at end of sautéing the veggies and brown for a minute before then deglazing with wine. Braised in oven at 230 for 3-4 hours