Italian Pot Roast (Stracotto)

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This classic Stracotto (which literally translates to “overcooked”) is a masterclass in slow-braising. Tough cuts of beef transform into a melt-in-your-mouth masterpiece, infused with the flavors of red wine, vegetables, and herbs. It’s the ultimate Sunday dinner or cozy weekend project.

Yields: 6-8 servings
Prep Time: 30 minutes
Cook Time: 3-4 hours

🧾 Ingredients

  • 3 to 3 ½ pounds beef chuck roast, trimmed of excess fat and cut into 2-3 large pieces

  • 4 oz pancetta or thick-cut bacon, finely diced (optional, but recommended)

  • Salt and freshly ground black pepper

  • 2 tablespoons olive oil

  • 1 cup diced yellow onion

  • 1 cup diced carrot

  • 1 cup diced celery

  • 4 cloves garlic, minced

  • 1 cup dry red wine (like Chianti, Cabernet Sauvignon, or Merlot)

  • 1 (28 oz) can crushed tomatoes

  • 2 cups beef broth

  • 2 sprigs fresh rosemary

  • 3-4 sprigs fresh thyme

  • 2 bay leaves

  • For serving: Creamy polenta, mashed potatoes, or crusty bread

Instructions:

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