Italian Pot Roast (Stracotto)

Step-by-Step Instructions for Italian Pot Roast (Stracotto)

1. Prepare the Beef

1. Remove the beef chuck roast from the refrigerator and let it sit at room temperature for 30 minutes.
2. Season the beef generously with salt and pepper on all sides.

2. Sear the Roast

1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add the beef and sear on all sides for 3-4 minutes per side, creating a golden-brown crust. This locks in the juices and adds depth to the flavor.
3. Remove the seared roast and set it aside.

3. Sauté the Vegetables

1. In the same pot, add the onions, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
2. Add the garlic and cook for 1 minute until fragrant.

4. Deglaze the Pot

1. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits.
2. Allow the wine to simmer for 2-3 minutes, reducing slightly.

5. Build the Braising Liquid

1. Stir in the crushed tomatoes, tomato paste, and beef broth.
2. Add the bay leaves, thyme, and rosemary. Mix well to combine.

Please Head Over To Next Page There Still More ,,,