Italian Pot Roast (Stracotto)

6. Return the Beef to the Pot

1. Nestle the seared beef into the braising liquid, ensuring it is mostly submerged.
2. Bring the mixture to a gentle simmer.

7. Slow Cook to Perfection

1. Cover the pot with a tight-fitting lid and reduce the heat to low.
2. Cook the roast for 3-4 hours, turning it occasionally to ensure even cooking.
3. The beef is ready when it is fork-tender and easily pulls apart.

8. Serve the Stracotto

1. Remove the pot from heat and discard the bay leaves.
2. Transfer the beef to a serving platter and shred or slice it.
3. Spoon the rich sauce over the meat and garnish with fresh parsley and Parmesan cheese, if desired.

Serving Suggestions for Italian Pot Roast

This hearty dish pairs beautifully with:

• Creamy polenta
• Mashed potatoes
• Buttered egg noodles
• Crusty Italian bread for soaking up the sauce

For a well-rounded meal, serve alongside a simple green salad or roasted vegetables.

Tips for the Perfect Italian Pot Roast

• Choose the Right Cut of Beef: Opt for chuck roast, brisket, or any cut with good marbling, as these become tender with slow cooking.
• Enhance the Flavor: Allow the roast to marinate in the wine mixture for an hour before cooking.
• Adjust the Heat: For a touch of spice, add a pinch of red pepper flakes to the braising liquid.