Italian Pot Roast (Stracotto)

 

I ingredients

1 tablespoon olive oil

3-4 lb chuck roast

½ onion, chopped

1 large carrot chopped

1 large celery stalk chopped

2 garlic cloves, chopped

2 cups dry red wine

1/4 cup flat-leaf parsley leaves, chopped

1 sprig each of fresh sage, rosemary, and thyme tied together with kitchen string 

2 cups beef stock

1 container Italian plum   tomatoes (26-28 ounces)

1 tablespoon tomato paste

5--6 large carrots, quartered 

Serve with 

Polenta, Spaghetti or mashed potatoes 

Directions

Heat olive oil in a large Dutch oven. Salt and pepper the roast, then brown it on both sides. Remove to a plate.

Sauté the vegetables in the oil that remains until they’re soft and a little browned. Add the wine to stir up the browned bits on the bottom of the pan and bring to a boil for 2-3 minutes. 

sm Add the herbs, tomato paste, tomatoes and herbs, and beef stock. Put the roast back in the pot. Bring the mixture to a simmer and keep at just a simmer for 2 ½ to 3 hours. If the liquid begins to boil, you may need to place the lid ajar. You don’t want a rapid boil, just a few lazy bubbles or the meat will get tough.

When the meat is tender, remove and slice thin.  Remove carrots to a serving plate.

Boil the sauce for 5 minutes to reduce and thicken it.

Place sauce in a serving bowl.