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Stracotto Recipe (Italian Pot Roast) Recipe

Stracotto Recipe (Italian Pot Roast) Recipe
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★★★★★

5.1 from 28 reviews

Stracotto, an Italian pot roast, is a rich and flavorful slow-braised beef dish cooked with aromatic vegetables, pancetta, garlic, wine, and tomatoes. Served alongside creamy Gorgonzola polenta, this hearty meal celebrates rustic Italian comfort food perfect for family dinners or special occasions.

Ingredients

Scale

For the Pot Roast

  • 4 tablespoons olive oil, divided
  • 1 (4-pound) chuck roast, tied
  • Salt and freshly ground black pepper, to taste
  • 1 large onion, finely chopped
  • 2 large carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 4 ounces pancetta, diced
  • 12 cloves garlic (2 chopped, 10 sliced, divided)
  • 2 cups dry red wine
  • 1 can (14.5-ounce) beef broth (with added water to make 2 cups total)
  • 1 can (28-ounce) crushed tomatoes (preferably good imported Italian brand)
  • 1 tablespoon fresh rosemary, chopped
  • 2 teaspoons Italian seasoning
  • 2 large bay leaves
  • Chopped fresh parsley, for garnish

For the Polenta

  • Cooking spray
  • 3 cups chicken broth or water
  • 1 1/2 cups half-and-half
  • 1 cup polenta or coarse corn grits (not instant)
  • Salt and freshly ground black pepper, to taste
  • 1 cup crumbled Gorgonzola cheese
  • 2 tablespoons butter

Instructions

  1. Preheat and Season: Preheat your oven to 350°F (175°C). Season the tied chuck roast liberally with salt and freshly ground black pepper to enhance the beef’s natural flavor.
  2. Brown the Meat: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the chuck roast on all sides, about 4-5 minutes per side, until a deep golden crust forms. Remove the roast and set aside, discarding excess fat.
  3. Sauté Vegetables and Pancetta: Add the remaining 2 tablespoons of olive oil to the Dutch oven. Reduce heat to medium and cook the onion, carrot, celery, and diced pancetta for 7-8 minutes until the vegetables soften and pancetta begins to release its flavor.
  4. Add Garlic and Wine: Stir in the chopped garlic and cook for 10-15 seconds until fragrant. Pour in the red wine and bring to a boil, letting it boil for 1-2 minutes to reduce slightly and concentrate flavors.
  5. Combine Ingredients: Return the browned beef and any accumulated juices to the pot. Add beef broth (diluted to 2 cups), crushed tomatoes, sliced garlic, chopped rosemary, Italian seasoning, and bay leaves. Stir gently and bring the mixture to a gentle simmer.
  6. Cover and Braise: To minimize evaporation, place a layer of aluminum foil or parchment paper over the Dutch oven, then cover with the lid. Transfer to the preheated oven and cook for 2 1/2 to 3 hours, until the meat is extremely tender and easily falls apart.
  7. Prepare Polenta: Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray. Combine chicken broth (or water), half-and-half, polenta, salt, and pepper in the dish and stir well.
  8. Bake Polenta: Place the polenta uncovered in the oven alongside the roast during the last 40-45 minutes of cooking. After about 30 minutes, stir the polenta, add the Gorgonzola cheese and butter, and stir again. Return to the oven for another 10-15 minutes until creamy and cooked through.
  9. Finish and Serve: Remove the roast from the oven, slice or shred it as desired, and garnish with fresh parsley. Serve hot with the creamy Gorgonzola polenta on the side.

Notes

  • Use a good quality dry red wine such as Chianti or Sangiovese for authentic flavor.
  • Be sure to tie the roast to keep its shape during braising.
  • Polenta can be made ahead and reheated gently if needed.
  • For thicker sauce, remove the roast and simmer the braising liquid on the stove until reduced to desired consistency.
  • Leftover pot roast can be shredded and used in sandwiches or pasta dishes.

Nutrition

Keywords: Stracotto, Italian pot roast, braised beef, polenta, Gorgonzola, Italian comfort food, slow-cooked beef

Find it online: https://platedbyemma.com/stracotto-recipe-italian-pot-roast-recipe/