Pot Roast of Beef Braised in Red Wine (Stracotto)

A classic Italian pot roast braised in red wine and vegetables. Modeled after the Piedmontese ‘Stracotto al Barolo’.

Pot Roast of Beef Braised in Red Wine (Stracotto)

A classic Italian pot roast braised in red wine and vegetables. Modeled after the Piedmontese ‘Stracotto al Barolo’.

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Prep Time 30 minutes mins

Cook Time 3 minutes mins

Total Time 33 minutes mins

Servings: 6 servings

Course: Main Dish

Ingredients Method

Ingredients

  

1x2x3x?

Main Ingredients

• 4 pounds boneless beef roast (chuck)
• 3 tablespoons each onion, carrot, celery, chopped fine
• 1 1/2 cups dry red wine (Barolo/Barbera/Shiraz)
• 1 cup meat broth
• 1 ½ tablespoons chopped tomatoes
• Thyme & Marjoram
• Vegetable oil & butter

Method

 

Instructions

1. Brown meat well in skillet. Set aside.
2. In Dutch oven, sauté onion, carrot, celery.
3. Deglaze skillet with wine, add to Dutch oven with meat.
4. Add broth, tomatoes, herbs.
5. Cover and bake at 350°F for 3 hours, turning occasionally.
6. Slice and serve with pan juices.

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