Description
A delicious Italian Stracotto Pot Roast slow-braised in a rich tomato-wine sauce, served over creamy polenta.
Ingredients
Scale
- 3 lbs beef chuck roast
- 1 ½ cups crushed tomatoes
- 1 cup dry red wine
- 3 cups beef broth
- 1 onion, diced
- 2 carrots, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tbsp olive oil
- Salt & black pepper
- 1 cup polenta
- 4 tbsp butter
- ¼ cup grated Parmesan
- Fresh parsley for garnish
Instructions
- Season beef generously with salt and pepper. Heat olive oil in a Dutch oven and sear roast on all sides until deeply browned. Remove and set aside.
- In the same pot, sauté onion, carrots, and garlic until softened. Stir in tomato paste and cook for 1 minute.
- Deglaze with red wine, scraping up browned bits. Simmer for 3–4 minutes.
- Add crushed tomatoes, beef broth, oregano, and thyme. Return beef to the pot, cover, and transfer to a 325°F oven.
- Braise for 3 hours until fork-tender and easily shreddable.
- Meanwhile, cook polenta according to package directions. Stir in butter and Parmesan until creamy.
- Serve stracotto over polenta, spoon sauce on top, and finish with parsley and an optional herb butter dollop.
Notes
- For best results, use a good quality dry red wine.
- Allow the pot roast to rest for a few minutes before shredding for easier handling.
- This dish can be made a day ahead and reheated for better flavor.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg