Description
Stracotto Italian Style Pot Roast is a hearty and flavorful slow-braised beef chuck roast simmered in a rich tomato and grape juice sauce with aromatic herbs and vegetables. This comforting Italian classic delivers tender, fork-shredded meat perfect for serving over creamy polenta, mashed potatoes, or crusty bread, garnished with fresh parsley and Parmesan cheese.
Ingredients
Scale
Beef and Seasoning
- 3 pounds beef chuck roast
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon all-purpose flour (optional, for dusting)
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
Herbs and Sauces
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 1 cup unsweetened grape juice
- 1 tablespoon balsamic vinegar
To Garnish
- 2 tablespoons fresh parsley, chopped
- Freshly grated Parmesan cheese (optional)
Instructions
- Prep the Beef: Pat the beef chuck roast dry with paper towels and season generously with kosher salt, freshly ground black pepper, and garlic powder. Optionally, lightly dust the surface with all-purpose flour for a better crust.
- Sear the Roast: Heat olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides until a deep golden-brown crust forms, about 3 to 4 minutes per side. Transfer the seared roast to a plate while you prepare the vegetables.
- Sauté the Vegetables: Add additional olive oil to the Dutch oven if needed. Sauté diced onion, chopped carrots, and celery over medium heat until softened, roughly 5 to 6 minutes. Stir in minced garlic, tomato paste, dried oregano, dried thyme, and bay leaf; cook for 1 to 2 minutes until fragrant.
- Add Liquids and Scrape: Pour in unsweetened grape juice, scraping up any browned bits from the bottom of the pot. Add crushed tomatoes, beef broth, and balsamic vinegar. Stir well to combine all ingredients into a rich braising liquid.
- Braise the Roast: Return the seared beef to the Dutch oven, nestling it so it is partially submerged in the sauce. Bring to a gentle simmer, then cover and reduce heat to low. Let it braise gently for 3 to 3½ hours, turning the roast once or twice, until the meat is fork-tender and easily shredded.
- Rest and Shred the Meat: Remove the pot from heat. Transfer the roast to a cutting board and allow it to rest for 10 minutes. Use two forks to slice or shred the beef. Skim any excess fat from the cooking liquid and remove the bay leaf.
- Combine and Serve: Return the shredded beef to the sauce in the Dutch oven, stirring to coat thoroughly. Serve the hot roast over creamy polenta, mashed potatoes, or thick slices of crusty bread. Garnish with freshly chopped parsley and a sprinkle of Parmesan cheese if desired.
Notes
- Dusting the beef with flour before searing helps develop a richer crust and slightly thickens the braising sauce.
- Unsweetened grape juice adds a subtle fruity acidity that balances the tomatoes and deepens the sauce flavor.
- This dish benefits from slow, low-heat braising to achieve tender, melt-in-your-mouth beef.
- Leftovers reheat beautifully and can be used in sandwiches or pasta sauces.
- For a gluten-free version, omit the flour dusting or substitute with gluten-free flour.
