Stracotto (Italian Pot Roast)
ID: 15e67ac2...
A comforting, hearty Italian pot roast braised slowly in a rich red wine, tomato, and beef stock reduction infused with aromatic herbs and a touch of cinnamon. The chuck roast becomes incredibly tender and flavorful, making it perfect to serve over wide pasta like pappardelle or creamy polenta.
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🍳 Cooking Flow
Prep veggies by shredding carrots and celery, and wrap the herbs and cinnamon stick into a cheesecloth sachet. → Season the chuck roast, stuff with garlic slivers, and sear on all sides in a Dutch oven. → Sauté onions, shredded celery, carrots, garlic, and tomato paste, then deglaze with red wine. → Add beef stock, crushed tomatoes, the herb sachet, return the beef to the pot, cover, and braise at 325°F (160°C) for 3 hours. → Remove the tender beef, skim excess fat from the sauce, discard the sachet, and toss the sauce with cooked pappardelle pasta to serve.
Cooking Steps
Brief Cooking Order
Prep veggies by shredding carrots and celery, and wrap the herbs and cinnamon stick into a cheesecloth sachet. → Season the chuck roast, stuff with garlic slivers, and sear on all sides in a Dutch oven. → Sauté onions, shredded celery, carrots, garlic, and tomato paste, then deglaze with red wine. → Add beef stock, crushed tomatoes, the herb sachet, return the beef to the pot, cover, and braise at 325°F (160°C) for 3 hours. → Remove the tender beef, skim excess fat from the sauce, discard the sachet, and toss the sauce with cooked pappardelle pasta to serve.
Introduction
A comforting, hearty Italian pot roast braised slowly in a rich red wine, tomato, and beef stock reduction infused with aromatic herbs and a touch of cinnamon. The chuck roast becomes incredibly tender and flavorful, making it perfect to serve over wide pasta like pappardelle or creamy polenta.
Step 1
Shred the carrots and celery using a box grater or a food processor so they can dissolve and thicken the sauce during the long braise.
Step 2
Prepare the herb sachet by wrapping the thyme sprigs, cinnamon stick, sage leaves, and bay leaves inside a piece of cheesecloth, rolling it tightly, and tying the ends with kitchen twine.
Step 3
Open the can of plum tomatoes and hand-crush them in a bowl, using one hand as a shield to prevent the juices from splashing.
Step 4
Slice the garlic cloves into thin slivers.
Step 5
Pat the chuck roast completely dry with paper towels, then season all sides generously with kosher salt and black pepper.
Ingredients List
Important Notes
Shredding the carrots and celery ribs allows them to melt completely into the sauce, creating a thick, rustic texture without needing to blend it.
If the beef is not fork-tender after 3 hours, cover it and return it to the oven for an additional 30 minutes to an hour. Chuck roast needs sufficient time to break down collagen.
Using a paper towel to drag across the surface is a quick and effective French method (Jacques Pépin technique) to remove excess oil without specialized tools.
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