Description
A classic Italian pot roast, Stracotto features fork-tender beef braised in a rich red wine sauce, traditionally served with creamy polenta. This comforting dish is perfect for family dinners.
Ingredients
- 4 tablespoons olive oil
- 1 (4-pound) chuck roast
- Salt and freshly ground black pepper
- 1 large onion, finely chopped
- 2 large carrots, finely chopped
- 2 stalks celery, finely chopped
- 4 ounces pancetta, diced
- 12 cloves garlic
- 2 cups dry red wine
- 1 can (14.5-ounce) beef broth
- 1 can (28-ounce) crushed tomatoes
- 1 tablespoon chopped fresh rosemary
- 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 corn grits (coarse ground)
- Salt and freshly ground black pepper, to taste
- 1 cup crumbled Gorgonzola cheese
- 2 tablespoons butter
Instructions
- Preheat oven to 350°F (175°C).
- Season the chuck roast generously with salt and pepper.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the roast on all sides for 4-5 minutes per side.
- Remove the roast and drain excess fat. Add remaining oil and sauté onions, carrots, celery, and pancetta for 7-8 minutes until tender.
- Stir in chopped garlic and cook for 15 seconds until fragrant.
- Pour in red wine, bring to a boil, then return the roast to the pot. Add beef broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves.
- Cover the pot and roast for 2.5 to 3 hours, or until the beef is fork-tender.
- While the roast cooks, spray a casserole dish with cooking spray. Mix chicken broth, half-and-half, polenta, and seasoning in the dish.
- About 40-45 minutes before the roast is done, place the polenta in the oven. Stir in Gorgonzola and butter halfway through baking.
- Slice or shred the Stracotto beef and serve over the creamy polenta, garnished with fresh parsley.
Notes
- For a leaner option, substitute pancetta with turkey bacon.
- If you don’t have Gorgonzola, Parmesan cheese can be used for the polenta.
- Pair with crusty Italian bread to soak up the sauce.
- This Stracotto recipe can be adapted for a slow cooker or pressure cooker.
- Consider adding extra vegetables like bell peppers or zucchini.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg
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