italian pot roast

Italian pot roast is the kind of stick-to-your-ribs comfort food we crave when the temperatures drop. Tomatoes and pancetta add a deep and rich flavor that will make you come back for seconds.

Italian Pot Roast

lb chuck roast, trimmed and cut into 3-5 inch pieces

olive oil

pancetta (or good quality bacon)

garlic

onions,

celery spears, finely chopped

carrots

thyme

bay leaves

tomato paste

kosher salt

pepper

red wine

italian parsley

potatoes noodles

In a large dutch oven heat olive oil over medium-high

Once smoking, brown meat in batches until brown on all sides

Remove from pot and continue until all the meat is cooked

Set the meat aside.	Still over medium-high heat, cook pancetta until crispy

Add onions, carrots and celery stirring constantly to scrape up brown bits

If your vegetables are sticking to the bottom, add another tablespoon of olive oil

Cook the onions, carrots and celery until softened

Add garlic and stir until fragrant.	Using tongs, nestle the meat into the vegetable mixture

The meat should not be completely covered

Once the liquid is boiling, cover with the lid and move to the oven

Cook for 2 hours.	Once the roast is done, the meat should be tender

Move the meat to a serving dish and tent with foil

Without the lid, bring the liquid and vegetables to a boil over medium-high heat

After about 8-10 minutes the liquid should thicken and reduce by about ⅓

Garnish with Italian parsley and serve warm over egg noodles or mashed potatoes.

You won&#x27;t believe how good Italian pot roast is! This slow cooker beef roast is sure to become a family favorite. And it&#x27;s easy!

Slow Cooker Italian Pot Roast

chuck beef roast, large pieces of fat trimmed off

all purpose flour

salt

black pepper

onion,

carrots,

celery stalk,

garlic,

parsley

oregano

basil

bay leaf

tomato sauce

Heat oil in large skillet over medium high...

Heat oil in large skillet over medium high heat. Mix flour, salt, and pepper. Cut beef roast into 4 large pieces, coat in flour mixture, and sear until browned on all sides, about 4 minutes per side. Place in slow cooker.

In large bowl, lightly stir together remaining ingredients....

In large bowl, lightly stir together remaining ingredients. Pour over the beef in crockpot. Cover and cook on high for 5 hours, or on low for 10 hours, or until meat is tender. Turn crockpot off and allow the pot roast to cool in the juices for 15 minutes.

Lightly shred the meat, or cut it into...

Lightly shred the meat, or cut it into chunks and serve with the vegetables and sauce over mashed potatoes, polenta, or pasta..

extra virgin olive oil

roast,

celery

onions, cut into large dice

dark red wine,

sundried tomatoes

tomatoes

beef broth

dry oregano

dry basil

In a large Dutch oven, heat olive oil over medium high heat.

Pat roast dry and sprinkle on salt and pepper. Once the oil is shimmering hot, sear the meat on both ends and all the way around the outside. Total time about 15 minutes to sear the whole roast.

Remove the roast to a plate and add the carrots, celery and onions and cook for five minutes, stirring often.

Add the tomato paste and garlic and cook for two more minutes.

Add wine to deglaze. Cook until the wine evaporates.

Add the bay leaves, sundried tomatoes, crushed tomatoes, broth, thyme, oregano and basil and stir. Add the beef back in along with any liquid on the plate, cover and place in the oven for three hours, turning the beef over once about 1 ½ hours into the roasting time.

After the full three hours, remove the meat, let it rest under a sheet of loose foil for 10 minutes.

Remove and discard bay leaves and thyme sprigs then slice the beef and serve with the sauce.

The string should be left on while slicing to hold the roast together. OK to cut off after sliced and plated.

This looks like a great recipe! Will try it next weekend. Just love oven roasted meats.

I have made this twice. Amazing recipe! Make sure you salt the meat well before brownig it. The first time I used two bay leaves as the recipe calls for. The next time I used four and it turned out better. If I make it again I might consider leaving out the sundried tomatoes because they tend to be a bit cloying for my taste. I served this for a dinner with two other couples and the enjoyed it as well. Made both pasta and quinoa (wife cannot eat wheat) to serve the sauce over, either one was yummy.

This is wonderful and a keeper! Family loves it. Made no changes except to use a only few forkfuls of sun dried tomatoes instead of the whole jar. Was concerned it would overwhelm the taste and my family are not fans but they don’t know they are there with using less. It does add to the richness of the gravy, so I wouldn’t skip unless you despise sun dried tomatoes.

Deemed amazing by my husband and son! The only changes I made (strictly out of necessity, due to what we had on hand) were to use white wine instead of red, petite diced instead of crushed tomatoes, and water with beef bouillon instead of broth. Will definitely be making this again for them, thank you for the great recipe!!

Every so often, I'll try a recipe just to use up some ingredients that are leftovers.  Somehow I stumbled into this website and this recipe.  That was a month ago.  It is a brilliant recipe and we loved it.  I followed it as written.  I stretched it out and made four meals of it, the first time.  
Hungry for more I made it a week later.
Now I'm about to make it for the third time in a month.  
In my cooking rotation, this is all but unheard of, but we liked it so much, that it's joined my version of Panang Chicken on our "hungry for" list. 
Next time I may use a venison roast that we've been gifted as this is less time consuming than Grillades.
For me, this redefines Pot Roast in the best possible way.
It wasn't the pot roast of my childhood, seasoned with salt and pepper.  So much the better.

https://content.jwplatform.com/videos/sBwqvhOs.mp4

Stracotto, or Italian Pot Roast, is a hearty and delicious dish of beef that&#039;s braised until tender in a tomato-based sauce with wine, vegetables, and herbs.

Stracotto (Italian Pot Roast)

chuck roast

Diamond Crystal Kosher salt

sweet onion (finely diced)

carrots (shredded

celery (shredded

plum tomatoes

dry red wine

low-sodium beef stock

cinnamon (optional)

sage leaves

thyme (tied)

salt and pepper (to taste)

flat-leaf parsley (minced, garnish)

Preheat oven to 325f and set the rack in the middle of the oven to accommodate a Dutch oven with its lid.

Cut the garlic cloves into slivers. Make slits in the roast and insert the slivers of garlic.  Pat the chuck roast dry with paper towels then season with salt and pepper.  Any remaining garlic can be added to the pot in step 5 below.

Heat a large Dutch oven to medium heat with the olive oil.  Add the chuck roast to the pot and sear until browned on all sides (about 15 minutes total) then remove the roast to a plate.

Add the onions along with a 1/4 cup of water and a pinch of salt.  Cook over medium heat while scraping the pot with a wooden spoon to remove all of the browned bits.

After sauteing the onions for 10 minutes, add the celery and carrots and continue to cook for another 10-15 minutes or until the vegetables are very soft.  During the last few minutes, add any remaining garlic.  If at any time the veggies start to burn, lower the heat and/or add a splash of water or beef stock to the pot.

Add the tomato paste and cook for 1 minute while stirring frequently.  Add the red wine and bring to a simmer.  Again, scrape the pot with a wooden spoon to dislodge any remaining browned bits.

Tie the thyme, sage, and bay leaves together or add to a sachet.

Add the beef stock, plum tomatoes, cinnamon stick, and tied herbs and bring to a simmer. Once simmering, turn off the heat and add the roast back to the pot and cover.  Place into the oven.

Cook the roast for 3 hours then check for doneness. If it isn&#39;t tender enough, return it to the oven for another 30 minutes and check again.  Once the roast is tender remove it from the pot and tent with foil.  The roast can be cut into chunks or carefully sliced.

To degrease the sauce, lay paper towels on top of the sauce to absorb the fat then discard or use a ladle to skim some of the fat.  Place the chunks of beef into a platter and top with sauce.  You will have pleny of extra sauce to serve with pasta, polenta, or mashed potatoes if you like.  Enjoy!

This Stracotto, also known as Italian Pot Roast and oven-baked gorgonzola polenta, is the ultimate Italian comfort food that will delight your family and friends! The beef is slowly braised in a rich, red wine sauce, while the cheesy, hands-off polenta makes it a perfect, stress-free dish for entertaining or a cozy Sunday family dinner!

Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta

olive oil (divided)

(4-pound) chuck roast (tied)

Salt and black pepper

onion (finely chopped)

carrots (finely chopped)

celery (finely chopped)

pancetta (diced)

garlic (2 chopped, 10 sliced, divided)

(14.5-ounce) beef broth (with enough water added to make 2 cups)

rosemary

Italian seasoning

fresh parsley

Cooking spray

chicken broth (or water)

half-and-half

polenta or corn grits (not instant, coarse ground)

Salt and black pepper (to taste)

Gorgonzola cheese

butter

Preheat oven to 350 degrees F.  Season the chuck roast liberally with salt and black pepper.

Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven.  Place chuck roast in Dutch oven and brown well on both sides, approximately 4-5 minutes per side.  Transfer to a plate, pour off and discard browning fat.

Refresh oil with remaining 2 tablespoons oil.  Add onion, carrot, celery and pancetta.  Reduce heat to medium.  Cook 7-8 minutes or until vegetables are tender.

Add chopped garlic and cook briefly 10-15 seconds or until fragrant.

Add the wine and bring to a boil.  Boil 1-2 minutes.

Add the beef back to the pot along with any accumulated juices.

Add beef broth, tomatoes, sliced garlic, rosemary, Italian seasoning and bay leaves.  Bring to a gentle simmer over medium heat.

Place a layer of aluminum foil or parchment paper over the top of the Dutch oven followed by the lid.  (You want to minimize evaporation as much as possible.)

Place in the oven and cook 2 1/2 to 3 hours or until meat is extremely tender.

Place on a serving platter and slice or shred as desired.

Roast

Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray.

Combine chicken broth or water, half-and-half, polenta and salt and black pepper in the prepared casserole dish and stir well.

Place in the oven uncovered and bake alongside the roast during the last 40-45 minutes of braising the roast.  After approximately 30 minutes, stir, add Gorgonzola and butter and stir again.  Return to the oven for another 10-15 minutes.

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Italian Pot Roast

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Top 5 italian pot roast recipes from across the web

The most viewed italian pot roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Pot Roast

Slow Cooker Italian Pot Roast

Italian Pot Roast

Stracotto (Italian Pot Roast)

Italian Pot Roast (Stracotto) and O...

The most viewed italian pot roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine