Italian Pot Roast (Stracotto)

20 minutes Prep Time
4 hours Cook Time
6 Servings

This Italian Pot Roast (Stracotto) is a symphony of flavors, featuring tender, slow-cooked chuck roast simmered in Red Gold Crushed Tomatoes and Red Gold Sweet Basil Tomato Paste. Infused with red wine, fresh herbs, and aromatic vegetables, this hearty dish fills your kitchen with comforting aromas as it cooks to perfection. Serve it over polenta, risotto, or mashed potatoes for a meal that’s both impressive and soul-warming.   @imashleybreannn   @thefeedfeed

Ingredients

  • 3 1/2 pounds chuck roast, cut into large chunks
  • Kosher salt to taste
  • 4 tablespoons extra virgin olive oil, divided
  • 4 ounces pancetta
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 1 large carrot, diced
  • 8 garlic cloves, minced

  • 1 can Red Gold® Sweet Basil Tomato Paste 6 oz

  • 2 cups dry red wine, such as Cabernet Sauvignon
  • 1 1/2 cups chicken broth

  • 2 cans Red Gold® Canned Crushed Tomatoes 15 oz

  • 2 basil leaves
  • 2 bay leaves
  • 1 sprig of thyme
  • oregano, to taste
  • Parmesan cheese, for serving
  • fresh chives, garnish (optional)

Instructions

Step one

Preheat the oven to 375°F. Cut the chuck roast into large chunks and season generously with kosher salt.

Step two

Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Once the oil begins to smoke, sear the beef in batches, cooking 2-3 minutes per side until browned. Remove and set aside.

Step three

Lower the heat to medium, add the pancetta, and cook for 3-4 minutes. Remove and set aside.

Step four

Add the remaining olive oil to the pot, then sauté the onions, celery and carrots for about 8 minutes, until softened. Add garlic and cook until fragrant, about 30 seconds. 

Step five

Stir in the Red Gold Sweet Basil Tomato Paste and cook for 2-3 minutes. Pour in the red wine and simmer for 3 minutes to reduce slightly.

Step six

Return the seared beef and cooked pancetta to the pot. Add chicken broth, Red Gold Crushed Tomatoes, and fresh herbs. Stir to combine and bring to a gentle simmer over medium heat.

Step seven

Cover the Dutch oven with foil, place the lip on top, and transfer to the oven. Cook for 2.5-3 hours, or until the beef is tender and easily falls apart.

Step eight

Serve over creamy polenta, risotto, or mashed potatoes. Spoon the rich sauce over the beef, then top with grated parmesan cheese and fresh chives, if desired. Enjoy!

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