Stracotto (Italian Pot Roast) Recipe

• 3 lbs beef chuck roast, cut into large chunks
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup dry red wine (Chianti or Barolo preferred)
• 1 (28 oz) can San Marzano whole tomatoes, crushed by hand
• 2 tbsp tomato paste
• 2 cups beef stock
• 2 bay leaves
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 1 tsp freshly ground black pepper
• 1 1/2 tsp kosher salt (plus more to taste)
• 1/2 tsp crushed red pepper flakes
• Zest of 1 lemon
• 1 tbsp unsalted butter
• 1/4 cup chopped fresh Italian parsley (for garnish)

Stracotto Instructions

1. Pat the beef chuck roast chunks dry with paper towels and season them all over with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper.
2. Heat 2 tbsp extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Add the beef chunks in batches, without crowding the pan, and brown them on all sides, about 3-4 minutes per side. Transfer browned beef to a plate and repeat with remaining pieces.
4. Reduce heat to medium. Add the finely chopped onion, diced carrots, and diced celery to the pot. Sauté, stirring often, until the vegetables are softened and beginning to brown, about 8 minutes.
5. Add the minced garlic and sauté for 1 minute, until fragrant.
6. Stir in 2 tbsp tomato paste and cook for 2 minutes, scraping the bottom of the pot to prevent sticking.
7. Pour in 1 cup dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 3-4 minutes, reducing slightly.
8. Add the crushed San Marzano tomatoes (with juices), 2 cups beef stock, bay leaves, rosemary sprig, thyme sprigs, 1/2 tsp crushed red pepper flakes, and lemon zest. Stir to combine.
9. Return the browned beef and any accumulated juices to the pot, nestling the meat into the sauce.
10. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a tight-fitting lid and cook for 3 to 3 1/2 hours, stirring occasionally, until the beef is very tender and easily pulls apart with a fork.
11. Check for doneness by piercing a piece of beef with a fork; it should shred easily. If not, continue simmering and check every 20 minutes.
12. Once the beef is tender, remove the pot from heat. Discard the bay leaves, rosemary, and thyme sprigs.
13. Stir in 1 tbsp unsalted butter until melted for a glossy finish. Taste and adjust seasoning with additional salt and pepper if needed.
14. Let the beef rest in the sauce, uncovered, for 15 minutes. Then, transfer the beef to a cutting board and slice or shred as desired.
15. Return the sliced or shredded beef to the sauce, stir gently to coat, and serve garnished with chopped fresh Italian parsley.