Ingredients:
3-4 lb chuck roast (or rump roast)
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 cup dry red wine
1 cup beef broth
2 teaspoons tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Preheat your oven to 300°F (150°C).
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Season the roast generously with salt and pepper, then brown the roast on all sides, about 8-10 minutes. Remove the roast from the pot and set it aside.
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Add the beef broth, rosemary, thyme, and bay leaf.
Return the roast to the pot, ensuring it is submerged in the liquid. Bring it to a simmer.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is fork-tender and easily pulls apart.
Once done, remove the roast from the oven and let it rest for 10 minutes before slicing.
Serve the Stracotto with the braised vegetables and some of the pan juices. Garnish with fresh parsley.
Prep Time: 15 minutes
Cooking Time: 4 hours
Total Time: 4 hours 15 minutes
Kcal: 460 kcal per serving
Servings: 6 servings
