Description
Stracotto is a classic Italian-style pot roast featuring tender, slow-braised beef chuck infused with a rich tomato and grape juice sauce. This comforting dish is perfectly seared and then slowly simmered to develop deep flavors and melt-in-your-mouth texture, ideal for serving over polenta, mashed potatoes, or crusty bread.
Ingredients
Scale
Beef and Seasoning
- 3 pounds beef chuck roast
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon all-purpose flour (optional, for dusting)
Vegetables and Aromatics
- 1 large yellow onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
Liquids and Flavorings
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 1 cup unsweetened grape juice
- 1 tablespoon balsamic vinegar
Finishing Touches
- 2 tablespoons fresh parsley, chopped
- Freshly grated Parmesan cheese (optional)
Instructions
- Prepare and Season the Beef: Pat the beef chuck roast dry with paper towels to ensure a good sear. Generously season all sides with kosher salt, freshly ground black pepper, and garlic powder. Lightly dust the surface with all-purpose flour if using; this will help develop a flavorful crust and thicken the sauce later.
- Sear the Beef: Heat olive oil in a Dutch oven over medium-high heat. Once hot, carefully place the beef roast in the pot and sear on all sides until a deep golden-brown crust forms, about 3 to 4 minutes per side. This step locks in juices and builds flavor. Transfer the seared beef to a plate.
- Sauté Vegetables and Aromatics: If needed, add a bit more olive oil to the Dutch oven. Add the diced onion, chopped carrots, and chopped celery. Cook over medium heat until the vegetables are softened, about 5 to 6 minutes. Stir in the minced garlic, tomato paste, dried oregano, dried thyme, and bay leaf, cooking for an additional 1 to 2 minutes until fragrant.
- Add Liquids and Deglaze: Pour in the unsweetened grape juice, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot; these add deep flavor. Add the crushed tomatoes, beef broth, and balsamic vinegar. Stir to combine everything thoroughly.
- Braise the Beef: Nestle the seared beef back into the Dutch oven, making sure it is partially submerged in the sauce. Bring the liquid to a gentle simmer. Cover the pot with a tight-fitting lid and reduce the heat to low. Allow the beef to braise gently for 3 to 3½ hours, turning the roast once or twice during cooking to ensure even tenderness. The beef should become fork-tender and infused with rich flavor.
- Rest and Shred the Beef: Remove the Dutch oven from heat. Transfer the roast to a cutting board and let it rest for 10 minutes to reabsorb juices. Skim any excess fat from the surface of the cooking liquid and discard the bay leaf. Using two forks, slice or shred the beef into bite-sized pieces.
- Combine and Serve: Return the shredded beef to the sauce in the Dutch oven, stirring well to coat each piece with the flavorful sauce. Serve the stracotto hot over creamy polenta, mashed potatoes, or thick slices of crusty bread. Garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese if desired for an authentic Italian touch.
Notes
- For an even richer flavor, prepare the dish a day ahead, allowing the sauce to mature overnight in the refrigerator; reheat gently before serving.
- Optional flour dusting on the beef before searing helps thicken the sauce as it cooks.
- If grape juice is unavailable, unsweetened pomegranate or cranberry juice can be substituted for a similar tangy sweetness.
- To make this recipe gluten-free, omit the flour or replace it with a gluten-free alternative.
- The cooking time may vary slightly depending on the size and thickness of the beef chuck roast; adjust as needed until the meat is tender.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
