Description
Classic Italian pot roast known as stracotto, slow-braised until fork-tender in a rich tomato-based sauce with vegetables, garlic, and fresh basil for deep, comforting flavor.
Ingredients
3 large garlic cloves, peeled and sliced into slivers
1 (3-pound) rump roast or boneless chuck roast
4 tablespoons olive oil
1 pound onions, peeled and chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
1/2 cup grape juice or beef broth
1 cup seeded, chopped plum tomatoes or well-drained canned plum tomatoes
1 tablespoon tomato paste
1/4 cup finely chopped fresh basil
Salt, to taste
Freshly ground black pepper, to taste
Instructions
- Cut the garlic cloves into thin slivers. Pierce the roast all over with the tip of a knife and insert the garlic slivers into the meat.
- Heat 2 tablespoons of olive oil in a heavy casserole or Dutch oven over medium heat. Brown the roast thoroughly on all sides, then remove and set aside.
- Add the remaining olive oil to the pot. Add the onions, carrots, and celery and sauté until softened and lightly browned, scraping up any browned bits.
- Stir in the grape juice or beef broth and cook for a few minutes.
- Add the chopped tomatoes, tomato paste, and fresh basil. Season with salt and black pepper.
- Return the roast to the pot, nestling it into the sauce.
- Cover tightly and cook over very low heat for about 3 hours, turning occasionally, until the meat is extremely tender.
- Remove the meat and skim excess fat from the sauce.
- Purée the sauce in a food processor until smooth, then reheat gently.
- Slice the beef against the grain and serve topped with the sauce.
Notes
Chuck or rump roast works best for long, slow braising.
For a more savory flavor, use beef broth instead of grape juice.
The dish tastes even better the next day after resting overnight.
The sauce can be left unblended for a more rustic texture.
Serve with polenta, mashed potatoes, or crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
