recipes | Italian Pot Roast - Stracotto Recipe

RSS Feeds

hints

FREE Printable Recipe Cards

e-Newsletter

Italian Pot Roast - Stracotto Recipe

rate this recipe Rate this recipe

This wine-and-garlic infused roast is a delicious variant of the classic American pot roast. Don't be alarmed by the quantity of garlic; it mellows as it cooks.

Italian Pot Roast - Stracotto Recipe (+)

Directions

Mash together the minced clove of garlic, parsley, lemon zest, 1/2 teaspoon salt and 2 teaspoons olive oil. Make narrow slits, about an inch deep, in the surface of the meat and pack the parsley mixture into the slits. Salt and pepper the meat.
Heat remaining olive oil in a heavy skillet or Dutch oven and brown the meat on all sides. Remove meat to a plate and add onion, celery and carrot to the pan. Cook 5 minutes, stirring occasionally. Add peeled garlic cloves and cook another minute or two. Add these vegetables to the plate with the meat.
Add wine to browning pan, raise the heat and boil until reduced by half. Stir in tomato paste. Return vegetables and meat to pan. Cover and adjust heat to maintain a very low simmer. Cook until tender, 2 - 3 hours, checking periodically to add water if liquid level gets too low (should be at least an inch). Turn meat once or twice as it cooks.
Taste for seasoning, adding salt and pepper as needed. Slice thickly and serve hot, with sauce spooned over. Serve with polenta, noodles, rice or potatoes.

Container: Heavy 10" skillet with lid or Dutch oven

Prep Time: 30 minutes

Cook Time: 3 hours

Serving Size: 2 slices

Servings: 6

Enter desired servings:

Ingredients

-		10 cloves garlic, 1 minced, 9 peeled and left whole (use more if desired)
-		1/4 cup parsley leaves, finely chopped
-		2 teaspoons lemon zest (zest from 1/2 lemon)
-		3 tablespoons olive oil, divided
-		3 1/2 pounds chuck roast
-		1 large onion, finely chopped
-		1 celery stalk, finely chopped
-		1 large carrot, finely chopped
-		2 cups dry red wine
-		3 tablespoons tomato paste
		salt and pepper

Italian Pot Roast - Stracotto recipe - Related Content

Recipes

Stracotto Italian Pot Roast

The key to success with this wonderfully flavorful dish is using the right cut of meat and long, slow cooking. Choose a chuck roast that has some fat and connective tissue which will slowly dissolve into a delicious sauce.

Bottom Round Pot Roast

Bottom round is a lean cut of beef which makes a delicious, economical pot roast when cooked slowly at low heat. Don't overcook and slice thinly for really good eating.

Stovetop Pot Roast

For best results, choose a roast that is more flat than square, and has some fat and connective tissue which will help keep the meat moist during the long cooking time.

New Old Fashioned Pot Roast

Although the ingredients are traditional, adding vegetables after the meat is half done keeps their flavors and textures intact.

Roasted Smashed Potatoes

What a neat idea for dressing up ordinary red potatoes! Everyone will love these toasty potato patties loaded with flavor—a perfect accompaniment to grilled steak or oven-baked chicken.

Cooking Tips & Advice

Beef - Pot Roasts

Pot Roasts Cuts from the chuck are among the most popular cuts for pot-roasting (braising). They have plenty of connective tissues that melt when the meat is pot-roasted ...

Roasting Lamb

General Guidelines | Roasting Temperatures | Roasting a Rack of Lamb General Guidelines Roasting is usually done in a shallow, uncovered pan, often with the meat raised ...

Roasting Ham

Hams are found fully cooked, partially cooked, and uncooked. Each can use some of the same cooking methods with slight variations to them. One of the main differences in ...

Roasting a Turkey - Turkey Cooking Times

Roasting Tips Roasting a turkey breast-side down for the first hour will keep the turkey moist. Turn turkey over after first hour to finish cooking. Celery layered at the base ...

Roasted Eggs

A roasted egg is prepared using two different cooking processes. It is first hard-cooked in simmering water and then it is placed in the oven and roasted in the shell. It is ...

Glossary Terms

Pot Roast Soup

Similar to a beef stew, this type of soup is made with a cut of meat suitable for pot roasts (round or chuck) that is mixed with vegetables and a rich broth. The intent with the ...

Pot Roast

A cut of beef or pork, which is prepared by browning the meat and then cooking the meat very slowly in a covered pot that contains a small amount of liquid. The level of the ...

Yankee Pot Roast

A food dish made from an inexpensive cut of beef, such as the round or chuck, that is seared for a short amount of time to brown it. The Pot Roast is then placed in a covered pot ...

Italian Torta

Translated, a Torta means tart in Italian, which describes a small tart-like food that may be baked or made with cold, refrigerated ingredients that do not require baking. Often, ...

Pot Sticker or Wonton Wrapper

The dough covering that encloses the ingredients used to make a small Asian dumpling known as a Pot Sticker or a Wonton. When made, the traditional Pot Sticker begins as a thin, ...

Cooking Videos

Roasting Asparagus for Your Favorite Asparagus Recipes

Use RecipeTips.com's handy video demonstration to learn the easy way to prepare roasted asparagus for all of your tasty asparagus recipes incorporating the unique flavor of roasted or baked asparagus.