Ingredients:

  • 3 to 4 lbs Beef Chuck Roast or Bottom Round, tied securely
  • Kosher Salt and Freshly Ground Black Pepper to taste
  • 3 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Unsalted Butter
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 medium Celery Stalks, finely diced
  • 4 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 5 cups Dry Red Wine (such as Chianti or Montepulciano)
  • 2 cups Low Sodium Beef Broth
  • 1 (14.5 oz) can High-Quality San Marzano Diced Tomatoes
  • 3 sprigs Fresh Rosemary
  • 5 sprigs Fresh Thyme
  • 2 Bay Leaves
  • 2 Tbsp All-Purpose Flour (Optional)

Instructions:

  1. Pat the beef roast completely dry and season it liberally all over with salt and pepper. If using flour for dredging, lightly dust the roast now.
  2. Heat the olive oil and butter in a large Dutch oven over medium-high heat until shimmering. Sear the beef vigorously on all sides until a deep, mahogany-brown crust forms (about 3-4 minutes per side). Remove the roast and set it aside.
  3. Reduce the heat to medium. Add the diced onion, carrots, and celery (the soffritto) to the pot, sautéing gently while scraping up any browned bits (fond) left by the meat. Cook until softened, about 8-10 minutes. Add the minced garlic and tomato paste, cooking for an additional 2 minutes until the paste darkens slightly.
  4. Pour in the red wine, scraping the bottom of the pot thoroughly to release all the flavourful residue. Let the wine bubble and reduce by about half (3-5 minutes).
  5. Return the beef roast to the pot. Pour in the beef broth and the diced tomatoes (with their juice). Add the rosemary, thyme, and bay leaves. Ensure the liquid comes about halfway up the side of the roast.
  6. Bring the liquid just to a gentle simmer on the stovetop. Cover the Dutch oven tightly with its lid and immediately transfer it to a preheated oven set to 325°F (160°C).
  7. Braise the Stracotto undisturbed for 3.5 to 4 hours, or until the meat is easily pierced and shreds with a fork. Gently turn the roast over halfway through the cooking time.
  8. Carefully remove the roast from the liquid and place it on a cutting board. Cover it loosely with foil and allow it to rest for 15 minutes. Remove and discard the herb sprigs and bay leaves from the sauce.
  9. If the sauce is too thin, simmer it uncovered on the stovetop until it reduces to your desired consistency. Taste the sauce and adjust seasoning as needed. Shred the beef roughly with two forks, discard the butcher’s twine, and return the shredded meat to the rich sauce.
  10. Serve the meltingly tender Italian Pot Roast piping hot, traditionally over creamy polenta or mashed potatoes.