talian Pot Roast (Stracotto)I

🧾 Ingredients:

• 3 lb beef chuck roast
• 1 large onion, finely chopped
• 2 carrots, shredded or finely chopped
• 3 celery stalks, finely chopped
• 6–8 garlic cloves, sliced
• 1 can (28 oz) whole plum tomatoes, crushed by hand
• 1½ cups dry red wine (like Chianti or Merlot)
• 1 cup beef stock
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh rosemary and thyme (tied in a bundle or chopped)
• Optional: pancetta strips for larding lean cuts

🔥 Instructions:

1. Prep the meat: Pat roast dry. Make small slits and insert garlic slices. Season with salt and pepper.
2. Sear the beef: Heat olive oil in a Dutch oven over medium-high. Brown roast on all sides (about 15 minutes). Remove and set aside.
3. Sauté vegetables: Add onion with a splash of water and cook until soft. Add carrots, celery, and remaining garlic. Cook until very tender.
4. Deglaze: Pour in wine and scrape up browned bits. Simmer for 5 minutes.
5. Add tomatoes and herbs: Stir in crushed tomatoes, beef stock, and herb bundle.
6. Return beef to pot: Nestle roast into the sauce. Cover and braise in a 325°F (160°C) oven for 3–4 hours, until fork-tender.
7. Serve: Slice or shred meat and spoon sauce over creamy polenta, mashed potatoes, or pappardelle pasta.