Italian Pot Roast (Stracotto) Flavorful and Tender Meal

Ingredients

• 3 pounds beef chuck roast
• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup crushed tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 leaf bay leaf
• to taste salt and pepper
• for garnish fresh basil leaves

Instructions

1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it in the hot oil for about 4-5 minutes on each side until nicely browned. Once browned, remove the roast and set aside.
2. In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes until the onions are translucent and the vegetables are softened.
3. Stir in the minced garlic and sauté for another minute until fragrant, being careful not to burn it.
4. Place the browned roast back into the pot. Pour in the beef broth, crushed tomatoes, and tomato paste. Add the balsamic vinegar, oregano, thyme, and bay leaf. Stir to combine everything.
5. Bring the mixture to a simmer. Once simmering, cover the pot with a tight-fitting lid and reduce the heat to low. Let it cook gently for about 3-4 hours, or until the meat is tender and falls apart easily—check occasionally and add more broth if needed.
6. Once cooked, remove the pot from the heat and let the roast rest for about 15 minutes in the sauce. Before serving, discard the bay leaf and adjust seasoning with salt and pepper if necessary.
7. Shred the meat using two forks and mix it back into the sauce, or slice it against the grain. Serve hot with extra sauce drizzled on top.