Here’s the full recipe for Italian Pot Roast (Stracotto), a hearty and flavorful dish perfect for a comforting meal:

Ingredients:

For the Pot Roast:

•3 lbs (1.4 kg) beef chuck roast or brisket

•2 tablespoons olive oil

•1 large onion, chopped

•2 medium carrots, chopped

•2 celery stalks, chopped

•4 cloves garlic, minced

•1 cup (240 ml) dry red wine (e.g., Chianti)

•1 can (14 oz/400 g) crushed tomatoes

•2 tablespoons tomato paste

•2 cups (480 ml) beef stock

•1 teaspoon dried oregano

•1 teaspoon dried thyme

•1 bay leaf

•1 teaspoon sugar (optional, to balance acidity)

•Salt and black pepper, to taste

•Fresh parsley or basil, chopped (for garnish)

Optional for Serving:

•Creamy polenta, mashed potatoes, or pasta

Instructions:

1. Prepare the Beef:

•Pat the beef dry with paper towels and season generously with salt and black pepper on all sides.

2. Sear the Beef:

•Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

•Add the beef and sear on all sides until browned, about 4–5 minutes per side. Remove the beef and set aside.

3. Cook the Vegetables:

•In the same pot, reduce the heat to medium. Add the onions, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until softened.

•Add the minced garlic and sauté for another 1–2 minutes, being careful not to burn it.

4. Deglaze the Pot:

•Pour in the red wine, scraping the bottom of the pot to release any browned bits (this adds flavor). Simmer for 2–3 minutes to reduce slightly.

5. Add the Liquid and Seasoning:

•Stir in the crushed tomatoes, tomato paste, and beef stock.

•Add the oregano, thyme, bay leaf, and sugar (if using). Mix well.

6. Return the Beef:

•Place the seared beef back into the pot. Spoon some of the sauce over the beef to coat it.

7. Simmer the Roast:

•Bring the mixture to a simmer. Cover with a lid and reduce the heat to low.

•Simmer gently for 2.5 to 3 hours, or until the beef is fork-tender. Turn the beef occasionally and ensure it’s mostly submerged in the liquid. Add a little water or stock if the sauce reduces too much.

8. Shred the Beef:

•Once the beef is tender, remove it from the pot and shred it into chunks using two forks.

•Discard the bay leaf from the sauce, and blend the sauce with an immersion blender (optional) for a smoother texture.

9. Serve:

•Return the shredded beef to the sauce and simmer for 5–10 minutes to warm through.

•Serve over polenta, mashed potatoes, or pasta, and garnish with fresh parsley or basil.

Tips:

•For extra flavor, marinate the beef in wine, garlic, and herbs for a few hours or overnight before cooking.

•Leftovers taste even better the next day, as the flavors deepen with time.

Enjoy your Stracotto with a glass of red wine for an authentic Italian experience!