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Stracotto Recipe (Italian Pot Roast) Recipe

Stracotto Recipe (Italian Pot Roast) Recipe
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★★★★★

4.8 from 26 reviews

Stracotto, an Italian pot roast, is a slow-braised chuck roast cooked in a rich blend of red wine, tomatoes, pancetta, and aromatic vegetables until meltingly tender. Served with creamy Gorgonzola polenta, this comforting and flavorful dish showcases the best of rustic Italian cooking, perfect for a special family meal or dinner party.

Ingredients

Scale

Roast

  • 4 tablespoons olive oil, divided
  • 1 (4-pound) chuck roast, tied
  • Salt and freshly ground black pepper, to taste
  • 1 large onion, finely chopped
  • 2 large carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 4 ounces pancetta, diced
  • 12 cloves garlic (2 chopped, 10 sliced, divided)
  • 2 cups dry red wine
  • 1 can (14.5-ounce) beef broth, with enough water added to make 2 cups
  • 1 can (28-ounce) crushed tomatoes, preferably a good imported Italian brand
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons Italian seasoning
  • 2 large bay leaves
  • Chopped fresh parsley, for garnish

Polenta

  • Cooking spray
  • 3 cups chicken broth or water
  • 1 1/2 cups half-and-half
  • 1 cup polenta or corn grits, not instant, coarse ground
  • Salt and freshly ground black pepper, to taste
  • 1 cup crumbled Gorgonzola cheese
  • 2 tablespoons butter

Instructions

  1. Preheat and Season: Preheat oven to 350°F (175°C). Season the 4-pound chuck roast liberally with salt and freshly ground black pepper on all sides for optimal flavor penetration.
  2. Brown the Roast: Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven. Add the chuck roast and brown well on both sides, about 4-5 minutes per side, to develop a rich, caramelized crust. Transfer roast to a plate and discard excess fat from the pot.
  3. Sauté Vegetables and Pancetta: Add the remaining 2 tablespoons olive oil to the pot. Add the finely chopped onion, carrots, celery, and diced pancetta. Reduce heat to medium and cook for 7-8 minutes until vegetables soften and pancetta releases its fat.
  4. Add Garlic: Stir in the 2 chopped garlic cloves and cook for 10-15 seconds until fragrant, taking care not to burn the garlic.
  5. Deglaze with Wine: Pour in 2 cups dry red wine and bring to a boil. Let it boil for 1-2 minutes to reduce slightly and lift the browned bits from the pan, adding depth to the sauce.
  6. Return Roast and Add Liquids: Return the browned roast and any accumulated juices to the pot. Add 2 cups beef broth (prepared by diluting the canned broth as directed), 28-ounce crushed tomatoes, sliced garlic cloves, 1 tablespoon chopped fresh rosemary, 2 teaspoons Italian seasoning, and 2 large bay leaves. Stir gently to combine.
  7. Simmer and Prepare for Oven Braising: Bring mixture to a gentle simmer over medium heat. Cover the Dutch oven with a layer of aluminum foil or parchment paper directly over the food to minimize evaporation, then place the lid on top to seal.
  8. Braise in Oven: Transfer the Dutch oven to the preheated oven and braise for 2 1/2 to 3 hours, or until the meat is extremely tender and easily pulls apart with a fork.
  9. Prepare Polenta Dish: While the roast is braising, spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray. Combine 3 cups chicken broth or water, 1 1/2 cups half-and-half, 1 cup coarse ground polenta, and salt and pepper to taste in the dish. Stir to mix well.
  10. Bake Polenta Alongside Roast: Place the polenta uncovered in the oven alongside the roast for the last 40-45 minutes of cooking. After about 30 minutes, stir the polenta well, then add 1 cup crumbled Gorgonzola cheese and 2 tablespoons butter, stirring again until combined. Return to oven for an additional 10-15 minutes until creamy and cooked through.
  11. Serve: Remove pot roast from oven and place on a serving platter. Slice or shred the meat as desired. Spoon creamy Gorgonzola polenta onto plates and top with sliced pot roast. Garnish with chopped fresh parsley for a finishing touch.

Notes

  • For best results, use a well-marbled chuck roast for tenderness and flavor.
  • Tying the roast helps maintain its shape during braising.
  • Using a good quality dry red wine will enhance the depth of the sauce.
  • Coarse ground polenta gives the best texture; avoid instant polenta for this recipe.
  • Adjust seasoning of polenta and roast sauce at the end to taste.
  • Leftover stracotto can be refrigerated and tastes even better the next day.
  • Be sure not to skip the resting period after browning the meat for better flavor absorption.

Nutrition

Keywords: Stracotto, Italian pot roast, braised chuck roast, Gorgonzola polenta, Italian comfort food

Find it online: https://bakedbylisa.com/stracotto-recipe-italian-pot-roast-recipe/