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Stracotto Recipe

Delicious Stracotto Recipe: Comforting Italian Pot Roast Delight

This Stracotto recipe is a comforting Italian pot roast featuring melt-in-your-mouth beef, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Beef
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 4 pounds Chuck Roast Can be substituted with short ribs.
  • 4 tablespoons Olive Oil Can use canola or vegetable oil.
  • 1 large Onion, finely chopped
  • 2 large Carrots, finely chopped
  • 2 stalks Celery, finely chopped
  • 4 ounces Pancetta, diced Turkey bacon can be a substitute.
  • 12 cloves Garlic 2 chopped, 10 sliced.
  • 2 cups Dry Red Wine Try pomegranate or grape juice for a non-alcoholic option.
  • 1 can Beef Broth 14.5 ounces.
  • 28 ounces Crushed Tomatoes Opt for good quality canned tomatoes.
  • 1 tablespoon Fresh Rosemary, chopped Thyme can be used instead.
  • 2 teaspoons Italian Seasoning Can be left out if using fresh herbs.
  • 2 large Bay Leaves Remove before serving.
For the Polenta
  • Cooking Spray For greasing casserole dish.
  • 3 cups Chicken Broth Water can be used as a lighter alternative.
  • 1.5 cups Half-and-Half Substitute with heavy cream for richness.
  • 1 cup Polenta Not instant; corn grits could work.
  • 1 cup Gorgonzola Cheese, crumbled Can substitute with a milder blue cheese or omit.
  • 2 tablespoons Butter Use olive oil for dairy-free.
For Garnish
  • Fresh Parsley To brighten the dish before serving.

Equipment

  • Dutch oven
  • Casserole Dish
  • Wooden spoon

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Generously season the 4-pound chuck roast with salt and pepper.
  2. Add 4 tablespoons of olive oil to the hot Dutch oven, then carefully place the seasoned roast inside. Sear the meat on all sides for about 4-5 minutes each.
  3. Once the roast is browned, remove it and set aside. Add the chopped onion, carrots, celery, and 4 ounces of diced pancetta. Sauté for about 7-8 minutes.
  4. Pour 2 cups of dry red wine into the Dutch oven, scraping up any browned bits. Bring to a boil for 1-2 minutes to let the alcohol evaporate.
  5. Return the seared roast to the pot. Add 1 can (14.5 ounces) of beef broth, 28 ounces of crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves.
  6. Cover tightly with foil and lid. Braise in the oven for 2.5 to 3 hours until fork-tender.
  7. In a greased casserole dish, combine 3 cups of chicken broth, 1.5 cups of half-and-half, and 1 cup of polenta. Stir well and place in the oven during the last 40-45 minutes of cooking.
  8. After 30 minutes of baking, remove the polenta from the oven. Stir in 1 cup of crumbled Gorgonzola cheese and 2 tablespoons of butter, mixing until creamy.
  9. Plate a generous portion of Stracotto alongside cheesy polenta, garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 620kcalCarbohydrates: 49gProtein: 42gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 920mgPotassium: 1000mgFiber: 4gSugar: 6gVitamin A: 850IUVitamin C: 10mgCalcium: 120mgIron: 4.5mg

Notes

This Stracotto recipe can easily be adjusted by swapping in different proteins and vegetables for variety.

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