Italian beef pot roast | stracotto beef

If you like comfort food, this recipe is a must try!! This meal is warm and filling and is something that your family will ask for over and over. The meat is super tender and just melts in your mouth. The leftovers are absolutely fantastic!! I have made this dish and served it with egg noodles, pasta or a cheesy polenta.

When I recorded the video I did not show the chopping of the veggies...but make sure that you chop the veggies in a small dice. If you like a smoother sauce I suggest sticking the veggies in a food processor. It is great both ways I just didn't feel like having something extra to clean in the kitchen. The great thing about this dish is that it cooks in one pot. If you have a heavy cast iron pot I suggest using that as well. If you don't want to use wine when cooking just substitute the wine with extra beef broth.

This is must try!!

AMAZON LINKS
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HOW I SHOOT
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RECIPE NOTEBOOK
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Ingredients
4 tablespoons olive oil, divided
1 (4-pound) chuck roast
salt and freshly ground black pepper
1 large onion, finely chopped
2 large carrots, finely chopped
2 stalks of celery, finely chopped
4 ounces pancetta, diced
12 cloves of garlic (10 chopped, 2 sliced), divided
2 cups dry red wine
1 cups beef broth
1 can (28-ounce) crushed tomatoes
1 tablespoon chopped fresh rosemary
2 teaspoons Italian seasoning
2 large bay leaves

Instructions
Preheat oven to 350 degrees. Season chuck roast liberally with salt and black pepper.
Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven. Place chuck roast in Dutch oven and brown well on both sides, approximately 4-5 minutes per side. Transfer to a plate and set aside.
Add a little oil to the pot to sweat the veggies. Add onion, carrot, celery and pancetta. Reduce heat to medium. Cook 7-10 minutes or until vegetables are tender.
Add chopped garlic and cook briefly 10-15 seconds or until fragrant.
Add the wine and bring to a boil. Boil 1-2 minutes.
Add the beef back to the pot along with any accumulated juices.
Add beef broth, tomatoes, minced garlic, rosemary, Italian seasoning and bay leaves. Bring to a gentle simmer over medium heat.
Place a layer of aluminum foil or parchment paper over the top of the Dutch oven followed by the lid. (You want to minimize evaporation as much as possible.)

Enjoy!!