Best Italian Pot Roast Stracotto Recipes

ITALIAN POT ROAST (STRACOTTO)

Italian Pot Roast (Stracotto) image

Pot roasts exist in many cuisines, of course, and the Italians have stracotto, which means "overcooked." Like many other roasts, this one cooks low and slow after it's seared. But here, red wine adds depth to the tomatoes, and a smattering of fresh basil contributes to its complexity. Make this for your next Sunday supper, or on a cold winter evening.

Provided by Florence Fabricant

Categories dinner, main course

Time 4h

Yield 8 servings

Number Of Ingredients 11

Ingredients

3 large cloves garlic, peeled
1 (3-pound) rump or boneless chuck roast
4 tablespoons olive oil
1 pound onions, peeled and chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
1/2 cup robust dry red wine
1 cup seeded, chopped plum tomatoes or well-drained canned plum tomatoes, seeded and chopped
1 tablespoon tomato paste
1/4 cup finely chopped fresh basil
Salt and freshly ground black pepper to taste

Steps:

Cut the garlic into thin slivers. Pierce the meat in many places with the point of a knife and insert the garlic slivers into the holes.
Heat 2 tablespoons of the oil in a heavy 3- to 4-quart heatproof casserole. Add the meat and brown it well over medium heat. Remove it from the casserole. Add the remaining oil and the onions, carrots and celery. Saute them until moderately brown.
Stir in the wine and cook for a few minutes, scraping the casserole. Add the tomatoes, tomato paste and basil. Season the mixture with salt and pepper and return the meat to the casserole.
Cover tightly and cook over very low heat for at least three hours, until the meat is very tender. Turn the meat a few times during cooking.
Remove the meat from the casserole. To serve immediately, skim the fat from the surface of the sauce, then puree the sauce in a food processor and reheat. Otherwise, refrigerate the meat and sauce overnight. Remove any congealed fat from the sauce and puree the sauce in a food processor. Reheat the meat in the sauce before serving.

Nutrition Facts : @context http, Calories 456, UnsaturatedFat 19 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 11 grams, Sodium 691 milligrams, Sugar 4 grams, TransFat 1 gram

STRACOTTO-ITALIAN POT ROAST (PRESSURE COOKER)

Stracotto-Italian Pot Roast (Pressure Cooker) image

This is for a stove-top pressure cooker. Serve with pasta or rice.

Provided by Mikekey *

Categories Beef

Time 1h45m

Number Of Ingredients 10

Ingredients

2 Tbsp olive oil
3-4 lb boneless bottom round roast
1/2 tsp salt
1/4 tsp ground black pepper
1 large onion, chopped
2 medium carrots, chopped (no need to peel)
2 stalk(s) celery, chopped
2 clove garlic, minced
1/2 c dry red wine
1 can(s) (28-oz) diced tomatoes (do not drain)

Steps:

1. In a 6-quart pressure cooker, heat 1 tablespoon of the oil over medium-high heat. Add the roast and brown on all sides, about 4 minutes. Transfer to a plate and season with salt and pepper.
2. Pour off fat in pressure cooker. Add remaining oil and heat over medium heat. Add onion, carrots, celery and garlic. Saute about 2 minutes, stirring. Add wine and bring to a boil, scraping up browned bits with a wooden spoon. Add tomatoes and their juices.
3. Return meat to pan along with any juices that have collected. Lock lid in place. Bring to pressure over high heat.
4. Adjust heat to maintain the pressure. Cook for 1 1/4 hours.
5. Remove from heat and quick-release the pressure. Open lid. Place meat on platter and let rest 10 minutes.
6. Skim any fat from the surface of the sauce. Slice meat and serve with sauce.