Best 5 Italian Pot Roast Stracotto Recipes

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**Unveil the Delights of Stracotto: A Culinary Journey through Italy's Pot Roast Traditions**

Embark on a culinary adventure to the heart of Italy with Stracotto, a classic pot roast dish brimming with tradition and regional flair. This sumptuous beef stew, also known as "Brasato al Barolo," originates from the Piedmont region but has captured the hearts and palates of food enthusiasts nationwide. Stracotto's allure lies in its tender, melt-in-your-mouth beef, lovingly braised in a rich broth infused with aromatic vegetables, red wine, and herbs. Discover the diverse variations of Stracotto as you explore different regions of Italy, each boasting unique ingredients and cooking techniques. From the robust flavors of Stracotto alla Fiorentina, enhanced with Chianti wine and porcini mushrooms, to the rustic charm of Stracotto alla Romana, featuring pancetta and artichokes, each recipe offers a tantalizing glimpse into Italy's culinary heritage. Prepare to be captivated by the exquisite flavors and aromas of Stracotto, a dish that embodies the essence of Italian home cooking and promises an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN POT ROAST (STRACOTTO ALLA FIORENTINA)



Italian Pot Roast (Stracotto alla Fiorentina) image

Provided by Olivia's Cuisine

Time 3h30m

Number Of Ingredients 11

3 pounds chuck roast
2 cloves of garlic, peeled and sliced
Salt and freshly ground pepper, to taste
2 tablespoons olive oil
1 onion, sliced
1 carrot, peeled and finely chopped
2 celery sticks, chopped
1 cup red wine (suggestion: Chianti)
1 jar Bertolli Rustic Cut Marinara with Traditional Vegetables
6 basil leaves
Chopped parsley to garnish

Steps:

  • Trim some of the fat from the meat. Using a sharp knife, make cuts all over the meat and insert the garlic slices inside. Season generously with salt and pepper. If you like, you can tie the beef with kitchen strin, to help it keep it shape during cooking.
  • In a large dutch oven pot, heat the olive oil over medium high heat. Add the meat and brown on all sides until a nice brown crust develops, about 5 minutes per side. Remove to a plate and reserve.
  • Lower the heat to medium low. Add the veggies and cook until soft and translucent, about 10 minutes. Then, add the wine and cook until it reduces slightly, about 5 minutes.
  • Add the marinara sauce and stir to combine. Then, add back the chuck roast and the basil leaves. Cover, turn the heat down to low and let it simmer gently for 2 to 3 hours, turning the roast at least once, until fork tender. If you think the sauce is drying out, you can add some water of beef broth.
  • When done, remove the basil leaves and discard. Transfer the meat to a chopping board, remove the kitchen string (if used) and cut into smaller pieces. The sauce should be thick enough, but if it's not, you can continue boiling over medium-high heat, uncovered, until it reaches the desired thickness. Taste for seasoning and adjust accordingly.
  • Serve the roast over creamy polenta (or mashed potatoes), garnished with chopped parsley.

STRACOTTO (POT ROAST) WITH PORCINI MUSHROOMS



Stracotto (Pot Roast) with Porcini Mushrooms image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 3h57m

Yield 8 to 10 servings

Number Of Ingredients 10

1 (5-pound) boneless beef chuck roast
Kosher salt and freshly ground black pepper
1/4 cup olive oil, divided
2 onions, chopped
6 cloves garlic, crushed
1 cup red wine, such as cabernet sauvignon or pinot noir
1 (15-ounce) can low-sodium beef broth, plus extra, as needed
1/2 ounce dried porcini mushrooms
1 large sprig fresh rosemary, leaves removed and chopped
6 sprigs fresh thyme, leaves removed and chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
  • Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed.
  • Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the pan juices and vegetables until smooth. Add the rosemary and thyme. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste.
  • Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.

STRACOTTO



Stracotto image

A Tuscan family favourite: think the emotion of Bolognese on the familiarity scale, but with a whole new level of comfort. It's inspired by Nonna Miriam from Panzano, and this simple cooking process gives you what she calls a 'rich plate'--she likened it to the moment you know you've got a winning hand in poker. To serve, it's traditional to enjoy the rich sauce with freshly cooked tagliatelle as a primo, serving the rest of the sauce with the meat as a secondo, teamed with steamed greens, oozy polenta, mash or whatever you fancy!

Provided by Jamie Oliver

Categories     main-dish

Time 4h

Yield 8 servings

Number Of Ingredients 14

1-kilogram (2-pound) piece of higher-welfare beef chuck, sinew removed
Olive oil
2 red onions
2 carrots
2 cloves of garlic
2 sticks of celery
1 bulb of fennel
1/2 a bunch of fresh rosemary (15 grams [0.5 ounce])
1/2 a bunch of fresh sage (15 grams [0.5 ounce])
Sea salt
Freshly ground black pepper
250 milliliters (1 cup) Chianti red wine
2 tablespoons tomato puree
1 1/2 liters (1 1/2 quarts) organic meat or veg stock

Steps:

  • Place the meat in a fairly snug-fitting casserole pan on a medium-low heat with 2 tablespoons of oil, turning with tongs, while you peel the onions, carrots and garlic, trim the celery and fennel, then roughly chop it all to make a soffritto--it cooks low and slow so there's no need to be too precise. Stir into the pan, tie the rosemary and sage together and add, then season with sea salt and black pepper. Cook for 20 to 30 minutes, or until starting to caramelize, stirring the veg and turning the meat occasionally.
  • Turn the heat up to high, pour in the wine, stir in the tomato puree, and let the wine cook away. Pour in the stock, bring to the boil, then place a double layer of scrunched-up wet parchment paper on the surface. Reduce to a low heat and cook for around 3 hours, or until the meat is meltingly tender, turning and basting occasionally. Season to perfection.
  • Lift the meat out on to a board, carve it into thin slices, and spoon over enough of that incredible sauce to keep the meat nice and juicy. Toss the rest of the sauce (reduce on the stove, if needed) with freshly cooked tagliatelle, and finely grate over a little Parmesan, to serve. Double win.

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

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

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.

Tips:

  • Choose the Right Cut of Beef: For the best results, select a chuck roast or a top sirloin roast with good marbling. These cuts will become tender and flavorful as they braise in the pot.
  • Brown the Beef Before Braising: Browning the beef before adding it to the pot roast adds depth of flavor and color to the dish. Make sure to sear the meat on all sides until it is nicely browned.
  • Use a Variety of Vegetables: Don't be afraid to experiment with different vegetables in your pot roast. Some popular choices include potatoes, carrots, celery, onions, and garlic. You can also add other vegetables like parsnips, turnips, or mushrooms.
  • Add Herbs and Spices for Flavor: Herbs and spices are essential for creating a flavorful pot roast. Some classic choices include rosemary, thyme, garlic, and onion powder. You can also add other spices like paprika, cumin, or coriander to taste.
  • Braise the Pot Roast Low and Slow: The key to a tender and flavorful pot roast is to braise it low and slow. Cook the roast on low heat for several hours, or until the meat is fall-apart tender.
  • Serve with a Simple Sauce: A simple sauce made from the braising liquid is the perfect accompaniment to pot roast. Serve the roast with mashed potatoes, egg noodles, or rice.

Conclusion:

Italian pot roast, also known as stracotto, is a classic Italian dish that is easy to make and full of flavor. By following these tips, you can create a delicious and comforting pot roast that your family and friends will love. So next time you're looking for a hearty and satisfying meal, give Italian pot roast a try.

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