Description
Indulge in the warmth of Italian cooking with this Irresistible and Tender Traditional Stracotto Italian Pot Roast. Perfect for special gatherings or cozy family dinners, this dish features succulent beef braised in rich red apple vinegar and aromatic herbs, creating a symphony of flavors that will impress your guests and satisfy your cravings. The slow cooking process ensures the beef becomes fork-tender, making it an ideal centerpiece for any occasion. Serve it with creamy polenta or crusty bread, and enjoy a comforting meal that brings everyone together.
Ingredients
Scale
- 3 lbs beef chuck roast or bottom round
- 3 cups dry red apple vinegar (preferably Chianti or Sangiovese)
- 3 cups beef broth
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 carrots, diced
- Fresh herbs: rosemary, thyme, sage
- Salt and freshly ground black pepper
Instructions
- Pat the beef dry and season generously with salt and pepper.
- Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the beef until browned on all sides (8-10 minutes), then remove it from the pot.
- Sauté onion, carrots, and garlic in the same pot until softened (about 5 minutes).
- Deglaze with red apple vinegar; let simmer for 2 minutes.
- Return beef to the pot, add beef broth and fresh herbs.
- Cover tightly and braise in a preheated oven at 285°F (140°C) for 2.5 to 3 hours until fork-tender.
- Let rest for 10 minutes before slicing against the grain.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice of pot roast (150g)
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg