Italian Beef Roast, or “Stracotto,” is a hearty dish featuring a beef roast slow-cooked in a rich tomato and red wine sauce with vegetables and herbs. This method results in tender, flavorful meat perfect for a comforting meal.
Ingredients:
3 pounds beef chuck roast
Salt and pepper to taste
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 large carrots, chopped
2 celery stalks, chopped
1 can (28 oz) crushed tomatoes
1 cup red wine
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
2 bay leaves
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Beef:
Season the beef chuck roast generously with salt and pepper.
In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef and sear on all sides until browned, about 4-5 minutes per side. Remove the beef and set aside.
Cook the Vegetables:
In the same pot, add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Add the Liquid Ingredients:
Stir in the crushed tomatoes, red wine, beef broth, tomato paste, and balsamic vinegar. Mix well to combine.
Season and Simmer:
Add the dried oregano, dried basil, dried thyme, and bay leaves to the pot. Return the seared beef to the pot, nestling it into the sauce.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 3-4 hours, or until the beef is tender and easily shredded with a fork.
Serve:
Remove the bay leaves and discard. Transfer the beef to a serving platter and shred it with two forks. Spoon the sauce and vegetables over the top.
Garnish with chopped fresh parsley.
Enjoy this flavorful Italian Pot Roast (Stracotto) with a side of mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
Italian beef roast is a flavorful and versatile dish. Here are some variations and tips to enhance your Italian beef roast:
Variations:
- Classic Italian Beef: Slow-cooked with garlic, oregano, basil, and pepperoncini peppers. Serve on Italian rolls with giardiniera or sweet peppers.
- Spicy Italian Beef: Add extra red pepper flakes or a few chopped jalapeños to the seasoning mix for more heat.
- Herb-Infused Italian Beef: Use a mix of rosemary, thyme, and sage along with the traditional seasonings for a more aromatic flavor.
- BBQ Italian Beef: Add barbecue sauce to the slow cooker along with the beef for a sweet and tangy twist.
- Italian Beef Stroganoff: Shred the beef and use it in a creamy stroganoff sauce with mushrooms and onions. Serve over noodles or rice.
- Mediterranean Italian Beef: Incorporate olives, sun-dried tomatoes, and feta cheese for a Mediterranean flair.
Tips:
- Choose the Right Cut: Use a chuck roast or brisket for best results. These cuts are well-marbled and become tender when slow-cooked.
- Season Generously: Don’t be shy with the seasoning. The beef needs to be well-seasoned to develop its full flavor during cooking.
- Sear the Meat: Before slow cooking, sear the beef on all sides to lock in the flavors and enhance the overall taste.
- Cook Low and Slow: For tender, juicy beef, cook it on low heat for 7-8 hours in a slow cooker or 3-4 hours in an oven at 325°F.
- Use the Right Liquid: Beef broth is traditional, but adding a bit of red wine or beer can deepen the flavor profile.
- Rest Before Slicing: Let the beef rest for 15-20 minutes after cooking before slicing. This helps retain juices.
- Shred or Slice: For sandwiches, shred the beef. For a more elegant presentation, slice it thinly against the grain.
Feel free to experiment with these variations and tips to find the perfect Italian beef roast for your taste!
Storing Italian beef roast properly ensures it stays fresh and flavorful. Here’s how you can store it:
Refrigeration:
- Cool Down: Allow the beef roast to cool to room temperature (about 2 hours max) before storing.
- Package Properly: Transfer the beef and any cooking juices to an airtight container. If the roast is sliced or shredded, place it in a single layer to cool more evenly.
- Refrigerate: Store in the refrigerator for up to 3-4 days.
Freezing:
- Cool Completely: Let the beef and juices cool completely before freezing.
- Package Well: Place the beef and juices in an airtight container or freezer-safe bag. To prevent freezer burn, consider wrapping the container or bag in aluminum foil.
- Label and Date: Label with the date and contents for easy identification.
- Freeze: Store in the freezer for up to 3 months.
Reheating:
- Thaw Safely: If frozen, thaw the beef in the refrigerator overnight.
- Reheat: Reheat the beef gently to avoid drying it out. You can reheat in a slow cooker, on the stovetop over low heat, or in the oven covered with foil. Add a bit of beef broth or water to maintain moisture.
By following these storage tips, you can keep your Italian beef roast tasty and ready for future meals.
The nutritional information for Italian beef roast can vary depending on the recipe and specific ingredients used. However, here’s a general overview based on a standard recipe for Italian beef roast:
Per 3.5-ounce (100g) Serving:
- Calories: Approximately 200-300 calories
- Protein: 20-25 grams
- Fat: 10-20 grams
- Saturated Fat: 3-7 grams
- Carbohydrates: 2-5 grams
- Fiber: 0-2 grams
- Sugars: 0-2 grams
- Sodium: 400-800 milligrams
Key Points:
- Protein: Italian beef roast is a good source of protein, primarily from the beef.
- Fat: The fat content can vary based on the cut of beef used and the amount of added fats or oils. Leaner cuts will have less fat.
- Carbohydrates: Minimal carbs are found in the beef itself, but if served with rolls or sauces, the carbohydrate content can increase.
- Sodium: The sodium content can be high due to seasoning and any added sauces or broths.
For precise nutritional information, especially if you’re tracking specific dietary needs, it’s best to analyze the exact recipe you use or consult a nutritional calculator.