Slow Cooked Italian Pot Roast Perfection

Cozy up with this classic Italian Pot Roast (Stracotto)!

◾️Tender beef chuck slow-cooked with hearty vegetables in a rich, herbed tomato sauce—it’s the ultimate comfort meal for your next family dinner.

👉You’ll Need:

↪️3 lb beef chuck roast

↪️2 tbsp olive oil

↪️1 onion, chopped

↪️4 garlic cloves, minced

↪️2 carrots, sliced

↪️2 celery stalks, chopped

↪️1 can (14.5 oz) crushed tomatoes

↪️1 cup red wine (or substitute beef broth)

↪️1 tsp dried basil

↪️1 tsp dried oregano

↪️Salt & pepper, to taste

👉Instructions:

✅️1. Preheat oven to 325°F (165°C).

✅️2. In a large oven-safe pot, heat olive oil over medium-high. Season beef with salt and pepper, then brown it on all sides (about 4–5 minutes per side). Set aside.

✅️3. In the same pot, sauté onion, garlic, carrots, and celery until softened (5–7 minutes).

✅️4. Stir in crushed tomatoes, wine (or broth), basil, and oregano.

✅️5. Return the beef to the pot, cover, and bake for 3–4 hours, until the meat is fork-tender.

✅️6. Shred the beef and mix it back into the sauce.

✅️Serve warm with mashed potatoes, rice, or a chunk of crusty bread!

◾️Prep: 15 min | Cook: 4 hrs | Total: 4 hrs 15 min

◾️Serves: 6–8