Italian Pot Roast (stracotto)

A classic Italian dish where beef slowly simmers with aromatic vegetables and herbs, creating a savory and tender roast.

Ingredients :

2 tablespoons olive oil.

3 pounds beef chuck roast.

Salt and pepper to taste.

1 onion, diced.

2 carrots, diced.

2 stalks celery, diced.

4 cloves garlic, chopped.

1/2 teaspoon red pepper flakes (optional).

1 cup red wine.

1 (28 ounce) can diced tomatoes.

2 cups beef broth.

1 sprig rosemary.

1 sprig thyme.

1 bay leaf.

1/4 cup chopped parsley.

Instructions :

Warm the olive oil in a spacious skillet over medium-high warmth.

Season the beef with a touch of salt and pepper.

Brown the beef thoroughly on each side for approximately 10-15 minutes, then set it aside.

Into the same pan, introduce the onion, carrots, and celery.

Cook until they become tender, taking about 10 minutes.

Add garlic and red pepper flakes, stirring until aromatic, around one minute.

Pour in the wine, deglaze by securing the brown bits from the pan's base.

Into the pan, place the browned beef, diced tomatoes, and beef broth.

Add rosemary, thyme, and bay leaf, bring to a bubbling boil.

Lower the heat, secure with a cover, simmer for 3-4 hours till beef becomes gorgeously tender.

Withdraw the beef from the pot, shred delicately, return it to the luscious sauce.

Blend in chopped parsley, seasoned anew with salt and pepper if needed.