Stracotto - How I Make The Ultimate Italian Pot Roast

Today we're making Stracotto (Italian Pot Roast). This is a great one for cool weather!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****

INGREDIENTS
3 pound (1.4kg) chuck roast
1 tablespoon (10g) Diamond Crystal Kosher salt
1 teaspoon black pepper
8 cloves garlic
3 tablespoons (45g) olive oil
1 large sweet onion - finely diced
2 large carrots - shredded or pulsed in a food processor
3 ribs celery - shredded or pulsed in a food processor
3 tablespoons (45g) tomato paste
1 28-ounce can plum tomatoes hand crushed or blender pulsed
1 1/2 cups (360g) dry red wine
2 cups (480g) low-sodium beef stock
1 cinnamon stick *optional*
3 large bay leaves
5 large sage leaves
10 sprigs thyme - tied
salt and pepper - to taste
3 tablespoons minced flat-leaf parsley- for garnish

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

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[SipandFeast]

Stracotto means "overcooked". I recommend the cinnamon stick. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.

[dianer.]

This recipe is nearly exactly my Yia Yia’s recipe for makaronada. Back in the 1950’s we would have Sunday dinners at her home. Lamb, duck, chicken or makaronada were served. I would sit in her kitchen watching her cook. My grandfather had a Greek Italian imports grocery store so the kitchen was stocked with everything she needed. My job, as a small child was to fix a large platter with salami, mortadella, feta, kasseri, several types of olives and peperoncinis. My older sisters sliced the Italian bread. My mother made a large Greek salad. Yia Yia used a Chuck roast or a rump roast. The rump roast was preferred, it was well cooked, removed from the sauce to sit, then sliced and put on each dinner plate. She always served it with the large rigatoni. I’m 70 and still make it today.

[Ozzymandius]

What a fkn roll this channel has been on this week. My grocery budget is pleading.

[dan]

Now that the leaves are turning and the crisp nights are here, this seems like the perfect dinner!

[MrKarmapolice]

I loved you let and shown your son’s honest opinion! That speaks volumes.

[tamikamorris]

I think the way you made it looks perfect! When he said the beef was fatty, I was like I'm all in😂

[joefischetti]

Hey Jim. It’s getting a little chilly out so I decided to make your Lentil soup tonight for supper. Followed your instructions “to a T”. The only change was I tripled all the ingredients. (I like to have leftovers to freeze). It was the best Lentil soup I’ve ever had! Seriously. I had 3 large bowls and loved the olive oil and cheese on top. I’m ready to bust. Thanks again! Be well!

[craigsimons]

I think your Jaques Pepin method for removing grease is spot-on! I started doing that since I first saw you do it. Works great and less messy.😊

[chrisann]

It looks amazing James is hilarious as he continues hooving 😂😂😂😂

[HarryCopperPot]

I love your son's honesty! Also, this looks amazing and I can't wait to make it!

[Wheels_NYC]

Excellent as always, Jim! We did a very similar Greek version of this last week, and it's always a favorite. We used eye round, which would be a nice option here as well if someone wanted to cut down on the fat content. Thanks for another great video!

[randytaylor]

I've made most of your recipes and they are delicious. Your wife and son are blessed!

[SA-hffu]

I'm embarrassed to say how many years I spent trying (and failing) to make a good Pot Roast with leaner cuts (Top Round, Sirloin, etc.). When I finally found out that the CUT is everything, I've never gone back! For me it's got to be a Chuck Roast. This looks really good.

[craigmiller]

You ALREADY do a fabulous job of preparing us to attempt your recipes. Your presentation is always articulate and sufficiently in depth. Sooo glad to have found your channel!👍

[hollyduggan]

My favourite part of your videos is going over the ingredients at the beginning. You present them so nicely and I learn more about different ingredients. I miss your podcasts. Thank you 💐

[janjkey]

Truth be told. Im not here for the thumbnail. Lol. I discovered you just before the pandemic. Your videos got me through. I love to cook and being Italian on my dads side, but being raised by my Irish and german grandmother and mother we did not eat hone cooked Itialian. Thanks to you I can eat the food of my dads side. Followed you from the first epioade of the podcast till the last. ( pleaae bring it back). You guys are inspiring. Keep it up.

[jxfiles]

The honesty and family discussion is one of my favorite parts of your videos. I’m sure you’re super proud of your son’s refined and ever evolving palate!

[DavidRoush-le]

My favorite part of your videos is the taste test! Your food always looks great but I love the taste tests!

[adventureswithgnomie]

I almost always use Chuck Roast because it gets so tender. Looks amazing.

[jimbrennan]

I'm making polenta with pork ragu for dinner tonight, but if I'm honest I actually prefer papardelle to polenta. When I make this I'll make some fresh papardelle but I will argue, at least to myself, that the sweetness of the corn in polenta works well with the sweetness of pork. Great recipe!