Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. That is how flavors settle and sing. Make it a day ahead and reheat gently for your gathering.

Is a slow cooker the same as a crock pot for this recipe?

The terms are often used interchangeably. A crock pot is a brand of slow cooker. Both can give you tender results, but the oven braise brings a slightly deeper crust.

What side dishes go best?

Creamy polenta, buttery mashed potatoes, roasted vegetables, and simple greens work beautifully. I like a light salad to cut the richness.

How do I know when the meat is done?

When you can insert a fork and the meat yields easily, the roast is done. It should feel tender, not tough, and slice neatly against the grain.

Can I use a different cut of beef?

Chuck roast and bottom round are best because they have connective tissue that melts into silk during braising. If you use a leaner cut, expect a different texture.

Irresistible and Tender: Traditional Stracotto Italian Pot Roast for Special Gatherings

Name: Irresistible and Tender: Traditional Stracotto Italian Pot Roast for Special Gatherings
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Italian
Ingredients: 3 lbs beef chuck roast or bottom round; 3 cups dry red wine (Chianti or Sangiovese preferred); 3 cups beef broth; 3 tbsp extra virgin olive oil; 3 cloves garlic, minced; 1 large onion, chopped; 2 carrots, diced; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 2 leaves fresh sage; Salt and freshly ground black pepper, to taste

Description

A slow-cooked Italian pot roast that captures warmth and comfort, perfect for special gatherings.

Ingredients

Scale

3 lbs beef chuck roast or bottom round
3 cups dry red wine (Chianti or Sangiovese preferred)
3 cups beef broth
3 tbsp extra virgin olive oil
3 cloves garlic, minced
1 large onion, chopped
2 carrots, diced
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 leaves fresh sage
Salt and freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Pat the beef dry and season generously with salt and pepper.
In a heavy Dutch oven, heat olive oil over medium-high and sear the beef on all sides until browned, then set aside.
Add onions, carrots, and garlic to the pot and sauté until softened.
Pour in the red wine to deglaze, scraping up browned bits, and let simmer briefly.
Return the beef to the pot, add broth, rosemary, thyme, and sage, ensuring the liquid covers about one-third of the meat.
Cover tightly and braise in a preheated oven at 285°F (140°C) for 150 to 180 minutes, checking occasionally and adding broth if needed.
When the beef is fork-tender, remove and let rest for 10 minutes, then slice against the grain.
Simmer the sauce to thicken if desired, and serve the beef with sauce spooned over.

Notes

Use real butter if you can for added flavor. Choose a wine you would serve at the table.

Prep Time: 15 minutes
Cook Time: 180 minutes
Category: Main Course
Method: Braising
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 500mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 35g
Cholesterol: 90mg