Oh my God, I have just made the best, the ultimate, the most heavenly and incredible Stracotto di Manzo (Italian Pot Roast) on THE. ENTIRE. PLANET!
This pot roast is now the end-all in my search for the perfect pot roast recipe. It is just INSANELY crazy delicious!
Even though I’ve made pot roast many times, I wanted to develop a new recipe that is something to scream about. So I spent a few days reading dozens, and I do mean dozens of recipes for Stracotto di Manzo (Italian Pot Roast) . . . and all from well-known food bloggers and Italian cookbook authors. I basically took all of the similarities in each recipe and used those for the foundation of this new recipe. From there I looked at any unique ingredient that differed from the other recipes and that I thought would take a humble Italian pot roast over the top in flavor. Success! Those ingredients totally took this pot roast out of the ballpark . . . it is a true home run winner . . . even a grand slam winner in terms of flavor from what I added to the pot.
Mr. Meat and Potatoes was delirious and speechless as he slurped this into his drooling mouth!
You simply cannot believe how your kitchen (and total home) smells like with the aroma of this pot roast drifting through. Even the mail delivery person asked what she was sniffing outside!
OK, so what did I do differently to this recipe than add the typical carrots, celery, onions, and beef broth?
Garlic (of course), rosemary, sage, thyme, basil, roasted red peppers, artichokes, both porcini and crimini (button) mushrooms, imported tomatoes and some seriously delicious Italian red wine from Stemmari — Nero D’Avolo!
So here are the step-by-step photos showing you how to prepare this yummy entree!
In a large, heavy, cast-iron or enamel-lined cast-iron pot (such as LeCreuset), heat olive oil on medium high heat, being very careful not to burn the olive oil. Add the chuck roast (that has been salted and peppered) and allow it to sear and brown nicely on each side (turn over only once and no more than twice) while searing. Before searing, add minced garlic. Sear for about 7 minutes on each side for a total of about 15 minutes.
Remove seared beef on a platter and with a sharp knife, slit many holes in the meat.
Insert slices of fresh garlic in the holes.
In the hot olive oil, add chopped carrots, onions, celery, rosemary, sage, basil, and thyme.
Saute for about 5 minutes.
Add 3 Tbsps. tomato paste and the imported Italian tomatoes, making sure that you squish them as you pour. I use “Mutti” brand (from Parma, Italy) for their superior flavor. This is the brand that my family in Modena uses and recommended it to me. You can purchase them through this link: Mutti Tomatoes from Italy.
Blend everything well with a large spoon.
Add the large cut pieces of carrots, celery, potatoes, and onions.
Place the seared beef with garlic on top of the sauce and vegetables.
Add the ‘over-the-top’ ingredients: artichokes (drained), porcini and crimini mushrooms, and roasted red peppers (drained).
Add ½ cup of robust red Italian wine. For this recipe I was thrilled to use Stemmari’s delicious Nero D’Avola red. It’s superb! I originally added 1 cup and found that the wine flavor was too overwhelming for our taste preferences. To correct that, I added another 3 Tbsps. of tomato paste and a few tablespoons of “Better Than Beef” beef bouillion paste.
Add one tall carton of low-sodium beef broth.
Add a few sprigs of thyme and rosemary.
Cover pot and slow-cook for 4 hours in a 325 degree oven.
Add the chopped Italian parsley at the end so that the parsley flavor doesn’t get cooked out.
Remember to save some to sprinkle on top for garnish.
The color is just extraordinary too! We taste with our eyes first remember?
Are you ready to dig in?
Serve with polenta, pasta, garlic mashed potatoes, or risotto! Pour the rich sauce all over!
If you would like to pin this recipe on Pinterest, I’d love you more if you’d use this vertical photo collage!
- 2 ounces dried porcini mushrooms, reconstituted in 1 cup hot beef stock, then cut into ½" pieces
- 4 - 5-lb. boneless chuck roast
- 2 tsp. salt (taste in the middle of cooking to determine if you want more salt added)
- 1 tsp. pepper
- ¼ cup extra virgin olive oil
- 4 - 6 medium size russet potatoes, peeled and cut in 2" cubes
- 1 carrots - 1 chopped and 6 - 8 peeled sliced on the diagonal approximately 2"wide
- celery - 1 stalk chopped and 4 - 6 stalks sliced on the diagonal approximately 2" wide
- 1 onion - chopped into ½" pieces
- 1 container crimini (button) mushroom caps, not sliced
- 1 small jar sliced roasted red peppers, drained, use no more than ½ cup
- 1 small can artichoke hearts, drained, use no more than ½ cup
- garlic – 2 cloves sliced to insert into beef, 3 cloves minced to saute' in sauce
- 1 small 6 oz. can tomato paste, using 3 Tbsp at first and then if necessary, the remainder after baking for a few hours.
- ½ cup Italian red wine
- 1 tall carton low-sodium beef broth/stock
- thyme - 3 sprigs minced, 2 sprigs of leaves for final seasoning
- sage - 1 tbsp. freshly chopped
- basil – 1/3 cup finely chopped
- rosemary - leaves of 2 sprigs minced, 1 sprig of leaves for final seasoning
- 28-oz. canned whole peeled tomaotes, drained and crushed, preferably an imported Italian brand
- ½ cup Italian parsley, finely chopped
- minced parsley
- rosemary sprig
- Place dried porcini mushrooms in hot beef stock to reconstitute and soften for about 30 minutes.
- Meanwhile, pour olive oil into a large, deep cast iron pot or a lined cast iron pot (such as Le Creuset).
- Season both sides of the beef and add to the pan to sear (brown) on each side for about 7 minutes, turning only once, totaling about 15 minutes. While beef is searing, sprinkle about a teaspoon of chopped garlic all over to saute with the beef.
- Remove beef from the pot and place on a platter.
- With a sharp knife, cut slits in the beef and insert the slices of garlic.
- In the hot olive oil, saute the chopped onions, carrots, celery.
- Add the cans of peeled tomatoes and juice, squishing the tomatoes so that they fall apart as you pour them into the pot.
- Add the large cut up pieces of carrots, celery and potatoes.
- Add all of the chopped herbs, except for the Italian parsley which is added at the end of cooking.
- Place the garlic-studded beef roast back into the pot on top of the vegetables.
- Add the artichokes, roasted red pepper slices, and the crimini and porcini mushrooms.
- Add the red wine.
- Add the beef broth.
- Add a few sprigs of thyme and rosemary together.
- Cover the pot with a lid and bake in the oven for 4 hours.
- Taste throughout to flavor as desired: I found that one cup of red wine was too overpowering for our preference so I added 3 Tbsp. more of tomato paste and 2 Tbsp. of beef bouillion paste.
- Add the chopped Italian parsley for the last 5 minutes of cooking.
- This is an extraordinary Italian Pot Roast. Serve with polenta, either soft and creamy or fried. It is also wonderful served with parmesan risotto, garlic mashed potatoes, or pasta
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