Italian pot roast ( Stracotto)

[timothy]

Started with a 4# chuck roast.
Seasoned with s&p and browned in the DO.
Removed and added the sofritto, onion, carrot, celery.
Pushed that aside and sauté a bunch of garlic and diced pancetta.
Added some tomato paste and fresh herbs and browned.
Deglazed with red wine and added some beef stock and a can of whole tomatoes pureed.
Into a 300 oven for 4 hrs.
Resting now, gonna shred and
serve it over pasta as my lady doesn't care for polenta.
Recipe here.

Italian Pot Roast (Stracotto)

This Italian pot roast is the ultimate comfort food meal! The beef is slowly cooked until tender in a rich tomato-based braising liquid.

cookingformysoul.com

 

[timothy]

I could live on this gravy, soo good.

 

[JeffG]

Timothy has been getting after it lately...

Thats a comfort meal if i'v ever seen one, pass me a bowl of that goodness please.

 

[JimK]

Looking great, Timothy! I just recently learned of this recipe and made it not too long ago. Consensus from the wife and kids was "Add this to the rotation!". Followed a similar recipe.

 

[Richard S]

That's the bomb right there! Looks amazing!

 

[Wilmer Cogburn]

That look's fantastic!

 

[Chris in Louisiana]

That looks delicious, and I like the choice of pappardelle pasta.

I have two chuck roasts in the freezer. One may be getting this treatment with cold weather rolling in.

The DeCecco pasta you used is my go to brand. It costs a bit more than some brands, but I find it has a rough texture and hearty structure worth the extra buck or two.

 

[Clay Neubauer]

Not quite ready to give up and break out our jars of canned tomatoes yet, but.... out in the garage are several nice ones picked green that we put on the shelf to finish ripening before the first freeze hit here. They need a plan to get used, and this looks like a fine way to do it.