Opis
A savory and tender Italian pot roast, known as stracotto, cooked slowly to enhance flavors.
Składniki
Skala
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
Instrukcje
- Preheat your oven to 325°F (163°C).
- Season the beef roast with salt and pepper.
- In a large Dutch oven, heat olive oil over medium heat.
- Brown the roast on all sides, then remove it from the pot.
- Add onions and garlic to the pot; sauté until soft.
- Stir in beef broth and red wine, scraping up brown bits.
- Return the roast to the pot, add carrots, celery, rosemary, and thyme.
- Cover and transfer to the oven; cook for 3 to 4 hours.
- Check for tenderness; the meat should pull apart easily.
- Remove from oven, let rest, then slice and serve.
Uwagi
- Serve with crusty bread or mashed potatoes.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Freeze portions for later use.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 4 hours
- Kategoria: Main Dish
- Sposób: Oven
- Kuchnia: Italian
Zasilanie
- Wielkość porcji: 1 serving
- Kalorie: 450
- Cukier: 3g
- Sód: 800mg
- Kwasy: 20g
- Nasycony tłuszcz: 7g
- Tłuszcze Nienasycone: 10g
- Tłuszcze trans: 0g
- Węglowodany: 12g
- Włókno: 2g
- Białko: 50g
- Cholesterol: 120mg
Słowa kluczowe: italian pot roast, stracotto, beef roast