Stracotto Di Manzo (Italian Pot Roast)

This Italian Pot Roast, called "Stracotto" is the ultimate comfort food that will warm anyone's bones and soul! Beef is seared and roasted with an array of delicious vegetables covered in a luxurious, velvety tomato-based sauce.

¼ cup extra virgin olive oil

4 to 5-lb. boneless chuck roast

salt, pepper, and any dried seasonings that you prefer (I use salt-free Mrs. Dash)

2 tsp. salt (taste in the middle of cooking to determine if you want more salt added)

1 tsp. pepper

2 large carrots, peeled and chopped plus

6 to 8 large carrots, peeled and sliced on the diagonal approximately 2″ wide

2 celery stalks, chopped plus

4 to 6 celery stalks, sliced on the diagonal approximately 2″ wide

1 onion - chopped into ½” pieces

12 garlic cloves: 2 cloves minced to saute’ in sauce, plus 10 cloves sliced to insert into beef

4 oz. pancetta, diced

2 ounces dried porcini mushrooms, reconstituted in 1 cup hot beef stock, then cut into ½″ pieces

1 container crimini (button) mushroom caps, not sliced

4 to 6 medium-size russet potatoes, peeled and cut in 2″ cubes

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

1 small 6 oz. can tomato paste, using 3 Tbsp at first and then if necessary, use 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 - ⅓ cup finely chopped

rosemary - leaves of 2 sprigs minced, 1 sprig of leaves for final seasoning

28- oz. canned whole peeled tomatoes, drained and crushed, preferably an imported Italian brand

½ cup Italian parsley, finely chopped

subheading: Garnish:

minced parsley

rosemary sprig

Note: Ingredients may have been altered from the original.

Directions at italianbellavita.com

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