Yankee Stracotto (Italian Pot Roast)

From Yankee Magazine — March 2008

Meat Recipes

Preparation Time: 40 minutes

Start to Finish Time: 3 hours

Yield: 6 servings plus leftovers

• 1 4- to 6-pound chuck roast
• Kosher or sea salt and freshly ground black pepper
• 1 tablespoon flour
• 2 tablespoons olive oil
• 2 onions, chopped finely
• 1 carrot, chopped finely
• 1 celery rib, chopped finely
• 2 garlic cloves, minced
• 1 large shallot, minced
• 2 bay leaves
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 can whole peeled tomatoes, crushed by hand or chopped, juices reserved
• 1 tablespoon tomato paste
• 2-1/2 cups red wine (inexpensive but hearty)
• 1 cup beef broth
• 2 to 3 baking potatoes, peeled, cubed into large chunks
• 1 bag carrots, peeled, cut into 1-1/2-inch pieces
• 1 bag frozen pearl onions

Heat oven to 300 degrees. Pat the roast dry and season well with salt and pepper. Dust with flour on all sides. In a Dutch oven over high setting, heat oil and brown roast on all sides. Remove to a platter.

Add onions, carrot, and celery to pot (use additional oil if necessary), and sauté 3 minutes. Add garlic, shallot, bay leaves, thyme, and rosemary, and sauté 2 minutes more. Season to taste with salt and pepper. Add tomatoes, tomatoes' juices, and paste, and cook 1 minute. Add wine and beef broth. Bring to a boil, and then reduce to simmer 4 to 5 minutes.

Adjust seasonings. Place meat and accumulated juices back in pot and cover. Roast in oven about 1 hour; then turn meat and add potatoes and carrots. Roast about 1 hour longer; then add pearl onions and return to oven for final 1/2 hour.

Serve roast with a simple green salad. Discard bay leaves and reserve vegetables (and any leftover roast) for ravioli.

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