From The Recipe Critic
Italian Pot Roast (Stracotto)
- Time
- 5 hr 35 min
- Makes
- 6
- Ingredients
- 15
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Ingredients
- 3-4 pounds chuck roast
- 1 tablespoon olive oil
- 2 cups diced onion (about 1 large onion)
- 1 ½ cups diced carrots (sbout 2 large carrots)
- 1 cup diced celery (about 3 large ribs)
- 2 tablespoons minced garlic (6-8 large cloves)
- 1 cup dry red wine (such as Merlot or Cabernet Sauvignon )
- 1 ½ cups beef broth
- 2 tablespoons tomato paste
- 2 cups crushed tomatoes (about 1 14-ounce can)
- 2 bay leaves
- 5 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 sprig fresh rosemary (or ½ teaspoon dried rosemary)
- salt (to taste)
- ground black pepper (to taste)
Nutrition
- Calories
- 606 kcal
- Fat
- 33 g
- Serving size
- 1 serving
- Fiber
- 4 g
- Sugar
- 8 g
- Sodium
- 624 mg
- Protein
- 54 g
- Trans fat
- 2 g
- Cholesterol
- 183 mg
- Carbohydrate
- 18 g
- Saturated fat
- 14 g
- Unsaturated fat
- 20 g
As published by The Recipe Critic.
The method
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