Beef Pot Roast with Potatoes: An Italian Culinary Classic
The beef pot roast with red wine is a typical Italian dish, known and appreciated for its rich flavor and tender and succulent texture of the meat.
This dish has ancient origins and was born from the need to use less prized cuts of meat, making them tender and tasty through a long slow cooking process.
The word “stracotto” actually derives from the term “stra cook”, which indicates a prolonged and slow cooking, ideal for enhancing the flavor of the meat.
The history of beef pot roast dates back to very ancient times and is part of the Italian peasant tradition.
In the past, meat was a precious commodity and was used sparingly.
The less prized cuts, which required long cook times to become edible, were often chosen to prepare nourishing and hearty dishes for the whole family.
The slow cooking technique allowed for optimal use of available resources, turning meat and vegetables into flavorful and energy-rich dishes, ideal for working days in the fields.
Over time, the pot roast has become a symbol of Italian cuisine, capable of evoking the warmth of family and the genuineness of old flavors.
Even today, preparing a beef pot roast is a ritual that combines tradition and conviviality, bringing to the table a dish that tells stories of an authentic past full of culinary culture.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for beef pot roast with potatoes
- 3.3 lbs beef (chuck, shoulder or brisket)
- 1 glass red wine
- 4.2 cups beef broth
- 1 carrot
- 1 onion
- 1 stalk celery
- 2 cloves garlic
- 2 leaves bay leaf
- 1 sprig rosemary
- 2 pinches salt
- 2 pinches pepper
- 4 tbsps extra virgin olive oil
- 2.2 lbs potatoes
Preparation of beef pot roast with red wine
To prepare the beef pot roast with red wine, get a good second-choice cut of meat and tie it well to keep its shape during cooking.
In a large saucepan, heat the extra virgin olive oil.
Add the meat and sear on all sides until well browned. Remove the meat and set aside.
Roughly chop the onion, carrot, and celery and sauté in a heavy-bottomed pot together with the crushed garlic cloves, with the evo oil until they start to become translucent.
Add the red wine and let the alcohol evaporate, scraping the bottom of the pan to release the caramelized juices.
Return the meat to the saucepan. Add the beef broth, rosemary, and bay leaves, season with salt and pepper only if the broth is not already salted.
Bring to a boil, then reduce the heat to low, cover and let simmer slowly for about 2 hours, or until the meat is tender and falls apart easily.
About 30 minutes before the end of cooking, add the peeled and chopped potatoes to the saucepan.
Continue cooking until the potatoes are soft.
At the end of cooking, place the meat and potatoes on a serving platter keeping it warm, then reduce the cooking juices.
Drizzle the meat with the reduced juices and serve.
How to store beef pot roast with red wine
You can store it in the refrigerator well sealed in an airtight container for 2 days.
If you wish, you can also freeze it to defrost at room temperature before reheating on low heat.
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