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nameStracotto di Manzo (Italian Pot Roast)
descriptionA delicious, subtle slow cooker version of the Italian family style beef dish.
urlhttps://12tomatoes.com/stracotto-pot-roast
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For the Soffritto
  • 1 medium celery stalk, finely chopped
  • 1/2 yellow onion, finely chopped
  • 1 small carrot, finely chopped
  • 1-2 tablespoon olive oil
  • 1 teaspoon minced garlic
For the Stracotto
  • 3-4 lb beef chuck roast
  • 2 medium potatoes, peeled and cut into chunks
  • 1 medium celery stalk, cut into chunks
  • 1 medium carrot, halved and cut into chunks
  • 1/2 yellow onion, sliced
  • 1 cup liquid beef stock
  • 2 tablespoons tomato paste
  • 14 oz can crushed Italian tomatoes
  • 2-3 tablespoons mixed Italian herbs, dried
  • 2 teaspoons dried chives
  • ¼ cup fresh parsley leaves, finely chopped
  • 2 sprigs fresh rosemary
  • Kosher salt and black pepper, to taste
  • 1/2 cup red wine, any kind
  1. Heat olive oil and garlic in a large frying pan at medium heat, add soffritto and cook until softened.
  2. Take the soffritto out of the fry pan and set aside. Add beef to the fry pan and sear on all sides, then transfer to the slow cooker with the soffritto.
  3. Add the beef stock, tomato paste, tomatoes, and dried herbs, stir, then add the chunky vegetables and fresh herbs.
  4. Add red wine, stir thoroughly, and pour mixture over the beef. Season with salt and pepper, then cook for 8-9 hours on a low setting
  5. Serve Stracotto di Manzo with steamed rice or cous cous.
A delicious, subtle slow cooker version of the Italian family style beef dish.
Course: Dinner
Allergen(s): Wine, Wine

Recipe adapted from Good Noms Honey

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Stracotto di Manzo (Italian Pot Roast)

A delicious, subtle slow cooker version of the Italian family style beef dish.

Stracotto di Manzo (Italian Pot Roast)

5 from 2 votes
Cuisine: Italian
Servings: Serves 6
Author: Jono Elderton
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

For the Soffritto

  • 1 medium celery stalk, finely chopped
  • 1/2 yellow onion, finely chopped
  • 1 small carrot, finely chopped
  • 1-2 tablespoon olive oil
  • 1 teaspoon minced garlic

For the Stracotto

  • 3-4 lb beef chuck roast
  • 2 medium potatoes, peeled and cut into chunks
  • 1 medium celery stalk, cut into chunks
  • 1 medium carrot, halved and cut into chunks
  • 1/2 yellow onion, sliced
  • 1 cup liquid beef stock
  • 2 tablespoons tomato paste
  • 14 oz can crushed Italian tomatoes
  • 2-3 tablespoons mixed Italian herbs, dried
  • 2 teaspoons dried chives
  • ¼ cup fresh parsley leaves, finely chopped
  • 2 sprigs fresh rosemary
  • Kosher salt and black pepper, to taste
  • 1/2 cup red wine, any kind

  1. Heat olive oil and garlic in a large frying pan at medium heat, add soffritto and cook until softened.
  2. Take the soffritto out of the fry pan and set aside. Add beef to the fry pan and sear on all sides, then transfer to the slow cooker with the soffritto.
  3. Add the beef stock, tomato paste, tomatoes, and dried herbs, stir, then add the chunky vegetables and fresh herbs.
  4. Add red wine, stir thoroughly, and pour mixture over the beef. Season with salt and pepper, then cook for 8-9 hours on a low setting
  5. Serve Stracotto di Manzo with steamed rice or cous cous.