Today we’re making Stracotto (Italian Pot Roast). This is a great one for cool weather!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS
3 pound (1.4kg) chuck roast
1 tablespoon (10g) Diamond Crystal Kosher salt
1 teaspoon black pepper
8 cloves garlic
3 tablespoons (45g) olive oil
1 large sweet onion – finely diced
2 large carrots – shredded or pulsed in a food processor
3 ribs celery – shredded or pulsed in a food processor
3 tablespoons (45g) tomato paste
1 28-ounce can plum tomatoes hand crushed or blender pulsed
1 1/2 cups (360g) dry red wine
2 cups (480g) low-sodium beef stock
1 cinnamon stick *optional*
3 large bay leaves
5 large sage leaves
10 sprigs thyme – tied
salt and pepper – to taste
3 tablespoons minced flat-leaf parsley- for garnish
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Billy Mark: @bluecrestproductions
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48 Comments
Stracotto means "overcooked". I recommend the cinnamon stick. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
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🎉Ragu Napolitano 🎉
Just add pork ribs and you’ve got it down! NOT Ragu Bolognese…been doing this for 40+ years. ❣️DELICIOUS❣️
I love your channel and your recipes!! You keep it simple for most of us who don’t have time to run out and buy expensive ingredients we’ll only use for one recipe. Most of your ingredients can be used for other recipes too and the basics inside the recipe are simple and on our grocery list anyway! You just teach a more tasty way to prepare what we normally prepare! Love it!!
Your videos are the best! They are really like going to a cooking school. A beginner cook would definitely learn how to make a delicious homemade meal. And I’m a seasoned cook and I learn new things in every video! 👍 Thank you! 😊
James don't pull no punches. Good or bad he tells it like it is. A true taste tester. Great job James. As always.
Making this today. Wish me luck.
I was headed for a shredding of the beef as well. Love using a chuck roast to make a shredded bbq beef in the instant pot.
My preference for wine in meat Italian dishes, like braciole, meat for Sunday sauce is Chianti…in my opinion the best!
Looks great, fairly standard stew, not too far off bolognese except whole meat, Italian Sunday gravy, or even French beef bourganion, can’t go wrong,🔥👌⚖️
So inspired by how good this looks I am cooking it tonight. Only difference is that I got fresh pasta and I am just going to add it directly to the braising liquid 5 minutes before the end…
Is it 3 or 3.5 lbs of meat?
You said 3.5 in your video but written is 3lbs. I have this cooking right now using 3 lbs of chuck and it looks like there's too much liquid for what's basically a braise.
Brits are now screaming "Roasties and Yorkshire Pud, Roasties and Yorkshire Pud!!!"
I tried this tonight. It was A LOT of prep. I wasn't overly thrilled with the end result. I served it with polenta. It was okay, but I'm not sure it was worth the prep.
Ummm! What is polenta?
I made this last night and my house smelled amazing! It tasted incredible and I will make this 2-3x in the fall/winter. I didn't have a cinnamon stick tho
Smart kid!
Holy crap, James is almost as tall as you now! Looks like he's only got an inch or two to go. But I'm surprised he knows what grits are since he's lived north of the Mason Dixon line all his life. That's a great suggestion – grits would go great with a pot roast or stew.
If I made this I might throw in a few oxtails along with the chuck roast. I love their intense beefy flavour.
I'm in love with my box grater. It does a much better job than my food mill.
Kid was right.
DUDE!!!!!
Im sitting here mouth watering!!!! Wtf man….i really need to make this 😂
I make versions of this all the time. It never fails.
So much recipes and keto diet tips i highly recommend this book Plate of Health by Ethan Parker, saved my life.
It's funny how much you've learned since starting your channel – such as knowing there will be people who get ticked off when you try to talk him out of his opinions on the taste test! Good for you, backing off! This recipe really looks divine, and since I make regular pot roast quite a bit, I'm prepared for a bit of a fat issue to deal with (my granddaughter is very anti-fat). I can deal with it. 😁 I love pot roast any way you want to make it, but this is a definite winner!
When did YouTube start providing these blue information/search phrases to terms that people type? What makes it happen?
i like how you guys are funny and honest………….. i might like that one all the way.
Or Maybe with meatballs…….cause I'm a meat ball Fanatic !
"Blah blah blah". woah
“This is not TikTok , you’re gonna learn something here…” 😂❤️✊
Love your sons candid response
15:03 Yeah, I grabbed a chuck roast from a different place and was cooking it on a lower heat than usual and it wasn’t as tender as I liked. I just let it go longer and checked again and then saw that it was tender! Definitely agree that if it isn’t tender enough, give it more time.
I'm gonna do this with a venison shoulder.
Can you do this with a brisket?
BRO SLAYED THE ROAST no filter, love it.
Fatty pot roast is dope, some people just aint for it.
😂 the kid! He will learn…great interpretation, I’m def gonna try this over the weekend with a decent chianti, bravo!
I have this in the oven right now and can't believe how good the whole house smells! Still have at least 2 hours to go and can't wait to taste it!
Looks great! I would like to try this in my instant pot.
Got this in the oven as we speak….
Jim, use a piece of bread or two to degrease!
Official Taste Tester- i love when your son gives it a thumbs up or down! Haha
Grits! Did he say? Haha
Hello from Thailand
it's like he's talking to idiots at times – "if it starts to burn, take it off the heat" ! LOL!
Kids….Mine is the same way. She'll investigate the food and pick off any fat off any steak, roast, ham, whatever. The wife is right though, clearly the dish would work better with the beef shredded and mixed in, which is exactly how I'd do it. It's almost like a chunky chuck Bolognese.
The LESS technical term is salting it over night. The more technical term would be dry brining. 😂
i feel like deglazing is the ONE kitchen technique that makes the difference between decent food and really good food…if you don't deglaze, you're missing out on at least half the flavor of most dishes
Made this last night. Couldn't find polenta at my store so used the noodles, came out really good.
Saving this one, will make it
Not a Beef fan but looks great!!!
Love sip and feast. Love MAGA
Make America Gourmet Again!!!! 😂😂😂🇺🇸🇺🇸🇺🇸!
Great video! I’m Czech and I make the pot roast similar but with green beans and shrooms then puree the sauce, and of course serve with dumplings