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Michentahโs Cozy Italian Pot Roast (Stracotto-Style) ๐
Slow-braised, fork-tender, rich tomato goodness that hugs your soul.
This is the kind of dinner that makes people wander into the kitchen asking,
โOkay but what is that smell?โ
Thatโs Michentahโs Recipes magic at work.
๐ Michentahโs Ingredients
3โ4 lb chuck roast
2 tbsp olive oil
salt & black pepper (donโt be shy)
1 large onion, chopped
3โ4 cloves garlic, minced
2 tbsp tomato paste
1 cup beef broth
1 cup crushed tomatoes or tomato sauce
ยฝ cup red wine (optional, but very Italian-grandma-approved)
2 carrots, chopped
1 tsp dried oregano
1 tsp dried basil
ยฝ tsp dried thyme
pinch of red pepper flakes (optional sass)
fresh parsley or basil for topping
๐ฒ How Michentahโs Does It
Season the roast generously with salt and pepper like you mean it.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
Sear the roast on all sides until deeply browned. This is flavor. Do not rush flavor.
Remove roast and set aside. In the same pot, add onion and cook until soft and cozy.
Stir in garlic and tomato paste; cook 1 minute until fragrant and slightly darkened.
Deglaze with red wine (or broth), scraping up all those golden bits.
Add crushed tomatoes, beef broth, carrots, and all seasonings.
Nestle the roast back into the sauce. Spoon some sauce over the top (tuck it in ๐ฅน).
Cover and simmer low for 3โ4 hours or bake at 300ยฐF covered for the same time.
When it pulls apart effortlessly? Youโre done. Sprinkle with herbs and admire your work.
๐ How to Serve (Michentahโs Way)
Over creamy mashed potatoes
With buttered pasta or polenta
Crusty bread mandatory for sauce-scooping
Or straight from the bowl while standing at the counter (no judgment)
๐ Michentah Tip
Recipes are a vibe, not a law.
If your sauce wants more garlic, listen to her. If your roast cooks longer, let it.
Michentahโs Recipes believes good food happens when you trust yourself.