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For a great Italian pot roast, you need just the right ingredients. The base starts with 3 to 4 pounds of beef chuck roast. This cut is perfect for pot roast because it gets tender and juicy when cooked low and slow. Next, you need 2 tablespoons of olive oil to sear the meat and add flavor.

Italian Pot Roast (Stracotto alla Fiorentina)

Discover the heartwarming flavors of Italian pot roast with Stracotto alla Fiorentina! This delicious dish is all about tender beef chuck, aromatic vegetables, and rich herbs slow-cooked to perfection. Whether you're a busy parent or a cooking enthusiast, my guide brings you essential tips and variations to customize this classic to your family's taste. Click through to explore the full recipe and enjoy a comforting meal that feeds both body and soul.
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Ingredients
  

3 to 4 pounds beef chuck roast

2 tablespoons olive oil

1 large onion, chopped

2 carrots, chopped

2 stalks celery, chopped

4 cloves garlic, minced

1 can (14 oz) diced tomatoes, undrained

2 cups beef broth

2 tablespoons balsamic vinegar

2 teaspoons dried oregano

2 bay leaves

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 300°F (150°C).

    Sear the Beef: In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and pepper, then add it to the pot. Sear the beef on all sides until browned, about 8-10 minutes. Remove the roast from the pot and set it aside.

      Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

        Build the Flavor: Stir in the diced tomatoes (with their juice), beef broth, balsamic vinegar, oregano, bay leaves, and a pinch of salt. Mix well.

          Add the Roast: Place the browned roast back into the pot, ensuring it is mostly submerged in the liquid.

            Braise in the Oven: Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for about 3 to 4 hours, or until the meat is fork-tender and easily pulls apart. Check occasionally and add more beef broth if the liquid level drops too low.

              Rest and Serve: Once the roast is done, remove it from the oven and let it rest for about 15 minutes before slicing. Discard bay leaves.

                Garnish and Plate: Serve the pot roast slices on a plate, spoon some of the rich sauce and vegetables over the top, and sprinkle with chopped fresh parsley for color.

                  Prep Time: 20 mins | Total Time: 4 hrs 30 mins | Servings: 6-8

                    - Presentation Tips: Serve alongside creamy polenta or mashed potatoes for a comforting meal, and add a side of sautéed greens for added color and nutrition. A rustic bread on the side can enhance the experience by helping to soak up the delightful sauce.