Stracotto di Manzo | Italian Pot Roast
The Salty Owl Cowww.thesaltyowlco.comStracotto di Manzo, or Italian pot roast, is cozy Sunday supper at its best: fork-tender beef simmered in a rich, savory sauce and served over creamy polenta. Paired with roasted Brussels sprouts, it’s a hearty, comforting meal made for lingering around the table.
Servings: 6
Equipment
- 1 slow cooker
Ingredients
- 3-4 lb. beef chuck roast frozen is best
- 1 cup yellow onion diced
- 1 cup celery diced
- 1 cup carrot diced
- 2 large garlic cloves minced
- 1/2 Tbsp. olive oil
- 14 oz. crushed tomatoes
- 1/2 cup beef broth
- 1/2 cup red wine
- 1 Tbsp. fresh parsley
- 1/2 Tbsp. fresh rosemary
- 1 Tbsp. Italian seasoning
- 1/4 cup butter
- salt and pepper
Creamy Polenta
- 1 cup dried polenta
- 3 cups whole milk
- 2 tbsp. butter
- 1 pinch salt
Instructions
- Turn slow cooker on low and drizzle olive oil over bottom of pan. Place diced onion, celery, carrot and garlic. Then add crushed tomatoes, beef broth, wine, salt and pepper. Now add parsley and rosemary. Set frozen chuck roast on top. Season with salt, pepper and Italian seasoning. Place half a stick of butter on top. Cook all day about 8 hours on the low setting. If in a hurry, use high setting for about 5 hours.
- Serve with creamy polenta and spoon some of the cooked vegetables over top.
Creamy Polenta
- Bring a medium pot of milk to a simmer. Stir in polenta. Continue stirring for about 15 minutes or until polenta has thickened. Add butter and pinch of salt.
- Spoon polenta into serving bowls, top with slices of cooked roast and a couple spoonfuls of vegetables.