Slow Cooker Italian Pot Roast (Stracotto)
This Italian version of pot roast incorporates classic herbs and tomatoes for a delicious and rich dish all made easily in your slow cooker!
Italian Pot Roast (Stracotto)
It's pot roast..Italian style! Juicy tomatoes and all that amazing flavor from the Italian holy trinity of celery, carrot and onion. Need I say more? And this recipe simplified with our handy dandy slow cooker. Because who has time for anything else these days?!If you don't have a slow cooker or you prefer to use a Dutch oven, that is totally fine and even better. All you have to do is let it cook on low for 3 hours.
Ingredients
- 2-3 lb Chuck Roast
- 18 oz Canned Whole Tomatoes
- 1 tbsp Basil
- 1 tbsp Rosemary
- 1 Celery Stalk, Chopped
- 1 Carrot, Chopped
- 1 White Onion, Chopped
- 2 Garlic Cloves, Minced
- 1/2 cup Red Wine go for something with alot of flavor; not dry
- 1 tbsp Tomato Paste
- 1 tsp Salt
- Pepper to taste
Instructions
- Optional but recommended is to brown the meat first. I used my saute function on my slow cooker but if you don't have that, you will have to use a pan and ten transfer the finished product to your slow cooker. Heat up 2 tbsp of olive oil over medium heat. Add your meat and let it brown on all sides.
- Remove from pan. Add your onion, celery and carrots. Saute for about 5 minutes and add in the garlic. Saute for another 3 minutes.
- Now we are going to deglaze the pan with the red wine. Add the wine and using a wooden spoon, scrape off all the bits that are stuck to the bottom of the pan.
- Add the canned tomatoes, tomato paste, basil, rosemary and salt. Stir well.
- If you are not using your slow cooker, now is the time to add the meat into the slow cooker and add the sauce on top. If you were using one, then just add the meat back in.
- Cook on low for 8 hours.