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To make a great Stracotto alla Fiorentina, you need the right ingredients. The main star is the beef chuck roast, weighing about 3 to 4 pounds. This cut is rich in flavor and tenderizes well during long cooking.

Italian Pot Roast (Stracotto alla Fiorentina)

Impress your loved ones with this mouthwatering Italian Pot Roast, known as Stracotto alla Fiorentina. This rich recipe combines tender beef chuck, fresh herbs, and flavorful vegetables, creating a dish that's perfect for any occasion. Learn the essential cooking techniques and tips to achieve fork-tender meat and a delicious sauce. Click through to explore this comforting recipe that will warm both hearts and bellies!
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Ingredients
  

3 to 4 pounds beef chuck roast

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

2 large carrots, diced

2 celery stalks, diced

1 can (14 oz) crushed tomatoes

2 cups beef broth

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 325°F (163°C).

    In a large, heavy Dutch oven, heat the olive oil over medium-high heat.

      Season the beef chuck roast generously with salt and pepper. Once the oil is hot, carefully sear the roast on all sides until browned (about 4-5 minutes per side). Remove the roast and set aside.

        In the same pot, add the chopped onion, garlic, diced carrots, and celery. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.

          Stir in the crushed tomatoes and beef broth, scraping the bottom of the pot to deglaze it.

            Return the seared roast to the pot, nestling it into the vegetable mixture. Add the rosemary, thyme, and bay leaf.

              Bring the mixture to a gentle simmer, then cover and transfer the pot to the preheated oven.

                Roast in the oven for about 3-4 hours, or until the beef is fork-tender and shreds easily. Check occasionally to ensure there's enough liquid; if needed, add a little more beef broth.

                  Once done, remove the pot from the oven, discard the herb sprigs and bay leaf, and let the roast rest for about 10-15 minutes before slicing.

                    Serve the pot roast slices with the rich vegetable sauce spooned over the top, garnished with fresh chopped parsley.

                      Prep Time: 15 minutes | Total Time: 4 hours | Servings: 6-8

                        - Presentation Tips: Serve the Italian pot roast on a large platter with the sauce drizzled over the top. Accompany it with creamy polenta or crusty Italian bread for a satisfying meal.