The Recipe Critic · by Alyssa Rivers★ 5.0 (3)
Italian Pot Roast (Stracotto)
NUTRITION · PER SERVING335M COOK
CAL 38%·PRO 100%
CARBS 18G9% OF CAL
4G FIBER5G OTHER8G TOTAL SUGAR
FAT 50G59% OF CAL
17G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Italian pot roast slowly braised in a rich tomato sauce with aromatic vegetables and red wine until melt-in-your-mouth tender. A comforting, hearty classic.
mainitalianbeef🫕 dutch oven🔥 ovendairy freegluten free
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3-4 pounds chuck roast
- 1 tablespoon olive oil
- 2 cups diced onion (about 1 large onion)
- 1 ½ cups diced carrots (sbout 2 large carrots)
- 1 cup diced celery (about 3 large ribs)
- 2 tablespoons minced garlic (6-8 large cloves)
- 1 cup dry red wine (such as Merlot or Cabernet Sauvignon )
- 1 ½ cups beef broth
- 2 tablespoons tomato paste
- 2 cups crushed tomatoes (about 1 14-ounce can)
- 2 bay leaves
- 5 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 sprig fresh rosemary (or ½ teaspoon dried rosemary)
- salt (to taste)
- ground black pepper (to taste)
At a glance
PER SERVING · TIME 335M
CAL 38%·PRO 100%
CARBS 18G9% OF CAL
4G FIBER5G OTHER8G TOTAL SUGAR
FAT 50G59% OF CAL
17G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 5h
- Sodium
- 705mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1318mg
- Calcium
- 67mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 705MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.