Tired of boring pot roast meals? Make a spectacular Stracotto di Manzo, Italy’s succulent braised beef pot roast. A tradition of northern Italian cuisines, stracotto is a term applied to slow braising of meat, meaning “well-cooked” and fork tender. Following these easy chef techniques, your pot roast thrills!
Marinate it first in a special blend. Then braise in Italian red wine enhanced with a combination of spices, herbs, and Italian salumi perfect for pot roast. Each bite is napped with this luscious red wine sauce. Now, this is a Stracotto worth swooning over.
Download Two PDFs: One Recipe PDF of Beef Pot Roast Braised in Chianti, with step-by-step directions and several photos for professional techniques you can easily follow. Includes a very special Marinade for Beef Roast.
One Chef’s Tips PDF with extensive information on choosing the best butcher cuts for beef pot roast according to your budget and local availability. Plus, recommended Italian red wine selection ideal for marination and braising beef, and important guidance for creating your best signature Italian pot roast.
Instructions and cook time for 2-pound/910 g, or 3-pound/1.4 kg, or 4-pound/1.8 kg boneless beef roast are included for your convenience. Original recipe, thoroughly tested, written in English. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. Oven temperatures include F/C/Gas Mark. Timing may vary with heat source. Cook time: 2 1/2 hours to 3 hours, 4 to 8 servings, depending on weight of the roast.
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