Description
This Italian pot roast (Stracotto) showcases a tender beef chuck slow‑braised in a fragrant tomato, garlic, onion, and grape juice broth seasoned with oregano and basil. The result is melt‑in‑your‑mouth meat drenched in a glossy, rich gravy that clings to every forkful. Perfect over creamy polenta or buttery mashed potatoes, this hearty classic brings restaurant‑quality comfort to your home kitchen, ideal for family gatherings and weekend feasts. Enjoy it with warm bread and grape juice today .
Ingredients
Scale
- 3–4 pounds beef chuck roast
- 1 can (14 oz) diced tomatoes
- 1 cup grape juice
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Salt and pepper to taste
Instructions
- Season the beef with salt and pepper and brown on all sides.
- Transfer the roast to a slow cooker.
- Add diced tomatoes, grape juice, garlic, onion, oregano, and basil.
- Cover and cook on low for 8 hours until tender.
- Remove roast, shred or slice, and serve with the reduced sauce.
Notes
- For extra depth
- deglaze the skillet with a splash of grape juice before adding to the slow cooker. Let the roast rest 10 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 350
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