BEEF - STRACOTTO - ITALIAN POT ROAST

Serves 6 to 8

1 boneless chuck-eye roast (about 3 ½ pounds), patted dry with paper towels

Salt and ground black pepper

2 tablespoons vegetable oil

1 medium onion, chopped medium

1 small celery rib, chopped medium

10 ounces white button mushrooms, quartered

2 medium garlic cloves, minced or pressed

2 teaspoons sugar

½ cup low-sodium chicken broth

½ cup low-sodium beef broth

½ cup dry red wine

1 (14.5-ounce) can diced tomatoes

1 sprig fresh thyme

1 to 1 ½ cups water

1 sprig fresh rosemary

Adjust an oven rack to the middle position and heat the oven to 300 F.  Sprinkle the roast generously with salt and pepper to taste.

Heat the oil in a large ovenproof Dutch oven over medium-high heat until shimmering but not smoking.  Brown the roast thoroughly on all sides, reducing the heat if the fat begins to smoke, 8 to 10 minutes.  Transfer the roast to a large plate; set aside.

Reduce the heat to medium; add the onion, carrot, celery, and mushrooms to the pot, and cook, stirring occasionally, until the vegetables begin to brown, 6 to 8 minutes.  Add the garlic and sugar and cook until fragrant, about 30 seconds.  Add the chicken and beef broths, wine, tomatoes and their juices, and thyme, scraping the pan bottom with a wooden spoon to loosen the brown bits.  Return the roast and any accumulated juices on the plate to the pot.  Add enough water to come halfway up the sides of the roast.  Bring the liquid to a simmer over medium heat, then place a large piece of foil over the pot and cover tightly with the lid.  Transfer the pot to the oven.  Cook, turning the roast every 30 minutes, until fully tender and a meat fork or sharp knife slips easily in and out, 3 ½ to 4 hours.

Transfer the roast to a carving board and tent with foil to keep warm.  Allow the liquid in the pot to settle for about 5 minutes, and then use a wide spoon to skim the fat off the surface.  Add the rosemary and boil over high heat until reduced to about 1 ½ cups, about 8 minutes.  Discard the thyme and rosemary sprigs.  Season with salt and pepper to taste.

Using a chef’s or carving knife, cut the meat into ½-inch-thick slices or pull it apart into large pieces.  Transfer the meat to a warmed serving platter and pour the sauce and vegetables over it.  Serve immediately.

MY NOTE:  (1) I used homemade broth and didn’t use the water because there was plenty of liquid (2) I didn’t do the last step of reducing the liquid (3) The meat was tender around 2 hours and 45 minutes. 

From Steaks, Chops, Roasts, and Ribs by the Editors of Cook’s Illustrated Magazine.