Stracotto (Italian Pot Roast)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.

	this recipe	typical
liquid	61%	26%
fat	3%	2%
aromatics	16%	12%
salt	1%	0%
vegetables and beans	76%	32%
collagen idx	0.8	0.8
marbling idx	0.8	0.8

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1361 g	3 pound chuck roast
8 g	1 tablespoon Diamond Crystal Kosher salt
2 g	1 teaspoon black pepper
24 g	8 cloves garlic
40 g	3 tablespoons olive oil
150 g	1 large sweet onion (finely diced)
122 g	2 large carrots (shredded or pulsed in a food processor)
120 g	3 ribs celery (shredded or pulsed in a food processor)
49 g	3 tablespoons tomato paste
794 g	1 28-ounce can plum tomatoes (hand crushed or blender pulsed)
354 g	1 1/2 cups dry red wine
480 g	2 cups low-sodium beef stock
	1 cinnamon stick (optional)
3 g	3 large bay leaves
5 g	5 large sage leaves
10 g	10 sprigs thyme (tied)
	salt and pepper (to taste)
19 g	3 tablespoons minced flat-leaf Italian parsley (for garnish)

Method: 10 steps, published by www.sipandfeast.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This recipe is absolute fire (in an exemplary way). I recently purchased a six-quart Dutch Oven, and decide this would be the Christening dish. I used a well marbled 3 pound chuck roast, crushed San Marzano tomatoes, and served over egg noodles. I've received ” — a cook, 5★

“Amazing! I love this dish and I haven't made it yet. Because I remember it from my childhood when my French/Italian grandmother made it with a rump roast and called it "Daube". Cannot wait to try it with chuck. I am sure it will bring back many memories! ” — a cook, 5★