Italian Pot Roast (Straccato)
Ingredients Quantity:
3-4 lbs beef chuck roast
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 cup red wine (such as Chianti or Barbera)
1 can (28 oz) crushed tomatoes
2 cups beef broth
2 bay leaves
1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 teaspoon dried oregano
1 teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Optional Additions:
1 tablespoon tomato paste (for extra richness)
1 cup sliced mushrooms (added with vegetables)
1 tablespoon balsamic vinegar (added at the end for a touch of acidity)
1 cup pitted black olives (added towards the end for a briny kick)
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