Stracotto (Pot Roast)

  • Yield: 6 to 8 servings


3tablespoons unsalted butter
1medium onion, chopped fine
1medium carrot, chopped fine
2 leafy ribs celery, chopped fine
1pound boneless beef chuck, rump or shoulder roast
1pound boneless veal chuck, rump or shoulder roast
1pound boneless pork loin roast
Red wine or water
Salt and whole black pepper in a peppermill
Red wine or water


  1. Melt butter in flameproof casserole over low heat. Add onion, carrot, celery and stir until coated. Add meat and cover loosely. Bring slowly to simmer and cook, turning meat occasionally, until juices are thick and meat is brown but not scorched, about 2 hours.
  2. Season liberally with salt and pepper and add red wine or water to barely cover meat. Bring to simmer, loosely cover, and simmer until meat is fork tender, about 2-3 hours longer, adding wine or water as needed to keep meat covered.
  3. To serve, remove meat, raise heat, and if serving as a main course, cook juices to a glaze. If broth is to be used in anolini, do not reduce it.

Recipe by Damon Lee Fowler, author of New Southern Baking.