You are here: Home » Recipes » Stracotto (Pot Roast) Stracotto (Pot Roast) Yield 6 to 8 servings This sumptuous roast can is a traditional Italian filling for anolini. PrintEmail Ingredients 3 tablespoons unsalted butter1 medium onion, chopped fine1 medium carrot, chopped fine2 leafy ribs celery, chopped fine1 pound boneless beef chuck, rump or shoulder roast1 pound boneless veal chuck, rump or shoulder roast1 pound boneless pork loin roast Red wine or water Salt and whole black pepper in a peppermill Red wine or water Instructions 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. 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. 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.