Italian Pot Roast (Stracotto alla Fiorentina)
Prep time
Cook time
Total time
Serves: 8
  • 3 pounds chuck roast
  • 2 cloves of garlic, peeled and sliced
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 1 carrot, peeled and finely chopped
  • 2 celery sticks, chopped
  • 1 cup red wine (suggestion: Chianti)
  • 1 jar Bertolli Rustic Cut Marinara with Traditional Vegetables
  • 6 basil leaves
  • Chopped parsley to garnish
  1. Trim some of the fat from the meat. Using a sharp knife, make cuts all over the meat and insert the garlic slices inside. Season generously with salt and pepper. If you like, you can tie the beef with kitchen strin, to help it keep it shape during cooking.
  2. In a large dutch oven pot, heat the olive oil over medium high heat. Add the meat and brown on all sides until a nice brown crust develops, about 5 minutes per side. Remove to a plate and reserve.
  3. Lower the heat to medium low. Add the veggies and cook until soft and translucent, about 10 minutes. Then, add the wine and cook until it reduces slightly, about 5 minutes.
  4. Add the marinara sauce and stir to combine. Then, add back the chuck roast and the basil leaves. Cover, turn the heat down to low and let it simmer gently for 2 to 3 hours, turning the roast at least once, until fork tender. If you think the sauce is drying out, you can add some water of beef broth.
  5. When done, remove the basil leaves and discard. Transfer the meat to a chopping board, remove the kitchen string (if used) and cut into smaller pieces. The sauce should be thick enough, but if it’s not, you can continue boiling over medium-high heat, uncovered, until it reaches the desired thickness. Taste for seasoning and adjust accordingly.
  6. Serve the roast over creamy polenta (or mashed potatoes), garnished with chopped parsley.
Recipe by Olivia's Cuisine at