Yankee Stracotto (Italian Pot Roast)

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Ingredients

1 4- to 6-pound chuck roast

Kosher or sea salt and freshly ground black pepper

1 tablespoon flour

2 tablespoons olive oil

2 onions, chopped finely

1 carrot, chopped finely

1 celery rib, chopped finely

2 garlic cloves, minced

1 large shallot, minced

2 bay leaves

1 tablespoon dried thyme

1 tablespoon dried rosemary

1 can whole peeled tomatoes, crushed by hand or chopped, juices reserved

1 tablespoon tomato paste

2-1/2 cups red wine (inexpensive but hearty)

1 cup beef broth

2 to 3 baking potatoes, peeled, cubed into large chunks

1 bag carrots, peeled, cut into 1-1/2-inch pieces

1 bag frozen pearl onions

Instructions

Heat oven to 300 degrees. Pat the roast dry and season well with salt and pepper. Dust with flour on all sides. In a Dutch oven over high setting, heat oil and brown roast on all sides. Remove to a platter.

Add onions, carrot, and celery to pot (use additional oil if necessary), and saute 3 minutes. Add garlic, shallot, bay leaves, thyme, and rosemary, and saute 2 minutes more. Season to taste with salt and pepper. Add tomatoes, tomatoes’ juices, and paste, and cook 1 minute. Add wine and beef broth. Bring to a boil, and then reduce to simmer 4 to 5 minutes.

Adjust seasonings. Place meat and accumulated juices back in pot and cover. Roast in oven about 1 hour; then turn meat and add potatoes and carrots. Roast about 1 hour longer; then add pearl onions and return to oven for final ½ hour.

Serve roast with a simple green salad. Discard bay leaves and reserve vegetables (and any leftover roast) for ravioli.

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