Stracotto - How I Make The Ultimate Italian Pot Roast

Today we're making Stracotto (Italian Pot Roast). This is a great one for cool weather!
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PRODUCTS USED (This is an affiliate link)
Lodge 7.5qt Dutch oven: https://amzn.to/3Zu0tNc
Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr
Sectioned Wood Salt Box: https://amzn.to/46bSWqJ
Better than Boullion Reduced Sodium Beef Base: https://amzn.to/3sVLDEu
8 PCS Reusable Cheesecloth: https://amzn.to/3NsFypD
Faay Flat Edge Wooden Spoon: https://amzn.to/3UW5oaE
Mac Chef's Knife: https://amzn.to/48xkbvt
Workhorse Cutting Board: https://amzn.to/3kIgyvC

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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
https://www.sipandfeast.com/stracotto/

INGREDIENTS
3 pound (1.4kg) chuck roast
1 tablespoon (10g) Diamond Crystal Kosher salt
1 teaspoon black pepper
8 cloves garlic
3 tablespoons (45g) olive oil
1 large sweet onion - finely diced
2 large carrots - shredded or pulsed in a food processor
3 ribs celery - shredded or pulsed in a food processor
3 tablespoons (45g) tomato paste
1 28-ounce can plum tomatoes hand crushed or blender pulsed
1 1/2 cups (360g) dry red wine
2 cups (480g) low-sodium beef stock
1 cinnamon stick optional
3 large bay leaves
5 large sage leaves
10 sprigs thyme - tied
salt and pepper - to taste
3 tablespoons minced flat-leaf parsley- for garnish

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

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