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Wagyu Beef Italian Pot Roast (Stracotto)
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Chef :
Double8CattleCompanyWagyu Beef Italian Pot Roast (Stracotto)
This delicious Wagyu beef Italian pot roast (stracotto) is perfect for Sunday dinner with your family. The Wagyu beef eye of round roast is braised, sliced, and covered in a smooth red sauce. The flavorful, sauce-covered slices of beef are served over pasta! Try this recipe if you're looking for a hearty dish!
Ingredient
Food ration :
6 servingsCooking time :
4 hours, 30 minutes
3 TBSP
Grapeseed Oil
4 OZ
Pancetta (diced)
3 STALK
Celery (diced)
1/4 CUP
Tomato Paste
1 CUP
Red Wine
3 CUP
Beef Stock
1/2 CUP
Basil Leaves
1 PACKAGE
Pasta (cooked per package instructions)
Cooking instructions
* Step 1
PREPARING THE ITALIAN POT ROAST
* Step 2
Once the pancetta is browned, remove it from the Dutch oven using a slotted spoon. Set it aside.
* Step 3
Once the onions are softened and translucent, add in the red wine.
* Step 4
Nestle the roast down into the Dutch oven, so that the liquid comes up 3/4 of the way.
* Step 5
FINAL STEPS
* Step 6
Once blended, season the sauce with kosher salt and freshly ground black pepper. Add the sauce back to the Dutch oven.
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Tag
Italian
Double 8 Cattle Company Fullblood Wagyu Eye of Round Roast (cut in half widthwise if your Dutch oven isn’t large enough for the full roast length)
Garlic Cloves (sliced in half)
grapeseed oil
Pancetta (diced)
yellow onions, diced
carrots 🥕, peeled and diced
celery, diced
Roma Tomatoes (large diced)
tomato paste
red wine
Beef Stock
Basil leaves
Pasta (cooked per package instructions)
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