Stracotto - How I Make The Ultimate Italian Pot Roast

[@SipandFeast]

Stracotto means "overcooked". I recommend the cinnamon stick. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. ▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/

[@raymondmuench3266]

“Stracotto” can also mean “well-done”, versus “medium” or “rare”.

[@bradjones5107]

You should just introduce your Mise En Place and skip the prep. I mean, we prep our mise en place before cooking, so why not the video? You can explain the process as you're cooking. I just prefer watching the cookie process and not prep. Watching someone peeling carrots, why?

[@dianer.9203]

This recipe is nearly exactly my Yia Yia’s recipe for makaronada. Back in the 1950’s we would have Sunday dinners at her home. Lamb, duck, chicken or makaronada were served. I would sit in her kitchen watching her cook. My grandfather had a Greek Italian imports grocery store so the kitchen was stocked with everything she needed. My job, as a small child was to fix a large platter with salami, mortadella, feta, kasseri, several types of olives and peperoncinis. My older sisters sliced the Italian bread. My mother made a large Greek salad. Yia Yia used a Chuck roast or a rump roast. The rump roast was preferred, it was well cooked , removed from the sauce to sit, then sliced and put on each dinner plate. She always served it with the large rigatoni. I’m 70 and still make it today.

[@detlefsuenberg5868]

Thank you very much.

[@jamesmilos9909]

What time is dinner?!

[@bobbyb1607]

What a great memory

[@tonysopranosduck416]

What a beautiful memory, I really visualized the moment 🌈🙏 Your Yia Yia is smiling 🥰

[@mariafentis]

@@tonysopranosduck416 Oh yeah I have memories of my mom making this also Greek :) Enjoy and loved the memories..and rice is good too

[@Ozzymandius1]

What a fkn roll this channel has been on this week. My grocery budget is pleading.

[@maggieellis2303]

🤣 Agreed!

[@RolloTonéBrownTown]

Agreed the channel has been knockin things out of the park lately!

[@warwicks2780]

Lotsa left overs. You can put them on a roll too!

[@AbigailGerlach-zt1sh]

My grocery bill was crying, so I finally decided to make one or two recipes per month. I eat half the left overs and freeze half.

[@Kah0ona]

I know! Yes. It's in the oven now 😎 cant wait. Cheers from the Netherlands

[@jxfiles4]

The honesty and family discussion is one of my favorite parts of your videos. I’m sure you’re super proud of your son’s refined and ever evolving palate!

[@JustGrillingandChilling.]

Yes, and combined with the amazing recipes and tutorials make S&F the best cooking channel on KZbin…. 👍🏼👍🏼

[@NashvillePastaman]

Everyone’s a critic!!

[@RocketDolphin89]

As someone who struggles with alcohol addiction I appreciate the alternatives you recommend. Subbed.

[@robertneely5148]

I love the way you cook, especially that you’re not obsessed with exact measurements. Cooking is a creative art and you show that well.

[@soldanovht]

James don't pull no punches. Good or bad he tells it like it is. A true taste tester. Great job James. As always.

[@MorgueMage]

I love that your son is respectfully honest and gave you solid feedback

[@dan8402]

Now that the leaves are turning and the crisp nights are here, this seems like the perfect dinner!

[@RolloTonéBrownTown]

In Alaska we lost our leaves a few weeks ago and the wind storms are setting in...this dish sounds great for this weather too!

[@joefischetti2383]

Hey Jim. It’s getting a little chilly out so I decided to make your Lentil soup tonight for supper. Followed your instructions “to a T”. The only change was I tripled all the ingredients. (I like to have leftovers to freeze). It was the best Lentil soup I’ve ever had! Seriously. I had 3 large bowls and loved the olive oil and cheese on top. I’m ready to bust. Thanks again! Be well!

[@paolointhenight]

I love his lentil soup too... I add a pack of italian sausage at the start to bulk it up a bit... so good! Try his tuscan white bean soup, if you like the lentils you'll probably love that one too. It's just as good on a chilly night and super easy to make.

[@tamikamorris2972]

I think the way you made it looks perfect! When he said the beef was fatty, I was like I'm all in😂

[@queenbee3647]

👍👍

[@MrKarmapolice97]

I loved you let and shown your son’s honest opinion! That speaks volumes.

[@SA-hf3fu]

I'm embarrassed to say how many years I spent trying (and failing) to make a good Pot Roast with leaner cuts (Top Round, Sirloin, etc.). When I finally found out that the CUT is everything, I've never gone back! For me it's got to be a Chuck Roast. This looks really good.

[@YoMama9021]

Oh, you might wanna get a pressure cooker.

[@davidcox3076]

I picked up stew meat for my wife recently. Went by the butcher shop since I was in the area. They cut it from a top round roast. So much leaner than the fatty, gristly cubes the grocery store sells. The cut is everything, indeed!

[@SA-hf3fu]

@@davidcox3076 Oh, good idea!

[@HarryCopperPot]

I love your son's honesty! Also, this looks amazing and I can't wait to make it!

[@janjkey]

Truth be told. Im not here for the thumbnail. Lol. I discovered you just before the pandemic. Your videos got me through. I love to cook and being Italian on my dads side, but being raised by my Irish and german grandmother and mother we did not eat hone cooked Itialian. Thanks to you I can eat the food of my dads side. Followed you from the first epioade of the podcast till the last. ( pleaae bring it back). You guys are inspiring. Keep it up.

[@jimbrennan1181]

I'm making polenta with pork ragu for dinner tonight, but if I'm honest I actually prefer papardelle to polenta. When I make this I'll make some fresh papardelle but I will argue, at least to myself, that the sweetness of the corn in polenta works well with the sweetness of pork. Great recipe!

[@analitk]

I love your channel and your recipes!! You keep it simple for most of us who don’t have time to run out and buy expensive ingredients we’ll only use for one recipe. Most of your ingredients can be used for other recipes too and the basics inside the recipe are simple and on our grocery list anyway! You just teach a more tasty way to prepare what we normally prepare! Love it!!

[@DavidRoush-l4e]

My favorite part of your videos is the taste test! Your food always looks great but I love the taste tests!

[@TopoGigio555]

I love James’ honesty. Thanks to his Dad, he has such an appreciation for good food and isn’t overly picky like some teenagers tend to be.

[@randytaylor4766]

I've made most of your recipes and they are delicious. Your wife and son are blessed!

[@adventureswithgnomie6553]

I almost always use Chuck Roast because it gets so tender. Looks amazing.

[@SipandFeast]

I didn't go into it in the video, but if you want to cook this dish with a rump roast or other lean cuts, larding will help. That invloves sticking pieces of fat (pancetta works well) into the beef to keep it more juicy during the braise.

[@craigsimons2217]

I think your Jaques Pepin method for removing grease is spot-on! I started doing that since I first saw you do it. Works great and less messy.😊

[@jslberto]

Pretty sure that technique was around and well known long before folks saw Pepin do it in an old vid published on KZbin.

[@MelissaONeill-hi8gh]

Great video! I’m Czech and I make the pot roast similar but with green beans and shrooms then puree the sauce, and of course serve with dumplings

[@TL13Minecraft]

Hey sip and feast. I love all your video's and i might be the only one who has watched every single one of your video's !!! Anyway if you want a better way of removing fat, without taking some of the sauce and flavour out, use clingfilm. or plastic wrap as its called in America. this will just take the top layer of the fat out and that's it. you can use both sides also with tongs and that way you are not losing any of the sauce. This is the way i was taught in chef college and I can't stop doing it now. Keep up the amazing videos!!!!!

[@jweider007]

My dad always shredded the meat and served it with a baked polenta. The leftover polenta was always great the next morning with scrambled eggs.

[@anniefitt8623]

Jim, I don’t even look at the thumbnails because I know whatever you’re cooking I will learn so much as I watch!

[@jonmunck7569]

BRO SLAYED THE ROAST no filter, love it. Fatty pot roast is dope, some people just aint for it.

[@williorio8733]

I always appreciate the emphasis on alternatives to alcohol. I’m 19, so I don’t have access to wine even if it’s strictly for cooking. I didn’t realize until watching your videos that you can just substitute with water without losing way too much flavor.

[@janetp5956]

I love the shredding of the veggies, very similar process to making bolognese. For bolognese I chop mine in my food processor. Saves so much time. Anyway I also love putting the garlic pieces in the slits. Great idea. You get my vote for using the paper towel. SO easy !

[@stevenstratton4804]

I just wanted to say I love and appreciate your channel! Your recipes are all in my wheelhouse.

[@hollyduggan8139]

My favourite part of your videos is going over the ingredients at the beginning. You present them so nicely and I learn more about different ingredients. I miss your podcasts. Thank you 💐

[@crystalrowan]

I made this recipe the weekend before last (after seeing it in your newsletter email, I think) and it's phenomenal. I think that cinnamon stick is a game changer. It did something to this sauce that took it over the top for me and made this my favorite version of a Sunday sauce that I've ever made! And kudos to James! Excellent feedback. When I made it, the beef was pretty much falling apart/shredding so I did exactly that and just mixed it into the sauce before dressing the pasta.

[@InfiniteQuest86]

Man, pot roast is just the best. I know it's cheap peasant food, but the long cook just builds so much flavor like a Sunday sauce. The cinnamon stick is a nice touch. I've never tried it, but it sounds great. I'm going to do it next time.

[@jeanniebrooks]

It’s not cheap peasant food anymore! And slow-cooked and braised tough cuts of meat of all kinds are on menus of the top restaurants.

[@InfiniteQuest86]

@@jeanniebrooks Yeah so true.

[@kenoman2007]

I was in Florence the beginning of March, and I took a pasta making class. The instructor made the same dish with the noodles. He called the sauce ragu or bolognese (I don't remember anymore)and used a different cut of meat. It was SO GOOD!... it was hard to remember all of the steps mainly because we were having fun making the pasta and drinking wine. I haven't cooked much in my life, and your videos make learning fun and easy. THANK YOU! I can't wait to try this recipe next week and reminisce on what a fun trip I had!!!

[@piratessalyx7871]

Thats right bolognese sauce made with beef and pork or either alone. We always get this at the better italian restaurants..preferably with pappardelle or at least with fettuccine. My better half is roman so have been exposed to more authentic meals.

[@jameslewis8227]

Ragù just means meat sauce. Bolognese is a specific recipe for a ragù that’s known for being made/originated in the area of Bologna, a city in the Emilia-Romagna region (on the east/opposite side of the Appennini in respect to Florence.

[@rank1839]

Thanks!

[@SipandFeast]

Thanks so much!

[@KathyW5]

Yes! I'm currently making and freezing meals preparing for shoulder surgery shortly and this is definitely going on my list. I know, I know this is exponentially better fresh, but I will still enjoy this on my enforced no cooking time of no chopping, grating, lifting or just using my right arm. Thank you as this is one of those meals to look forward to out of a single serving freezer bag.

[@chrisann144]

It looks amazing James is hilarious as he continues hooving 😂😂😂😂

[@2Wheels_NYC]

Excellent as always, Jim! We did a very similar Greek version of this last week, and it's always a favorite. We used eye round, which would be a nice option here as well if someone wanted to cut down on the fat content. Thanks for another great video!

[@damoeman6004]

Finally made this yesterday. As usual, I don't really know what I'm doing but I follow instructions. Results were as great as I had hoped. I had to order the pappardelle online because I couldn't find any locally. Worth it. The combo of the pot roast and the pasta is a beautiful thing. I imagine its the herbs and cinnamon stick that provided that certain flavor. Not sure but it was one of the best recipes I've tried so far. My spouse and sister raved about it. Looking forward to making this again.

[@Gordigogo]

This looks great! Can't wait to try this, my family would love it. And I would totally try it with the noodles.

[@craigmiller752]

You ALREADY do a fabulous job of preparing us to attempt your recipes. Your presentation is always articulate and sufficiently in depth. Sooo glad to have found your channel!👍

[@trickhester7932]

I have this in the oven right now and can't believe how good the whole house smells! Still have at least 2 hours to go and can't wait to taste it!

[@nancycarney]

I love deglazing with red wine and then add a little extra to the dish. So much flavor and I think it helps tenderize the not so grade of beef. I will be making this one. Super excited. Sounds kind of like German Sauerbraten roast which we love all thing German. 😂😂

[@davidcox3076]

My wife and I both grew up eating dry, stringy pot roasts. She has a delicious crock pot recipe. We need to add this one. The sauce alone looks amazing.

[@annesimpson6988]

This just popped up while I was watching something else on KZbin and my mouth is salivating. Whether this is the right or wrong way of making a pot roast etc, who cares. Althought there are only two people in our household these days, I will definitely be making this meal. There are so many other dishes you can make with the leftovers. Thank you.

[@TheGoodHeart1000]

Your recipes are always fantastic! I know when I see it’s your presentation, I know that recipe is on my agenda to make-thank you! You and fam are true blessing in all our lives.

[@NaniBean1024]

I'm making this right now! Just put in oven. It smells amazing. I didn't have cinnamon stick, used a couple pinches ground instead. So excited for dinner tonight.

[@stevel6895]

Got to love that kid! The best taste tester on the internet!

[@pdigi3179]

Thanks for this recipe. This is the 2nd time that I’ve made this and I absolutely love the flavor of this dish. Especially served over the pappardelle.

[@janetp5956]

Love the cinnamon stick addition, will have to try that. I pulse my veg in the food processor, takes literally 5 seconds!! Mashed potato girl here, but polenta sounds good too. James is adorable!!!

[@CONTINGENCY_sys]

The ceramic coated pans have been my go to for kitchen use over everything else. Ditched every other one to others or recycled at scrap yard. Besides cast iron I have not had any luck with kitchen pans doing what they say they are supposed to do. I tried copper pans but wasn't impressed as much as with cast iron and ceramic coated. That roast and pretty much all that you are menu expanding are great right to the directions and examples. If your face was on a box at the store I'd know what it has inside was exactly as directed. Enjoy the fall weather and the season food flux upcoming. Eat what you like, and we watch what you make. Its our family time here to see what you are cooking up. My kids have been doing a vote here each episode too. You've been scoring great scores on our end.

[@skipdog9912]

Same. Ditched everything but my cast iron!

[@matthewjames9167]

Jim your recipes are awesome and James is the best taste tester on the KZbins. I’ve been making your recipes for Sunday dinner, to impress my bride. And she’s definitely been impressed. I’m making the Straccota for Sunday dinner with my in laws. I’m making the polenta, not pasta. 😉Keep up the great work. And God bless!

[@bkm2797]

Nice job Jim, looks like a winner! We do appreciate James and his honesty, you and Tara taught him well. Not sure what fat he was talking about, I saw none. Back in the day, my mom used what they called a seven blade chuck roast, now that cut had fat, but the meat itself was moist and melted in your mouth. Personally I love a good pot roast pasta, pappradelle was a good choice. Thanks for the recipe, makes you look forward to the colder days ahead.👍❤💫

[@numbersletters3886]

Made this last night, shredded the chuck after the oven, wow, oh my, amazing!! Thank you!!

[@deborahsimmons2414]

My preference for wine in meat Italian dishes, like braciole, meat for Sunday sauce is Chianti…in my opinion the best!

[@lashaunwaddell2750]

I think it looks fantastic. I can’t wait to try it however, I will shred my beef.

[@kl8132]

Wow, that looks amazing. I Love your videos. You cover so much as you go along and the recipes are fantastic. I have so say, you are the King of Soups!! I"m making my way down your list so please, keep them coming. This one I'm saving for the holidays. Its perfect for my husband. Thank you, and thanks to your wife for her filming and participation. Very relaxed, great vibe, alot of fun. 😊

[@jmbnorth]

You have become my go to cooking channel. You do a great job with your recipes and instructions. Thank you! 👍👍 ⭐️⭐️⭐️⭐️⭐️

[@marcellamundy]

as a southerner, I love this kids suggestion for grits!!…this looks delicious as is!!!…this will be dinner tonite!!!

[@jsimmons7023]

I love it when people say/ask if they can be honest. Just look at them and say, "No, lie to me."

[@EphemeralProductions]

😂😂

[@eugeneweston3891]

Definitely will be making this. Thank you. This channel is great, especially for LI folks! Two "tips." Leave enough twine on the bouquet garni and tie it to the handle so you can find & fish out easily. I buy whole peppercorns and grind them in a spice or coffee grinder to keep in the dispensers.

[@PattiWinker]

Your videos are the best! They are really like going to a cooking school. A beginner cook would definitely learn how to make a delicious homemade meal. And I’m a seasoned cook and I learn new things in every video! 👍 Thank you! 😊

[@bascrd]

If its fall and Jim breaks out the dutch oven, I know he is about to make my new favorite meal

[@KartizaK]

i like how you guys are funny and honest.............. i might like that one all the way.

[@mikechun4734]

Love your sons candid response

[@jvallas]

It's funny how much you've learned since starting your channel - such as knowing there will be people who get ticked off when you try to talk him out of his opinions on the taste test! Good for you, backing off! This recipe really looks divine, and since I make regular pot roast quite a bit, I'm prepared for a bit of a fat issue to deal with (my granddaughter is *_very_* anti-fat). I can deal with it. 😁 I love pot roast any way you want to make it, but this is a definite winner!

[@justincabral1150]

I made this. After the beef was cooked, I shredded it and mixed it back into the sauce. Served it with linguine and it was a hit with the family

[@chrismalzahn8645]

I love how he keeps shoveling it in !!

[@richardswinbusk7787]

Hi James Another great video You can also use a potato masher to crush the tomatoes 🍅

[@finleykim]

I am totally making this. I don't know how many times I have made your Italian beef stew which is FABULOUS along with several other recipes. I made it Sunday and served it with Pappardelle!

[@itsJustJuliaaaa]

Made this last night. Couldn't find polenta at my store so used the noodles, came out really good.

[@rickybryan1759]

The Aussie way to do roast lamb proper is the slit with garlic and rosemary inside. Even my non foodie brother was like ‘that thing you do with lamb is amazing’

[@keithkiser7011]

I love the way you soaked up the excess fat! Learned something new today!

[@GBR23-ts4lg]

Look so delicious!! Reminds me of how my mom would sear her Chuck roast, and make her Spaghetti. With one other step, she’d place the garlic and same size carrots in a little bit of wine vinegar and olive oil. Then insert them into the slits. She then sear the meat, then take it out and start making her sauce, after, place the Chuck roast back into sauce let it simmer for about 2 hours or more depending on size of Chuck roast. Boil the pasta, then strained it over a colander reserving the pasta water. After two hours or more, remove the Chuck roast and put in your drained pasta gently mixing pasta and sauce together. She’d slice up the Chuck roast. Plated up the pasta with sauce, added a slice of the Chuck roast. Sprinkle with chopped Italian parsley and grated parm. Delicious!

[@piratessalyx7871]

Your son is just not used to authentic “ragu” sauce that italians love! Give him time, enough times having this dish he will appreciate over time..I think. He is probably used to americanized italian food re spaghetti and meatballs with a thin sauce. Me and my family with my roman better half love ragu style sauce. I have always loved a meatier sauce with my pasta. Besides that I want to thank you for the idea of the crushed tomatoes. I made a traditional american pot roast the other night and the meat seemed never to get tender even after many hours….well after seeing your video, I decided to buy a bag of the widest pappardelle I could find and a can of Cento crushed to Tomatoes the large can. I dumped my pot roast gravy and veggies (removing most of the accumulated fat) into my dutch oven added the can of crushed tomatoes and simmered an hour and a half. Also added some water and Lambrusco. Well the meat finally fell apart, no fattiness and it was just like italian restaurant quality dishes that we pay usually around 23$ a platter. And I have so many mores out of this. Your video saved my potroast and turned it spectacular!!!!! Thank you again.

[@jvallas]

I think he *_loved_* the sauce. He was chowing down on that pasta. He just had a problem with the fact there was fat in the meat itself, but that's inherent in a chuck roast.

[@brisvegasblonde6191]

Papa used a good slice of Vienna loaf to mop up the excess oil on the sauce if needed, then my sisters and I all fought for a mouthful of it!!! 🤣🤣🤣 Many thanks from your Sub in Australia 🇦🇺🇦🇺🇦🇺♥️🙏♥️🙏

[@udp1073]

Sir, please consider that stracotto is the base for many Italian dishes.. stracotto means overcooked (star is a contraption of extra, and cotto is cooked... so stracotto is extra cooked... ragù alla bolognese is basically stracotto where the meat is minced... cappelletti stuffer? stracotto with various kind of meat and other (secret) ingredients... so said, amazing video, thanks

[@LeslieRoach-uu9xm]

I'm a long time subscriber, this looks great. I'm Italian American, I have never seen this with pasta. We make regular roast, potatoes, onions and carrots. My mom makes an Italian stew with chunks of pot roast, sauce, green beans and potatoes with dumplings on top. Interesting.

[@JustGrillingandChilling.]

I love this channel, have been a subscriber for a few years now… and re. “honesty” 💯 agree… even when James Sr. mentions Tik Tok and instagram and how, if you watch him there, you won’t learn anything…. This channel gets a 10/10 from me….👍🏼👍🏼

[@jvallas]

That statement caught my attention, too.

[@Mark_Nadams]

Sounds like James would have preferred the rump roast with less fat. We will have to try a version of this soon. Probably have to adjust the tomato so we can use our own canned tomato sauce from this years' harvest. Maybe our thick sauce and a few fresh cut into it will equal out the paste and the hand crushed canned tomatoes with their juice.

[@tonysopranosduck416]

Oh man!!!! I know what I’m making for Sunday dinner!! Thank you so much!! 💃🏼💃🏼💃🏼💃🏼💃🏼

[@ronnyskaar3737]

Will definitely make this. Thanks for very good explaining!

[@Tom-oz7iy]

I was headed for a shredding of the beef as well. Love using a chuck roast to make a shredded bbq beef in the instant pot.

[@robduffy9879]

"scientific pouring" that's classic ! Been enjoying the channel for a long time. great content and well instructed cooking steps and lessons. Thank you !

[@juliejarrett4508]

I love all your recipes and videos but I think this is a favorite….i am going to make it soon. Yummy! Thanks again! Take care! 😊👍

[@chrissolace]

15:03 Yeah, I grabbed a chuck roast from a different place and was cooking it on a lower heat than usual and it wasn’t as tender as I liked. I just let it go longer and checked again and then saw that it was tender! Definitely agree that if it isn’t tender enough, give it more time.

[@bcal5962]

So inspired by how good this looks I am cooking it tonight. Only difference is that I got fresh pasta and I am just going to add it directly to the braising liquid 5 minutes before the end...

[@lindamcmahon2471]

I made this last night and my house smelled amazing! It tasted incredible and I will make this 2-3x in the fall/winter. I didn't have a cinnamon stick tho

[@lucyw.7597]

Well you couldn't have timed this one better! I just got home from food shopping with a big hunk of beef I saw on sale...I love pot roast, but I'll try your recipe tomorrow...I hadn't thought of adding cinnamon, I put it with lamb sometimes so I'm interested to see what it'll be like with the beef!

[@johnjperricone7856]

I'm gonna make this soon. Looks amazing, and I have never heard of it before. I am Bronx Italian.

[@lachelleduncan3800]

I will be making this over the weekend. thank you

[@jimscullion7466]

I know what he means about digging a big food processor out but my sister persuaded me to get a Kitchen Aid mini food chopper.....not cheap but I couldn't live without it now......

[@Mike20464]

You guys are awesome. Right now it doesn't matter if I make it or not I enjoyed the video!

[@iggyzorro2406]

"We have one onion that I FINALLY diced." Well, what were you waiting for? When I went to Farmingdale High School, we could never understand those guys with the Massapequa accent. LOL. This is a great looking recipe, and I love pot roast. I'll definitely try it. thanks.

[@annettecampbell9913]

I think it’s a beautiful, hearty dish! Great job! I think it’s a toss up on polenta, potatoes or pasta, whatever you have on hand

[@ameliaconigliaro2391]

All your videos are really very good!!!

[@katrinat.3032]

College Inn is my favorite canned broth, especially the low sodium chicken. It taste so much better than the other brands.

[@enkisdaughter4795]

In the UK look for braising steak. Re the carrots, here in the UK we have a two star Michelin chef, called Tom Kerridge. He gets his sous chefs to use a pan scouring pad to “peel” the carrots; very quick and the carrots look perfect.

[@jdman-ohio]

Looks delicious and I have been doing the paper towel trick for 2 or 3 years and it works great.

[@tomlaurent8520]

I found a sharpening steel works great for poking holes for garlic

[@teknobear]

This dish looks so delicious, and I agree with James that polenta or Grits (southern here) would be a better option. However, I love all the fat in the roast.