Stracotto di Manzo (Italian Pot Roast)

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Turned out great! A few tweeks: used my immersion blender and pureed the canned tomatoes in their juice. Used 4 cups of wine. When I added the tomato paste with herbs, I sauteed it for about 10 mins on med heat - it cooks the raw taste out of paste. Used 1 C beef broth. Put in 300 deg oven for 3 hrs. AND most important - used a CHUCK roast. Way more flavor than round. While meat was resting, used immersion blender to puree everything and simmered to reduce a bit. Served over homemade papperdelle with shaved parm. Amazing.

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OMG. So good, especially since I used a $20 bottle of wine. Didn't drain the tomatoes. Couldn't stop 'drinking' the sauce. Had leftovers 2x, then froze the rest. Just took it out today and cut up the beef, added carrots, celery, barley and a potato cut up with a small can of tomatoes and more water. Not a soup, not a stew, just delicious.

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Really delicious, but made some changes. Browned the roast on all sides for only a few minutes, after cooking the onions, carrots and celery added only 1/2 the broth and wine and added the juice from the canned tomatoes. Instead of cooking on the top of the stove, baked in oven at 325 degrees for 3 hours. Then sliced the roast, thickened the juices with some flour, used an immersion blender to smooth the gravy, placed the sliced roast back in and baked for another 1/2 hour. After many years of preparing eye of round I have found that baking at 325 for more than 3 hours produces a roast that you can cut with a fork. My family went crazy over this.

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It's a great flavor!

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Was awesome. Tried it in the slowcooker and worked great!

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Great recipe - easy and very tasty!

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This is an excellent recipe. You can't go wrong. Add ingredients or take some away, it's perfect every time. I serve this roast every year at Thanksgiving and my family loves it.

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This is a decent recipe -- the cut of beef is wrong though -- use a cheaper cut like chuck and SIMMER! Only one or two bubbles should break at the surface at a time. Technique is everything! Coat the roast in flour to brown it for some extra brown goodness. Who makes a stove top pot roast out of eye of round?

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eye of the round is absolutely the wrong cut of meat,, it is way too dry for pot roast,, the roast came out like shoe leather,,,the gravy was great.. am really pissed..it was a total waste of a 23 dollar piece of meat... whoever typed up the recipe made a mistake..

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I made this recipe and thought it was great! My kids loved it.

I strained some of the solids out of the sauce, and used the emulsion blender on the remaining portion to thicken up the sauce. Incredible flavor.