Food writer Leah Keonig writes that Rome’s Jews prefer a pot roast braised with “richly flavored red wine,” and this comforting, saucy main course, called “stracotto di manzo,” with slow-cooked carrots and potatoes, makes for a satisfying and flavorful one-pot dish. Even better, the active cooking time is mere minutes, but the reward is tender meat and saucy vegetables, perfect for your holiday table. Ask your butcher to tie the roast for you. To make the pot roast in a slow cooker, see NOTE.
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