Italian Pot Roast Stracotto Recipe
Few things warm the soul and bring family rushing to the table quite like a long-braised, richly sauced Italian Pot Roast Stracotto Recipe. This classic dish transforms simple, hearty ingredients into meltingly tender beef buried in a savory tomato-wine sauce bursting with flavor. Whether you’re feeding a hungry crowd or planning a cozy weekend dinner, the Italian Pot Roast Stracotto Recipe offers comfort, elegance, and unforgettable depth in every forkful—one you’ll want to serve (and savor) again and again.
Ingredients You’ll Need
There’s nothing too fancy about the ingredient list for this dish—just a handful of classics coming together in pure harmony. Each one plays a starring role, from the robust chuck roast to the bright hit of fresh parsley, working together to build the luscious flavor and texture of the Italian Pot Roast Stracotto Recipe.
- Beef chuck roast (3 lbs): The ideal cut for slow braising, becoming fall-apart tender as it cooks.
- Olive oil (2 tbsp): For searing the beef and building initial flavor in the Dutch oven.
- Yellow onion, large (chopped): Forms the base of the sauce with sweetness and body.
- Carrots, 2 (peeled and chopped): Add subtle sweetness and color to the finished sauce.
- Celery stalks, 2 (chopped): Classic in Italian soffritto, lending aromatic depth.
- Garlic cloves, 4 (minced): Bring warmth and richness to each bite.
- Tomato paste (1 tbsp): Intensifies the sauce with concentrated tomato flavor.
- Dry red wine (1 cup): Essential for deglazing and layering in richness and acidity.
- Crushed tomatoes, 28 oz can: Create the sauce’s hearty body and vibrant color.
- Beef broth (1 cup): Adds savory, meaty undertones that echo the roast itself.
- Bay leaves (2): For a gentle, herbal aroma as the roast cooks.
- Dried oregano (1 tsp): Classic Italian herb that brings earthiness.
- Dried thyme (1 tsp): Lends delicate, woodsy notes to the sauce.
- Crushed red pepper flakes (½ tsp, optional): A quick way to add a subtle kick if desired.
- Salt and black pepper: The ever-important balance and seasoning for all our ingredients.
- Fresh parsley (for garnish): A pop of freshness and color to finish the dish.
How to Make Italian Pot Roast Stracotto Recipe
Step 1: Preheat and Prep
Begin by preheating your oven to 325°F (163°C). This low-and-slow method is what transforms a humble beef chuck roast into supremely tender strands. While the oven heats, pat your beef roast dry using paper towels, then give it a generous seasoning of salt and black pepper all over—don’t be shy! This step helps build a deeply flavorful crust in the next step.
Step 2: Sear the Beef
Heat the olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, carefully add the beef and sear it on all sides, about 3–4 minutes per side, until it boasts a beautiful deep brown crust. Searing develops major flavor and keeps the juices inside. Once browned, transfer the roast to a plate—don’t clean the pot! Those brown bits are gold for your sauce.
Step 3: Sauté the Vegetables
Lower the heat to medium and toss in your chopped onion, carrot, and celery. Sauté, stirring often, for 5 to 6 minutes or until the vegetables are soft and fragrant. The soffritto forms the flavorful foundation of the Italian Pot Roast Stracotto Recipe, soaking up all that meaty goodness from the pot.
Step 4: Add Garlic and Tomato Paste
Add the minced garlic and tomato paste to the vegetables, stirring constantly for about a minute. This allows the tomato paste to caramelize slightly, bringing out its deep sweetness while the garlic releases its aroma—key to the savory, rich sauce that’s the hallmark of this dish.
Step 5: Deglaze with Wine
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen every flavorful bit stuck to the bottom. Let the wine simmer for 2–3 minutes so the alcohol cooks off. You’ll notice the fragrance turning rich and heady—this is where the magic starts!
Step 6: Build the Sauce
Stir in the crushed tomatoes, beef broth, bay leaves, oregano, thyme, and, if you’re a fan of a little heat, the optional red pepper flakes. Taste the sauce and add salt and pepper to your liking. Return the seared beef (and any juices) to the pot and spoon some sauce over it, so it’s nice and cozy in its tomato-wine bath.
Step 7: Braise in the Oven
Cover the Dutch oven and transfer it to your preheated oven. Let the beef braise for 3 to 3½ hours, until it’s incredibly fork-tender. This is the patience part—the longer cook time melts all that marbled fat, tenderizes the chuck, and marries all the flavors into one sublime, unified dish. Your kitchen will smell fantastic!
Step 8: Finish and Serve
Remove the bay leaves, then shred the beef directly into the sauce using two forks. Stir everything together so the meat is lusciously coated in that deep, aromatic sauce. Sprinkle with chopped fresh parsley for a bright finish and serve hot over your choice of creamy polenta, mashed potatoes, or pasta. You’ve just created the Italian Pot Roast Stracotto Recipe of your dreams!
How to Serve Italian Pot Roast Stracotto Recipe
Garnishes
To highlight the rustic, homey beauty of the Italian Pot Roast Stracotto Recipe, a shower of freshly chopped parsley is perfection. For an extra-special touch, you could add a dusting of grated Parmesan or a drizzle of good olive oil just before serving to bring richness and color.
Side Dishes
This dish loves to be paired with something starchy and comforting—think buttery polenta, velvety mashed potatoes, or ribbons of egg pasta. A crisp green salad or garlicky sautéed greens on the side will cut through the richness and round out your meal beautifully.
Creative Ways to Present
Turn leftovers into spectacular sandwiches on toasted ciabatta, pile it high over creamy risotto, or serve it family-style in a big serving dish for Sunday dinners. You might even ladle the pot roast over crusty bread as a rustic open-faced sandwich—a fun and delicious twist!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store any leftover Italian Pot Roast Stracotto Recipe in an airtight container in the fridge. The flavors deepen overnight, making this dish even tastier the next day—perfect for easy lunches or meal prep.
Freezing
This slow-cooked pot roast freezes beautifully. Place cooled portions in freezer-safe containers (or zip-top bags), label, and freeze for up to 3 months. To maintain the best texture, try to remove as much air as possible before sealing.
Reheating
Gently reheat the Italian Pot Roast Stracotto Recipe in a covered pot on the stove over low heat, stirring occasionally, until hot and tender. Add a splash of broth or water if the sauce has thickened. For single servings, the microwave works well—just cover and heat in short bursts.
FAQs
Can I use a different cut of beef for this recipe?
While beef chuck roast is classic for stracotto, you could also use brisket or boneless short ribs for delicious results. Just be sure the cut is well-marbled and suited for slow braising, so it becomes fork-tender after a long cook.
What kind of wine is best for the Italian Pot Roast Stracotto Recipe?
A dry red wine, such as Chianti, Sangiovese, or Cabernet Sauvignon, is ideal. Choose one you enjoy drinking, as it imparts big flavor to the sauce, but don’t feel you need to splurge on a fancy bottle.
Can I make the Italian Pot Roast Stracotto Recipe in a slow cooker?
Yes! After searing the beef and sautéing the vegetables, transfer everything to your slow cooker. Cook on low for 8–10 hours or until the beef is meltingly tender, then proceed with shredding and serving.
How do I thicken the sauce if it’s too thin?
Simply return the pot to the stove after cooking, remove the beef, and let the sauce simmer uncovered for 10 to 15 minutes until thicker. If you prefer a smoother sauce, you can blend it with an immersion blender before adding the beef back in.
Is this recipe gluten-free?
Yes, the Italian Pot Roast Stracotto Recipe is naturally gluten-free as written. Just be sure to serve it with gluten-free sides such as polenta or mashed potatoes if gluten is a concern.
Final Thoughts
Once you’ve tried this Italian Pot Roast Stracotto Recipe, it’s sure to become a new tradition in your kitchen—the kind of dish you look forward to making as much as eating. Gather your ingredients, invite some hungry friends, and fill your home with the irresistible aroma and comfort of truly great food!
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Italian Pot Roast Stracotto Recipe
- Total Time: 3 hours 50 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
This Italian Pot Roast Stracotto recipe is a classic comfort dish featuring tender beef slow-cooked in a flavorful tomato-based sauce. Perfect for a cozy family dinner or special occasion.
Ingredients
Beef Chuck Roast:
3 lbs
Olive Oil:
2 tbsp
Yellow Onion (chopped):
1 large
Carrots (peeled and chopped):
2
Celery Stalks (chopped):
2
Garlic Cloves (minced):
4
Tomato Paste:
1 tbsp
Dry Red Wine:
1 cup
Crushed Tomatoes:
1 can (28 oz)
Beef Broth:
1 cup
Bay Leaves:
2
Dried Oregano:
1 tsp
Dried Thyme:
1 tsp
Crushed Red Pepper Flakes (optional):
½ tsp
Salt and Black Pepper:
To taste
Fresh Parsley:
For garnish
Instructions
- Preheat the oven: to 325°F (163°C).
- Season the beef: Pat the beef roast dry, season with salt and pepper.
- Sear the beef: Brown the roast on all sides in a Dutch oven.
- Sauté vegetables: Cook onion, carrot, and celery until softened.
- Add flavor: Stir in garlic, tomato paste, and deglaze with red wine.
- Simmer: Add tomatoes, broth, herbs, and spices. Braise in the oven for 3-3½ hours.
- Shred and serve: Remove bay leaves, shred beef, garnish with parsley, and serve hot.
Notes
- This dish tastes even better the next day.
- If sauce is too thin, simmer to reduce.
- For a smoother sauce, blend before adding shredded beef.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 490
- Sugar: 6 g
- Sodium: 710 mg
- Fat: 29 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 125 mg
