Italian Pot Roast (Stracotto) Recipe
There’s nothing quite like gathering friends and family around the table with the aroma of a slow-simmered Italian Pot Roast (Stracotto) Recipe filling your home. This classic dish is the epitome of Italian comfort food, with melt-in-your-mouth beef braised in a deeply flavorful tomato and red wine sauce, balanced by aromatic vegetables and herbs. Whether you’re planning a cozy Sunday dinner or a special celebration, this recipe transforms simple ingredients into something truly magical—rich, hearty, and guaranteed to bring everyone back for seconds.
Ingredients You’ll Need
The magic of this Italian Pot Roast (Stracotto) Recipe is how humble ingredients come together to create layers of flavor and irresistible tenderness. Each component plays an essential role, from the beef that becomes fork-tender to the wine and herbs that build the sauce’s soul.
- Beef chuck roast (3–4 lb): The perfect cut for braising, chuck becomes incredibly tender and flavorful after hours of slow cooking.
- Olive oil (2 tablespoons): Adds richness and helps develop a beautiful sear on the meat.
- Onion, finely chopped (1): Offers sweetness and depth as the flavor base for the sauce.
- Carrots, diced (2): Bring a gentle sweetness and subtle earthy notes to the braise.
- Celery stalks, diced (2): Essential for that classic Italian soffritto, lending an aromatic backbone.
- Garlic, minced (4 cloves): Infuses the sauce with robust, savory character.
- Tomato paste (1 tablespoon): Deepens the tomato flavor and adds a hint of sweetness.
- Dry red wine (1 cup): Lends the sauce body and complexity; choose one you’d enjoy sipping.
- Crushed tomatoes (1 28 oz can): The heart of the sauce, providing richness and acidity.
- Beef broth (1 cup): Adds savory depth and helps keep the roast moist during its long braise.
- Dried oregano (1 teaspoon): Contributes a hint of Mediterranean flavor.
- Dried thyme (1 teaspoon): Enhances the aromatic quality of the sauce.
- Bay leaf (1): Offers subtle herbal notes that round out the sauce’s flavor.
- Salt and black pepper, to taste: Essential for seasoning every layer of the dish.
- Chopped fresh parsley, for garnish (optional): Brightens up the finished roast with fresh color and flavor.
How to Make Italian Pot Roast (Stracotto) Recipe
Step 1: Season and Sear the Beef
Begin by thoroughly patting your beef chuck roast dry with paper towels, then season it generously with salt and black pepper. Heating olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, sear the roast on all sides until it develops a gorgeous, caramelized crust—about 3–4 minutes per side. This step is crucial for locking in juices and building the deep, savory flavors that define a great Italian Pot Roast (Stracotto) Recipe. Once browned all over, transfer the meat to a plate and set aside.
Step 2: Build the Flavor Base
Reduce the heat to medium and add the finely chopped onion, diced carrots, and celery to the same pot. Sauté for 5–6 minutes, stirring occasionally, until the vegetables soften and become fragrant. Stir in the minced garlic and tomato paste, cooking for about a minute more until the garlic is aromatic and the tomato paste begins to darken slightly. This creates a rich, flavorful foundation for your sauce.
Step 3: Deglaze and Build the Sauce
Pour in the dry red wine to deglaze the pot, using a wooden spoon to scrape up the delicious browned bits stuck to the bottom—these are pure flavor gold! Let the wine simmer for 2–3 minutes to reduce slightly and mellow out. Now add the crushed tomatoes, beef broth, dried oregano, dried thyme, bay leaf, and another pinch of salt and pepper. Stir well to combine all those beautiful ingredients into a cohesive sauce.
Step 4: Braise the Beef
Nestle the seared beef back into the sauce, making sure it’s mostly submerged. Cover the pot and reduce the heat to low, allowing the roast to simmer gently for 3½ to 4 hours. Alternatively, you can bake it covered in a 300°F (150°C) oven for the same amount of time. You’ll know it’s done when the meat is so tender it practically falls apart with a fork. The slow braise is what transforms the beef and melds all those flavors into one harmonious dish.
Step 5: Finish and Serve
Remove the bay leaf and either shred the beef with two forks or slice it, depending on your preference. Return the meat to the sauce and stir everything together, letting it heat through and soak up those delicious juices. Your Italian Pot Roast (Stracotto) Recipe is now ready to serve—spoon it generously over creamy polenta, mashed potatoes, or wide egg noodles, and sprinkle with fresh parsley if you like a pop of color and freshness.
How to Serve Italian Pot Roast (Stracotto) Recipe
Garnishes
A sprinkle of freshly chopped parsley is more than just a finishing touch—it adds a burst of color and a bit of herbaceous brightness that lifts the whole dish. For a little extra flair, try a dusting of grated Parmesan or a drizzle of high-quality olive oil right before serving. These small additions can elevate your Italian Pot Roast (Stracotto) Recipe from comforting to truly company-worthy.
Side Dishes
This pot roast is incredibly versatile when it comes to sides. Creamy polenta, pillowy mashed potatoes, or wide egg noodles all make perfect beds for soaking up the luscious sauce. For a lighter touch, serve alongside roasted root vegetables or a crisp green salad dressed with a tangy vinaigrette. No matter what, make sure there’s plenty of crusty bread on the table for mopping up every last drop.
Creative Ways to Present
Don’t be afraid to get creative! Shred any leftover beef and pile it onto toasted ciabatta rolls for outrageously good sandwiches. Or, spoon the meat and sauce over pappardelle for a rustic pasta night. For a party-worthy appetizer, serve the shredded pot roast atop crostini with a sprinkle of parsley and a shaving of Parmesan. The Italian Pot Roast (Stracotto) Recipe is deliciously adaptable to any occasion.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Pot Roast (Stracotto) Recipe keeps beautifully in the refrigerator. Once cooled to room temperature, transfer the meat and sauce to an airtight container. It will last for up to 4 days, and the flavors actually deepen and get even better as it sits—a big win for meal prep or next-day lunches.
Freezing
This dish is perfectly freezer-friendly, which makes it ideal for planning ahead. Simply portion the cooled pot roast and sauce into airtight containers or heavy-duty freezer bags, removing as much air as possible. It will keep well for up to 3 months. Defrost overnight in the refrigerator before reheating for best results.
Reheating
To reheat, gently warm the pot roast and sauce in a covered saucepan over low heat, stirring occasionally until heated through. You can also reheat in the microwave, stirring every minute or so to ensure even warming. If the sauce seems too thick, add a splash of water or beef broth to loosen it up. The Italian Pot Roast (Stracotto) Recipe is just as delicious the next day—maybe even more so!
FAQs
Can I use a different cut of beef?
Absolutely! While chuck roast is the classic choice for its marbling and tenderness, you can also use brisket or a boneless beef short rib. Just make sure it’s a cut suited to long, slow braising for the most tender results.
What type Main Course
A dry red wine like Chianti, Cabernet Sauvignon, or Merlot is ideal for this Italian Pot Roast (Stracotto) Recipe. Choose one you’d enjoy drinking, as it will concentrate and enrich the sauce’s flavor.
Can I make this recipe in a slow cooker?
Yes! After searing the beef and sautéing the vegetables, transfer everything to your slow cooker. Cook on low for 8–9 hours or on high for 5–6 hours, until the beef is fall-apart tender.
Is it possible to make this recipe gluten-free?
It already is! All the ingredients in the Italian Pot Roast (Stracotto) Recipe are naturally gluten-free. Just be sure to double-check your beef broth and tomato products for any hidden additives if you’re sensitive.
How do I prevent the roast from drying out?
Keeping the roast partially submerged in the sauce and braising it gently over low heat are key. Avoid boiling, and be sure to keep the pot covered during cooking to lock in moisture.
Final Thoughts
There’s something truly special about sharing a meal like this Italian Pot Roast (Stracotto) Recipe—every bite is a warm embrace, rich with tradition and flavor. I hope you’ll give it a try, whether for a family gathering or just a cozy night at home. Buon appetito!
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Italian Pot Roast (Stracotto) Recipe
- Total Time: 4 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Italian Pot Roast, known as Stracotto, is a comforting and flavorful braised beef dish made by slow-cooking a chuck roast in a savory tomato and red wine sauce. Perfectly tender and infused with Italian herbs, it’s ideal for serving over creamy polenta, mashed potatoes, or wide egg noodles.
Ingredients
Meat and Seasonings
- 3–4 lb beef chuck roast
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Vegetables and Aromatics
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Liquids and Sauces
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 cup dry red wine
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth
Herbs and Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
Instructions
- Prepare and Sear the Beef: Pat the beef chuck roast dry with paper towels and season generously all over with salt and black pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, sear the roast on all sides until deeply browned, about 3–4 minutes per side. Transfer the seared meat to a plate and set aside.
- Sauté Vegetables: Reduce heat to medium and add chopped onion, diced carrots, and celery to the pot. Cook for 5–6 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized. Add minced garlic and tomato paste, cooking for another minute until fragrant to build the base flavor of your sauce.
- Deglaze and Build Sauce: Pour in the dry red wine to deglaze the pot, scraping up any browned bits stuck to the bottom; these add depth to the sauce. Let the wine simmer for 2–3 minutes to reduce slightly. Then add crushed tomatoes, beef broth, dried oregano, dried thyme, bay leaf, and season with additional salt and black pepper to taste. Stir well to combine.
- Cook Slowly: Nestle the seared beef roast back into the pot, submerging it partially in the sauce. Cover with a tight-fitting lid and reduce heat to low. Allow the pot roast to simmer very gently for 3½ to 4 hours, turning the meat occasionally. The meat is done when it is fall-apart tender and easily shreds with a fork. Alternatively, preheat your oven to 300°F (150°C) and bake the covered pot in the oven for the same amount of time.
- Finish and Serve: Remove and discard the bay leaf. Shred or slice the beef as desired and return it to the sauce, stirring gently to coat the meat in the flavorful liquids. Warm through, then serve over creamy polenta, mashed potatoes, or wide egg noodles. Garnish with chopped fresh parsley if desired.
Notes
- Stracotto tastes even better the next day as the flavors meld, making it excellent for meal prepping or special occasions.
- Leftover pot roast can be repurposed into delicious sandwiches or pasta toppings.
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution during braising.
- If you prefer a thicker sauce, remove the meat at the end and simmer the sauce uncovered to reduce before returning the beef.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 440
- Sugar: 6g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 120mg
