Dinner

Irresistible And Tender: Traditional Stracotto Italian Pot Roast For Special Gatherings Recipe

Name: Irresistible And Tender: Traditional Stracotto Italian Pot Roast For Special Gatherings Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 3 lbs beef chuck roast or bottom round; 3 cups dry red wine (Chianti or Sangiovese preferred); 3 cups beef broth; 3 tbsp extra virgin olive oil; 3 cloves garlic, minced; 1 large onion, chopped; 2 carrots, diced; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 2 leaves fresh sage; Salt and freshly ground black pepper, to taste

BySana Jeannette October 20, 2025October 20, 2025

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Introduction

This traditional Stracotto Italian pot roast is irresistibly tender and perfect for special gatherings. Slow-braised in red wine and fresh herbs, it delivers deep, comforting flavors that will impress your guests and satisfy your family.

A close-up view of a white speckled plate filled with a rich brown stew, featuring three pieces of browned meat, one cut open to show a pinkish tender inside, topped with a fresh green rosemary sprig. Around the meat are bright orange whole carrots, pale yellow chunks of celery, small round white onions, and pieces of red pepper, all covered in a thick, glossy brown sauce sprinkled with small green herb bits. The texture looks soft and juicy with a mix of smooth sauce and chunky vegetables, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lbs beef chuck roast or bottom round
3 cups dry red wine (Chianti or Sangiovese preferred)

3 cups beef broth
3 tbsp extra virgin olive oil

3 cloves garlic, minced
1 large onion, chopped

2 carrots, diced
2 sprigs fresh rosemary
2 sprigs fresh thyme

2 leaves fresh sage
Salt and freshly ground black pepper, to taste

Instructions

Step 1: Pat the beef dry and season generously with salt and pepper on all sides.

Step 2: In a heavy Dutch oven, heat the olive oil over medium-high heat. Sear the beef on all sides until well browned, then remove it from the pot and set aside.
Step 3: Add the chopped onion, diced carrots, and minced garlic to the pot. Sauté until the vegetables are softened, about 5 minutes.
Step 4: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer briefly to reduce slightly.

Step 5: Return the beef to the pot and add the beef broth, rosemary, thyme, and sage. The liquid should cover about one-third of the meat.
Step 6: Cover the pot tightly and place it in a preheated oven at 285°F (140°C). Braise for 2.5 to 3 hours, checking occasionally and adding more broth if the liquid reduces too much.
Step 7: When the beef is fork-tender, remove it from the pot and let it rest for 10 minutes. Slice the meat against the grain.

Step 8: If desired, simmer the sauce on the stovetop to thicken before spooning it over the sliced meat. Serve with your favorite Italian sides. Buon appetito!

Tips & Variations

For extra depth of flavor, brown the herbs alongside the vegetables before adding wine.
Substitute beef broth with vegetable broth for a lighter taste.

Try adding a splash of balsamic vinegar to the sauce for a subtle tang.
Serve with creamy polenta or garlic mashed potatoes to soak up the delicious sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stovetop over low heat, adding a splash of broth if the sauce thickens too much. This dish also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with four large pieces of dark brown cooked meat, two of which have toothpicks, showing a rich texture with some caramelized spots; one piece is broken open to reveal tender grayish-brown meat inside. The bowl contains a thick reddish-brown sauce with visible small round white onions, orange carrot chunks, and sprinkles of green herbs. One piece of meat is garnished with a small sprig of fresh green rosemary, adding contrast. The sauce has some grainy textures from lentils or spices, and the edges of the bowl show sauce splatters. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, other tough cuts like brisket or short ribs work well because they become tender during slow braising.

Is it necessary to use red wine in the recipe?

Red wine adds richness and depth, but you can substitute with more beef broth or grape juice if you prefer not to use alcohol.

Sana Jeannette