Irresistible And Tender: Traditional Stracotto Italian Pot Roast For Special Gatherings Recipe
Experience the authentic flavors of Italy with this Traditional Stracotto Italian Pot Roast. Slow-braised to tender perfection in red wine, aromatic herbs, and savory broth, this dish is perfect for special gatherings and family dinners. The beef is seared to lock in juices and slowly cooked until fork-tender, resulting in an irresistible, flavorful roast that pairs beautifully with classic Italian sides.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Meat
- 3 lbs beef chuck roast or bottom round
Liquids
- 3 cups dry red wine (Chianti or Sangiovese preferred)
- 3 cups beef broth
- 3 tbsp extra virgin olive oil
Vegetables and Aromatics
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 carrots, diced
Herbs and Seasonings
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 leaves fresh sage
- Salt and freshly ground black pepper, to taste
Instructions
- Season and Sear the Beef: Pat the beef dry with paper towels to remove excess moisture and season generously with salt and freshly ground black pepper on all sides. Heat the extra virgin olive oil in a heavy Dutch oven over medium-high heat. Once hot, add the beef and sear it on all sides until it develops a deep brown crust to lock in juices, about 3-4 minutes per side. Remove the beef from the pot and set aside.
- Sauté Vegetables and Deglaze: In the same pot, add the chopped onions, diced carrots, and minced garlic. Sauté over medium heat until the vegetables are softened and fragrant, about 5 minutes. Pour in the dry red wine to deglaze the pot, scraping up any browned bits stuck to the bottom with a wooden spoon. Let the wine simmer briefly for about 3 minutes to reduce slightly and meld flavors.
- Braise the Beef: Return the seared beef to the pot. Add the beef broth, fresh rosemary, thyme, and sage sprigs. The liquid should cover about one-third of the meat. Cover the Dutch oven tightly with a lid and transfer to a preheated oven set at 285°F (140°C).
- Slow Cook the Roast: Braise the beef in the oven for 2.5 to 3 hours, checking occasionally to ensure there is enough liquid and adding more broth if needed. The beef should become fork-tender and easily pull apart when done.
- Rest and Serve: Remove the beef from the pot and let it rest for 10 minutes to allow the juices to redistribute. Meanwhile, simmer the braising liquid on the stovetop to thicken it slightly if desired. Slice the beef against the grain into thick slices, spoon the rich sauce over the meat, and serve alongside your favorite Italian sides such as polenta, roasted vegetables, or creamy mashed potatoes. Buon appetito!
Notes
- Choose a well-marbled cut like chuck roast or bottom round for the best tenderness.
- Using a dry Italian red wine such as Chianti or Sangiovese adds authentic flavor complexity.
- Maintain a low oven temperature for slow braising to ensure the meat becomes tender without drying out.
- Letting the meat rest after cooking helps retain its juices when slicing.
- For a thicker sauce, reduce the braising liquid by simmering uncovered until it reaches desired consistency.
- Fresh herbs can be substituted with dried—use about one-third of the quantity if dried.
Keywords: Stracotto, Italian Pot Roast, Slow Braised Beef, Italian Dinner, Traditional Italian Recipe
