Italian Pot Roast (Stracotto) Recipe

Introduction

Italian Pot Roast, or Stracotto, is a comforting, tender beef dish braised slowly in rich tomato and red wine sauce. This traditional recipe transforms a humble chuck roast into a flavorful, melt-in-your-mouth meal perfect for family dinners.

Ingredients

• 3-4 pounds chuck roast
• 1 tablespoon olive oil
• 2 cups diced onion (about 1 large onion)
• 1 ½ cups diced carrots (about 2 large carrots)
• 1 cup diced celery (about 3 large ribs)
• 2 tablespoons minced garlic (6-8 large cloves)
• 1 cup dry red wine (such as Merlot or Cabernet Sauvignon)
• 1 ½ cups beef broth
• 2 tablespoons tomato paste
• 2 cups crushed tomatoes (about 1 14-ounce can)
• 2 bay leaves
• 5 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 1 sprig fresh rosemary (or ½ teaspoon dried rosemary)
• Salt to taste
• Ground black pepper to taste

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit. Cut the chuck roast into a few smaller pieces, pat dry with paper towels, and season all sides generously with salt and ground black pepper.
2. Step 2: Heat a large, oven-safe pot or Dutch oven over medium-high heat. Add the beef pieces and sear on all sides for 3-4 minutes per side until a deep brown crust forms. Remove the beef and set aside on a plate.
3. Step 3: Reduce heat to medium and add olive oil to the pot. Add diced onion, carrots, and celery, cooking for about 3 minutes until they begin to soften. Stir in the minced garlic and cook for an additional minute.
4. Step 4: Pour in the red wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pot, deglazing the pan.
5. Step 5: Stir in the beef broth, then add tomato paste, crushed tomatoes, bay leaves, thyme, rosemary, and season with salt and pepper to taste.
6. Step 6: Return the beef pieces to the pot, cover with a lid, and transfer to the preheated oven. Braise for 3 ½ to 5 hours, until the meat is very tender and easily shredded with two forks.
7. Step 7: Remove from the oven and discard the bay leaves and herb stems before serving. Enjoy your Italian Pot Roast hot with your favorite sides.

Tips & Variations

• For a richer flavor, allow the meat to marinate in the red wine and herbs for a few hours before cooking.
• Use fresh herbs if possible, but dried herbs work well too—just reduce the quantity accordingly.
• Try adding sliced mushrooms or a splash of balsamic vinegar during the last hour of cooking for extra depth.
• Serve over creamy polenta, mashed potatoes, or buttered pasta to soak up the delicious sauce.

Storage

Store leftover pot roast and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat to keep the meat tender. This dish also freezes well; thaw overnight in the fridge and reheat thoroughly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Chuck roast is ideal for this recipe because it becomes tender and flavorful when braised. However, you can also use brisket or bottom round, though cooking times may vary.

Do I need to brown the meat?

Yes, searing the meat before braising develops deeper flavor and a richer color in the final dish.

Italian Pot Roast (Stracotto) Recipe

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This Italian Pot Roast, or Stracotto, features tender chuck roast slow-braised in a rich blend of red wine, beef broth, and aromatic vegetables. The beef is first seared to develop a flavorful crust, then simmered with tomatoes, garlic, herbs, and a touch of tomato paste in an oven-safe pot until it becomes melt-in-your-mouth tender—a comforting, hearty dish perfect for family dinners.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes to 5 hours
• Total Time: 3 hours 50 minutes to 5 hours 20 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat

• 3–4 pounds chuck roast

Vegetables

• 2 cups diced onion (about 1 large onion)
• 1 ½ cups diced carrots (about 2 large carrots)
• 1 cup diced celery (about 3 large ribs)
• 2 tablespoons minced garlic (6–8 large cloves)

Liquids & Sauces

• 1 tablespoon olive oil
• 1 cup dry red wine (such as Merlot or Cabernet Sauvignon)
• 1 ½ cups beef broth
• 2 tablespoons tomato paste
• 2 cups crushed tomatoes (about 1 14-ounce can)

Herbs & Spices

• 2 bay leaves
• 5 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 1 sprig fresh rosemary (or ½ teaspoon dried rosemary)
• Salt (to taste)
• Ground black pepper (to taste)

Instructions

1. Prepare: Preheat the oven to 350 degrees Fahrenheit. Cut the chuck roast into a few smaller pieces, pat them dry with paper towels, and season all sides generously with salt and ground black pepper.
2. Sear: Heat a large, oven-safe pot or Dutch oven over medium-high heat. Add the beef pieces and sear them on all sides for 3-4 minutes per side until a deep browned crust forms. Remove the seared beef to a plate and set aside.
3. Sauté Vegetables: Lower the heat to medium and add olive oil to the pot. Add diced onions, carrots, and celery, cooking for about 3 minutes until they begin to soften. Then add minced garlic and cook for an additional minute until fragrant.
4. Deglaze: Pour in the dry red wine to the pot and use a wooden spoon to scrape up all the flavorful browned bits stuck to the bottom of the pan, incorporating them into the liquid.
5. Combine Ingredients: Stir in the beef broth, then add tomato paste, crushed tomatoes, bay leaves, thyme, rosemary, and season with salt and pepper to taste. Mix well to combine all ingredients evenly.
6. Braise: Return the seared beef pieces back into the pot, making sure they’re submerged in the sauce. Cover the pot with its lid and transfer it to the preheated oven. Bake for 3 ½ to 5 hours, or until the beef is tender enough to be easily shredded with two forks.
7. Finish and Serve: Once done, carefully discard the bay leaves and herb stems. Shred the beef in the sauce and serve hot for a classic, comforting Italian meal.

Notes

• Use a heavy-bottomed, oven-safe pot or Dutch oven to ensure even heat distribution during braising.
• Choosing a flavorful dry red wine like Merlot or Cabernet Sauvignon enhances the depth of the sauce.
• The long, slow cooking time ensures the chuck roast becomes tender and infused with the rich flavors of the sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheat well.
• Serve with creamy polenta, mashed potatoes, or crusty bread to soak up the delicious sauce.

Keywords: Italian Pot Roast, Stracotto, braised beef, chuck roast recipe, slow cooked beef, red wine pot roast, Italian comfort food