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Italian Pot Roast (Stracotto) Recipe

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★★★★★

5 from 136 reviews

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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/italian-pot-roast-stracotto-recipe/