Few dishes capture the heart of Italian comfort food quite like Stracotto, the classic Italian Pot Roast. This slow-cooked marvel transforms a humble cut of beef into a fork-tender, flavor-rich masterpiece simmered in a luscious tomato and red wine sauce. Every bite delivers depth, warmth, and that rustic, home-cooked magic that makes Italian cuisine so beloved. It’s the perfect dish for family gatherings, Sunday dinners, or cozy evenings when you crave something hearty and soul-satisfying. I first made this recipe on a chilly weekend and was amazed at how simple ingredients could develop such rich, layered flavor—the kind that feels like it’s been simmering in an Italian grandmother’s kitchen all day.
Why You’ll Love This Recipe
This Italian Pot Roast isn’t just about tenderness—it’s about tradition and comfort. Slow cooking in red wine and aromatic herbs creates an irresistible sauce that clings beautifully to the beef and vegetables. It’s an elegant yet approachable dish, ideal for entertaining or making ahead. Plus, leftovers taste even better the next day, as the flavors deepen overnight. Serve it with mashed potatoes, creamy polenta, or wide egg noodles to soak up that incredible sauce.
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Italian Pot Roast (Stracotto): A Tender, Flavor-Packed Comfort Dish
- Total Time: 4 hrs 20 mins
- Yield: 6 servings
- Diet: Halal
Description
Italian Pot Roast, or Stracotto, is a classic slow-cooked beef dish simmered in a rich tomato and red wine sauce with aromatic herbs and vegetables. The result is tender, flavorful meat that melts in your mouth and pairs perfectly with mashed potatoes or pasta.
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup dry red wine
- 2 cups beef broth
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the beef dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.
- In the same pot, add onion, carrots, and celery; sauté until softened, about 5 minutes.
- Add garlic and cook for another 1 minute until fragrant.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes to reduce slightly.
- Stir in beef broth, crushed tomatoes, tomato paste, oregano, rosemary, thyme, and bay leaves. Return the roast to the pot, nestling it into the sauce.
- Cover and reduce heat to low. Simmer gently for 3–4 hours, or until the meat is fork-tender.
- Remove the roast and slice or shred. Discard bay leaves, then return meat to the sauce and stir to combine.
- Serve hot, garnished with chopped parsley, over mashed potatoes, polenta, or pasta.
Notes
- For the best flavor, make this dish a day ahead and reheat before serving — the flavors deepen beautifully overnight.
- You can substitute red wine with additional beef broth if preferred.
- Leftovers make excellent sandwich fillings or pasta sauce.
- Cook slowly over low heat to achieve tender, melt-in-your-mouth meat.
- Prep Time: 20 mins
- Cook Time: 4 hrs
- Category: Main Course
- Method: Slow Cooked
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Beef chuck roast: The foundation of the dish. Choose a well-marbled chuck roast or brisket for tender, juicy results after slow cooking. The fat content ensures the meat stays moist and flavorful.
Olive oil: Used for browning the meat and vegetables, adding a layer of richness and authenticity to the flavor base. I’ve tried both butter and olive oil, but olive oil gives it that true Italian essence.
Onions: Provide sweetness and depth to the sauce as they slowly caramelize during cooking.
Carrots: Add a subtle sweetness that balances the acidity of the tomatoes and wine. Cut them into thick slices so they hold their shape after hours of simmering.
Celery: A key aromatic that enhances the flavor foundation alongside onion and carrot—a classic Italian soffritto.
Garlic: Adds warmth and a gentle kick. Use fresh garlic cloves for the best flavor.
Tomato paste: Deepens the tomato flavor and helps create a rich, thick sauce.
Crushed tomatoes: Form the hearty base of the braising liquid, infusing the meat with tangy, savory flavor.
Red wine: The signature component that gives this dish its depth. Choose a dry red wine like Chianti or Cabernet Sauvignon. The alcohol cooks off, leaving behind a velvety richness.
Beef broth: Balances the acidity of the tomatoes and keeps the roast juicy as it braises.
Bay leaves & fresh thyme: Classic Italian herbs that bring fragrance and complexity to the sauce.
Salt and black pepper: Essential for seasoning at every stage, ensuring balanced flavor throughout.
Fresh parsley: A final sprinkle of chopped parsley before serving adds color and a fresh, bright note.
Directions
- Prepare the beef: Pat the beef dry and season generously with salt and pepper on all sides.
- Sear the meat: In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef on all sides until a rich crust forms. Remove and set aside.
- Sauté the aromatics: In the same pot, add onions, carrots, and celery. Cook until softened—about 5 minutes. Add garlic and tomato paste, cooking for 1 minute until fragrant.
- Deglaze with wine: Pour in the red wine, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
- Add liquids and herbs: Stir in crushed tomatoes, beef broth, bay leaves, and thyme. Return the beef to the pot, nestling it into the sauce.
- Slow cook: Cover and simmer gently on low heat for 3 to 3½ hours, or until the beef is tender and easily shredded with a fork.
- Serve: Discard bay leaves, adjust seasoning, and sprinkle with fresh parsley. Serve the beef sliced or shredded, generously coated with sauce.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large Dutch oven or heavy pot with a lid
- Tongs for browning
- Wooden spoon for stirring
- Sharp knife and cutting board
- Ladle for serving
Servings and timing
This recipe serves 6 to 8 people.
Prep time: 20 minutes
Cook time: 3½ hours
Total time: About 4 hours
Storage/reheating
Allow the pot roast to cool completely before storing. Keep it in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or wine to revive the sauce. For longer storage, freeze for up to 3 months—defrost overnight in the refrigerator before reheating.
Variations and Customizations
Tuscan-Style Stracotto – Add rosemary and a touch of balsamic vinegar for an earthy, aromatic flavor.
Wine-Free Version – Substitute beef broth with a splash of balsamic vinegar for depth without alcohol.
Slow Cooker Method – Sear the beef first, then transfer everything to a slow cooker and cook on low for 8 hours.
Pressure Cooker Shortcut – Prepare as written but cook in a pressure cooker for about 1 hour to achieve the same tenderness faster.
Vegetable Medley – Add mushrooms, potatoes, or parsnips during the last hour for extra heartiness.
Tomato-Free Option – Skip the tomatoes and use only broth, herbs, and a splash of wine for a more traditional northern Italian-style roast.
Creamy Polenta Pairing – Serve over buttery polenta instead of potatoes for a luxurious, authentic touch.
Spicy Southern Italian Twist – Add crushed red pepper flakes and a hint of oregano for a bit of kick.
Rich Mushroom Sauce – Add sautéed porcini or cremini mushrooms to the sauce for a deep, earthy note.
Herb-Infused Finish – Stir in fresh basil or oregano at the end for a burst of freshness.
FAQs
1. What cut of beef works best for Stracotto?
Beef chuck roast or brisket is ideal for its marbling and tenderness after slow cooking.
2. Can I make Stracotto ahead of time?
Yes, it tastes even better the next day as the flavors meld together.
3. Can I use white wine instead of red?
Red wine is traditional, but dry white wine can work if you prefer a lighter sauce.
4. What should I serve with Italian Pot Roast?
It pairs perfectly with mashed potatoes, polenta, or pappardelle pasta.
5. Can I cook this in the oven instead of the stove?
Yes, bake covered at 325°F (165°C) for about 3 to 3½ hours.
6. Do I need to sear the beef first?
Searing locks in flavor and adds depth to the sauce—it’s highly recommended.
7. How do I thicken the sauce?
Let it simmer uncovered for 10–15 minutes after cooking, or stir in a tablespoon of tomato paste.
8. Can I make this recipe gluten-free?
Yes, it’s naturally gluten-free if your broth and wine are certified gluten-free.
9. How can I make the sauce smoother?
Use an immersion blender to blend part of the sauce before returning the beef.
10. Can I use canned diced tomatoes instead of crushed?
Yes, but the texture will be chunkier; crushed tomatoes give a smoother sauce.
Conclusion
Italian Pot Roast (Stracotto) is more than just a meal—it’s an experience. The slow simmering process transforms simple ingredients into a rich, comforting dish that feels like a warm embrace from Italy itself. With tender beef, a deeply flavored sauce, and endless variations, this recipe is perfect for anyone who loves classic, soulful cooking. I’ve tried making it with both red wine and broth-only versions, and each time it fills the house with irresistible aromas that make everyone eager for dinner. This is one recipe you’ll want to keep in your repertoire for years to come.
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