If you’re dreaming of a no-fuss dinner that brings together comfort, heart, and rustic Italian soul, this Italian Pot Roast Stracotto Recipe is your ticket. Tender beef slowly braised with red wine, tomatoes, and aromatic vegetables creates a melt-in-your-mouth experience that’s as perfect for a cozy Sunday as it is for an impressive family gathering. Stracotto literally means “overcooked” in Italian, but trust me, here it’s a term of endearment—the slow-cooked result is packed with deep flavors, an aroma that fills the whole house, and even leftovers the next day taste just as dreamy. Gather around the table, because this classic dish is perfect for making memories!
Ingredients You’ll Need
Each ingredient in this Italian Pot Roast Stracotto Recipe has a part to play—from building a flavorful base to creating that irresistibly rich sauce. It’s a straightforward list, but every component shines to make this dish unforgettable.
- Beef Chuck Roast (3–4 pounds): This cut is ideal for braising; it becomes ultra-tender after hours of slow cooking.
- Olive Oil (2 tablespoons): Adds just the right amount of richness and helps brown the beef for even more flavor.
- Salt and Black Pepper to Taste: Essential for seasoning and bringing out all the deep, savory notes in the dish.
- Medium Onion (chopped): Lays the aromatic foundation, melding beautifully into the sauce as it cooks.
- Carrots (2, chopped): Their natural sweetness balances out the savory beef and tomatoes.
- Celery Stalks (2, chopped): Lends an earthy, green undertone that keeps the braise from feeling too heavy.
- Garlic (4 cloves, minced): Brings a classic Italian warmth that perfumes the whole dish.
- Tomato Paste (1 tablespoon): Intensifies the tomato depth and helps thicken the sauce.
- Dry Red Wine (1 cup): Adds body and a sophisticated tang, deglazing the pan for maximum flavor.
- Crushed Tomatoes (1 can, 28 oz): Forms the luscious, saucy base that envelops the roast.
- Beef Broth (1 cup): Gives the sauce a savory backbone and boosts the richness.
- Bay Leaves (2): Infuse a subtle herbal note during the long braise.
- Dried Oregano (1 teaspoon): Classic Italian flavor that melds seamlessly with the tomato sauce.
- Dried Thyme (1/2 teaspoon): Delicate herbal aroma to elevate the overall profile.
- Red Pepper Flakes (1/4 teaspoon, optional): For just a hint of gentle heat if you like a tiny kick.
- Fresh Parsley or Basil (for garnish): A pop of green and freshness to finish each serving with color and brightness.
How to Make Italian Pot Roast Stracotto Recipe
Step 1: Season and Sear the Beef
Start by patting your beef chuck roast dry with paper towels, then season all over with a generous sprinkle of salt and black pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. When the oil shimmers, carefully add the roast and sear it on all sides, about 3–4 minutes per side, until beautifully browned. This essential step locks in juices and creates that irresistible, caramelized crust that will flavor your sauce later on.
Step 2: Build the Flavor Base
Once the beef is seared, set it aside momentarily. In the same pot (don’t clean it!), add the chopped onion, carrots, and celery. Let them cook for 5–6 minutes, stirring occasionally. The veggies will soften, release their sweet flavors, and start forming the classic Italian “soffritto” base. Stir in the minced garlic and tomato paste and cook for another 1–2 minutes until everything smells deeply aromatic.
Step 3: Deglaze with Wine
Pour in the dry red wine and use your spoon or spatula to scrape up all those browned bits stuck to the pot’s bottom—they’re pure flavor gold for your Italian Pot Roast Stracotto Recipe. Let the wine simmer for a couple of minutes; its acidity and richness will meld everything together beautifully.
Step 4: Simmer and Braise
Add the crushed tomatoes, beef broth, bay leaves, dried oregano, dried thyme, and optional red pepper flakes to the pot. Give it a good stir to bring the sauce together. Now, nestle your seared beef back into the pot, ensuring it’s mostly submerged in the sauce. Bring to a low simmer, cover tightly, and cook over low heat for 3 to 3 1/2 hours. As it slowly braises, the beef will become meltingly tender while all the flavors meld into a rich, savory sauce.
Step 5: Finish and Serve
Once the beef is fork-tender, remove and discard the bay leaves. Using two forks, gently shred or slice the beef, then stir it back into the sauce. Let everything simmer together for a few more minutes so the sauce hugs every piece of meat. Taste and adjust salt or pepper as needed, then serve hot—your kitchen will smell absolutely amazing!
How to Serve Italian Pot Roast Stracotto Recipe
Garnishes
Before serving, scatter a generous handful of freshly chopped parsley or basil over your Italian Pot Roast Stracotto Recipe. This adds a pop of color and a fresh, herbal lift that brightens every bite. If you’re a cheese lover, a sprinkle of grated Parmesan is luxurious, too!
Side Dishes
This stracotto practically demands a cozy carb to soak up the glorious sauce. Ladle it over creamy polenta, pillowy mashed potatoes, wide ribbons of pasta, or simply serve with thick slices of crusty bread. Each option transforms the Italian Pot Roast Stracotto Recipe into a meal that begs for second helpings.
Creative Ways to Present
If you’re feeding a crowd, pile the braised beef onto a large platter and spoon the sauce over top, family-style. For a more elegant dinner, stack a nest of polenta or mashed potatoes in shallow bowls, top with beef, then drizzle with sauce and herbs. You can even tuck leftovers into toasted ciabatta rolls for unforgettable sandwiches the next day!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer the Italian Pot Roast Stracotto Recipe to an airtight container and refrigerate. The flavors only deepen overnight, making next-day portions arguably even better! It keeps well in the refrigerator for up to 4 days.
Freezing
This recipe freezes beautifully, making it fantastic for meal prep. Once cooled, portion the beef and sauce into freezer-safe containers or bags. Label and freeze for up to 3 months—just remember to let it thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
To reheat, place the stracotto in a saucepan over medium-low heat, stirring occasionally until hot and bubbly. If it seems a bit thick, add a splash of broth or water to loosen. You can also microwave individual servings, but the stovetop method keeps the texture just right.
FAQs
Can I use a different cut of beef for this Italian Pot Roast Stracotto Recipe?
While beef chuck roast is classic for its marbling and tenderness after braising, you can make this with brisket or even short ribs if you prefer—just adjust your cooking time as needed.
Does the alcohol from the wine cook out?
Most of the alcohol will evaporate during cooking, leaving behind only the rich flavor. If you prefer, you can substitute more beef broth for the wine, though the depth of flavor will change slightly.
Can I make this Italian Pot Roast Stracotto Recipe in a slow cooker?
Absolutely! After searing the beef and sautéing the veggies, transfer everything to your slow cooker and cook on low for 8–9 hours or high for 4–5 hours. The texture will still be meltingly tender.
Is this dish gluten-free?
Yes, as written, the Italian Pot Roast Stracotto Recipe is naturally gluten-free. Just be mindful of your side dishes—polenta, potatoes, and rice work perfectly!
How do I prevent the pot roast from drying out?
Braising keeps the beef moist and luscious, but ensure your roast is mostly submerged in sauce and keep the pot covered during cooking. Low and slow is the secret here!
Final Thoughts
Treat yourself and your loved ones to the warmth and flavor of this Italian Pot Roast Stracotto Recipe—every bite is satisfying, homey, and unforgettable. If you’ve never tried stracotto before, now’s the perfect time to let your kitchen fill with the aromas of classic Italian comfort. Don’t be surprised if this rich, tomato-and-wine braised beef quickly becomes a family favorite. Buon appetito!
Print
Italian Pot Roast Stracotto Recipe
- Total Time: 3 hours 50 minutes
- Yield: 6–8 servings 1x
- Diet: Non-Vegetarian
Description
This Italian Pot Roast Stracotto recipe is a classic comfort food dish that features a tender beef chuck roast braised in a savory tomato-wine sauce until it’s melt-in-your-mouth delicious. Perfect for a cozy family dinner or a special gathering.
Ingredients
Beef Chuck Roast:
- 3–4 pounds beef chuck roast
Seasoning:
- 2 tablespoons olive oil
- Salt and black pepper to taste
Vegetables:
- 1 medium onion (chopped)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 4 cloves garlic (minced)
Sauce:
- 1 tablespoon tomato paste
- 1 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
Garnish:
- Fresh parsley or basil for garnish
Instructions
- Prepare the Beef: Pat the beef roast dry with paper towels and season with salt and pepper.
- Sear the Beef: In a Dutch oven, sear the beef on all sides until browned. Remove and set aside.
- Cook the Vegetables: Add onion, carrots, and celery to the pot and cook until softened. Stir in garlic and tomato paste.
- Add Liquids and Seasonings: Pour in red wine, add crushed tomatoes, beef broth, herbs, and red pepper flakes.
- Braise the Beef: Return the beef to the pot, simmer covered for 3–3 1/2 hours until tender.
- Finish and Serve: Discard bay leaves, shred or slice the beef, and return it to the sauce. Serve hot over your choice of accompaniment, garnished with fresh herbs.
Notes
- “Stracotto” means “overcooked” in Italian, but in a delicious way, resulting in a rich, flavorful roast.
- This dish tastes even better the next day, making it ideal for meal prep or special occasions.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 7 g
- Sodium: 500 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg
