What if we told you that one of the most flavorful, tender, and satisfying beef dishes doesn’t require a restaurant reservation, just a little patience and a slow simmer? Meet Italian Pot Roast (Stracotto)—a rustic, herb-infused dish that’s been cherished in Italian kitchens for generations. This hearty, deeply savory meal transforms an affordable cut of beef into a luxurious experience with red wine, tomato, garlic, and fresh herbs. Slow-cooked until fork-tender, Stracotto is comfort food done the Mediterranean way.
Ingredients
- 3 lbs chuck roast or beef brisket
- Salt & black pepper to taste
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 can (14.5 oz) crushed tomatoes
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
- Fresh chopped parsley (for garnish)
Step-by-Step Instructions
Step 1: Sear the Beef
- Pat the roast dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear the beef on all sides until browned, about 3–4 minutes per side. Remove and set aside.
Step 2: Build the Flavor Base
- In the same pot, add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Add garlic and tomato paste. Cook for 1–2 minutes, stirring frequently to avoid burning.
Step 3: Deglaze and Simmer
- Pour in red wine to deglaze the pot, scraping up any browned bits.
- Stir in beef broth and crushed tomatoes. Add rosemary, thyme, and bay leaves.
Step 4: Braise Low and Slow
- Return beef to the pot, nestling it into the sauce.
- Cover and simmer on low for 3–3.5 hours, or until the beef is fork-tender.
- Remove herbs and bay leaves. Shred or slice beef, and serve with sauce spooned over the top.
Variations
- Use short ribs or oxtail for a more decadent cut.
- Swap red wine with balsamic vinegar or extra broth for a no-alcohol version.
- Add mushrooms or olives during the last hour for extra Mediterranean flavor.
- Serve over creamy polenta, mashed potatoes, or wide pasta like pappardelle.
Cooking Note
- Searing the beef first builds essential flavor—don’t skip this step.
- Use a heavy, oven-safe Dutch oven for best heat retention.
- This dish improves with time—it’s even better the next day.
Serving Suggestions
Serve Italian Pot Roast with a side of crusty bread to soak up the rich tomato-wine sauce. It pairs beautifully with creamy polenta, buttered noodles, or roasted garlic mashed potatoes. Add a crisp green salad or roasted root vegetables for contrast. Don’t forget a glass of Italian red—Chianti or Barbera makes a natural pairing.
Storing Tips for the Recipe
Store cooled leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in portions with extra sauce for up to 3 months. Reheat gently on the stove or in a slow cooker, adding a splash of broth if needed to rehydrate the sauce.
Timing
Prep Time: 20 minutes
Cooking Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Yield: 6 servings
Nutritional Information (Per Serving)
Calories: 465
Protein: 40g
Sodium: 520mg
Healthier Alternatives for the Recipe
Use grass-fed beef or lean brisket for cleaner protein. Reduce olive oil to 1 tbsp and trim fat from the meat. Substitute low-sodium broth and add more vegetables like zucchini or kale. For a lighter twist, serve with mashed cauliflower or quinoa instead of pasta or potatoes.
Common Mistakes to Avoid
- Skipping the sear: You’ll miss deep flavor layers that form the roast’s foundation.
- Using too much liquid: The roast should be half-submerged, not drowned.
- Undercooking: Tough roast? It needs more time. Let it go until fall-apart tender.
- Leaving herbs in too long: Remove sprigs before serving to avoid bitterness.
Conclusion
Stracotto is proof that simplicity and slow cooking can create extraordinary flavor. This Italian Pot Roast is not just a meal—it’s a culinary ritual passed down through generations. Whether you serve it at a holiday table or as a cozy Sunday dinner, it’s guaranteed to satisfy. Try it once, and it will become a staple in your recipe repertoire.
Frequently Asked Questions (FAQs)
Q1: Can I cook this in a slow cooker?
A: Absolutely. After searing, transfer everything to a slow cooker and cook on low for 8 hours.
Q2: Can I make this dish ahead of time?
A: Yes! It tastes even better the next day as the flavors develop more fully.
Q3: What cut of meat is best for pot roast?
A: Chuck roast is ideal, but brisket or even short ribs work well.
Q4: What wine should I use?
A: Use a dry red wine like Chianti, Merlot, or Cabernet Sauvignon for richness and depth.
Italian Pot Roast (Stracotto)
- Total Time: 3 hours 50 minutes
- Yield: 6 servings 1x
Description
This Italian Pot Roast (Stracotto) is slow-cooked to fork-tender perfection in a rich tomato-wine sauce, perfect for cozy dinners.
Ingredients
3 lbs chuck roast or beef brisket
Salt & black pepper to taste
2 tbsp olive oil
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 tbsp tomato paste
1 cup red wine
2 cups beef broth
1 can (14.5 oz) crushed tomatoes
2 sprigs rosemary
2 sprigs thyme
2 bay leaves
Fresh chopped parsley (for garnish)
Instructions
1. Pat beef dry and season with salt and pepper. Sear all sides in hot olive oil, then set aside.
2. Sauté onion, carrots, and celery until soft. Stir in garlic and tomato paste, cook 1–2 minutes.
3. Deglaze with red wine, then add beef broth, crushed tomatoes, and herbs.
4. Return beef to pot. Cover and simmer for 3 to 3.5 hours until fork-tender.
5. Remove herbs. Slice or shred beef. Serve with sauce spooned over and garnish with parsley.
Notes
This dish improves overnight—perfect for make-ahead meals.
Use a heavy-bottom Dutch oven for even heat and slow cooking.
Pairs beautifully with polenta, mashed potatoes, or wide pasta.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Stovetop, Braised
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 465
- Sugar: 4g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 125mg