If you’re craving a soul-warming meal that tastes like it’s been lovingly simmering all day in an Italian grandmother’s kitchen, you’re in for a real treat with this Italian Pot Roast (Stracotto) Recipe. This hearty, fall-apart tender beef dish braises slowly in red wine, fragrant herbs, and a rich tomato base, creating layers of deep, comforting flavor that fill your home with irresistible aromas. The magic lies in the blend of simple ingredients elevated by slow cooking, resulting in a dish that’s both elegant and unpretentious—a true celebration of Italian home cooking.
Ingredients You’ll Need
Every ingredient in this Italian Pot Roast (Stracotto) Recipe plays a key role, from the robust beef chuck that becomes meltingly tender, to the fresh herbs and pancetta that build layers of flavor. These components work together in perfect harmony to create a balanced, savory stew with a luscious texture and vibrant color.
- 4 pounds beef chuck roast (excess fat trimmed): This cut is perfect for slow braising, becoming tender and flavorful as it cooks.
- 2 teaspoons Kosher salt: Essential for seasoning the meat and drawing out its natural flavors.
- 1 teaspoon ground black pepper: Adds a subtle heat and depth to the dish.
- Olive oil (for searing and cooking): The foundation for building layers of delicious caramelized flavor.
- 1 medium yellow onion (finely diced): Adds sweetness and complexity to the sauce.
- 3 medium carrots (finely diced, about 2.5 cups): Provide natural sweetness and texture to the base.
- 4 stalks celery (finely diced): Enhance the aromatic foundation with a refreshing bite.
- 6 cloves fresh garlic, minced: Infuse the pot roast with a warm, savory punch.
- 4 ounces diced pancetta: Adds a smoky richness that makes the sauce truly unforgettable.
- 2 tablespoons tomato paste: Concentrates the tomato flavor and adds a lovely depth and body to the sauce.
- 2 teaspoons minced fresh herbs (oregano, thyme, rosemary): Fresh herbs bring brightness and an authentic Italian essence.
- 1 cup red wine (Merlot or Pinot Noir): Infuses the beef with rich, fruity notes and helps tenderize the meat.
- 28 ounces canned whole peeled tomatoes (blended): Creates a luscious, fresh tomato base for the stew.
- 1 ½ to 2 cups beef broth (plus more as needed): Keeps the meat moist and enhances the savory flavor.
- 6 sprigs fresh herbs (rosemary, thyme, oregano): Added during braising to perfume the dish with herbal aroma.
- Chopped Italian parsley (for garnish): Adds a fresh, bright note to finish the dish beautifully.
How to Make Italian Pot Roast (Stracotto) Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 300 degrees Fahrenheit to get it ready for the perfect slow braise. This gentle, low heat environment is crucial for transforming the chuck roast into a tender, flavorful masterpiece over several hours.
Step 2: Season and Sear the Beef
Season your trimmed chuck roast generously with kosher salt and black pepper on all sides. Heat olive oil in a large Dutch oven until shimmering, then place the beef carefully to sear it undisturbed, forming a beautiful golden-brown crust on each side, about 5 to 6 minutes per side. This caramelization seals in flavor and creates those wonderful brown bits on the bottom of the pot that will build your sauce’s depth.
Step 3: Sauté the Vegetables
Without wiping the pot clean, add a bit more olive oil if needed and toss in the diced onions, carrots, and celery. Cook them slowly until they’re soft and fragrant, about 8 minutes. These vegetables not only add texture and sweetness but also help deglaze the pot, lifting those delicious browned bits off the bottom to incorporate their rich flavor.
Step 4: Add Garlic and Pancetta
Push the softened vegetables to one side of the pot and add minced garlic alongside the diced pancetta. Cook for about 2 minutes until the garlic is fragrant and the pancetta releases its smoky, savory essence. Then mix everything together to meld their wonderful flavors.
Step 5: Build the Sauce
Stir in the tomato paste and minced fresh herbs, coating the vegetables evenly. Pour in the red wine, scraping the pot to lift all the browned bits. This step not only adds acidity and a lovely fruity note but also enhances the overall complexity of the dish. Next, add the blended canned tomatoes along with the beef broth, and taste to adjust the salt and pepper.
Step 6: Add Beef and Herb Sprigs
Nestle the seared beef roast back into the pot, making sure it’s mostly submerged in the liquid. You might need to add a bit more broth. Tuck in the fresh herb sprigs under the liquid for a slow infusion of aromatic flavors while braising.
Step 7: Braise in the Oven
Bring the pot back to a gentle simmer on the stovetop, then cover and transfer to your preheated oven. Let it braise low and slow for about 3 hours until the beef is incredibly tender and falling apart with just a touch of fork pressure. This slow cooking is what makes this Italian Pot Roast (Stracotto) Recipe truly special.
Step 8: Skim Fat and Prepare to Serve
Once the roast is done, you’ll notice some fat has risen to the surface. Skim this off carefully using a spoon or absorb it with a paper towel to keep your sauce luscious but not greasy. Shred the beef gently right in the pot or transfer to a board to tear apart.
Step 9: Serve and Enjoy
Serve your Italian Pot Roast (Stracotto) over creamy mashed potatoes, soft polenta, or your favorite pasta to soak up every drop of the rich sauce. This dish is a true celebration of comforting Italian flavors and guaranteed to become a household favorite.
How to Serve Italian Pot Roast (Stracotto) Recipe
Garnishes
A sprinkle of freshly chopped Italian parsley on top of the shredded meat brightens the dish with a pop of color and fresh herbal notes. A few grinds of black pepper or a drizzle of good extra virgin olive oil can also elevate the presentation and taste.
Side Dishes
This rich pot roast pairs beautifully with simple sides that complement its deep flavors. Creamy mashed potatoes or silky polenta are classic choices, as they soak up the luscious sauce perfectly. Roasted root vegetables or a crisp green salad can add balance and textural contrast.
Creative Ways to Present
For a twist, serve the shredded beef as a hearty sandwich filling on toasted crusty bread with a slather of mustard or a scoop of goat cheese. You could also turn leftovers into a rustic Italian-style stew or layered over creamy risotto for an indulgent dinner.
Make Ahead and Storage
Storing Leftovers
Store any leftover Italian Pot Roast (Stracotto) in an airtight container in the refrigerator. It will keep well for up to 4 days, and the flavors often deepen even more when the dish rests overnight.
Freezing
This dish freezes beautifully. Portion the roast and sauce into freezer-safe containers, leaving some room for expansion. It will maintain excellent flavor and texture for up to 3 months in the freezer.
Reheating
Reheat gently on the stovetop over low heat or in the oven, adding a splash of broth or water if the sauce has thickened too much. Avoid microwave reheating if possible to preserve texture and flavor.
FAQs
Can I use a different cut of beef for this Italian Pot Roast (Stracotto) Recipe?
Absolutely! While chuck roast is ideal for its fat content and flavor, brisket or bottom round can also work well if cooked slowly to tenderize.
Do I have to use red wine in the recipe?
Red wine adds a lovely depth and acidity, but you can substitute with additional beef broth and a splash of balsamic vinegar to mimic its tanginess if needed.
Is it necessary to blend the canned tomatoes?
Blending the tomatoes gives the sauce a smoother texture, but you can leave them chunky if you prefer a more rustic feel. Just break them up a little with your spoon while cooking.
Can I make the Italian Pot Roast (Stracotto) Recipe in a slow cooker?
Yes! After searing the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours for tender results.
What’s the best way to serve leftovers?
Leftovers are fantastic reheated with some fresh pasta or spread on toasted bread with a sprinkle of Parmesan for a quick and delicious meal.
Final Thoughts
This Italian Pot Roast (Stracotto) Recipe is a labor of love that fills your home with warmth and your table with satisfying, unforgettable flavors. Whether you’re cooking for family or sharing with friends, it’s the kind of dish that brings people together and invites seconds. Give yourself the joy of slow-cooked comfort with this timeless Italian classic—you won’t regret it.
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Italian Pot Roast (Stracotto) Recipe
- Total Time: 3 hours 40 minutes
- Yield: 6 servings 1x
Description
This Italian Pot Roast (Stracotto) is a slow-braised beef chuck roast cooked to tender perfection in a rich tomato and red wine sauce infused with fresh herbs and pancetta. The melt-in-your-mouth roast is ideal for a comforting family meal served over mashed potatoes, polenta, or pasta, offering deep, savory flavors developed through low and slow oven braising.
Ingredients
Beef and Seasoning
- 4 pounds beef chuck roast (excess fat trimmed)
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- Olive oil (for searing and cooking)
Vegetables and Aromatics
- 1 medium yellow onion (finely diced)
- 3 medium carrots (finely diced, about 2.5 cups)
- 4 stalks celery (finely diced)
- 6 cloves fresh garlic, minced
- 4 ounces diced pancetta
Flavorings and Liquids
- 2 tablespoons tomato paste
- 2 teaspoons minced fresh herbs (oregano, thyme, rosemary)
- 1 cup red wine (Merlot or Pinot Noir)
- 28 ounces canned whole peeled tomatoes (blended)
- 1 ½ to 2 cups beef broth (plus more as needed)
- 6 sprigs fresh herbs (rosemary, thyme, oregano)
To Garnish
- Chopped Italian parsley
Instructions
- Preheat Oven: Set your oven to 300 degrees Fahrenheit to prepare for the slow braising process.
- Season and Sear Roast: Generously season the beef chuck roast on all sides with 2 teaspoons kosher salt and 1 teaspoon black pepper. Heat olive oil in a large 8-quart Dutch oven over medium-high heat. Once hot, place the roast inside, letting it cook undisturbed for 5–6 minutes per side to achieve a golden brown crust. Remove and set aside.
- Sauté Vegetables: Add additional olive oil to the pot without wiping it clean to retain browned bits. Add diced onion, carrots, and celery, sautéing for about 8 minutes until softened. Use the vegetables’ moisture to deglaze the pan, adding splash of broth if needed to loosen browned bits for extra flavor.
- Add Garlic and Pancetta: Push sautéed vegetables to one side and add the minced garlic and diced pancetta. Cook until fragrant, approximately 2 minutes. Stir everything together thoroughly.
- Add Tomato Paste, Herbs, and Wine: Mix the tomato paste and fresh minced herbs into the vegetables, coating them well. Pour in the red wine to deglaze the pot further, scraping up any remaining browned bits from the bottom. Stir in the blended canned tomatoes and beef broth. Adjust seasoning with salt and pepper to taste.
- Return Roast and Add Herb Sprigs: Place the seared beef back into the pot, ensuring most of it is submerged in the liquid. Add fresh herb sprigs, tucking them beneath the surface. Bring the mixture back to a gentle simmer on the stovetop.
- Braise in Oven: Cover the Dutch oven with its lid and transfer to the preheated oven. Let the pot roast braise slowly for 3 hours until the beef is fall-apart tender.
- Remove Excess Fat: Once done, you might notice some fat floating on top. Dab it off carefully with a paper towel or skim it away with a spoon and discard.
- Serve: Shred the tender meat into smaller pieces and serve hot over mashed potatoes, polenta, or your choice of pasta. Garnish with chopped Italian parsley for a fresh finish. Enjoy your classic Italian pot roast meal!
Notes
- Blending the canned tomatoes before adding creates a smoother, more cohesive sauce.
- Use a heavy Dutch oven or similar oven-safe pot with a tight-fitting lid for best braising results.
- Let the meat rest briefly before shredding to retain moisture.
- Adding splash of broth while sautéing helps to deglaze and prevents burning.
- Serve with creamy mashed potatoes, soft polenta, or pasta to soak up the delicious sauce.
- Prep Time: 30 minutes
- Cook Time: 3 hours 10 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
