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
Scale
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
