Italian Pot Roast (Stracotto) 🥩🇮🇹
Tender, aromatic, and full of Italian flair, this Italian Pot Roast (Stracotto) is a slow-braised masterpiece — rich with herbs, garlic, and vegetables in a luscious tomato-wine sauce. The beef becomes melt-in-your-mouth tender as it simmers, soaking up all those rustic Italian flavors. It’s the kind of meal that fills your kitchen with warmth and your table with joy. 😍
Ingredients
- 3–4 pounds beef chuck roast (or brisket)
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup dry red wine (optional, but adds depth)
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 teaspoons Italian seasoning
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Pat the beef dry and season generously with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the beef on all sides until well-browned, about 3–4 minutes per side. Remove and set aside.
Add the onion, carrots, and celery to the same pot, cooking for 4–5 minutes until softened. Stir in the garlic and tomato paste, cooking for another minute until fragrant. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes until slightly reduced.
Add the crushed tomatoes, beef broth, Italian seasoning, thyme, bay leaf, and the seared roast back into the pot. Spoon some sauce over the top, then cover and reduce the heat to low. Simmer gently for 3–3½ hours, or until the beef is tender enough to shred easily with a fork. Alternatively, bake covered in a 325°F (165°C) oven for the same duration.
Remove the bay leaf and discard. Shred or slice the beef, then return it to the sauce. Let it simmer uncovered for 10 minutes to allow the flavors to deepen and the sauce to thicken slightly.
Tips for Success
For extra richness, add a splash of balsamic vinegar or a pinch of sugar to balance the acidity of the tomatoes. If you prefer a smoother sauce, blend some of the vegetables before serving. This dish also tastes even better the next day as the flavors meld overnight.
Serving Ideas
Serve over creamy mashed potatoes, buttered pappardelle pasta, or polenta. Add a side of garlic bread and a sprinkle of Parmesan for the perfect Italian comfort meal.
Nutritional Information (per serving)
Calories: ~480 kcal
Protein: 40g
Carbohydrates: 12g
Fat: 28g
Conclusion
This Italian Pot Roast (Stracotto) is rustic comfort at its finest — fork-tender beef bathed in a rich tomato-herb sauce that’s full of soul. Whether served on a chilly night or as the centerpiece of a Sunday dinner, it’s a dish that feels both hearty and elegant. One taste, and you’ll understand why this Italian classic has stood the test of time.