Italian Pot Roast (Stracotto) is a deeply flavorful, slow-cooked beef roast braised in red wine, tomatoes, aromatics, and Italian herbs — the name “stracotto” literally means “overcooked,” and that’s exactly the goal here: meat so tender it falls apart with a fork. 🇮🇹🍷🍖
This rustic dish is perfect for Sunday dinners, holidays, or anytime you want something hearty and comforting with an Italian flair.
🇮🇹 Italian Pot Roast (Stracotto)
📝 Ingredients (Serves 6–8)
-
3–4 lb beef chuck roast (or brisket)
-
Salt & freshly ground black pepper
-
2–3 tbsp olive oil
-
1 yellow onion, finely chopped
-
2 carrots, diced
-
2 celery stalks, diced
-
4 cloves garlic, minced
-
1 tbsp tomato paste
-
1 cup dry red wine (Chianti, Sangiovese, or your favorite)
-
1 can (28 oz) crushed tomatoes
-
1 tsp dried oregano
-
1 tsp dried thyme (or 2–3 sprigs fresh)
-
2 bay leaves
-
Optional: 1/2 tsp crushed red pepper flakes
-
Optional: 1/2 cup beef broth or water (if needed during cooking)
-
Optional: chopped fresh parsley for garnish
👩🍳 Instructions
1. Season & sear the beef:
-
Pat beef dry and season generously with salt and pepper.
-
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
-
Sear the roast on all sides (about 3–4 minutes per side) until well-browned.
-
Remove from pot and set aside.
2. Sauté the aromatics:
-
Lower heat to medium. Add onion, carrots, and celery.
-
Sauté 6–8 minutes until softened.
-
Stir in garlic and tomato paste; cook 1–2 minutes until fragrant.
3. Deglaze & build sauce:
-
Pour in red wine, scraping up the browned bits from the bottom.
-
Simmer 2–3 minutes to reduce slightly.
-
Add crushed tomatoes, oregano, thyme, bay leaves, and red pepper flakes if using.
-
Return beef to the pot. If the sauce doesn’t nearly cover the meat, add a bit of broth or water.
4. Slow braise:
-
Cover tightly and simmer on low for 3–4 hours, or transfer to a 325°F (160°C) oven.
-
Turn the meat once or twice during cooking.
-
It’s done when the beef is fork-tender and falling apart.
5. Shred & serve:
-
Remove bay leaves. Shred or slice the beef into chunks and stir into the sauce.
-
Let simmer uncovered for 10–15 more minutes to thicken, if needed.
-
Taste and adjust seasoning.
🍝 How to Serve
-
Over buttery mashed potatoes
-
Tossed with pappardelle or polenta
-
With crusty Italian bread to soak up the sauce
-
Sprinkle with Parmesan and fresh herbs
🧊 Leftovers?
Stracotto gets even better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently.
Would you like a slow cooker, Instant Pot, or wine-free version of this recipe?
