Italian Pot Roast (Stracotto)

📝 Description:

“Stracotto” translates to “overcooked,” but in the best way — this Italian pot roast is slow-cooked to tender perfection. Braised in red wine, tomatoes, aromatic vegetables, and herbs, Stracotto is a deeply flavorful, comforting dish perfect for Sunday dinners or special occasions. This hearty roast pairs beautifully with polenta, mashed potatoes, or pasta.

🍽️ Servings

Serves: 6–8
Prep Time: 20 minutes
Cook Time: 3.5–4 hours
Total Time: ~4 hours 20 minutes

🧾 Ingredients for Italian Pot Roast (Stracotto)

• 3 to 4 lbs (1.3 to 1.8 kg) chuck roast (or brisket)

• Kosher salt and freshly ground black pepper

• 2 tbsp olive oil

• 1 large yellow onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 1 cup dry red wine (Chianti or Sangiovese preferred)

• 1 (28 oz) can crushed tomatoes

• 2 cups beef broth

• 2 bay leaves

• 1 tsp dried thyme (or 2 sprigs fresh)

• 1 tsp dried oregano

• 1 sprig fresh rosemary (or ½ tsp dried)

• Optional: pinch of red pepper flakes

Garnish:

• Chopped fresh parsley

• Grated Parmigiano-Reggiano (optional)

👩‍🍳 Instructions:

1. Season the Meat:
   Pat the roast dry and season generously with salt and pepper.

2. Sear the Roast:
   In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high. Sear the roast on all sides until browned (about 3–4 minutes per side). Transfer to a plate.

3. Sauté Vegetables:
   In the same pot, add onion, carrot, and celery. Cook for 5–7 minutes until softened. Stir in garlic and tomato paste, cook for 1–2 more minutes.

4. Deglaze:
   Pour in red wine and scrape up any browned bits. Simmer for 3–4 minutes.

5. Add Tomatoes & Broth:
   Stir in crushed tomatoes, beef broth, herbs, and bay leaves. Bring to a simmer.

6. Return Roast:
   Nestle the roast back into the pot. The liquid should come about ⅔ of the way up the meat.

7. Braise:
   Cover with lid and cook on low heat for 3.5 to 4 hours, turning once halfway. Alternatively, place in a 300°F (150°C) oven.

8. Shred & Serve:
   Remove roast and let rest 10 minutes. Slice or shred. Skim fat from the sauce, adjust seasoning, and return meat to sauce.

9. Garnish:
   Sprinkle with parsley and grated Parmesan if desired. Serve warm with your choice of side.

💡 Tips:

• Best Cut: Chuck roast is ideal for tenderness and flavor.

• Wine: Use a dry Italian red wine for authenticity.

• Make Ahead: Tastes even better the next day!

• Thicker Sauce: Remove lid in last 30 mins of cooking or simmer uncovered on stove after shredding.

• Freezer Friendly: Freeze in airtight container for up to 3 months.

🍝 Serving Suggestions:

• Creamy Polenta

• Buttered Egg Noodles

• Mashed Potatoes

• Crusty Italian Bread

• Pappardelle Pasta

🔍 Nutritional Info (Per Serving – approx.):

(Values may vary depending on ingredients used)

✅ Health Benefits:

• High Protein: Supports muscle repair and growth.

• Rich in Lycopene: From tomatoes, an antioxidant beneficial for heart health.

• Iron & B12: Important for red blood cell production and energy.

• Slow Cooking: Preserves nutrients and enhances digestibility.

❓ Q&A:

Q: Can I make this in a slow cooker?
A: Absolutely! Sear meat and sauté aromatics first, then transfer everything to slow cooker. Cook on low for 8–9 hours or high for 4–5 hours.

Q: Can I use a different meat cut?
A: Yes, brisket or even short ribs work well. Just ensure it’s a tough cut suitable for braising.

Q: Is it spicy?
A: Not at all, unless you add red pepper flakes. Easily customizable.

Q: Can I skip the wine?
A: You can replace with extra broth, but wine adds depth. Consider using non-alcoholic red wine or grape juice with vinegar for a similar profile.