Italian Pot Roast (Stracotto)

Description

Italian Pot Roast, known as Stracotto, is a comforting and rich dish that has been part of traditional Italian cooking for centuries. The word stracotto literally means “overcooked,” which is exactly the secret to its melt-in-your-mouth texture. This dish features a large cut of beef slowly braised in red wine, tomatoes, herbs, and aromatic vegetables until fork-tender. It’s hearty, deeply flavorful, and perfect for Sunday dinners or special gatherings. Serve it with mashed potatoes, creamy polenta, or fresh pasta for an authentic Italian experience.

Ingredients For Italian Pot Roast (Stracotto)

• 3–4 lbs (1.5–2 kg) beef chuck roast (or brisket/shoulder)

• 2 tbsp olive oil

• 1 large onion, chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 1 can (28 oz / 800 g) crushed tomatoes

• 2 cups dry red wine (Chianti or Cabernet works well)

• 2 cups beef stock

• 2 bay leaves

• 2 sprigs fresh rosemary (or 1 tsp dried)

• 2 sprigs fresh thyme (or 1 tsp dried)

• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the meat: Pat the beef roast dry and season generously with salt and pepper.

2. Sear: Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 4–5 minutes per side. Remove and set aside.

3. Sauté aromatics: In the same pot, add onion, carrots, celery, and garlic. Cook for 5–6 minutes until softened. Stir in tomato paste and cook for 1 minute.

4. Deglaze: Pour in red wine and scrape up browned bits from the pot. Let it simmer for 5 minutes.

5. Add liquids & herbs: Stir in crushed tomatoes, beef stock, bay leaves, rosemary, and thyme. Return the beef to the pot.

6. Braise: Cover and simmer on low heat for 3–4 hours, or until the meat is very tender and shreds easily with a fork. (Alternatively, cook in a 300°F / 150°C oven.)

7. Finish & serve: Remove the beef and shred or slice. Simmer the sauce uncovered for 10 minutes to thicken if needed. Return beef to sauce, then serve with polenta, mashed potatoes, or pasta.

Notes

• A Dutch oven is ideal for braising, but a slow cooker also works (set on low for 8 hours).

• Stracotto gets better the next day, as the flavors deepen.

• Choose a bold red wine, since it’s a major flavor component.

Tips

• For extra richness, stir in a knob of butter before serving.

• If you prefer a smoother sauce, use an immersion blender before returning the meat.

• Leftovers can be used as a pasta sauce or sandwich filling.

Servings

• Makes 6–8 servings

Nutritional Info (per serving, based on 8 servings)

• Calories: ~420

• Protein: 38 g

• Fat: 20 g

• Saturated Fat: 7 g

• Carbohydrates: 14 g

• Fiber: 3 g

• Sugar: 6 g

• Sodium: 720 mg

Benefits

• Protein-rich: Supports muscle health and repair.

• Rich in iron and B vitamins: Great for energy and blood health.

• Comforting & versatile: Works for family meals, holidays, and special occasions.

• Meal prep friendly: Tastes even better the next day.

Q & A

Q: Can I make Stracotto ahead of time?
A: Yes! In fact, it tastes even better the next day as the flavors meld.

Q: What’s the best cut of beef for Stracotto?
A: Chuck roast is traditional, but brisket or shoulder also work well since they become tender with long cooking.

Q: Do I have to use wine?
A: Red wine is traditional and adds depth, but you can substitute with extra beef stock plus 2 tbsp balsamic vinegar for acidity.

Q: What side dishes go best with Italian Pot Roast?
A: Creamy polenta, mashed potatoes, buttered noodles, or crusty bread are all excellent choices.

Q: Can I freeze leftovers?
A: Yes, Stracotto freezes beautifully for up to 3 months. Store in airtight containers.