Italian Pot Roast Stracotto Recipe

If you’re craving comfort food with a soul-warming Italian twist, the Italian Pot Roast Stracotto Recipe is your new go-to. This dish takes humble ingredients and transforms them into a deeply flavorful, fork-tender roast simmered in a vibrant tomato and red wine sauce. One bite, and you’ll see why this has been a beloved Sunday tradition in so many Italian families. Whether you’re serving it for a special gathering or a cozy weeknight dinner, stracotto never fails to impress.

Ingredients You’ll Need

Making Italian Pot Roast Stracotto Recipe is all about letting a few simple, honest ingredients mingle over low heat until something magical emerges. Each component has a role to play, from beefy richness to aromatic depth and bright, savory notes.

• Beef Chuck Roast (3 pounds): The star of the show; its marbling ensures juicy, melt-in-your-mouth results after hours of braising.
• Olive Oil (2 tablespoons): For searing the beef and bringing out layers of flavor from the veggies and aromatics.
• Onion (1 large, sliced): Adds sweetness and depth to the sauce, softening beautifully as it cooks.
• Carrots (3, peeled and chopped): Lend subtle sweetness and gorgeous color to your braising liquid.
• Celery Stalks (3, chopped): Essential for building that classic Italian soffritto—an aromatic base for countless sauces.
• Garlic (4 cloves, minced): Just the right amount of punchy, savory character to perfume the entire pot.
• Tomato Paste (1 tablespoon): Brings concentrated tomato flavor and a hint of umami-rich depth.
• Dry Red Wine (1 cup): Builds complexity and balances out the sweetness of the veggies and tomatoes.
• Crushed Tomatoes (1 can, 28 oz): The foundation of the sauce—use good quality for best flavor.
• Beef Broth (1 cup): Adds body to the sauce and intensifies the beef’s natural savory notes.
• Dried Oregano (2 teaspoons): Offers earthy, herby complexity—a must-have for Italian comfort food.
• Dried Thyme (1 teaspoon): Balances the oregano with its gentle, aromatic flavors.
• Bay Leaf (1): Adds subtle fragrance and a touch of depth—just remember to remove it before serving!
• Salt and Pepper (to taste): Perfectly seasons both the roast and the sauce; taste as you go.
• Fresh Parsley (for garnish, optional): Brings a bright pop of green and a little freshness to finish the dish.

How to Make Italian Pot Roast Stracotto Recipe

Step 1: Season and Sear the Beef

Begin by giving your beef chuck roast a generous sprinkle of salt and pepper on all sides—don’t be shy! In a large, heavy pot or Dutch oven, pour in the olive oil and heat it until shimmering over medium-high. Sear the roast for about 4 to 5 minutes per side until it develops a deep, bronzed crust. This not only locks in juices, but also forms the flavor foundation for the Italian Pot Roast Stracotto Recipe. Transfer the browned roast to a plate for a moment.

Step 2: Sauté the Vegetables

In the same pot, add the sliced onion, chopped carrots, and celery. Sauté for 5 to 7 minutes, stirring now and then, until the vegetables begin to soften and their natural sweetness develops. The browned bits from the beef will start to lift off the pan, infusing the veg with layers of taste.

Step 3: Add Garlic and Tomato Paste

Toss in the minced garlic and tomato paste, stirring well for about a minute. The tomato paste will deepen in color while the garlic releases its perfume, making your kitchen smell amazing.

Step 4: Deglaze with Red Wine

Pour in that cup of dry red wine and stir, scraping up any delicious browned bits stuck to the bottom of the pot. Simmer the wine for 2 to 3 minutes; this step infuses the base of your Italian Pot Roast Stracotto Recipe with wine’s mellow acidity and lifts every last bit of flavor.

Step 5: Add Tomatoes, Broth, and Herbs

Add the crushed tomatoes, beef broth, oregano, thyme, and bay leaf. Give everything a good stir to combine. Return the seared beef to the pot, nestling it into that lovely sauce so it’s nearly covered.

Step 6: Low and Slow Braising

Bring the pot to a steady, gentle simmer. Cover with a tight-fitting lid and reduce the heat to low. Let the roasted beef slowly braise for three to three and a half hours, or until the meat is so tender you can shred it with a fork. This is what transforms stracotto into something unforgettable. Patience is truly rewarded here!

Step 7: Finish and Serve

Discard the bay leaf, then use two forks to shred the beef into generous chunks right in the sauce. Stir the meat back into the braising liquid so every bite is juicy and flavorful. The Italian Pot Roast Stracotto Recipe is now ready for its grand entrance—serve it over fluffy mashed potatoes, creamy polenta, or your favorite pasta. A sprinkle of fresh parsley (if you wish) is the crowning touch.

How to Serve Italian Pot Roast Stracotto Recipe

Garnishes

Fresh chopped parsley is the classic finish, adding a burst of color and a hint of herbaceous brightness to the rich, hearty roast. If you’re a cheese lover, a small shower of grated Parmesan on top isn’t just allowed—it’s encouraged.

Side Dishes

Italian Pot Roast Stracotto Recipe really shines when served over a generous helping of creamy polenta, pillowy mashed potatoes, or wide ribbons of pappardelle pasta. On the side, think tender green beans sautéed with a little garlic or a simple mixed greens salad tossed in a bright vinaigrette.

Creative Ways to Present

For a fun presentation, try serving the stracotto in individual shallow bowls atop a swirl of polenta or pasta. You might also spoon the stew over toasted Italian bread (crostini) for a rustic twist. Hosting a crowd? Let guests build their own plates with a sauce bar of pasta, grains, and veggies.

Make Ahead and Storage

Storing Leftovers

Once cool, transfer any leftover Italian Pot Roast Stracotto Recipe to an airtight container and refrigerate. The flavors will deepen, making it even tastier the next day—always a win for meal prep or easy weekday lunches.

Freezing

This dish is perfect for freezing! Ladle portions into freezer-safe containers, leaving a little space at the top for expansion. Properly stored, the Italian Pot Roast Stracotto Recipe keeps well in the freezer for up to three months. Thaw in the refrigerator overnight before reheating.

Reheating

To reheat, gently warm the stracotto on the stovetop over low heat, stirring occasionally so it doesn’t stick. You can also microwave individual portions, covering them loosely to avoid splatters. Add a splash of broth if the sauce has thickened up too much.

FAQs

Can I use a different cut of beef for stracotto?

Yes, while beef chuck roast is the traditional and most reliable choice for the Italian Pot Roast Stracotto Recipe due to its marbled texture, you can substitute with brisket or bottom round if needed. Just keep in mind that cook times may vary slightly.

Can I make Italian Pot Roast Stracotto Recipe in a slow cooker?

Absolutely! After searing the beef and sautéing the vegetables as directed, transfer everything to your slow cooker. Cook on low for 8 to 10 hours, or until the beef is fall-apart tender and ready to shred.

Is it possible to make this recipe gluten-free?

This Italian Pot Roast Stracotto Recipe is naturally gluten-free as long as your beef broth and tomato products don’t contain hidden wheat-based thickeners. Just check your labels to be sure!

What red wine works best in this recipe?

A dry Italian red wine like Chianti, Sangiovese, or Montepulciano is ideal, but any dry red you enjoy drinking will work beautifully. Avoid anything overly sweet or oaky.

Can I blend the sauce for a smoother texture?

Definitely! For a sleek, velvety finish, use an immersion blender to puree the vegetables and sauce before adding the shredded meat back in. This is especially great if you’re serving the Italian Pot Roast Stracotto Recipe over pasta.

Final Thoughts

Gather your ingredients, clear a little counter space, and bring the Italian Pot Roast Stracotto Recipe to life in your own kitchen. I promise one spoonful will have you hooked on the comfort and old-world charm of this dish. Give it a try—you may find a new family favorite!

Italian Pot Roast Stracotto Recipe

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4.8 from 10 reviews

• Author: admin
• Total Time: 3 hours 50 minutes
• Yield: 6 servings
• Diet: Non-Vegetarian

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Description

This Italian Pot Roast Stracotto recipe is a comforting and hearty dish that will fill your home with mouthwatering aromas. Slow-cooked to perfection, the tender beef pairs beautifully with a rich tomato-based sauce, making it an ideal meal for gatherings or cozy family dinners.

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Ingredients

Beef Chuck Roast:

3 pounds

Olive Oil:

2 tablespoons

Onion:

1 large (sliced)

Carrots:

3 (peeled and chopped)

Celery Stalks:

3 (chopped)

Garlic:

4 cloves (minced)

Tomato Paste:

1 tablespoon

Dry Red Wine:

1 cup

Crushed Tomatoes:

1 (28 oz) can

Beef Broth:

1 cup

Dried Oregano:

2 teaspoons

Dried Thyme:

1 teaspoon

Bay Leaf:

1

Salt and Pepper:

to taste

Fresh Parsley:

for garnish (optional)

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Instructions

1. Season the Chuck Roast: Generously season the chuck roast with salt and pepper.
2. Sear the Roast: Heat olive oil in a Dutch oven, sear the roast on all sides until browned, about 4–5 minutes per side. Set aside.
3. Cook Vegetables: In the same pot, cook onion, carrots, and celery for 5–7 minutes until softened. Add garlic and tomato paste, cook for 1 minute.
4. Add Wine and Tomatoes: Pour in red wine, simmer for 2–3 minutes. Add crushed tomatoes, beef broth, oregano, thyme, and bay leaf.
5. Cook the Roast: Return roast to the pot, cover, simmer on low heat for 3–3.5 hours until beef is tender. Shred meat, combine with sauce.
6. Serve: Serve hot over mashed potatoes, polenta, or pasta. Garnish with parsley if desired.

Notes

• Stracotto tastes even better the next day. Refrigerate and reheat gently before serving.
• For a smoother sauce, blend the vegetables before adding the shredded meat back in.

• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Italian

Nutrition

• Serving Size: 1 portion
• Calories: 480
• Sugar: 6g
• Sodium: 480mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 16g
• Trans Fat: 1g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 38g
• Cholesterol: 110mg