If you’re looking for the ultimate comfort food that warms the soul and fills the house with irresistible aromas, Italian Pot Roast (Stracotto) is a classic you must try. Unlike a typical pot roast, Stracotto is simmered low and slow in a rich tomato-wine sauce infused with vegetables, garlic, and herbs, creating a melt-in-your-mouth dish that feels both rustic and elegant. This hearty meal is perfect for Sunday dinners, family gatherings, or anytime you want to impress with authentic Italian flavors.
Why You’ll Love This Recipe
Rich & Savory: The red wine and tomatoes create a deep, flavorful sauce. Tender Meat: The beef becomes fork-tender after slow braising. Versatile: Serve it with mashed potatoes, creamy polenta, or even pasta. Traditional: Brings a taste of Italy right to your kitchen.
Ingredients
3–4 lb beef chuck roast
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
2 carrots, peeled and sliced
2 celery stalks, chopped
1 can (14.5 oz) crushed tomatoes
1 cup red wine (such as Chianti or Cabernet Sauvignon)
1 cup beef broth (optional, for extra sauce)
2 bay leaves
1 teaspoon dried thyme (or 2 sprigs fresh thyme) Salt and black pepper, to taste Fresh parsley, for garnish
Instructions
Step 1: Prepare the Beef
Pat the beef roast dry with paper towels. Generously season with salt and black pepper.
Step 2: Brown the Meat
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the beef on all sides until a golden-brown crust forms (about 3–4 minutes per side). Remove and set aside.
Step 3: Sauté Vegetables
In the same pot, add onion, carrots, celery, and garlic. Cook for 5–6 minutes until softened and fragrant.
Step 4: Deglaze with Wine
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2–3 minutes.
Step 5: Build the Sauce
Stir in the crushed tomatoes, beef broth (if using), bay leaves, and thyme. Return the beef to the pot, nestling it into the sauce.
Step 6: Braise Slowly
Cover with a lid and reduce heat to low. Let it simmer gently for 3–4 hours, turning the roast occasionally. The beef should be very tender and easily shredded with a fork.
(Alternatively, you can place the pot in a 300°F / 150°C oven for the same amount of time.)
Step 7: Serve
Remove bay leaves. Slice or shred the beef and spoon the rich tomato-wine sauce over the top. Garnish with fresh parsley.
Serving Suggestions
With Polenta: Creamy polenta makes the perfect base for soaking up the sauce.
With Pasta: Toss the sauce with wide noodles like pappardelle.
With Mashed Potatoes: Classic comfort food pairing.
With Crusty Bread: For mopping up every last drop of that sauce.
Tips & Variations
Use boneless short ribs or brisket as alternatives to chuck roast. If you prefer a smoother sauce, blend it slightly before returning the meat. For extra richness, add a splash of balsamic vinegar or a teaspoon of tomato paste.
Final Thoughts
Italian Pot Roast (Stracotto) is the kind of meal that brings everyone to the table with smiles. It’s rustic yet refined, and every bite tells a story of Italian tradition. Whether you serve it for a holiday, a Sunday feast, or a cozy weeknight, this dish will quickly become a family favorite.
