If you are craving a dish that feels like a warm Italian hug, the Stracotto Italian Style Pot Roast Recipe is exactly what you need in your life. This slow-braised beef chuck roast melts in your mouth, simmered to perfection in a rich tomato and red wine sauce, infused with aromatic herbs and vegetables, bringing a comforting depth of flavor that’s both rustic and elegant. Whether for a cozy family dinner or an impressive weekend meal, this recipe is a true testament to Italian home cooking at its finest.
Ingredients You’ll Need
Gathering simple, fresh, and classic ingredients is key for this dish. Each component plays a crucial role in building layers of flavor, texture, and color that make the Stracotto Italian Style Pot Roast Recipe so unforgettable.
- 3 pounds beef chuck roast: Choose a well-marbled cut for tender, juicy results after slow cooking.
- 2 tablespoons olive oil: Adds richness and helps develop a beautiful crust on the meat when searing.
- 1 large yellow onion, chopped: Provides sweetness and depth once softened in the pot.
- 2 carrots, chopped: Bring natural sweetness and a slight texture contrast.
- 2 celery stalks, chopped: Adds an earthy freshness that balances the tomato sauce.
- 4 cloves garlic, minced: Essential for that unmistakable aromatic punch.
- 2 tablespoons tomato paste: Concentrates the tomato flavor and adds umami complexity.
- 1 cup dry red wine: Deglazes the pot and infuses the dish with nuanced fruitiness.
- 1 can (28 oz) crushed tomatoes: Forms the hearty, tangy base of the sauce.
- 1 cup beef broth: Helps create a luscious, savory liquid for slow braising.
- 2 teaspoons dried oregano: Offers a warm, slightly peppery herbal note.
- 1 teaspoon dried thyme: Adds delicate earthy undertones.
- 2 bay leaves: Impart a subtle layer of fragrance that enhances the sauce.
- Salt and pepper to taste: Key for seasoning and bringing all flavors into balance.
- Chopped fresh parsley for garnish (optional): Adds a fresh, vibrant finish just before serving.
How to Make Stracotto Italian Style Pot Roast Recipe
Step 1: Season and Sear the Beef
Start by generously seasoning the beef chuck roast with salt and pepper. Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Carefully sear the beef on all sides until it develops a rich, brown crust—this step locks in the juices and brings an irresistible flavor foundation to your Stracotto Italian Style Pot Roast Recipe.
Step 2: Cook the Vegetables
Remove the seared roast and set it aside on a plate. In the same pot, toss in the chopped onion, carrots, and celery. Cook for about 5 to 6 minutes or until the vegetables soften, releasing their sweet aromas. This creates a delicious base that will soak up and infuse the sauce with hearty notes.
Step 3: Add Garlic and Tomato Paste
Stir in the minced garlic and tomato paste, cooking for about a minute to bring out their full flavor. This step deepens the sauce’s richness and builds on that signature tangy, savory profile that the Stracotto Italian Style Pot Roast Recipe is known for.
Step 4: Deglaze with Red Wine
Pour in the dry red wine, using a wooden spoon to scrape up all the flavorful browned bits stuck to the bottom of the pot. Let the wine simmer for 2 to 3 minutes so its alcohol cooks off, leaving behind just the enticing fruity essence.
Step 5: Add Tomatoes, Broth, Herbs, and Roast
Now it’s time to add the crushed tomatoes, beef broth, dried oregano, thyme, bay leaves, and return the seared roast to the pot. Bring everything to a gentle simmer to begin the slow braising process that tenderizes the beef and melds all the ingredients beautifully.
Step 6: Slow Cook Until Fork-Tender
Cover the pot and reduce the heat to low. Let the Stracotto Italian Style Pot Roast Recipe simmer gently for 3½ to 4 hours. You’ll know it’s ready when the meat is fork-tender and falling apart, soaked in aromatic Italian flavors that make every bite heavenly.
Step 7: Finish and Serve
Remove the bay leaves, shred the roast into generous chunks, and stir it well to coat the meat in the luscious sauce. Your Stracotto Italian Style Pot Roast Recipe is now ready to enjoy!
How to Serve Stracotto Italian Style Pot Roast Recipe
Garnishes
A sprinkle of freshly chopped parsley is the perfect touch to brighten the deep, rich sauce and add a burst of color, making the dish look as fantastic as it tastes.
Side Dishes
This pot roast is a versatile star that pairs beautifully with creamy polenta, buttery mashed potatoes, or wide egg noodles, each providing a comforting vehicle to soak up every bit of that incredible sauce.
Creative Ways to Present
For a rustic feast, serve in a large, shallow bowl piled high with polenta and topped with shredded meat. Or try it as a hearty sandwich filling alongside some crusty Italian bread and a handful of arugula for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to deepen overnight, making the dish even more delicious the next day.
Freezing
This recipe freezes wonderfully. Portion the meat and sauce into freezer-friendly containers or heavy-duty bags and freeze for up to 3 months. Just remember to cool it completely before sealing to maintain quality.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of broth or water can help loosen the sauce if it thickens too much in storage.
FAQs
Can I use a different cut of beef for this recipe?
Beef chuck roast is ideal because of its marbling and connective tissue, which break down into tender, flavorful meat when braised. However, brisket or bottom round can work too, though cooking times might vary slightly.
Do I need to use red wine, or can I substitute it?
Red wine adds essential depth and complexity, but if you prefer not to use alcohol, unsweetened grape juice mixed with a splash of vinegar or additional beef broth can be a decent substitute.
Is this recipe gluten-free?
Yes! The Stracotto Italian Style Pot Roast Recipe is naturally gluten-free as it doesn’t contain any wheat or gluten ingredients.
Can I cook this in a slow cooker instead of on the stove?
Absolutely. After searing the roast and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours for similarly tender and flavorful results.
What’s the best way to thicken the sauce if it’s too thin?
If you find the sauce a bit watery at the end, remove the meat and simmer the sauce uncovered for a few minutes to reduce and thicken before adding the shredded beef back in.
Final Thoughts
This Stracotto Italian Style Pot Roast Recipe is a beautiful celebration of simple ingredients transformed through loving, slow cooking into something truly special. I hope you’ll give it a try soon—it’s a dish that invites you to slow down, savor every mouthful, and share a little piece of Italy right at your own table.
Print
Stracotto Italian Style Pot Roast Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: Italian
- Diet: Gluten Free
Description
Stracotto, an Italian-style pot roast, is a hearty and flavorful dish featuring tender braised beef chuck slowly cooked in a rich tomato and red wine sauce with aromatic herbs and vegetables. Perfect for a comforting main course, this recipe brings traditional Italian flavors to your table with a melt-in-your-mouth texture and vibrant savory taste.
Ingredients
Beef and Seasoning
- 3 pounds beef chuck roast
- Salt and pepper to taste
Vegetables and Aromatics
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquids and Sauces
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
Herbs and Seasoning
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- Chopped fresh parsley for garnish (optional)
Instructions
- Season and Sear: Season the beef chuck roast generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until well browned, about 3–4 minutes per side, then transfer it to a plate.
- Sauté Vegetables: In the same pot, add chopped onion, carrots, and celery. Cook for 5–6 minutes until softened, stirring occasionally to prevent burning.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for 1 minute to release their flavors.
- Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for 2–3 minutes to reduce slightly.
- Add Remaining Ingredients and Simmer: Add crushed tomatoes, beef broth, dried oregano, dried thyme, bay leaves, and return the seared roast to the pot. Bring to a gentle simmer.
- Braise: Cover the pot and cook on low heat for 3½ to 4 hours, or until the beef is fork-tender and easily shredded.
- Finish and Serve: Remove bay leaves, shred the meat into chunks, and stir to coat with the sauce. Garnish with chopped fresh parsley if desired and serve hot over your favorite sides.
Notes
- Best served over creamy polenta, mashed potatoes, or wide egg noodles for a complete meal.
- This dish tastes even better the next day as the flavors deepen—store leftovers in the refrigerator and reheat gently.
- Use a heavy pot like a Dutch oven for even heat distribution during braising.
- Adjust seasoning before serving if needed, especially salt and pepper.
