Name: Italian Pot Roast (Stracotto) Recipe
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Italian
Ingredients: 3-4 lbs chuck roast; 2 tbsp extra virgin olive oil; 1 large yellow onion; 3 medium carrots; 2 celery stalks; 4 garlic cloves; 1 cup dry red wine (like Chianti); 2 cups low-sodium beef broth; 2 bay leaves; 1 tsp dried oregano; 1 tsp dried thyme; Salt and pepper to taste

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Get ready to fall head-over-heels for Italian Pot Roast (Stracotto), a true comfort classic that turns humble ingredients into pure magic! This luscious, slow-braised beef is richly flavored with wine, fragrant herbs, and sweet vegetables, making it a dinner that warms hearts and brings everyone back for seconds. Imagine pulling a tender roast from your oven, its savory perfume filling your kitchen, the sauce glossy and packed with the kind of soulful flavor that only lazy simmering can create. If you’re after a tried-and-true dish that’s as impressive for company as it is satisfying on a cozy Sunday, Italian Pot Roast (Stracotto) deserves a spot on your table.

Ingredients You’ll Need

Italian Pot Roast (Stracotto) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Italian Pot Roast (Stracotto) lies in its simplicity. Each ingredient, from the beef to the fresh vegetables and aromatic herbs, works together to create a melt-in-your-mouth dish with deeply layered flavors. Here’s what you need and why it matters:

Chuck roast (3-4 lbs): The marbling in this cut breaks down beautifully, resulting in ultra-tender meat that practically falls apart with your fork.
Extra virgin olive oil (2 tbsp): Adds lovely depth and richness while helping to brown the beef for flavor-packed fond.
Yellow onion (1 large): Infuses the braise with natural sweetness and a silky texture as it cooks down.
Carrots (3 medium): Offer color, sweetness, and a subtle earthiness that balances the rich sauce.
Celery stalks (2): Adds classic Italian savor and a little crunch to round out the vegetables.
Garlic cloves (4): Provides aromatic, punchy flavor essential to any Italian braise.
Dry red wine (1 cup): Chianti or another dry variety deepens the sauce and gives the dish that signature Italian depth.
Low-sodium beef broth (2 cups): The savory base that keeps things moist and intensifies the meaty flavors.
Bay leaves (2): Release herbal and slightly floral notes throughout the long simmer.
Dried oregano (1 tsp): Gives the dish a signature Mediterranean note you’ll find in many Italian classics.
Dried thyme (1 tsp): Adds another layer of warmth and earthiness, harmonizing with the other herbs.
Salt and pepper (to taste): Essential for bringing out all the flavors and perfectly seasoning every bite.

How to Make Italian Pot Roast (Stracotto)

Step 1: Sear the Meat

This is where the transformation begins! Heat your olive oil in a heavy Dutch oven over medium-high. Pat the chuck roast dry, season generously with salt and pepper, then sear each side for 4-5 minutes until you have a gorgeous brown crust. Don’t rush this step—it’s the secret to umami-rich depth in your Italian Pot Roast (Stracotto).

Step 2: Sauté the Vegetables

Remove the roast temporarily and toss in your chopped onions, carrots, and celery. Keep everything moving for about 5-7 minutes until the veggies begin to soften and develop golden edges. These vegetables will melt into the sauce later, adding sweetness and body.

Step 3: Add the Garlic

Make a little well in your vegetable mix and add the minced garlic. Let it sizzle for just a minute until fragrant—be careful, because garlic can burn quickly! This step infuses the oil and veggies with unmistakable Italian flavor.

Step 4: Deglaze with Wine

Pour in your cup of dry red wine, using your spoon or spatula to scrape up every caramelized bit stuck to the bottom of the pot. Let it simmer for 3-4 minutes and reduce by half. This not only lifts flavor but builds a robust sauce base for your stracotto.

Step 5: Combine Ingredients

Return the beef and any juices to the Dutch oven. Pour in the beef broth, tuck in the bay leaves, and sprinkle the oregano and thyme over everything. Give it all a gentle stir, bringing the whole mixture to a cheerful simmer.

Step 6: Slow Cook Until Tender

Cover your pot and turn the heat to low. Cook for 3-4 hours, letting time do its work. The magic of Italian Pot Roast (Stracotto) is patience—by the end, the meat falls apart with a fork, the sauce is glossy and rich, and your kitchen smells absolutely heavenly.

How to Serve Italian Pot Roast (Stracotto)

Garnishes

A sprinkle of freshly chopped parsley brightens each portion, and a dusting of grated Parmesan adds a final savoriness to every bite. For extra flair, try a drizzle of fruity olive oil or some lemon zest just before serving.

Side Dishes

The classic way to serve Italian Pot Roast (Stracotto) is over creamy polenta or pillowy mashed potatoes, which soak up every drop of the sauce. Crusty bread is another must for mopping up that savory richness, and don’t forget a simple green salad to balance the meal.

Creative Ways to Present

Try piling tender shreds of pot roast onto toasted ciabatta for a rustic sandwich, or spoon it over pappardelle for an incredible pasta dinner. Entertaining? Dish Italian Pot Roast (Stracotto) into individual ramekins for an upscale, comfort-food presentation.

Make Ahead and Storage

Storing Leftovers

Let your Italian Pot Roast (Stracotto) cool to room temperature, then store in an airtight container in the refrigerator. The flavors only deepen overnight, making it even better the next day! It will keep beautifully for up to 4 days.

Freezing

Yes, Italian Pot Roast (Stracotto) freezes perfectly. Cool it completely and freeze portions in airtight containers or freezer bags. When you’re planning a cozy dinner, just thaw it in the fridge overnight for a stress-free meal.

Reheating

For the juiciest, most flavorful results, reheat your pot roast gently in a covered pot over low heat, adding a splash of broth or water if the sauce has thickened. Alternatively, microwave individual portions until heated through, stirring occasionally.

FAQs

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

Absolutely! After initial searing and sautéing, simply transfer everything to your slow cooker and cook on low for 8 hours. The beef will be meltingly tender with zero fuss.

What type of red wine should I use?

A dry red wine like Chianti is classic. You want something you’d enjoy drinking, but it doesn’t need to be expensive since its job is to deepen the sauce. Avoid sweet wines to keep the flavors balanced.

Can I use a different cut of beef?

Chuck roast is ideal for Italian Pot Roast (Stracotto) thanks to its marbling and texture, but you can also use brisket or bottom round. Just be aware that leaner cuts may not turn out quite as tender or flavorful.

Is this dish gluten-free?

Yes, Italian Pot Roast (Stracotto) as written is gluten-free! Just be sure to check your beef broth and wine labels for hidden gluten if you’re especially sensitive.

How can I make this recipe ahead for a dinner party?

Make the roast a day in advance, refrigerate it overnight, then reheat gently on the stovetop right before serving. The flavors meld and improve as they sit, so it’s actually ideal for entertaining!

Final Thoughts

If you’re searching for a soul-satisfying, knock-your-socks-off meal, I can’t recommend Italian Pot Roast (Stracotto) enough. It’s hearty, date-night special, and weeknight-casual all in one. Give it a try—your kitchen will smell amazing and your family will beg for an encore!

Italian Pot Roast (Stracotto) Recipe

★★★★★

4.8 from 18 reviews

Author: Mariam
Total Time: 4 hours 20 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

This Italian Pot Roast, known as Stracotto, is a comforting and flavorful dish perfect for a cozy family dinner. The chuck roast is slowly braised with aromatic vegetables, herbs, and red wine until it’s tender and bursting with rich flavors.

Instructions

Sear the meat: In a large Dutch oven, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper, then sear each side for 4-5 minutes until browned.
Sauté vegetables: Remove the roast and sauté onions, carrots, and celery in the same pot for about 5-7 minutes.
Add garlic: Stir in minced garlic and cook for an additional minute.
Deglaze with wine: Pour in red wine, scraping up brown bits while simmering for about 3-4 minutes until reduced by half.
Combine ingredients: Return the roast to the pot with beef broth, bay leaves, oregano, and thyme; bring to a simmer.
Slow cook: Cover and cook on low heat for 3-4 hours until fork-tender.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Main Course
Method: Braising
Cuisine: Italian