The Italian Pot Roast—known as Stracotto—is a slow-braised beef dish packed with rich flavors from red wine, aromatic vegetables, and herbs. Traditionally cooked in a heavy pot or Dutch oven, it transforms a tougher cut of meat into a fork-tender, flavor-infused centerpiece worthy of a Sunday family dinner.
Ingredients Breakdown
Every element in Stracotto serves a purpose, building layers of flavor:
Beef Chuck Roast (3–4 lb)
Chuck roast is the star here—its marbling makes it perfect for slow cooking, breaking down into tender, juicy bites after hours of braising.
Olive Oil (2 tbsp)
Used for searing the meat, locking in flavor, and sautéing the vegetables.
Onion (1, chopped)
Adds sweetness and depth to the braising liquid.
Garlic (3 cloves, minced)
Brings a rich, savory aroma to the sauce.
Carrots (2, sliced)
Provide natural sweetness and body to the stew.
Celery (2 stalks, chopped)
Adds an earthy, aromatic base note.
Crushed Tomatoes (14.5 oz can)
Brings acidity and body, balancing the richness of the meat.
Red Wine (1 cup)
Essential for authentic Italian flavor—adds complexity and richness to the sauce.
Beef Broth (½ cup)
Deepens the savory notes while keeping the sauce moist.
Dried Oregano (1 tbsp) & Dried Basil (1 tbsp)
Classic Italian herbs that infuse the roast with warmth and fragrance.
Salt (1 tsp) & Black Pepper (½ tsp)
Seasoning essentials for balancing flavors.
Fresh Parsley (for garnish)
Brightens and freshens the final dish.
Method of Preparation
- Preheat the Oven
Set to 325°F (163°C)—a gentle heat that encourages slow, even cooking. - Sear the Meat
Heat olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides (4–5 minutes each) until a golden crust forms. This step develops deep, meaty flavors through the Maillard reaction. - Sauté the Vegetables
In the same pot, add onions, carrots, and celery. Cook for about 5 minutes, stirring occasionally. Add garlic and cook 1 minute more. - Deglaze & Build the Sauce
Pour in the red wine to lift browned bits from the pot’s bottom. Add crushed tomatoes, beef broth, oregano, basil, salt, and pepper. Stir to combine. - Braise in the Oven
Return the beef to the pot, ensuring it’s partially submerged in the sauce. Cover and place in the preheated oven. Cook for 3–4 hours until the meat is fork-tender. - Rest & Serve
Remove from the oven, let the roast rest for 10 minutes, then slice or shred. Garnish with fresh parsley and serve with polenta, mashed potatoes, or crusty bread.
Serving Suggestions
With Pasta: Shred the beef and toss with tagliatelle or pappardelle for a hearty ragu.
With Polenta: Creamy polenta soaks up the sauce beautifully.
With Bread: A loaf of Italian bread is perfect for mopping up every drop of the rich braising liquid.
Frequently Asked Questions
- Can I make Stracotto in a slow cooker?
Yes. Sear the meat and vegetables first, then transfer everything to the slow cooker. Cook on LOW for 8–9 hours. - What can I substitute for red wine?
Beef broth with a splash of balsamic vinegar or grape juice works well. - Can I prepare it ahead of time?
Absolutely—Stracotto tastes even better the next day as the flavors deepen. - How do I store leftovers?
Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. - What’s the difference between Stracotto and American pot roast?
American pot roast often uses potatoes and a beef gravy base, while Stracotto leans heavily on tomatoes, wine, and Italian herbs for its sauce.
Tips for Perfect Stracotto
Choose the Right Cut: Chuck roast is ideal, but brisket or short ribs also work.
Don’t Skip the Sear: Browning the beef adds an irreplaceable depth of flavor.
Low & Slow is Key: Rushing the cooking will result in tough meat—patience pays off.
Use a Heavy Pot: A cast-iron Dutch oven retains heat evenly and helps the roast cook perfectly.