If you’re craving a soul-warming dinner to bring everyone together, look no further than Italian Pot Roast (Stracotto). This classic dish transforms a humble beef chuck roast into melt-in-your-mouth perfection by slow-braising it with vegetables, wine, and herbs until every bite is infused with rich, savory flavor. The sauce becomes deeply luscious, the beef turns fork-tender, and the aroma alone is guaranteed to have the family hovering around the kitchen, spoons at the ready. Whether it’s a cozy Sunday supper or a festive gathering, Italian Pot Roast (Stracotto) is the ultimate make-ahead comfort food that always tastes like home.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in Italian Pot Roast (Stracotto) plays a unique and essential role, working together to build bold, satisfying flavors and appealing colors. These are all pantry staples, but when combined, they make an unforgettable roast that’s greater than the sum of its parts.
- Beef Chuck Roast: The star of the show, this cut becomes wonderfully tender and flavorful after a slow, gentle braise.
- Olive Oil: Gives a beautiful sear and depth, setting up a lush base for the sauce.
- Onion: Brings aromatics and sweetness to round out the sauce.
- Carrots: Infuse natural sweetness and add lovely color to every serving.
- Celery: Provides subtle earthiness and helps create the classic Italian soffritto.
- Garlic: Delivers big, bold flavor and an inviting fragrance that signals a special meal.
- Tomato Paste: Intensifies the tomato flavor and helps thicken the sauce beautifully.
- Dry Red Wine: Adds richness, acidity, and depth—choose something you’d be happy to sip from a glass.
- Crushed Tomatoes: Make the sauce hearty and give it that deep, slow-cooked red hue.
- Beef Broth: Lends moisture and infuses beefy complexity during the long simmer.
- Dried Oregano: Classic Italian seasoning for a savoriness that stands out in the sauce.
- Dried Thyme: Adds woodsy notes that balance the richness of the beef.
- Bay Leaf: Infuses subtle background aromatics, making the sauce taste like it’s simmered for hours—because it has!
- Salt and Pepper: Season generously for maximum flavor in every bite.
- Chopped Fresh Parsley: Bright and fresh, it’s the perfect garnish to finish the dish.
How to Make Italian Pot Roast (Stracotto)
Step 1: Season and Sear the Beef
Begin by patting your beef chuck roast dry with paper towels, then give it a generous sprinkle of salt and pepper on all sides. This step is more important than it sounds—it helps the roast develop that irresistible crust when it hits the hot oil. In a large Dutch oven, heat the olive oil over medium-high until shimmering, and sear the beef on every side. Take your time here; the deep golden crust adds an essential layer of flavor to your Italian Pot Roast (Stracotto).
Step 2: Soften the Vegetables
Once your beef has a gorgeous dark sear, transfer it to a plate. In the same pot, toss in the chopped onion, carrots, and celery. Stir frequently, letting the vegetables pick up all those lovely caramelized bits stuck to the pot. In about 5 to 7 minutes, they’ll be soft and starting to turn golden—perfect!
Step 3: Add Garlic and Tomato Paste
Now stir in the minced garlic and tomato paste. Only a minute or so is needed for the garlic to turn fragrant and the tomato paste to lose its raw edge, deepening the flavor of the final sauce. Don’t walk away—the aroma at this stage is pure magic!
Step 4: Deglaze with Red Wine
Pour in the dry red wine, and use your spoon or spatula to scrape up every bit of fond from the bottom of the pot. This is where the magic really happens: all those caramelized flavors dissolve into the wine, setting the stage for a sauce so delicious, you’ll want to soak up every drop.
Step 5: Build the Sauce and Simmer
Add the crushed tomatoes, beef broth, dried oregano, thyme, and bay leaf, then give everything a good stir. Return the seared beef and any juices back into the pot, nestling it right into that saucy base. Cover, reduce the heat to low, and let your Italian Pot Roast (Stracotto) work its slow-cooked magic for the next 3 to 3½ hours—or pop the whole Dutch oven into a preheated 300°F (150°C) oven. Your patience will be rewarded with beef that practically falls apart at the touch of a fork.
Step 6: Finish and Serve
When the beef is irresistibly tender, remove the bay leaf and, if you wish, shred the meat right into the sauce. Taste and adjust the seasoning with more salt and pepper if needed. Just before serving, sprinkle with a generous handful of chopped fresh parsley for a pop of color and brightness that lifts the whole dish. Spoon your Italian Pot Roast (Stracotto) over a cloud of polenta, buttery mashed potatoes, or silky pasta, and enjoy every heartwarming bite.
How to Serve Italian Pot Roast (Stracotto)
Garnishes
A final flourish of chopped fresh parsley is the classic choice for Italian Pot Roast (Stracotto): it adds a burst of freshness and those beautiful flecks of green look stunning atop the rich, deep sauce. For extra decadence, you can also add a shower of grated Parmesan or a drizzle of really good olive oil just before bringing it to the table.
Side Dishes
This luscious pot roast is calling out for a cozy partner—creamy polenta, pillowy mashed potatoes, or even buttered egg noodles will soak up every last drop of sauce. If you want to keep things lighter, serve with roasted root vegetables or a crisp, lemony salad to balance the richness. Don’t forget a hunk of rustic bread to mop up that incredible sauce!
Creative Ways to Present
Italian Pot Roast (Stracotto) is endlessly versatile: pile it onto toasted ciabatta or focaccia for mouthwatering sandwiches, serve over rigatoni pasta for a hearty weeknight dinner, or spoon into bowls topped with ricotta cheese for a rustic Italian twist. Hosting a party? Serve mini portions in ramekins with skewers of grilled vegetables for a delightful small-plate spread.
Make Ahead and Storage
Storing Leftovers
Italian Pot Roast (Stracotto) tastes even better the next day, making it an ideal candidate for leftovers. Simply store any cooled leftovers in an airtight container in the refrigerator, where they’ll keep beautifully for up to 4 days. The flavors will deepen, and the sauce becomes even richer—absolutely perfect for weekday lunches or another cozy dinner.
Freezing
To freeze, let the Italian Pot Roast (Stracotto) cool completely, then transfer portions (with sauce) to freezer-safe containers or heavy-duty zip-top bags. Flatten the bags for easy stacking and quick thawing. This dish can be frozen for up to 3 months without losing any of its delicious character.
Reheating
For best results, reheat thawed Italian Pot Roast (Stracotto) gently on the stove over low heat, stirring occasionally until warmed through. Splash in a little extra broth or water if the sauce is too thick. You can also microwave individual portions in a covered, microwave-safe dish; just be sure to stir halfway for even heating.
FAQs
Can I use a different cut of beef?
Absolutely! While beef chuck roast is ideal for its marbling and tenderness, other braising cuts like brisket, bottom round, or even short ribs work well for this recipe. Just adjust the cooking time as needed—when the meat shreds easily, it’s done.
Is Italian Pot Roast (Stracotto) gluten-free?
Yes, as written, this recipe for Italian Pot Roast (Stracotto) is naturally gluten-free. Just be sure that your beef broth and any other added ingredients are verified gluten-free if you have dietary sensitivities.
Can I make this recipe in a slow cooker?
Definitely! Brown the beef and sauté the aromatics on the stovetop first, then transfer everything to a slow cooker. Cook on low for 8-10 hours or until the beef is perfectly tender. The slow cooker is a fantastic way to let Italian Pot Roast (Stracotto) simmer away while you get on with your day.
What kind of red wine should I use?
Go for a dry, full-bodied red wine like Chianti, Cabernet Sauvignon, or Merlot. A wine you’d enjoy drinking will always make the sauce more delicious—just avoid anything too sweet or oaky.
Can this be made ahead for a party?
Yes, and it’s even better that way! Italian Pot Roast (Stracotto) is perfect for parties because you can cook it completely a day ahead, refrigerate, then reheat before serving. The flavors meld and improve overnight, making entertaining stress-free.
Final Thoughts
If you’re looking for a dish that’s comforting, impressive, and easy to make ahead, Italian Pot Roast (Stracotto) is it. It’s the kind of recipe that fills your kitchen with warmth and your table with happy faces. Give it a try and make some new delicious memories!
