Italian Pot Roast: A Hearty Classic
Italian Pot Roast, or Stracotto, is a classic slow-cooked beef dish that’s tender, flavorful, and rich in Italian herbs, tomatoes, and red wine. This comforting dish is perfect for family dinners, special occasions, or meal prep. Serve it with creamy polenta, pasta, or roasted vegetables for an authentic Italian experience.
Equipment
- Dutch Oven or Large Pot For braising
- Tongs For handling the beef
- Cutting Board & Knife For chopping vegetables
- Measuring Cups & Spoons For accurate ingredient portions
- Wooden Spoon For stirring
- Slow Cooker (Optional) For an alternative cooking method
Ingredients
Main Ingredients
- 3 pounds beef chuck roast or brisket, well-marbled
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 cup dry red wine Chianti, Barolo, or Sangiovese
- 1 can 28 oz crushed tomatoes
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 sprig fresh rosemary or ½ teaspoon dried
- 2 bay leaves
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional, for spice
Optional Additions for More Flavor
- ½ teaspoon balsamic vinegar for depth
- 1 teaspoon Worcestershire sauce for umami
- 1 cup mushrooms sliced (adds richness)
Garnishing & Serving Suggestions
- Fresh parsley chopped
- Grated Parmesan cheese
- Extra virgin olive oil drizzle
- Crusty Italian bread
Instructions
1️⃣ Prepare the Beef
- Pat the beef roast dry with paper towels and season generously with salt and black pepper on all sides.
2️⃣ Sear the Meat
- In a large Dutch oven, heat olive oil over medium-high heat.
- Sear the beef for 3-4 minutes per side until browned. Remove and set aside.
3️⃣ Sauté the Aromatics
- In the same pot, add onions, carrots, and celery. Sauté for 5 minutes until softened.
- Stir in garlic and tomato paste, cooking for 1-2 minutes to deepen the flavor.
4️⃣ Deglaze with Wine
- Pour in the red wine, scraping the bottom of the pot to deglaze. Let it simmer for 2-3 minutes until reduced by half.
5️⃣ Build the Sauce
- Add the crushed tomatoes, beef broth, oregano, thyme, rosemary, bay leaves, red pepper flakes, and Worcestershire sauce. Stir well to combine.
6️⃣ Return the Beef & Simmer
- Place the seared beef back into the pot, ensuring it’s mostly submerged in the sauce.
- Cover with a lid and simmer on low heat for 3-4 hours, or until the beef is tender and shreds easily.
7️⃣ Finishing Touches
- Remove the beef and let it rest for 10 minutes before shredding or slicing.
- If needed, simmer the sauce uncovered for 10-15 minutes to thicken.
- Taste and adjust seasoning with more salt, pepper, or balsamic vinegar if needed.
8️⃣ Serve & Enjoy!
- Garnish with fresh parsley and Parmesan cheese.
- Serve over polenta, mashed potatoes, or pasta with a drizzle of olive oil.
🍴 Expert Tips & Tricks
- ✅ Searing the beef is key – It adds deep, rich flavors to the dish.
- ✅ Use high-quality wine – Always cook with wine you’d drink.
- ✅ Slow and steady wins the race – Cooking on low heat ensures the beef becomes fall-apart tender.
- ✅ Let the beef rest before slicing – This keeps the meat juicy and flavorful.
- ✅ Make it ahead – Italian pot roast tastes even better the next day!
Variations & Substitutions
- Gluten-Free: Naturally gluten-free! Just pair with mashed potatoes or roasted vegetables.
- Spicy Version: Add 1 teaspoon red pepper flakes for extra heat.
- Slow Cooker Method: Sear the beef, then transfer everything to a slow cooker and cook on low for 6-8 hours.
- Vegan Version: Swap beef for portobello mushrooms or jackfruit, and use vegetable broth.
- Different Meats: Try lamb, pork, or veal for a unique twist.
Storage & Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months in a sealed container or freezer bag.
Reheating:
- Stovetop: Reheat on low, adding a splash of broth if needed.
- Microwave: Heat in 1-minute intervals, stirring between bursts.
- Oven: Cover with foil and reheat at 300°F (150°C) until warmed through.
Serving Suggestions
- Pair this Italian Pot Roast with:
- Polenta – Creamy and buttery, perfect for soaking up the sauce.
- Pasta – Wide noodles like pappardelle or tagliatelle.
- Mashed Potatoes – A rich and hearty base.
- Italian Salad – Fresh arugula, cherry tomatoes, and balsamic dressing.
- Wine Pairing: Chianti, Barolo, or Sangiovese.
❓ Frequently Asked Questions
- What is the best cut of beef for Stracotto?
- Chuck roast is ideal because of its marbling and tenderness. Brisket and rump roast also work well.
- Can I make this in a slow cooker?
- Yes! Sear the beef, then cook on low for 6-8 hours.
- What if I don’t have red wine?
- You can substitute it with extra beef broth + 1 tablespoon balsamic vinegar for depth.
- How can I thicken the sauce?
- Simmer uncovered for 10-15 minutes, or mash some vegetables into the sauce.
- Can I freeze leftovers?
- Yes! Store in a freezer-safe container for up to 3 months.
Nutritional Information (Per Serving - Based on 6 Servings)
- Calories: ~450 kcal
- Protein: ~45g
- Carbohydrates: ~15g
- Fats: ~20g
- Saturated Fat: ~7g
- Fiber: ~4g
- Sodium: ~600mg
- ✔ High-Protein & Low-Carb Friendly
- ✔ Gluten-Free Option Available
- ✔ Rich in Vitamins & Healthy Fats
Final Thoughts
- This Italian Pot Roast (Stracotto) is a hearty, comforting, and flavorful dish that’s easy to prepare and perfect for any occasion. Whether slow-cooked or braised, it’s a crowd-pleaser that brings authentic Italian flavors to your table.
- Try this classic Italian pot roast today! 🍷