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Italian Pot Roast (Stracotto)

Italian Pot Roast (Stracotto)

Stracotto, or Italian Pot Roast, is a slow-braised beef dish cooked in a rich tomato and red wine sauce with garlic, onions, and fresh herbs. The long cooking process ensures tender, flavorful meat that pairs well with polenta, pasta, or mashed potatoes.
This hearty Italian classic is perfect for cozy family dinners or special occasions.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Italian
Servings 4 Servings
Calories 450 kcal

Ingredients
  

Main Ingredients:

  • 3 lbs beef chuck roast or brisket
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine Chianti, Cabernet Sauvignon, or Barolo
  • 1 can 28 oz crushed tomatoes
  • 1 cup beef broth
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and black pepper to taste

Optional Add-Ins:

  • 4 oz pancetta diced
  • 8 oz mushrooms sliced
  • 1 tbsp balsamic vinegar

Instructions
 

Step 1: Sear the Beef

  • Pat the beef dry with paper towels and season generously with salt and black pepper.
  • Heat olive oil in a large Dutch oven over medium-high heat.
  • Sear the beef on all sides until browned, about 3-4 minutes per side.
  • Remove the beef from the pot and set aside.

Step 2: Sauté the Aromatics

  • In the same pot, add the chopped onion, carrots, and celery.
  • Cook for about 5 minutes until softened.
  • Stir in the garlic and tomato paste, cooking for another minute to release flavors.

Step 3: Deglaze with Red Wine

  • Pour in the red wine, scraping up any browned bits from the bottom of the pot.
  • Let the wine reduce for 3-4 minutes to concentrate the flavors.

Step 4: Braise the Beef

  • Return the seared beef to the pot.
  • Add the crushed tomatoes, beef broth, and fresh herbs.
  • Bring to a simmer, then cover and transfer to a 300°F (150°C) oven.
  • Cook for 3-4 hours, turning the beef occasionally, until fork-tender.

Step 5: Finish and Serve

  • Remove the beef from the pot and let it rest for a few minutes.
  • Shred or slice the meat and return it to the sauce.
  • Serve over polenta, pasta, or mashed potatoes, garnishing with fresh parsley if desired.
Keyword Italian Pot Roast (Stracotto)