Italian Pot Roast Stracotto

Prep Time: 20 minutes
Cook Time: 3-4 hours (slow braising)
Total Time: 3 hours 20 minutes – 4 hours 20 minutes
Difficulty: Medium
Servings: 6-8
Cuisine: Italian

Description

Stracotto, meaning “overcooked” in Italian, is a rich and tender pot roast slow-braised in a flavorful tomato and wine sauce. This comforting dish is perfect for Sunday dinners or special occasions, delivering melt-in-your-mouth beef infused with aromatic herbs and vegetables. Serve it with creamy polenta, mashed potatoes, or crusty bread to soak up the delicious sauce.

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Ingredients

Main Ingredients

• 3-4 lbs (1.4-1.8 kg) beef chuck roast (or brisket)

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 4 garlic cloves, minced

• 1 cup (240 ml) dry red wine (Chianti or Cabernet)

• 2 cups (480 ml) beef broth

• 1 (28 oz / 800 g) can crushed tomatoes

• 2 tbsp tomato paste

• 2 bay leaves

• 1 tsp dried rosemary (or 2 sprigs fresh)

• 1 tsp dried thyme (or 4 sprigs fresh)

• 1 tsp black pepper

• 1 tsp salt (adjust to taste)

• 1/4 cup fresh parsley, chopped (for garnish)

Optional Additions

• 1/2 cup pitted olives (Kalamata or green)

• 1/2 cup mushrooms, sliced

• 1 tsp red pepper flakes (for heat)

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Instructions

Step 1: Sear the Beef

1. Pat dry the beef with paper towels to ensure a good sear. Season generously with salt and pepper.

2. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat.

3. Sear the beef on all sides until deeply browned (about 4-5 minutes per side). Remove and set aside.

Step 2: Sauté the Vegetables

1. In the same pot, add onions, carrots, and celery. Cook for 5 minutes until softened.

2. Add garlic and cook for 1 minute until fragrant.

3. Stir in tomato paste and cook for another minute to deepen the flavor.

Step 3: Deglaze & Braise

1. Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes to reduce slightly.

2. Add crushed tomatoes, beef broth, bay leaves, rosemary, and thyme. Stir well.

3. Return the beef to the pot, ensuring it’s mostly submerged in the liquid.

4. Bring to a gentle simmer, then cover and reduce heat to low.

Step 4: Slow Cook Until Tender

1. Braise for 3-4 hours, turning the beef occasionally, until it’s fork-tender.

   • *(Alternatively, transfer to a preheated 325°F / 160°C oven and cook for the same time.)*

2. Optional: Add olives or mushrooms in the last 30 minutes of cooking.

Step 5: Shred & Serve

1. Remove the beef and let it rest for 10 minutes before slicing or shredding.

2. Skim off excess fat from the sauce and adjust seasoning if needed.

3. Serve the beef with the rich sauce, garnished with fresh parsley.

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Serving Suggestions

• With: Creamy polenta, mashed potatoes, or crusty bread.

• Pair with: A glass of the same red wine used in cooking.

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Nutritional Information (Per Serving)

(Based on 8 servings)

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Tips & Variations

✅ Make Ahead: Tastes even better the next day! Store in the fridge for up to 3 days.
✅ Freezer-Friendly: Freeze for up to 3 months. Thaw and reheat gently.
✅ Instant Pot Option: Sear beef using Sauté mode, then pressure cook for 60-70 minutes with natural release.
✅ No Wine? Substitute with extra beef broth + 1 tbsp balsamic vinegar.

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Final Thoughts

This Italian Pot Roast (Stracotto) is a hearty, flavor-packed dish that’s perfect for cozy family dinners. The slow braising ensures ultra-tender meat, while the rich tomato-wine sauce adds depth. Buon appetito!