Italian Pot Roast (Stracotto)

Name: Italian Pot Roast (Stracotto)
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Italian
Ingredients: 3–4 lbs beef chuck roast (or brisket); Salt and black pepper, to taste; 2 tbsp olive oil; 1 large onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 2 tbsp tomato paste; 1 (28 oz) can crushed tomatoes or 2 cups passata; 1 cup dry red wine; 1 cup beef broth; 2 bay leaves; 1 sprig fresh rosemary; 2 sprigs fresh thyme; Optional: chopped parsley for garnish

Italian Pot Roast, known as Stracotto, is a rich, slow-braised beef dish cooked in a savory tomato and red wine sauce with aromatic herbs and vegetables. The name “stracotto” means “overcooked” in Italian, referring to the dish’s long, slow cooking time that transforms a tough cut of meat into something meltingly tender and full of flavor. It’s a comforting, rustic meal perfect for cozy family dinners or special occasions.

Why You’ll Love This Recipe

Stracotto is the ultimate Italian comfort food. With minimal prep and a slow cook time, it rewards you with a deeply flavorful dish that practically cooks itself. The beef becomes fork-tender while simmering in a robust tomato and wine sauce that’s perfect for spooning over polenta, mashed potatoes, or pasta. It’s a one-pot wonder that brings warmth and elegance to any table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Beef chuck roast (or brisket)
Salt and black pepper
Olive oil
Onion, chopped
Carrots, diced
Celery stalks, diced
Garlic cloves, minced
Tomato paste
Crushed tomatoes or passata
Dry red wine
Beef broth
Bay leaves
Fresh rosemary
Fresh thyme
Optional: parsley for garnish

Directions

Season the beef generously with salt and pepper.
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the beef on all sides until browned. Remove and set aside.
Add chopped onions, carrots, and celery to the pot. Cook for 6–8 minutes until softened.
Stir in garlic and tomato paste and cook for 1–2 minutes.
Deglaze the pan with red wine, scraping up any browned bits. Simmer for 2–3 minutes.
Add crushed tomatoes, beef broth, bay leaves, rosemary, and thyme. Stir to combine.
Return the beef to the pot. Bring to a simmer, cover, and cook on low heat for 3 to 4 hours, or until the meat is very tender.
Remove the beef and let rest. Simmer the sauce uncovered for 10–15 minutes to thicken, if desired.
Slice or shred the beef and return to the sauce before serving. Garnish with parsley if using.

Servings and timing

This recipe serves 6–8 people and takes approximately 4 hours and 30 minutes, including prep and braising time.

Variations

Slow Cooker Method: After searing and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 8 hours or high for 4–5 hours.
Add Mushrooms: Sautéed mushrooms can be added during the final hour of cooking for extra depth.
Spicy Twist: Add a pinch of red pepper flakes for a subtle heat.
Serve Over Pasta: Stracotto is traditionally served with creamy polenta, but it’s equally delicious over wide pasta like pappardelle or tagliatelle.
Tomato-Free Option: Omit the tomatoes and use only broth and wine for a more wine-forward flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat until warmed through, adding a splash of broth or water to loosen the sauce if needed. This dish also freezes beautifully—store in freezer-safe containers for up to 3 months and thaw overnight in the refrigerator before reheating.

FAQs

What cut of beef is best for Italian pot roast?

Beef chuck roast is ideal due to its marbling and connective tissue, which break down during slow cooking for a tender result.

Can I use white wine instead of red?

Red wine adds a richer, deeper flavor, but dry white wine can work if that’s what you have on hand. It will result in a lighter sauce.

Do I have to brown the meat first?

Yes, searing the beef adds depth and flavor to the finished dish. It’s worth the extra step.

Can I make this dish ahead of time?

Absolutely. Stracotto tastes even better the next day as the flavors continue to develop.

What vegetables go well with this dish?

Roasted root vegetables, mashed potatoes, or even sautéed greens like kale or spinach pair beautifully.

Is this dish gluten-free?

Yes, it is naturally gluten-free as long as your beef broth and tomato products are gluten-free.

Can I cook this in the oven?

Yes. After adding all the ingredients, transfer the covered pot to a preheated oven at 300°F (150°C) and braise for 3 to 4 hours.

What’s the best way to serve stracotto?

Serve it over polenta, pasta, mashed potatoes, or crusty bread to soak up the rich sauce.

How do I thicken the sauce?

Simmer the sauce uncovered after removing the beef to reduce and thicken it, or mash some of the cooked vegetables into the sauce.

Conclusion

Italian Pot Roast (Stracotto) is a classic comfort dish that’s hearty, rich, and deeply satisfying. Whether served for a special Sunday dinner or made ahead for easy weeknight meals, it brings timeless Italian flavors to your table with minimal effort. With tender beef, a fragrant tomato-wine sauce, and rustic vegetables, this dish is guaranteed to warm hearts and fill bellies

Italian Pot Roast (Stracotto)

Italian Pot Roast (Stracotto)

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs