Imagine a dish that fills your home with the deep, rich aroma of slow-cooked beef, herbs, and vegetables. Italian Pot Roast, known as “Stracotto,” is exactly that—a comforting, flavor-packed meal that has been enjoyed for generations in Italy. Slow-braised in red wine, tomatoes, and aromatics, this Italian beef roast becomes melt-in-your-mouth tender, making it the perfect centerpiece for a family meal or Sunday dinner.
In this recipe, we’ll guide you through the process of creating a tender, juicy Stracotto that will transport your taste buds to the heart of Italy. Let’s get started!
Ingredients for Italian Pot Roast (Stracotto)
For this Stracotto recipe, you’ll need a combination of classic Italian ingredients, with a few special touches to bring out the authentic flavors. Here’s what you’ll need:
Beef:
- 3 to 4 lbs of beef chuck roast (well-marbled for the best flavor)
Vegetables:
- 2 large onions, chopped
- 3 medium carrots, cut into large chunks
- 3 stalks of celery, roughly chopped
- 4 cloves of garlic, minced
- 1 can of crushed tomatoes (14-oz)
Liquids:
- 2 cups of dry red wine (Chianti or Sangiovese works great)
- 2 cups of beef broth
Herbs and Spices:
- 1 sprig of rosemary
- 2 sprigs of thyme
- 2 bay leaves
- Salt and pepper to taste
- Olive oil for browning the meat
Optional (for added richness):
- 1 tablespoon of tomato paste
- 1 tablespoon of balsamic vinegar
Step-by-Step Instructions for Italian Pot Roast
This Italian Pot Roast is easy to prepare but does take some time to cook. The slow braising process is what makes the meat so tender and flavorful, so be patient—it’s worth the wait!
Step 1: Prepare the Meat
Start by seasoning your chuck roast generously with salt and pepper on all sides. This initial step is crucial as it forms the base of the flavor for the entire dish. Let the seasoned beef sit at room temperature for about 15 minutes while you prep your vegetables.
Step 2: Brown the Meat
In a large, heavy pot (a Dutch oven works best), heat about 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the beef chuck roast and brown it on all sides. This should take about 10-12 minutes. Browning the meat helps to lock in the flavors and develop a deep, rich base for your pot roast.
Remove the beef from the pot and set it aside.
Step 3: Sauté the Vegetables
In the same pot, add the chopped onions, carrots, and celery. Cook the vegetables over medium heat until they begin to soften and caramelize, about 5-7 minutes. Add the minced garlic during the last minute to release its aroma, making sure it doesn’t burn.
Step 4: Deglaze with Wine
Once the vegetables are cooked, pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These bits are packed with flavor and are essential for building a rich sauce. Allow the wine to simmer for about 5 minutes, reducing slightly.
Step 5: Add Tomatoes and Broth
Next, stir in the crushed tomatoes, beef broth, tomato paste (if using), and balsamic vinegar (if using). These ingredients will create the braising liquid for your Italian Pot Roast. Bring the mixture to a simmer, allowing the flavors to meld together.
Step 6: Return the Beef to the Pot
Nestle the browned beef back into the pot, making sure it is submerged in the braising liquid. Add the sprigs of rosemary, thyme, and bay leaves, and season the mixture with a little more salt and pepper.
Step 7: Slow Cook the Stracotto
Cover the pot with a tight-fitting lid and reduce the heat to low. Allow the pot roast to braise for 3 to 4 hours, turning the meat occasionally, until the beef is tender enough to fall apart with a fork.
Alternatively, you can transfer the pot to a preheated oven set at 325°F (163°C) and let it cook for the same amount of time.
Step 8: Serve and Enjoy
Once the Italian Pot Roast is tender and fully cooked, remove the pot from the heat. Take out the sprigs of herbs and bay leaves and discard them. Using two forks, gently shred the beef into chunks, or slice it against the grain if you prefer. Taste the sauce and adjust the seasoning as needed.
Serve your Stracotto with the vegetables and sauce ladled over the top. Traditionally, this dish is paired with polenta, mashed potatoes, or even pasta. For an extra touch of indulgence, garnish with fresh parsley or a sprinkle of Parmesan cheese.
Tips for the Best Stracotto
- Choosing the Right Cut of Beef: The best cut of meat for this recipe is a well-marbled beef chuck roast. The marbling (fat) in the meat ensures that it stays juicy and flavorful during the long cooking process.
- Low and Slow Cooking: Don’t rush the cooking process! Stracotto needs time to braise slowly, which is what makes the meat tender and allows the flavors to deepen. A minimum of 3 hours is essential for achieving that melt-in-your-mouth texture.
- Red Wine: Choose a dry red wine with good acidity, like a Chianti, which will balance out the richness of the beef. If you prefer not to use wine, you can substitute with extra beef broth, but the wine adds a depth of flavor that really elevates the dish.
- Leftovers: This dish only gets better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
The Rich Tradition Behind Italian Pot Roast (Stracotto)
Stracotto, which translates to “overcooked,” refers to the long braising time required to make this dish. In Italy, this pot roast has been a family staple for centuries, often enjoyed on special occasions or Sunday lunches. It showcases Italy’s culinary philosophy of taking simple ingredients—meat, vegetables, and herbs—and transforming them into something extraordinary through slow cooking.
Stracotto is also deeply versatile. Regional variations across Italy might include different herbs, additional vegetables, or even the addition of other liquids like Marsala wine. No matter where you are in Italy, though, the heart of the dish remains the same: a slow-cooked beef roast that’s rich in flavor and tradition.