Italian Pot Roast (Stracotto)

Here’s a classic Italian Pot Roast (Stracotto) recipe — a slow-braised beef dish that’s deeply flavorful, tender, and perfect for a cozy dinner. “Stracotto” literally means “overcooked” in Italian, referring to the long cooking process that makes the meat fall-apart tender. It’s often served with polenta, mashed potatoes, or pasta.

🇮🇹 Italian Pot Roast (Stracotto) Recipe

🕰️ Time:

• Prep: 20 minutes

• Cook: 3–4 hours (low and slow)

📝 Ingredients:

For the meat:

• 3 to 4 lbs (1.5 to 2 kg) beef chuck roast

• Salt & black pepper (to taste)

• 2–3 tbsp olive oil

For the braising base:

• 1 large onion, chopped

• 2 carrots, chopped

• 2 celery stalks, chopped

• 3–4 garlic cloves, minced

• 2 tbsp tomato paste

• 1 cup dry red wine

• 1½ to 2 cups beef broth (as needed)

• 1 can (14 oz / 400g) crushed tomatoes or passata

• 1 tsp dried oregano or Italian herbs

• 1 bay leaf

• Optional: A few sprigs of fresh rosemary or thyme

🔧 Instructions:

1. Season & sear the meat:

   • Pat roast dry with paper towels.

   • Season generously with salt and pepper.

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

   • Sear roast on all sides until nicely browned (about 3–4 minutes per side).

   • Remove and set aside.

2. Sauté the vegetables:

   • In the same pot, add a little more oil if needed.

   • Sauté onion, carrot, and celery until softened (8–10 minutes).

   • Add garlic and tomato paste; cook for 1–2 minutes to caramelize slightly.

3. Deglaze & build flavor:

   • Pour in red wine to deglaze the pot, scraping up any browned bits.

   • Let it simmer for 2–3 minutes to reduce slightly.

4. Add liquids & herbs:

   • Add crushed tomatoes, broth (start with 1½ cups), herbs, bay leaf, and stir.

   • Return the beef to the pot, nestling it into the sauce.

5. Slow cook:

   • Cover and simmer on low heat on the stovetop or in a 300°F (150°C) oven.

   • Cook for 3 to 4 hours, turning the meat halfway through.

   • Add more broth if it gets too thick or dry.

6. Finish & serve:

   • The beef is ready when it shreds easily with a fork.

   • Remove bay leaf and any herb stems.

   • Slice or shred the beef, return to sauce, and serve.

🍽️ Serving Suggestions:

• Creamy polenta

• Fresh tagliatelle or pappardelle

• Mashed potatoes

• Crusty Italian bread to mop up the sauce

💡 Tips:

• Make ahead: Tastes even better the next day after the flavors meld.

• Slow cooker version: Sear meat and veggies first, then transfer to a slow cooker and cook on low for 8 hours.