Italian Pot Roast (Stracotto)

 

Italian Pot Roast (Stracotto): A Tender, Flavor-Packed Classic

If comfort had a flavor, it would taste like Italian Pot Roast, also known as Stracotto. This beloved Italian dish transforms a humble cut of beef into a fork-tender masterpiece, slowly simmered in a rich tomato and wine sauce until it practically melts in your mouth.

Perfect for Sunday dinners, holidays, or any time you crave something hearty and soul-warming, this Stracotto is the definition of rustic elegance—simple ingredients, cooked with patience, resulting in deep, unforgettable flavor.

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What Is Stracotto?

In Italian, Stracotto means “overcooked,” but don’t let that word fool you—in the best way possible, it refers to a long, slow braise that transforms tough beef into something luxuriously tender. It’s similar to an American pot roast, but with an Italian twist: a savory sauce made from tomatoes, red wine, garlic, and aromatic herbs.

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Why You’ll Love This Recipe

• Melt-in-your-mouth tenderness: Slow cooking turns inexpensive beef into a juicy, tender delight.

• Rich, complex flavor: Red wine, tomatoes, and herbs combine to create a deeply savory sauce.

• Perfect for make-ahead meals: Tastes even better the next day as flavors develop overnight.

• Versatile: Serve with pasta, polenta, mashed potatoes, or crusty bread to soak up the sauce.

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Ingredients

• 3 pounds beef chuck roast (or brisket)

• 2 tablespoons olive oil

• Salt and pepper, to taste

• 1 large onion, chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 cup dry red wine

• 1 (28 oz) can crushed tomatoes

• 2 tablespoons tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 bay leaf

• 1 cup beef broth

• Fresh parsley for garnish

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Instructions

1. Prepare the beef: Pat the beef dry and season generously with salt and pepper.

2. Sear the meat: Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef on all sides until well-seared. Remove and set aside.

3. Sauté the aromatics: In the same pot, add onion, carrots, and celery. Cook until softened, then add garlic and cook for another minute.

4. Deglaze with wine: Pour in red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes.

5. Add sauce ingredients: Stir in crushed tomatoes, tomato paste, oregano, thyme, bay leaf, and beef broth. Return the beef to the pot, spooning some sauce over the top.

6. Slow cook: Cover and simmer on low for 2½ to 3 hours, or until the beef is fork-tender. (Alternatively, bake in a 325°F oven for the same amount of time.)

7. Serve: Remove the bay leaf and shred or slice the beef. Serve with pasta, polenta, or mashed potatoes, and top with fresh parsley.

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Tips for the Best Stracotto

• Choose the right cut: Chuck roast or brisket work best for long, slow cooking.

• Use a good red wine: Choose something you’d enjoy drinking—Chianti or Cabernet works beautifully.

• Don’t rush it: The secret to perfect Stracotto is slow, gentle simmering.

• Make it ahead: The flavor deepens even more after resting overnight in the refrigerator.

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Why This Dish Works

Italian Pot Roast (Stracotto) is the ultimate comfort food—a celebration of slow cooking and simple ingredients that transform into something extraordinary. The beef becomes tender and flavorful, the sauce rich and velvety, and every bite tastes like old-world Italian comfort.

Serve it over a bed of buttery polenta or nestle it atop fresh pasta, and you’ve got a meal that feels both rustic and luxurious—a true taste of Italy in your own kitchen.