Name: Italian Pot Roast Stracotto
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Italian
Ingredients: 3 lbs beef chuck roast; 3 tbsp olive oil; 1 onion, chopped; 2 carrots, diced; 4 garlic cloves, minced; 2 cups crushed tomatoes; 1 cup red wine; 2 cups beef broth; 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp thyme; 2 tbsp butter; 2 tbsp chopped parsley; Salt and pepper to taste

Italian pot roast stracotto instantly takes me back to a chilly Sunday afternoon when I wanted to recreate a comforting dish that felt like it came straight from an Italian kitchen so I slow-cooked a beef roast in a rich tomato and red wine sauce. The incredible aroma filled the house and made waiting for dinner almost impossible.

From that moment on, this dish became one of my favorites to prepare for special gatherings because it is rustic, flavorful, and deeply satisfying. The meat turns melt-in-your-mouth tender, soaking up every bit of the hearty sauce, and when served over creamy polenta, it feels like pure comfort on a plate.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

Beef chuck roast – Perfect for slow cooking until fork-tender.
Olive oil – Adds richness and helps sear the beef beautifully.
Onion – Sweet and savory, forming the base of the sauce.
Carrots – Add a touch of sweetness and depth to the sauce.
Garlic – Infuses the sauce with aromatic flavor.
Crushed tomatoes – Form the hearty sauce with rich tomato flavor.
Red wine – Deepens the sauce and adds complexity.
Beef broth – Enhances the sauce and keeps the meat juicy.
Italian herbs – Oregano, basil, and thyme give it a classic Italian touch.
Parsley – Freshly chopped for garnish.
Butter – Adds richness to the final sauce.
Salt and pepper – Essential for seasoning.

Tools You’ll Need

Dutch oven – Ideal for searing the beef and slow-cooking the sauce.
Tongs – To turn the roast easily during searing.
Wooden spoon – Perfect for stirring and scraping up flavorful bits.
Knife and cutting board – For chopping the vegetables.
Serving platter – To present the roast beautifully with its sauce.

Instructions

Step 1:

I start by seasoning the beef generously with salt and pepper, then I heat olive oil in a Dutch oven and sear the roast on all sides until golden brown.

Step 2:

I remove the roast and sauté the onions, carrots, and garlic until softened and fragrant.

Step 3:

I pour in red wine to deglaze the pot, scraping up all the flavorful bits from the bottom.

Step 4:

I add the crushed tomatoes, beef broth, and Italian herbs, then return the roast to the pot.

Step 5:

I cover and let it simmer on low heat for about 3 hours, turning occasionally, until the beef is fall-apart tender.

Step 6:

I stir in a little butter to finish the sauce, then slice or shred the beef and serve it over creamy polenta, topped with fresh parsley.

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Tips

I like to make this dish a day ahead because the flavors develop even more overnight. If you prefer, you can also cook it in a slow cooker on low for 7-8 hours. For a thicker sauce, let it reduce uncovered for the last 20 minutes of cooking.

Ways to Serve

Serve the pot roast over creamy polenta, mashed potatoes, or even with crusty bread to soak up the sauce. It also pairs beautifully with roasted vegetables or a fresh green salad.

Frequently Asked Questions

Can I use a different cut of beef?

Yes, brisket or short ribs work wonderfully in place of chuck roast.

Do I have to use wine in the sauce?

No, you can substitute with extra beef broth for a non-alcoholic version.

How long does Italian pot roast stracotto last?

It keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months.

See You in the Kitchen

I hope you try this Italian pot roast stracotto because it is a dish that brings warmth and tradition to the table. Share it with loved ones and enjoy the rich, comforting flavors.

Happy Cooking!