Name: Italian Pot Roast (Stracotto)
Prep time: 20 min
Cook time: PT-490012H34M12S
Total time: 4 h 20 min
Cuisine: Italian
Ingredients: 3–4 lb beef chuck roast (or other well-marbled cut); 2 tablespoons olive oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1 (28 oz) can crushed tomatoes; 1 cup dry red wine; 1 cup beef broth; 2 bay leaves; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; Salt, to taste; Black pepper, to taste

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Italian Pot Roast, also known as Stracotto, is a comforting, slow-cooked dish where beef is simmered in a rich tomato and red wine sauce until it’s meltingly tender. This hearty and flavorful meal is a staple in Italian households, especially during colder months, and it fills the kitchen with incredible aromas as it cooks.

Why You’ll Love This Recipe

I love how this dish transforms a simple cut of beef into something extraordinary with just a bit of time and patience. The long simmer creates deep, complex flavors that taste like they’ve been handed down through generations. It’s the kind of meal I make when I want to feed a crowd or enjoy a cozy Sunday dinner. The leftovers? Even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef chuck roast (or other well-marbled cut)
Olive oil
Onion
Carrots
Celery
Garlic
Tomato paste
Crushed tomatoes
Dry red wine
Beef broth
Bay leaves
Fresh rosemary
Fresh thyme
Salt
Black pepper

Directions

I start by seasoning the beef generously with salt and pepper on all sides.
In a heavy-bottomed pot or Dutch oven, I heat olive oil over medium-high heat and sear the roast until browned on all sides. Then I set it aside.
In the same pot, I sauté chopped onions, carrots, and celery until they’re soft and fragrant.
I stir in garlic and tomato paste, letting it cook for a minute to develop a richer flavor.
I deglaze the pot with red wine, scraping up the browned bits from the bottom, then add crushed tomatoes and beef broth.
I return the roast to the pot, nestling it into the sauce, and add bay leaves, rosemary, and thyme.
I bring the pot to a simmer, cover it, and let it cook slowly for about 3 to 4 hours—either on the stovetop over low heat or in a 325°F (160°C) oven—until the beef is fork-tender.
Once done, I remove the herbs, shred the meat slightly or slice it, and return it to the sauce before serving.

Servings and timing

This recipe typically serves 6 to 8 people.
Prep time: 20 minutes
Cook time: 3 to 4 hours
Total time: Around 4 hours and 20 minutes

Variations

Sometimes I add a splash of balsamic vinegar near the end of cooking to brighten the flavor. I’ve also swapped out the crushed tomatoes for passata for a smoother sauce. For a more rustic twist, I add chopped mushrooms or even olives. When I want a lighter version, I use half wine and half broth, or switch to a white wine base for a different flavor profile.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. This dish actually tastes better the next day, after the flavors have had more time to meld. To reheat, I gently warm it on the stovetop over low heat, adding a splash of broth or water if needed to loosen the sauce. It also freezes well for up to 3 months; I just make sure to cool it completely before freezing.

FAQs

What cut of beef works best for Stracotto?

I always use a chuck roast or another cut with good marbling. These cuts become incredibly tender after slow cooking.

Can I make this in a slow cooker?

Yes, after searing the beef and sautéing the vegetables, I transfer everything to the slow cooker and cook on low for 8 to 10 hours.

Do I have to use red wine?

No, but I recommend it for the depth of flavor. If I want a non-alcoholic version, I use more broth and a splash of balsamic vinegar or grape juice for richness.

What can I serve with Italian Pot Roast?

I like serving it over creamy polenta, mashed potatoes, or wide pasta noodles. Crusty bread on the side is a must for scooping up the sauce.

Can I make it ahead of time?

Absolutely. I often make it a day in advance—the flavors improve with time. I reheat it slowly on the stovetop before serving.

Conclusion

This Italian Pot Roast (Stracotto) is everything I want in a comforting, hearty meal. It’s rich, tender, and perfect for sharing with family or guests. With simple ingredients and slow cooking, I get deep, satisfying flavors that never disappoint. Whether it’s a special occasion or a quiet evening at home, this dish always hits the mark.