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Italian Pot Roast (Stracotto)

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Italian Pot Roast (Stracotto) is a slow-cooked, comforting beef dish simmered in a rich tomato and red wine sauce until fork-tender. A classic Italian favorite perfect for cozy dinners and entertaining guests.

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

Instructions

  1. Season the beef generously with salt and pepper on all sides.
  2. Heat olive oil in a large Dutch oven over medium-high heat and sear the roast until browned on all sides. Remove and set aside.
  3. In the same pot, sauté onions, carrots, and celery until softened and fragrant, about 5-7 minutes.
  4. Add garlic and tomato paste; cook for 1 minute, stirring frequently.
  5. Deglaze with red wine, scraping up browned bits from the bottom.
  6. Add crushed tomatoes and beef broth; stir to combine.
  7. Return the beef to the pot, nestling it into the sauce. Add bay leaves, rosemary, and thyme.
  8. Bring to a simmer, then cover and cook over low heat (or in a 325°F/160°C oven) for 3 to 4 hours until the beef is fork-tender.
  9. Remove herbs, shred or slice the beef, and return it to the sauce. Serve warm.

Notes

  • This dish improves in flavor when made a day ahead.
  • Freezes well for up to 3 months.
  • Try serving over polenta, mashed potatoes, or pasta.
  • Optional: add mushrooms, olives, or a splash of balsamic for variation.

Nutrition

Find it online: https://cookedbymaya.com/italian-pot-roast-stracotto/