Italian Pot Roast (Stracotto) – Slow Simmered, Tender & Bursting with Flavor

Stracotto, often referred to as Italian pot roast, is a luxurious, slow-braised beef dish simmered in a rich tomato and red wine sauce infused with garlic, herbs, and vegetables. The name “stracotto” literally means “overcooked,” but in the best way possible—this dish is slow-cooked until the beef is so tender it practically falls apart with a fork.

Served over creamy polenta, buttered noodles, or mashed potatoes, Stracotto di Manzo is a traditional Sunday meal in many Italian households, especially in Tuscany and Emilia-Romagna. It’s hearty, comforting, and deeply savory—a dish that brings generations to the table.

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Why You’ll Love This Italian Pot Roast

• Fall-apart tender beef after slow simmering

• Bold, rich sauce from red wine and tomatoes

• Make-ahead friendly – tastes even better the next day

• One-pot meal with deep Italian roots

• Perfect for holiday meals, Sunday dinners, or cozy gatherings

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Ingredients Overview: What You Need & Why

1. Chuck Roast (3–4 lbs)

Beef chuck is ideal for braising—it’s marbled with fat and connective tissue that melts into tenderness over hours of simmering. You can also use brisket or rump roast.

2. Onion, Carrot, and Celery (Soffritto)

The flavor base of most Italian braises. These aromatics create a subtle sweetness and body in the sauce.

3. Garlic

Essential in Italian cooking—adds warmth and complexity. Use fresh, minced garlic.

4. Crushed Tomatoes

Tomatoes build the foundation of the braising liquid. Use high-quality canned San Marzano tomatoes if possible for best flavor.

5. Red Wine

A dry, full-bodied red (Chianti, Sangiovese, or Cabernet) gives depth and richness to the sauce. The alcohol cooks off, leaving a bold complexity.

6. Beef Broth

Adds volume and savory flavor. Use low-sodium broth to avoid oversalting.

7. Herbs: Bay Leaf, Rosemary, Thyme

Fresh or dried herbs bring earthy, herbal notes that complement the beef beautifully.

8. Olive Oil

For searing and sautéing. Adds that unmistakable Mediterranean richness.

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Step-by-Step Instructions

Step 1: Prep & Sear the Roast

• Pat a 3–4 lb beef chuck roast dry with paper towels.

• Season generously with salt and black pepper.

• In a large Dutch oven, heat 2 tbsp olive oil over medium-high.

• Sear the roast on all sides until well browned (about 3–4 minutes per side). Transfer to a plate.

Step 2: Sauté the Vegetables

• In the same pot, add:

  • 1 large onion, chopped

  • 2 carrots, chopped

  • 2 celery stalks, chopped

• Sauté for 5–6 minutes until softened and lightly browned.

• Stir in 4 cloves garlic, minced, and cook 1 minute more.

Step 3: Deglaze with Wine

• Pour in 1½ cups red wine, scraping the bottom to deglaze the flavorful bits.

• Simmer 2–3 minutes until slightly reduced.

Step 4: Build the Braising Liquid

• Stir in:

  • 1 (28 oz) can crushed tomatoes

  • 1 cup beef broth

  • 1 bay leaf

  • 1 sprig rosemary and/or 1 tsp dried thyme

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

Step 5: Braise Low & Slow

• Bring to a simmer, then cover with a tight-fitting lid.

• Cook on low heat (or in a 300°F / 150°C oven) for 3–3½ hours, or until fork-tender.

Check occasionally and add a splash of broth if the sauce reduces too much.

Step 6: Shred, Simmer & Serve

• Remove beef and shred or slice.

• Simmer the sauce uncovered for 10–15 minutes to thicken, then return beef to the pot.

• Discard bay leaf and herb stems.

• Taste and adjust seasoning.

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Tips, Variations & Substitutions

Pro Tips

• Sear thoroughly to develop rich flavor in both meat and sauce.

• Let the sauce reduce uncovered at the end for concentrated flavor.

• Stracotto tastes even better the next day, so make ahead if possible.

Variations

• Add mushrooms for an earthy twist.

• Stir in a splash of balsamic vinegar at the end to brighten the sauce.

• Add a Parmesan rind during simmering for added depth.

Substitutions

• Red wine → extra beef broth + 1 tbsp balsamic vinegar

• Crushed tomatoes → tomato puree or passata

• Chuck roast → brisket, short ribs, or even pork shoulder

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Serving Ideas & Occasions

Serve Over:

• Creamy Parmesan polenta (classic!)

• Buttered egg noodles or pappardelle pasta

• Mashed potatoes

• Crusty bread to soak up every drop

Ideal For:

• Sunday family dinners

• Holiday meals like Christmas or Easter

• Make-ahead entertaining

• Cozy fall and winter nights

Pair with a bold red wine and a simple green salad for a complete Italian meal.

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Nutritional & Health Notes

This dish is:

• High in protein

• Made with whole foods and minimal processed ingredients

• Easy to adapt for gluten-free diets (serve over GF polenta or mashed potatoes)

• Naturally dairy-free unless paired with cheesy sides

To lighten it:

• Trim visible fat before cooking

• Use less oil and strain excess fat from the sauce

• Serve with cauliflower mash or over sautéed greens

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Frequently Asked Questions (FAQ)

1. Can I make this in a slow cooker?

Yes! After searing the meat and sautéing vegetables, transfer everything to a slow cooker. Cook on LOW for 8 hours or HIGH for 4–5 hours.

2. Can I use stew meat instead of a whole roast?

Yes, though it may cook faster. Use larger chunks (2–3 inches) and watch the cooking time—about 2½ hours should be sufficient.

3. What wine is best for Stracotto?

Use a dry red wine you would drink. Chianti, Sangiovese, Merlot, or Cabernet Sauvignon are all great choices. Avoid overly sweet wines.

4. Can I freeze Italian pot roast?

Absolutely. Let it cool fully, then freeze in sauce in an airtight container for up to 3 months. Thaw overnight and reheat gently.

5. How do I reheat leftovers?

Reheat slowly on the stovetop or in the oven at 325°F, covered, with a splash of broth to keep it moist.

6. What side dishes pair best?

Serve with polenta, buttered pasta, or roasted vegetables. A fresh arugula salad with lemon vinaigrette also adds a refreshing contrast.

7. Can I make this in the oven?

Yes. After step 4, cover your Dutch oven and place it in a 300°F oven for 3–3.5 hours. The oven provides even heat and hands-off cooking.

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