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

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Stracotto (Italian Pot Roast) is a classic slow-braised beef dish simmered in a rich tomato and red wine sauce with garlic, herbs, and vegetables. Tender, flavorful, and perfect for Sunday dinner or holidays.

Ingredients

Scale

  • 3–4 lb beef chuck roast

  • Salt & pepper

  • 2 tbsp olive oil

  • 1 onion, chopped

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 4 garlic cloves, minced

  • 1½ cups dry red wine

  • 1 (28 oz) can crushed tomatoes

  • 1 cup beef broth

  • 1 bay leaf

  • 1 sprig rosemary (or 1 tsp dried)

  • ½ tsp dried thyme

  • Optional: 1 Parmesan rind

Instructions

  • Season and sear roast on all sides. Set aside.

  • In same pot, sauté onion, carrots, and celery. Add garlic.

  • Deglaze with red wine. Simmer 2 minutes.

  • Stir in tomatoes, broth, herbs. Return beef to pot.

  • Cover and simmer on low or bake at 300°F for 3–3.5 hours.

  • Remove beef, shred. Simmer sauce to thicken. Return beef and serve

Find it online: https://annirecipes.com/italian-pot-roast-stracotto-slow-simmered-tender-bursting-with-flavor/