Italian Pot Roast (Stracotto) – Classic Slow-Cooked Beef

Italian Pot Roast, also known as Stracotto, is the definition of cozy comfort food. This classic Italian dish transforms a humble cut of beef into a melt-in-your-mouth masterpiece through slow cooking in red wine, tomatoes, and aromatic herbs. The result is a tender roast bathed in a luscious sauce that’s perfect for spooning over mashed potatoes, polenta, or pasta. I made this recipe for a Sunday family dinner once, and the entire house filled with the most incredible aroma—it felt like a Tuscan kitchen. What I love most about Stracotto is how simple ingredients come together to create deep, layered flavors. It’s rustic yet elegant, and every bite tells a story of slow, patient cooking.

Why You’ll Love This Recipe

This Italian pot roast is rich, flavorful, and irresistibly tender. The meat cooks slowly in a robust blend of tomatoes, red wine, and herbs, absorbing every bit of flavor. It’s the perfect dish for gatherings or cozy nights in, as it practically cooks itself once in the oven. The sauce doubles as a gravy for sides, and leftovers taste even better the next day. It’s a hearty, soul-warming dish that feels like a hug in a bowl.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Beef chuck roast – The ideal cut for pot roast, as it becomes tender and juicy when slow-cooked.

Olive oil – Used for searing the beef and creating the flavorful base of the sauce.

Onion – Adds sweetness and depth to the sauce as it slowly caramelizes.

Carrots – Bring a touch of natural sweetness and balance to the rich tomato base.

Celery – A classic aromatic that complements the onion and carrots beautifully.

Garlic – Infuses the sauce with that quintessential Italian flavor.

Red wine – Adds depth, richness, and a slight acidity that tenderizes the meat and enhances the sauce.

Crushed tomatoes – The foundation of the sauce, giving it body and flavor.

Beef broth – Keeps the roast moist and builds up a deep, savory base.

Tomato paste – Concentrates the flavor of the sauce, making it rich and robust.

Rosemary and thyme – Fresh herbs that infuse the roast with earthy, fragrant notes.

Bay leaf – Adds subtle herbal depth during the long, slow cooking process.

Salt and black pepper – Essential for seasoning every layer of the dish.

Directions

Preheat your oven to 325°F (165°C). Pat the beef dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side, then remove and set aside.

In the same pot, add chopped onion, carrots, and celery. Sauté until softened, about 5 minutes, then stir in garlic and cook for another minute. Add tomato paste and cook briefly to deepen its flavor. Pour in red wine, scraping up any browned bits from the bottom of the pot, and let it simmer for a few minutes to reduce slightly.

Add crushed tomatoes, beef broth, rosemary, thyme, and a bay leaf. Return the seared roast to the pot, cover, and transfer to the oven. Cook for 3 to 3½ hours, or until the meat is fork-tender. Once done, remove the beef and let it rest for a few minutes before slicing or shredding. Serve with the rich tomato-wine sauce spooned generously over the top.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

• Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
• large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
• Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
• Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
• Cutting board – For prepping cabbage leaves and rolling them like a pro.
• 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
• knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
• Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 20 minutes
Cooking time: 3½ hours
Total time: Approximately 4 hours

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the oven at 325°F (165°C) until warmed through. You can also freeze portions for up to 2 months—just thaw overnight in the refrigerator before reheating. The flavors deepen beautifully after a day, making leftovers even more delicious.

Variations and Customizations

Tuscan Style – Add a splash of balsamic vinegar and a handful of sun-dried tomatoes for a sweet, tangy twist.

Milanese Version – Include pancetta or prosciutto for a richer, smokier sauce.

Slow Cooker Method – Sear the meat first, then cook on low for 8 hours or high for 4–5 hours.

White Wine Stracotto – Swap red wine for white wine and add a touch of cream for a lighter sauce.

Vegetable Boost – Add mushrooms, parsnips, or turnips for more earthy depth.

Spicy Kick – Stir in a pinch of red pepper flakes for subtle heat.

Herb Upgrade – Add basil and oregano for a more tomato-forward, southern Italian flavor profile.

FAQs

What is Stracotto?

Stracotto means “overcooked” in Italian and refers to a slow-cooked beef roast simmered until tender.

Can I use a different cut of beef?

Yes, brisket or bottom round also work well, though chuck roast is ideal for tenderness.

Do I have to use wine?

No, you can substitute with additional beef broth and a splash of balsamic vinegar.

Can I make this dish ahead of time?

Absolutely. It tastes even better the next day after the flavors meld.

Should I cover the pot while roasting?

Yes, keeping it covered ensures the meat stays moist.

Can I make this in a slow cooker?

Yes, after searing, transfer everything to a slow cooker and cook on low for 8 hours.

How do I thicken the sauce?

Simmer it uncovered on the stovetop after cooking until it reaches your desired consistency.

What sides go best with Italian pot roast?

Mashed potatoes, polenta, or pappardelle pasta pair beautifully.

How can I add more flavor?

Use high-quality wine and fresh herbs—they make a huge difference.

Can I freeze Italian pot roast?

Yes, freeze in portions with sauce for up to 2 months. Thaw overnight before reheating.

Conclusion

Italian Pot Roast (Stracotto) is a timeless dish that embodies the heart of Italian home cooking—slow, rich, and deeply flavorful. With tender beef, aromatic vegetables, and a luxurious red wine-tomato sauce, it’s perfect for Sunday dinners or special occasions. Each bite melts in your mouth, bringing warmth and comfort with every forkful. Simple ingredients and a bit of patience transform this dish into something extraordinary. Serve it with crusty bread or over creamy polenta, and enjoy a true taste of Italy right at home.