Description
Italian Pot Roast, or Stracotto, is a tender beef roast slow-cooked in a rich tomato and red wine sauce with garlic, herbs, and vegetables — a comforting and deeply flavorful Italian classic.
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 bay leaves
- ½ teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Season the beef roast generously with salt and pepper on all sides.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until well browned, about 4–5 minutes per side. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened.
- Add garlic and tomato paste, cooking for another minute until fragrant.
- Pour in red wine and deglaze the pot, scraping up any browned bits. Let simmer for 2–3 minutes.
- Stir in crushed tomatoes, beef broth, rosemary, thyme, bay leaves, and red pepper flakes if using.
- Return the beef to the pot, submerging it partially in the sauce. Bring to a simmer.
- Cover and cook on low heat for 3–4 hours, or transfer to a 325°F (163°C) oven for the same time, until the beef is fork-tender.
- Remove the beef and shred or slice. Simmer the sauce uncovered for 10 minutes to thicken, if desired.
- Serve the beef topped with sauce and fresh parsley. Pairs beautifully with mashed potatoes, polenta, or pasta.
Notes
- Use a full-bodied red wine like Chianti or Cabernet Sauvignon for the best flavor.
- This dish tastes even better the next day as flavors meld together.
- Can also be made in a slow cooker on LOW for 8 hours.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian