A Rustic, Flavor-Packed Slow-Braised Classic for Cozy Comfort Food Lovers
Want a Hearty, Slow-Cooked Dinner That Feels Like Sunday in Italy?
If you’re craving a rich, comforting, and deeply flavorful meal, look no further than Stracotto, the traditional Italian pot roast. This slow-braised dish transforms a humble cut of beef into melt-in-your-mouth perfection, simmered in a savory blend of wine, broth, herbs, and vegetables. Perfect for Sunday dinners, holiday gatherings, or anytime you want to treat your loved ones to something special.
Introduction
Stracotto, which literally means “overcooked” in Italian, is anything but a bland or boring pot roast. While the name suggests a long cooking time—and it certainly simmers for hours—the result is tender, fall-apart beef that’s loaded with complex, savory flavors. This dish is a staple in many Italian households, traditionally served with polenta, mashed potatoes, or crusty bread to soak up the luscious sauce.
What makes this Italian pot roast stand out from other versions is the use of red wine, aromatic herbs, and a trio of classic vegetables that simmer slowly, creating an unforgettable, rich, and velvety braising liquid. Whether you’re looking to impress guests or elevate your weekend meal, this stracotto recipe offers a comforting culinary journey straight to the heart of Italy.
Tools Needed, Servings, and Cooking Time
Tools You’ll Need:
- Large Dutch oven or heavy oven-safe pot with lid
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Tongs
- Measuring cups and spoons
- Ladle for serving
Servings:
6 servings
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Ingredients
- 3–4 lb chuck roast (or rump roast)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup dry red wine (Chianti or Merlot works well)
- 1 cup beef broth
- 2 teaspoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Roast
Preheat your oven to 300°F (150°C). Pat the beef roast dry with paper towels, then season generously on all sides with salt and freshly ground black pepper.
In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the roast and sear it on all sides until browned and a crust forms—about 8 to 10 minutes total. This step locks in flavor and builds a savory base for the braising liquid.
Once browned, remove the roast from the pot and set it aside on a plate.
Step 2: Sauté the Aromatics
In the same pot, reduce the heat to medium. Add the chopped onion, carrots, celery, and a pinch of salt. Sauté for 5–7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Add the minced garlic and cook for an additional 1 minute, just until fragrant. This aromatic base is essential to building layers of flavor in your pot roast.
Step 3: Build the Braising Liquid
Stir in the tomato paste and let it cook for 2 minutes, allowing it to caramelize slightly. This deepens the umami flavor of the dish.
Next, deglaze the pot with the red wine, scraping the bottom with a wooden spoon to loosen any browned bits. These bits—called fond—add incredible depth to the sauce. Let the wine simmer for about 3 minutes to reduce slightly.
Pour in the beef broth and add the rosemary, thyme, and bay leaf. Stir to combine.
Step 4: Braise the Roast
Return the seared roast to the pot, nestling it into the braising liquid so it’s partially submerged. Bring the mixture to a gentle simmer, then cover the pot with a tight-fitting lid.
Transfer the entire pot to the preheated oven. Let the roast cook slowly for 3–4 hours, or until the beef is fork-tender and easily pulls apart. Turn the roast halfway through the cooking time for even braising.
Step 5: Rest, Slice, and Serve
Once the roast is done, carefully remove it from the oven and let it rest, covered, for 10 minutes before slicing. The resting period allows the juices to redistribute throughout the meat.
Slice the roast against the grain and serve it topped with the braised vegetables and a generous ladle of the flavorful sauce. Garnish with freshly chopped parsley for a pop of color and brightness.
Recommendations for Recipe Success
- Choose the Right Cut of Beef: Chuck roast is ideal for this recipe because of its marbling, which breaks down beautifully during long braising. Avoid lean cuts like sirloin, which can dry out.
- Use a Heavy-Duty Dutch Oven: A heavy pot ensures even heat distribution and helps maintain a consistent simmer during the long cooking process.
- Deglaze Properly: Don’t skip deglazing the pot with wine—it lifts the caramelized flavor from the bottom and infuses the sauce with richness.
- Let It Cook Low and Slow: Braising is a method of patience. Give it time, and you’ll be rewarded with the most tender, flavorful roast you’ve ever tasted.
- Strain the Sauce (Optional): For a more refined presentation, strain the sauce and reduce it on the stove until it thickens. Serve it over the sliced meat like a jus.
Serving and Storage Tips
Serving Suggestions:
- Serve over creamy polenta, buttery mashed potatoes, or wide noodles to soak up the savory sauce.
- Pair with crusty Italian bread to mop up the juices.
- Add a side salad of arugula or mixed greens with a lemon vinaigrette for balance.
Storage Tips:
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: This dish freezes well. Allow the roast and sauce to cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stove over low heat, adding a splash of broth or water if needed to loosen the sauce.
Frequently Asked Questions
1. Can I make Italian Pot Roast in a slow cooker?
Yes! After searing the roast and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 8 hours or high for 5–6 hours. It’s a great hands-off option for busy days.
2. What type of wine is best for this recipe?
Choose a dry red wine like Chianti, Merlot, or Cabernet Sauvignon. The wine should be one you’d enjoy drinking, as it plays a major role in the flavor of the sauce.
3. Can I make this dish ahead of time?
Absolutely. In fact, the flavor improves after a day in the fridge. Make it a day ahead, cool, and store it in the fridge overnight. Reheat gently and serve.
4. What can I substitute for red wine?
If you prefer not to use alcohol, substitute the wine with additional beef broth and a splash (1–2 tablespoons) of balsamic vinegar for acidity and depth.
5. Can I thicken the sauce?
Yes. After removing the roast, simmer the sauce on the stovetop until it reduces and thickens to your liking. You can also whisk in a slurry of cornstarch and water (1 tablespoon each) to speed up thickening.
Conclusion
Italian Pot Roast (Stracotto) is a timeless dish that brings the warmth of Italian home cooking to your table. With just a few wholesome ingredients and some patient braising, you can transform a simple cut of meat into an unforgettable feast. Rich, tender, and deeply satisfying, this recipe is perfect for cozy nights, special gatherings, or any time you want to slow down and savor something truly comforting.
Whether you’re serving it over creamy polenta, buttery mashed potatoes, or rustic bread, this pot roast will be the star of any meal. And best of all, it’s make-ahead friendly and even better the next day.
So why wait? Bring a taste of Italy to your home—start your Italian pot roast today and fill your kitchen with the irresistible aroma of comfort and tradition.
