Name: Italian Pot Roast Stracotto Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: Italian
Ingredients: 3 lb beef chuck roast; 3 carrots, chopped; 1 large onion, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 can (28 oz) crushed tomatoes; 1 cup red wine; 2 cups beef broth; 2 tbsp olive oil; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 2 bay leaves; Salt and black pepper, to taste; 1/4 cup fresh parsley, chopped; Polenta or mashed potatoes, for serving

Jump to Recipe· 3.9 from 257 reviews

If you are craving a meal that feels like a warm hug on a plate, this Italian Pot Roast Stracotto Recipe is exactly what you need. Tender beef chuck roast slowly braised to perfection in a luscious tomato and red wine sauce creates layers of rich, comforting flavors that will make any dinner feel special. Whether it’s a Sunday family feast or a cozy night in, this hearty dish brings an inviting aroma and melt-in-your-mouth texture that’s impossible to resist. The charm of this Italian classic lies in its simplicity paired with depth—a true crowd pleaser that promises to become a favorite at your table.

Ingredients You’ll Need

The dish shows a white plate filled with a base layer of creamy yellow polenta with a slightly grainy texture, spread thickly at the bottom. On top of the polenta, there is a rich, dark brown stew with chunky pieces of tender braised beef, and visible bits of cooked onions and carrots mixed in the sauce. The top layer features a dollop of melted blue cheese, creamy white with blue veins, sprinkled with fresh green parsley leaves for color contrast. The rich meat and sauce sit prominently in the center, with the soft polenta spreading evenly underneath. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple, wholesome ingredients that work harmoniously to build a rich and savory base. Each component, from the fresh herbs to the quality beef, contributes to the perfect balance of flavor, texture, and color you’ll love in every bite.

3 lb beef chuck roast: The star of the dish, its marbling ensures tender, juicy meat after slow cooking.
3 carrots, chopped: Adds a subtle sweetness and beautiful color contrast.
1 large onion, chopped: Provides a savory foundation and depth of flavor.
2 celery stalks, chopped: Gives freshness and an aromatic undertone to the sauce.
4 cloves garlic, minced: Infuses the dish with its signature warm and pungent aroma.
2 tbsp tomato paste: Concentrates the tomato flavor, enriching the sauce.
1 can (28 oz) crushed tomatoes: The base of the sauce, lending acidity and brightness.
1 cup red wine: Adds depth and complexity—use a good-quality bottle for best results.
2 cups beef broth: Keeps the roast moist while enhancing meaty flavors.
2 tbsp olive oil: Essential for browning the meat and sautéing vegetables.
2 sprigs fresh rosemary: Offers a piney, earthy herbaceous note.
2 sprigs fresh thyme: Brings a subtly sweet and peppery hint.
2 bay leaves: Adds a mild floral, herbal aroma to the braise.
Salt and black pepper, to taste: To season and enhance every flavor element.
1/4 cup fresh parsley, chopped: Brightens the dish with fresh green color and mild herbaceousness for garnish.
Polenta or mashed potatoes, for serving: Perfect for soaking up the delicious sauce.

How to Make Italian Pot Roast Stracotto Recipe

Step 1: Prepare and Season the Beef

Start by preheating your oven to 300°F. Generously season the beef chuck roast with salt and black pepper. This initial seasoning enhances the natural flavor of the meat and ensures every bite is delicious.

Step 2: Sear the Beef

Heat olive oil in a large Dutch oven over medium-high heat. Once hot, sear the beef on all sides to develop a rich brown crust. This step locks in juices and adds that irresistible depth of flavor to your stracotto. After browning, remove and set the meat aside temporarily.

Step 3: Sauté the Vegetables

In the same pot, add chopped carrots, onion, celery, and minced garlic. Sauté these until they begin to soften and release their natural sweetness. This vegetable base forms a flavorful backdrop that supports the main star—the pot roast.

Step 4: Add Tomato Paste and Deglaze

Stir in the tomato paste and cook for about 2 minutes to deepen its flavor. Then pour in the red wine to deglaze, scraping up all the caramelized bits from the bottom of the pot. These bits are flavor gold, so don’t skip this part!

Step 5: Combine Tomatoes, Broth, and Herbs

Pour in the crushed tomatoes and beef broth, and add fresh rosemary, thyme, and bay leaves. Stir everything together to unite these aromatic elements into a rich, fragrant sauce.

Step 6: Braise the Beef

Return the seared beef to the pot. Cover with a tight-fitting lid and place the Dutch oven in the preheated oven. Let it braise low and slow for 3 to 4 hours until the meat is fork-tender and ready to fall apart. The slow cooking breaks down connective tissues, resulting in incredibly soft and flavorful meat.

Step 7: Finish and Serve

Once cooked, remove the pot roast and discard the herb sprigs and bay leaves. Shred the beef gently with forks and mix with the sauce. Serve hot over creamy polenta or mashed potatoes and sprinkle with fresh chopped parsley to add a fresh, vibrant note.

How to Serve Italian Pot Roast Stracotto Recipe

The dish shows three main layers on a white plate sitting on a white marbled surface. The bottom layer is a smooth, creamy yellow base with a soft texture, spread evenly across the plate. On top of that is a thick dark brown stew with visible chunks of cooked onions and carrots, creating a rich and hearty look. Large, tender pieces of dark brown roast meat are stacked over the stew, with clear texture lines showing the meat's fibers. On top of the meat is a dollop of pale yellow creamy sauce that has green herb pieces mixed in, garnished further with small fresh green herb leaves scattered on top. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley is an ideal choice for garnishing Italian Pot Roast Stracotto Recipe, as it adds a pop of color and a subtle, fresh contrast to the deep flavors. For an extra touch, a drizzle of high-quality extra virgin olive oil boosts richness and gives the dish a lovely glossy finish.

Side Dishes

This dish pairs beautifully with creamy polenta or buttery mashed potatoes, both perfect for soaking up the luscious sauce. For a lighter side, serve with a crisp mixed greens salad dressed lightly with vinaigrette or crusty Italian bread to mop up every last bit of the flavorful braising liquid.

Creative Ways to Present

If you want to impress guests, serve the shredded stracotto in rustic, warm bowls layered with polenta or mashed potatoes, topped with fresh herbs. Add a side of roasted seasonal vegetables for color and additional texture. Alternatively, use the beef mixture to stuff rustic Italian bread for a hearty, creative sandwich option.

Make Ahead and Storage

Storing Leftovers

Italian Pot Roast Stracotto Recipe actually tastes even better the next day as the flavors have more time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before sealing.

Freezing

This pot roast freezes wonderfully. Portion the meat and sauce into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Label with the date so you know when to enjoy it by. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop over low heat to preserve the meat’s tenderness. Add a splash of beef broth if the sauce feels too thick. Alternatively, warm in the oven covered with foil at 325°F until heated through, stirring occasionally to prevent sticking.

FAQs

What cut of beef works best for Italian Pot Roast Stracotto Recipe?

Beef chuck roast is ideal because it has enough fat and connective tissue to become incredibly tender and flavorful during the slow braise, making it perfect for this recipe.

Can I make this recipe without red wine?

You can substitute red wine with additional beef broth or a mixture of grape juice and a splash of vinegar, but the wine adds distinct depth and richness that’s hard to replicate.

How long does it take to cook the stracotto?

The slow braising step takes 3 to 4 hours at 300°F until the beef is tender enough to shred effortlessly. This slow cooking is key to developing the fantastic texture and flavor.

Is it necessary to sear the meat first?

Yes, searing the beef creates a caramelized crust that locks in juices and builds complex flavors in the braising liquid. Skipping this step can result in a less flavorful dish.

What should I serve alongside Italian Pot Roast Stracotto Recipe?

Classic sides include creamy polenta or mashed potatoes, roasted vegetables, or a fresh salad. Crusty bread is also wonderful for soaking up the delicious sauce.

Final Thoughts

This Italian Pot Roast Stracotto Recipe is one of those dishes that warms your soul and fills your home with irresistible aromas. Once you make it, you’ll understand why it’s a beloved classic—simple ingredients transformed by slow cooking into something truly special. Gather your loved ones and give this recipe a try; it promises comfort, joy, and pure deliciousness in every bite.