If you’ve ever wanted to cozy up with a meal that warms both the heart and soul, you’re in for a treat with this Pot Roast (Stracotto) Recipe. This classic Italian-style pot roast is slow-cooked to tender perfection, melding rich beefy flavors with aromatic herbs and vegetables. It’s the kind of dish that fills your kitchen with inviting scents and makes everyone long for seconds. Perfect for a comforting dinner or a special gathering, this recipe captures the essence of homestyle cooking with delicious ease.
Ingredients You’ll Need
Though the ingredient list may look detailed, each one is straightforward and essential, contributing layers of flavor and texture that make this Pot Roast (Stracotto) Recipe truly unforgettable. From the hearty beef to the fragrant herbs, every component brings something special to the table.
- 3 pounds beef (such as chuck), cut into 3 large pieces: Chuck is perfect for slow cooking, becoming incredibly tender and flavorful.
- Salt and pepper to taste: Simple seasoning that enhances the natural flavors of the meat and vegetables.
- 1 cup onion, diced: Adds sweetness and depth once softened during cooking.
- 1 cup carrot, diced: Provides a subtle sweetness and vibrant color.
- 1 cup celery, diced: Offers a slight aromatic crunch that balances the dish.
- 1 tablespoon garlic, chopped: Infuses the roast with a warm, savory aroma.
- 1/2 teaspoon red pepper flakes (optional): Adds a gentle kick of heat for those who love a little spice.
- 2 cups beef broth: Creates a rich cooking liquid that keeps the meat moist and flavorful.
- 1 (14.5 ounce) can crushed tomatoes: Brings acidity and body to the sauce, perfectly complementing the beef.
- 1 teaspoon thyme, chopped (or 1/2 teaspoon dried): Adds a fresh herbal note that brightens the dish.
- 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried): Offers a woodsy, fragrant taste that pairs beautifully with beef.
- 1 teaspoon Italian seasoning (or oregano): Brings classic Mediterranean flavors to the pot.
- 2 bay leaves: Infuse the broth with subtle complexity and aroma while cooking.
- Salt and pepper to taste: Finished seasoning to balance and enhance the final dish.
How to Make Pot Roast (Stracotto) Recipe
Step 1: Prepare and Season the Beef
Start by taking your 3 pounds of chuck beef and patting it dry so it sears beautifully. Season it generously with salt and pepper on all sides. This initial seasoning is key to developing deep flavors in your pot roast.
Step 2: Brown the Beef
Heat a large pot or Dutch oven over medium-high heat and add a little oil. Brown each piece of beef thoroughly on all sides, which locks in juices and builds a flavorful crust. Don’t rush this step—it transforms the taste of your Pot Roast (Stracotto) Recipe.
Step 3: Sauté the Vegetables
Once the beef is browned and temporarily set aside, reduce the heat to medium and add onions, carrots, celery, and garlic to the pot. Sauté until the veggies soften and the onions turn translucent, stirring to scrape up any browned bits stuck to the bottom—that’s pure flavor in the making.
Step 4: Add Seasonings and Liquids
Incorporate the crushed tomatoes, beef broth, red pepper flakes if using, thyme, rosemary, Italian seasoning, and bay leaves. Stir well, then nestle the browned beef back into the pot, making sure it’s mostly covered by the liquid and vegetables.
Step 5: Slow Cook Your Pot Roast (Stracotto) Recipe
Cover the pot and reduce the heat to low, letting the roast simmer gently for about 3 to 4 hours. This slow cooking process tenderizes the beef until it’s fall-apart soft and allows all those robust flavors to mingle beautifully. Resist the urge to rush this step—it’s where the magic happens.
Step 6: Final Seasoning and Rest
When the meat is tender, taste the sauce and adjust seasoning with salt and pepper as needed. Remove the bay leaves, and let the Pot Roast (Stracotto) Recipe rest for a few minutes before serving to allow the juices to redistribute.
How to Serve Pot Roast (Stracotto) Recipe
Garnishes
To elevate your serving, garnish with freshly chopped parsley or a sprinkle of grated Parmesan cheese. These touches add freshness and a subtle cheesy richness that complements the hearty roast perfectly.
Side Dishes
The rich sauce and tender beef pair beautifully with creamy polenta, mashed potatoes, or buttery noodles. For a healthy balance, consider serving alongside a simple green salad or steamed seasonal vegetables to add brightness to the meal.
Creative Ways to Present
Try serving the Pot Roast (Stracotto) Recipe over soft polenta mounds with the sauce spooned generously on top. You could even shred the beef and use it as a filling for rustic Italian sandwiches or atop a bed of risotto, giving a fun twist on presentation without sacrificing flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Pot Roast (Stracotto) Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making the next-day meal even more delicious.
Freezing
This dish freezes well, so if you want to make it in advance, cool it completely and freeze in portion-sized containers. It can last up to 3 months in the freezer without a significant loss in quality—perfect for busy weeknights.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking and to warm it evenly. You can also microwave individual portions, but warming slowly in a pan helps maintain that tender texture and rich sauce consistency.
FAQs
Can I use a different cut of beef for this Pot Roast (Stracotto) Recipe?
Absolutely! While chuck is ideal for its marbling and tenderness when slow-cooked, other tougher cuts like brisket or round can also work well if cooked low and slow to break down the connective tissue.
Do I need to brown the beef before slow cooking?
Though it’s optional, browning the beef first adds incredible flavor and texture to the final dish. It caramelizes the surface and boosts the depth of taste in your Pot Roast (Stracotto) Recipe.
Can I make this recipe in a slow cooker?
Yes! After browning the beef and sautéing the vegetables on the stove, transfer everything to your slow cooker and cook on low for 6 to 8 hours, or until the meat is tender.
Is red pepper flakes necessary in this recipe?
No, it’s entirely optional. They add a mild heat that some enjoy, but if you prefer no spice, you can simply leave them out without altering the core flavors.
How can I thicken the sauce if it’s too thin?
If you want a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it in during the last 10 minutes of cooking, or let the sauce simmer uncovered for a bit to reduce naturally.
Final Thoughts
This Pot Roast (Stracotto) Recipe is a true comfort food champion that’s worth every minute of your time. Its tender meat, rich sauce, and harmonious blend of herbs make it a dish you’ll want to return to again and again. Invite some loved ones over, share this hearty meal, and make some beautiful memories in the process.
PrintPot Roast (Stracotto) Recipe
This traditional Italian-style Pot Roast, also known as Stracotto, is a hearty and flavorful slow-cooked beef dish. Featuring tender chuck roast pieces braised with aromatic vegetables, herbs, and rich crushed tomatoes, it delivers a comforting meal perfect for family dinners and special occasions.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Beef
- 3 pounds beef chuck roast, cut into 3 large pieces
- Salt and pepper to taste
Vegetables
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 tablespoon garlic, chopped
Seasonings and Liquids
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups beef broth
- 1 (14.5 ounce) can crushed tomatoes
- 1 teaspoon thyme, chopped (or 1/2 teaspoon dried)
- 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried)
- 1 teaspoon Italian seasoning (or oregano)
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prepare the Beef: Season the beef chunks generously with salt and pepper on all sides. This step enhances the flavor and helps create a delicious crust during browning.
- Sear the Meat: In a large heavy-bottomed pot or Dutch oven, heat a small amount of oil over medium-high heat. Brown the beef pieces on all sides until a deep golden crust forms, about 3-4 minutes per side. Remove and set aside.
- Sauté the Vegetables: In the same pot, add the diced onion, carrot, celery, and chopped garlic. Cook over medium heat until softened and fragrant, about 5-7 minutes. If using, add red pepper flakes here for a slight kick.
- Add Herbs and Tomatoes: Stir in the thyme, rosemary, Italian seasoning, and bay leaves. Pour in the crushed tomatoes and beef broth, scraping the bottom of the pot to loosen any browned bits for extra flavor.
- Braise the Beef: Return the seared beef chunks to the pot, nestling them into the sauce. Bring the mixture to a simmer, then cover with a tight-fitting lid.
- Slow Cook: Reduce heat to low and cook gently for about 2.5 to 3 hours, or until the beef is tender enough to shred easily with a fork. Alternatively, you can place the covered pot in a preheated oven at 325°F (163°C) for the same amount of time.
- Final Seasoning: Once the beef is tender, taste the sauce and adjust salt and pepper as needed. Remove bay leaves before serving.
- Serve: Serve the pot roast hot with your choice of side dishes such as mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce.
Notes
- For richer flavor, brown the beef in batches to avoid overcrowding the pot.
- You can substitute beef chuck with brisket or short ribs for variation.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Adding a splash of red wine to the braising liquid adds depth to the sauce.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow it to reduce.
