If you’re craving a dish that’s the very essence of comforting, rich, and soul-warming Italian home cooking, look no further than this Italian Pot Roast (Stracotto) Recipe. This slow-braised beef marvel is tender beyond belief, infused with layers of aromatic herbs, savory tomato, and a silky, deeply flavored sauce that turns every forkful into a celebration. Whether you’re gathering family around the table or looking to impress friends with a rustic, elegant meal, this recipe captures the heart of traditional Italian cooking in a simple yet unforgettable way.
Ingredients You’ll Need
These ingredients might look straightforward, but they are the building blocks of magic in your pot. Each one adds a unique texture, flavor, or color essential to achieving that classic stracotto balance of hearty and fragrant.
- 3 pounds beef (such as chuck), cut into 3 large pieces: The perfect cut for slow braising, chuck becomes meltingly tender while keeping juicy flavor.
- Salt and pepper to taste: Essential for seasoning and bringing out the natural flavors of the beef and vegetables.
- 1 cup onion, diced: Adds sweetness and depth, acting as the aromatic base for the sauce.
- 1 cup carrot, diced: Brings subtle sweetness and beautiful color to the dish.
- 1 cup celery, diced: Provides a fresh, slightly peppery note that balances the richness.
- 1 tablespoon garlic, chopped: Infuses the pot roast with classic Italian warmth and a bit of zest.
- 1/2 teaspoon red pepper flakes (optional): Adds a gentle spicy kick for those who like a little heat.
- 2 cups beef broth: The flavorful liquid base that helps keep the beef tender and infuses it with savory goodness.
- 1 (14.5 ounce) can crushed tomatoes: Brings acidity and sweetness that balance the richness of the meat and broth.
- 1 teaspoon thyme, chopped (or 1/2 teaspoon dried): Earthy herbal notes that complement the beef beautifully.
- 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried): Contributes piney, fragrant flavor that elevates the dish’s aroma.
- 1 teaspoon Italian seasoning (or oregano): A well-rounded blend of herbs that ties the sauce to Italy with every bite.
- 2 bay leaves: Add subtle depth and complexity during the slow cooking process.
- Salt and pepper to taste: For final seasoning adjustments just before serving.
How to Make Italian Pot Roast (Stracotto) Recipe
Step 1: Prepare and Season the Beef
Start by patting your beef dry and seasoning it generously with salt and pepper. This initial seasoning helps develop a crust that locks in flavor and juices during searing.
Step 2: Sear the Beef
In a large heavy-bottomed pot or Dutch oven, heat a bit of oil over medium-high heat. Add the beef pieces one at a time, browning each side until a rich, deep crust forms. This step is crucial for building the complex flavors that define this Italian Pot Roast (Stracotto) Recipe.
Step 3: Sauté the Aromatics
Remove the browned beef and set aside. In the same pot, toss in the diced onion, carrot, celery, and garlic. Stir and cook until softened, about 5 to 7 minutes. This mix will form the flavorful foundation that complements the beef so well.
Step 4: Add Herbs and Spices
Sprinkle in the red pepper flakes if using, thyme, rosemary, Italian seasoning, and bay leaves. Stir everything together, letting the fragrant herbs bloom in the warm oil.
Step 5: Deglaze and Add Liquids
Pour in the crushed tomatoes and beef broth, scraping up all those delicious browned bits stuck to the bottom. This is where your sauce really begins to take shape, deep in flavor and rich in texture.
Step 6: Return Beef and Simmer
Nestle the seared beef back into the pot, ensuring it’s mostly submerged. Bring to a gentle simmer, then cover and let it cook low and slow on the stovetop or in a preheated oven (around 300°F/150°C) for about 3 to 4 hours. The beef will become so tender that it practically falls apart on a fork.
Step 7: Final Seasoning and Rest
Once the meat is tender and the sauce has thickened, taste and adjust salt and pepper as needed. Remove the bay leaves before serving. Let the pot roast rest for a few minutes to let the flavors meld even more.
How to Serve Italian Pot Roast (Stracotto) Recipe
Garnishes
A sprinkle of fresh chopped parsley or a few basil leaves adds a bright contrast to the deep, savory sauce. For an extra touch of indulgence, grate some Parmesan cheese over the top for a nutty, salty finish that melts perfectly into the warm stew.
Side Dishes
This Italian Pot Roast (Stracotto) Recipe shines alongside creamy polenta, buttered egg noodles, or rustic crusty bread to soak up every bit of the luscious sauce. Even a simple garlic mashed potato or roasted root vegetables would complement the hearty flavors beautifully.
Creative Ways to Present
For a stunning presentation, serve the shredded beef piled high on a large platter surrounded by the vegetables and drizzled with plenty of the sauce. Alternatively, for a cozy weeknight dinner, spoon the pot roast over bowls of polenta topped with a dollop of ricotta for a creamy textural contrast.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Pot Roast (Stracotto) Recipe keeps really well in the fridge for up to 4 days. Store in an airtight container and you’ll find the flavors deepen even more as it rests.
Freezing
This dish freezes beautifully. Just cool it completely and transfer to a freezer-safe container or heavy-duty zip-top bag. It will keep for up to 3 months without losing its tender texture or robust flavor.
Reheating
Reheat gently on the stovetop over low heat until warmed through, stirring occasionally to prevent sticking. You can add a splash of broth if the sauce has thickened too much. Reheating low and slow preserves the tenderness and flavor.
FAQs
What cut of beef is best for Italian Pot Roast (Stracotto) Recipe?
The best cut is chuck roast because it has the right balance of fat and connective tissue, which breaks down during slow cooking to create tender, flavorful meat.
Can I make this recipe in a slow cooker?
Absolutely! After searing, transfer all ingredients to a slow cooker and cook on low for 6 to 8 hours. The results will be just as tender and delicious.
Is red wine necessary in this recipe?
This particular Italian Pot Roast (Stracotto) Recipe does not call for wine, but you can add a splash during deglazing for extra depth if you like. Just reduce the broth accordingly.
Can I use dried herbs instead of fresh?
Yes, dried herbs work perfectly here. Use about half the amount of dried herbs compared to fresh, as their flavor is more concentrated.
How do I know when the pot roast is done?
You’ll know the stracotto is ready when the beef is fork-tender and easily pulls apart. The sauce should have thickened nicely and be rich and flavorful.
Final Thoughts
There’s something truly special about a dish that fills your kitchen with warmth and invites everyone around the table to slow down and savor good food and great company. This Italian Pot Roast (Stracotto) Recipe is one of those treasured recipes that never fails to impress. I encourage you to try it soon, and create your own moments of comfort and celebration with this timeless classic.
PrintItalian Pot Roast (Stracotto) Recipe
Italian Pot Roast, also known as Stracotto, is a rich and hearty slow-cooked beef dish seasoned with aromatic herbs, vegetables, and tomatoes. Perfectly tender meat infused with deep flavors makes it an ideal comfort meal to enjoy with pasta, polenta, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Meat
- 3 pounds beef chuck, cut into 3 large pieces
Vegetables and Aromatics
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 tablespoon garlic, chopped
- 1/2 teaspoon red pepper flakes (optional)
Liquids and Seasonings
- 2 cups beef broth
- 1 (14.5 ounce) can crushed tomatoes
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
- 1 teaspoon Italian seasoning (or oregano)
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Season the Meat: Generously season the beef chuck pieces with salt and pepper on all sides to enhance flavor.
- Sear the Beef: In a heavy pot or Dutch oven over medium-high heat, brown the beef pieces on all sides until a deep golden crust forms. Remove the beef and set aside.
- Sauté Aromatics: In the same pot, add diced onions, carrots, and celery. Cook until softened, about 5-7 minutes. Add the chopped garlic and red pepper flakes (if using), cooking for another minute until fragrant.
- Deglaze the Pot: Pour in a splash of beef broth, scraping up browned bits from the bottom of the pot to incorporate rich flavor into the base.
- Add Liquids and Seasonings: Return the browned beef to the pot. Add the remaining beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and adjust salt and pepper as needed.
- Simmer Slowly: Bring the mixture to a gentle simmer. Cover the pot and let cook on low heat for about 3 to 4 hours or until the meat is very tender and falling apart.
- Final Adjustments: Remove bay leaves and taste the sauce; adjust seasoning if needed. If the sauce is too thin, uncover and simmer to reduce to desired thickness.
- Serve: Serve hot with your choice of sides such as mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce.
Notes
- For best results, use a heavy-bottomed pot or Dutch oven for even cooking.
- Red pepper flakes are optional and can be adjusted depending on your spice preference.
- This dish tastes even better the next day as flavors continue to meld.
- You can substitute beef chuck with brisket if preferred.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
