Italian Pot Roast Stracotto

Italian Pot Roast Stracotto makes any evening feel special with its deep flavors and fall-apart tenderness. The dish transforms a humble cut of beef into something extraordinary thanks to slow braising with red wine tomatoes and plenty of aromatics. I first made this on a chilly Sunday when I needed both comfort and a little culinary adventure. Now it is the sort of meal my friends gather around for on cozy nights or holiday weekends.

I first fell in love with stracotto’s aroma even before my first bite. The magic truly begins the moment the sauce starts bubbling and the whole house smells like rosemary and wine.

Ingredients

• Beef chuck roast: Choose a well-marbled 3 pound roast for tenderness and the richest flavor. Look for beef with streaks of fat woven throughout.
• Red wine: Use a bottle you would actually enjoy drinking. The wine forms the backbone of the braising liquid so quality matters.
• Crushed tomatoes: They add a tangy sweet base and bring that signature Italian note. Choose a variety with no added sugars or extra flavorings.
• Fresh rosemary and thyme: Aromatic herbs that infuse the dish with fragrance and depth. Snip sprigs right before using for the best flavor.
• Beef broth: Rounds out the braising sauce and adds more savory beefy character. Taste your broth before using to be sure it is not too salty.
• Tomato paste: Intensifies all the tomato flavors and gives the sauce body. Cooking it briefly in the pan brings out its sweetness.
• Carrots onions and celery: Create an aromatic base for the sauce and add sweetness and earthiness. Select firm crisp vegetables for the best results.
• Garlic: Provides background warmth and depth. Use fresh garlic not the pre-chopped kind for full flavor.
• Salt and black pepper: Warm up the seasoning and help the beef develop a flavorful crust during browning. Use kosher salt for more even seasoning.

Instructions

Preheat and Season:

Begin by setting your oven to 300 degrees Fahrenheit and patting the beef dry with paper towels. Season it on all sides with a generous pinch of kosher salt and black pepper so the seasoning really clings.

Sear the Beef:

Pour a splash of olive oil into your Dutch oven and heat over medium high until shimmering. Add the roast and let each side develop a deep brown crust two to three minutes per side. Turn carefully with tongs so you do not break the sear. The browning builds deep flavor in the sauce.

Sauté the Aromatics:

Remove the browned beef to a plate and in the same pot add diced carrots onions and celery. Cook them slowly over medium heat for about five minutes until softening and becoming fragrant. Add your chopped garlic and stir one minute more.

Toast the Tomato Paste:

Push the vegetables to the edges of the pot and add tomato paste to the center. Let it sizzle and toast as you stir constantly for two full minutes. This step caramelizes the tomato paste and sets up a richer sauce.

Deglaze with Wine:

Pour in your red wine slowly and use a wooden spoon to scrape up any brown bits stuck to the pot. This is where the sauce picks up its deepest flavors.

Build the Sauce:

Return the beef to the Dutch oven nestling it in the vegetables. Pour in crushed tomatoes and beef broth then scatter in sprigs of rosemary and thyme. Make sure the liquid comes halfway up the meat.

Braise to Tenderness:

Cover the pot tightly with a lid and slide it into your preheated oven. Let it cook gently for three to four hours checking once or twice to spoon sauce over the meat. The beef is ready when it shreds easily with a fork.

Finish and Serve:

Remove the pot from the oven and fish out the herb stems and bay leaf if using. Shred the beef into large pieces directly in the pot then ladle over creamy polenta or mashed potatoes making sure to spoon plenty of sauce on top.

My favorite part is watching fresh rosemary and thyme disappear into the sauce as the hours pass. Once my husband said the kitchen smelled so good he thought he was in a trattoria and that memory always makes me smile when I make this meal.

Storage Tips

Leftover stracotto stores best in airtight containers in the refrigerator for up to three days. The flavors deepen as the dish sits so sometimes I even plan to make it a day ahead for special occasions. If you want to freeze the leftovers cool them fully before transferring to freezer safe bags or tubs. Thaw overnight in the fridge before gently reheating with a splash of broth to keep everything juicy.

Ingredient Substitutions

If you do not have chuck roast brisket or boneless short ribs work beautifully too thanks to their marbling. In place of red wine beef broth with a splash of balsamic vinegar mimics some of that classic richness. Fresh herbs give a more vivid flavor than dried but you can substitute one teaspoon each of dried rosemary and thyme in a pinch.

Serving Suggestions

I love serving stracotto over creamy polenta on chilly nights since the sauce pools so perfectly. In spring try it with buttery mashed potatoes or toss leftovers with rigatoni for a next day Italian pasta bake. For big parties offer crusty bread on the side so nobody misses a drop of sauce.

Cultural and Historical Context

Stracotto literally means overcooked in Italian but the name is a badge of honor. This slow method goes back to traditional Sunday meals in Tuscan and Roman kitchens where cooks transformed tough beef with patient braising and simple wine soaked flavors. Today it remains a beloved centerpiece for gatherings big or small.

Seasonal Adaptations

In winter add extra carrots and parsnips for a heartier feel. Spring fennel bulb can replace some celery for a lighter flavor. Late summer tomatoes can replace canned for a sun kissed richness.

Success Stories

One reader made stracotto for her New Year’s dinner and called it the only pot roast her picky kids ever loved. Another neighbor used the sauce for lasagna layers with rave reviews. Make your own memory by sharing it at your next family Sunday dinner.

Freezer Meal Conversion

Stracotto is a star among freezer meals. After cooking let it cool completely then divide into meal sized batches with plenty of sauce ladled on top to keep the beef moist during reheating. Defrost overnight and warm gently over low heat so the meat stays tender. Having a container tucked away is my favorite weeknight secret weapon.

This Italian pot roast is pure comfort and guaranteed crowd-pleaser. Let patience and good ingredients work their magic for a meal to remember.

Common Questions About the Recipe

→ What is the best cut of beef for this dish?

Choose a well-marbled chuck roast for maximum tenderness and rich, beefy flavor after braising.

→ Can I use a different type of wine?

Dry red wine is recommended, but any drinkable red will add depth and enhance the sauce's complexity.

→ How can I ensure the beef becomes tender?

Long, slow braising at a low oven temperature transforms tough cuts into melt-in-your-mouth bites.

→ What vegetables pair best with this braised beef?

Classic aromatics like carrots, onions, and celery infuse the sauce with gentle sweetness and depth.

→ How should leftovers be stored and reheated?

Keep leftovers in airtight containers in the fridge up to three days or freeze for three months. Reheat gently with a splash of broth for best texture.

→ What are good serving suggestions?

Spoon the tender beef and sauce over creamy polenta, mashed potatoes, or pasta for a comforting meal.