Name: Italian Pot Roast Stracotto
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 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

Italian pot roast stracotto always takes me back to a cozy winter Sunday when I wanted something deeply comforting and rich to share with my family and I remember slowly braising a big chuck roast with tomatoes, red wine, and aromatic herbs and as it simmered all afternoon the house smelled incredible and by the time I plated that tender, melt in your mouth beef over creamy polenta I could hardly wait to dig in and every forkful felt like a warm embrace that brought everyone together around the table.

Now I make this Italian pot roast stracotto anytime I want to create a special meal that feels like a big, comforting feast and I love how the slow braise transforms a simple cut of beef into something so succulent and flavorful and the sauce is rich and savory with sweet hints from the carrots and onions and when served over polenta or mashed potatoes it’s the ultimate cozy dinner that tastes like it came straight from an Italian kitchen.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Beef chuck roast – The star of the dish, becomes tender and fall-apart delicious.
Carrots – Add natural sweetness and heartiness to the sauce.
Onion – Brings savory depth and richness.
Celery – Adds aromatic flavor and a classic base.
Garlic – Essential for warmth and savory notes.
Tomato paste – Deepens the sauce and adds a rich tomato flavor.
Crushed tomatoes – Create a luscious, hearty braising sauce.
Red wine – Adds depth, richness, and classic Italian character.
Beef broth – Enhances the savory flavors and helps braise the beef.
Olive oil – For searing and building flavor.
Fresh rosemary and thyme – Infuse the sauce with earthy, fragrant notes.
Bay leaves – Add subtle herbal flavor throughout the braise.
Salt and black pepper – Essential for seasoning.
Fresh parsley – For a bright, fresh garnish.
Polenta or mashed potatoes – Perfect for serving and soaking up the sauce.

Tools You’ll Need

Large Dutch oven or heavy pot – For searing and braising the beef.
Wooden spoon – For stirring the sauce and scraping up all the good bits.
Knife – To chop all the vegetables and herbs.
Cutting board – Keeps prep safe and organized.
Tongs – For turning and transferring the beef.

Instructions

Step 1: Sear the beef

I season the chuck roast generously with salt and pepper, then sear it in olive oil over medium-high heat until deeply browned on all sides. I transfer it to a plate.

Step 2: Cook the aromatics

In the same pot, I add carrots, onion, celery, and garlic, cooking until they’re soft and fragrant. I stir in the tomato paste and cook for a couple of minutes to deepen the flavor.

Step 3: Build the sauce

I pour in the red wine to deglaze, scraping up all the browned bits. Then I add crushed tomatoes, beef broth, rosemary, thyme, and bay leaves, stirring to combine.

Step 4: Braise

I return the beef to the pot, cover, and braise in the oven at 300°F for about 3 to 4 hours, until the meat is tender and falling apart.

Step 5: Finish and serve

I remove the herbs and bay leaves, shred the beef into big pieces, and serve it over creamy polenta or mashed potatoes, spooning plenty of sauce on top and garnishing with fresh parsley.

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Tips

I always use a good-quality red wine for the best depth of flavor. You can make this dish a day ahead it’s even more delicious after the flavors meld overnight. If you prefer a smoother sauce, you can blend some of the vegetables before serving.

Ways to Serve

I love serving this stracotto over polenta, mashed potatoes, or even buttery pasta. Pair it with a simple green salad and some crusty bread to soak up all that rich sauce.

Frequently Asked Questions

Can I make Italian pot roast stracotto ahead of time?

Yes! It tastes even better the next day after the flavors have melded.

Can I freeze Italian pot roast stracotto?

Absolutely. Cool completely, store in an airtight container, and freeze for up to 3 months.

What cut of beef is best for stracotto?

Beef chuck roast works beautifully because it becomes tender and flavorful when slow-braised.

See You in the Kitchen

I hope you try this Italian pot roast stracotto soon! It’s a cozy, soul warming meal perfect for sharing with loved ones or enjoying on a quiet night in. Let me know how it turns out and don’t forget to save this recipe for your next special dinner.

Happy Cooking!