Description
Looking for the best Italian pot roast stracotto recipe? This one is easy, cozy, and so flavorful! Perfect for Sunday dinners, special occasions, or whenever you want a rich, comforting meal, this dish features tender beef slow-braised in a tomato and red wine sauce. It’s simple, hearty, and truly the best. Save this easy dinner idea for your next family gathering!
Ingredients
Scale
- 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
Instructions
- Preheat oven to 300°F. Season beef with salt and pepper.
- Heat olive oil in Dutch oven, sear beef until browned on all sides. Remove and set aside.
- Add carrots, onion, celery, and garlic. Cook until softened.
- Stir in tomato paste and cook 2 minutes.
- Add red wine to deglaze, scraping bits. Stir in crushed tomatoes, beef broth, rosemary, thyme, and bay leaves.
- Return beef to pot, cover, and braise in oven 3–4 hours until tender.
- Remove herbs, shred beef, and serve over polenta or mashed potatoes. Garnish with parsley.
Notes
- Use good-quality red wine for depth of flavor.
- Make ahead for even richer flavor.
- Blend some sauce for a smoother texture.
- Pairs well with salad and crusty bread.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 9g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 145mg