Here’s a rich, flavorful recipe for Italian Pot Roast (Stracotto di Manzo) — slow-cooked beef in a tomato and red wine sauce with herbs, garlic, and vegetables. It’s hearty, aromatic, and perfect served with polenta, mashed potatoes, or pasta.
🇮🇹 Italian Pot Roast (Stracotto)
📝 Ingredients:
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3–4 lb (1.3–1.8 kg) beef chuck roast
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Salt and black pepper
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2–3 tbsp olive oil
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1 onion, finely chopped
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2 carrots, diced
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2 celery stalks, diced
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4 cloves garlic, minced
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1 tbsp tomato paste
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1 cup red wine (Chianti or similar dry red)
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1 can (14 oz / 400 g) crushed tomatoes
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1 cup beef broth
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1 tsp dried oregano
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1 tsp dried thyme or rosemary
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1 bay leaf
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Optional: chopped parsley for garnish
🍲 Instructions:
1. Sear the Beef:
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Pat roast dry and season generously with salt and pepper.
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In a large Dutch oven, heat olive oil over medium-high heat.
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Sear the beef on all sides until nicely browned (about 3–4 minutes per side). Remove and set aside.
2. Sauté the Aromatics:
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In the same pot, add onions, carrots, and celery. Cook for 5–7 minutes until soft.
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Add garlic and tomato paste, cooking for 1–2 minutes more.
3. Deglaze and Simmer:
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Pour in red wine, scraping up the brown bits.
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Simmer for 2–3 minutes to slightly reduce.
4. Build the Sauce:
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Add crushed tomatoes, beef broth, herbs, and bay leaf.
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Return the roast to the pot, spooning some sauce over the top.
5. Slow Cook:
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Cover and cook on low heat for 3.5 to 4 hours, turning the roast occasionally, until the meat is fall-apart tender.
✅ Oven Option: Bake at 325°F (160°C) covered for about 3.5 hours.
🍽️ To Serve:
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Slice or shred the roast and serve with plenty of sauce.
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Pair with creamy polenta, mashed potatoes, pasta (pappardelle is traditional), or crusty bread.
🧑🍳 Tips:
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For deeper flavor, prepare a day in advance and reheat — it’s even better the next day.
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Strain or blend the sauce for a smoother finish, if preferred.
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Add olives or mushrooms for regional variations.