Italian Pot Roast (Stracotto)

Here’s a rich, flavorful recipe for Italian Pot Roast (Stracotto)—a traditional slow-braised beef dish simmered with red wine, tomatoes, garlic, and herbs until meltingly tender.

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🇮🇹 Italian Pot Roast (Stracotto)

🕒 Time:

• Prep: 20 minutes

• Cook: 3–3.5 hours (oven or stovetop)

• Slow cooker: 8 hours on low

🍽️ Servings: 6–8

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🥩 Ingredients:

• 3–4 lbs (1.3–1.8 kg) beef chuck roast or brisket

• Salt & black pepper

• 2–3 tbsp olive oil

• 1 large onion, chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 1 cup dry red wine (Chianti, Sangiovese, or Cabernet)

• 1 (28 oz / 800g) can crushed tomatoes

• 1 cup beef broth

• 2 tsp dried oregano or Italian seasoning

• 1 tsp thyme (fresh or dried)

• 2 bay leaves

• Fresh parsley or basil for garnish

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🍳 Instructions:

🔥 Stovetop/Oven Method:

1. Season & sear the beef:
   Pat the roast dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned (8–10 minutes). Remove and set aside.

2. Sauté vegetables:
   In the same pot, add a little more oil if needed. Sauté onion, carrots, and celery for 5–7 minutes until softened. Add garlic and cook for 1 minute.

3. Deglaze & build sauce:
   Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping the bottom of the pot. Let it simmer 2–3 minutes to reduce slightly.

4. Add remaining ingredients:
   Add crushed tomatoes, beef broth, herbs, and bay leaves. Return the beef to the pot, nestling it into the sauce.

5. Slow braise:

   • Stovetop: Cover and simmer on low for 3–3.5 hours.

   • Oven: Cover and bake at 325°F (160°C) for 3–3.5 hours.

6. Finish:
   Remove the beef and shred or slice. Simmer the sauce uncovered for 10–15 minutes to thicken if needed. Adjust seasoning with salt and pepper.

7. Serve:
   Serve over creamy polenta, mashed potatoes, or pasta. Garnish with fresh parsley or basil.

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🐌 Slow Cooker Option:

• Follow steps 1–3 on the stovetop.

• Transfer everything to a slow cooker.

• Cook on low for 8 hours or high for 4–5 hours, until fork-tender.

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🧀 Optional Add-Ins:

• A Parmesan rind added during braising adds rich depth.

• Add olives or mushrooms for a twist.

Would you like a version tailored for Instant Pot or a wine-free version?