Here’s a hearty and deeply flavorful recipe for Italian Pot Roast (Stracotto) — perfect for Sunday dinners or special gatherings. “Stracotto” means “overcooked” in Italian, but in the best way: slow-braised until fork-tender in a rich tomato and wine sauce. 🇮🇹🍷🥩
Italian Pot Roast (Stracotto)
Ingredients
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3–4 lbs beef chuck roast (boneless, well-marbled)
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Salt and black pepper, to taste
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2 tbsp olive oil
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1 large onion, chopped
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2 carrots, chopped
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2 celery stalks, chopped
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4 garlic cloves, minced
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2 tbsp tomato paste
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1 cup dry red wine (Chianti or other hearty Italian red)
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1 can (28 oz) crushed tomatoes
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1 cup beef broth
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2 tsp dried oregano
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1 tsp dried thyme (or a few sprigs of fresh thyme)
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2 bay leaves
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Optional: a few strips of orange zest (for a Tuscan twist)
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Chopped fresh parsley (for garnish)
Instructions
1. Season and Sear the Beef
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Pat the roast dry and season generously with salt and pepper.
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Heat olive oil in a large Dutch oven over medium-high heat.
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Sear the roast on all sides until deeply browned (about 4–5 minutes per side). Remove and set aside.
2. Sauté the Aromatics
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In the same pot, add onions, carrots, and celery. Sauté for 5–7 minutes until softened.
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Add garlic and cook for 1 more minute.
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Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
3. Deglaze and Build the Sauce
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Pour in the red wine, scraping the browned bits from the bottom of the pot.
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Let the wine simmer for 2–3 minutes.
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Add crushed tomatoes, beef broth, oregano, thyme, bay leaves, and orange zest (if using).
4. Return the Beef and Braise
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Return the beef to the pot. Spoon some sauce over the top.
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Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C).
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Braise for 3–3.5 hours, or until the beef is very tender and shreds easily with a fork.
5. Finish and Serve
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Remove bay leaves and thyme sprigs. Shred or slice the beef.
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Optional: simmer sauce on the stove for 10–15 minutes uncovered to thicken, if needed.
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Garnish with chopped parsley.
Serving Suggestions
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Serve over creamy polenta, mashed potatoes, wide pasta (like pappardelle), or crusty bread.
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Pair with a bold Italian red wine.