Stracotto: Italian-Style Pot Roast is the kind of cozy, slow-cooked dinner that solves a very modern problem. You want something special, but you also want dinner to take care of itself while you live your life. You want rich flavor without complicated steps or fancy gadgets. You want a meal that makes the house smell like home and gets big smiles at the table. That is exactly why I love this dish. Let me show you how to make it feel easy, even on a busy day.
The Story Behind This Recipe
Here’s why I love this Stracotto: Italian-Style Pot Roast: it bakes up beautifully and it tastes like a bakery treat. Stracotto: Italian-Style Pot Roast is the kind of cozy, slow-cooked dinner that solves a very modern problem. You want something special, but you also want dinner…
What is Stracotto?
In simple terms, stracotto means cooked for a long time. It is a slow-braised beef roast that melts into tender strands, wrapped in a tomato-rich sauce with aromatics, wine, and herbs. Think of it as Italy’s comforting cousin to classic pot roast, but with the kind of deep, layered flavor you get from tomatoes, good wine, and plenty of garlic. When people talk about Sunday cooking in Italy, this is one of those dishes that comes to mind.
What makes it special is the process. You brown the beef until it gets that gorgeous crust. You soften vegetables like onion, carrot, and celery in the same pot so they pick up all that flavor. Then you add wine, tomatoes, and broth, and let it all simmer low and slow. The reward is a glossy sauce that hugs every bite of beef. It is hearty, savory, and a little rustic in the best way.
You can serve stracotto with polenta, pasta, mashed potatoes, or even spoon it over crusty bread. It is a flexible base for lots of cozy dinners and a brilliant way to feed a crowd without stress. You will hear me say this a lot because it is true: once you try it, you will keep coming back.
One more thing worth mentioning. Stracotto tastes even better the next day. Like a good stew, the flavors deepen and the sauce gets silkier as it rests. If you can plan ahead, make it a day early and reheat gently for a dinner that feels like a hug.
Bottom line for anyone on the fence. If you want slow-cooked comfort with minimal fuss, Stracotto: Italian-Style Pot Roast is your answer.
Why This Recipe is a Keeper!
I have made a lot of pot roasts over the years, and I keep returning to this one for a reason. The sauce is rich without being heavy, and the meat turns ridiculously tender. The tomato base is not too acidic because the long cooking time mellows it out. It just works.
I also love that it is a great weekend project that makes leftovers for the week. You can shred the meat and use it in so many ways. Toss it with pasta, spoon it over polenta, or pile it onto a soft roll with a little provolone. And if you love a meat and potatoes moment, you will want to bookmark this cozy idea for serving pot roast over mashed potatoes. Pure comfort.
“I made this for a small family get-together and everyone went quiet for a minute. Then came the wow comments. My picky eater even asked for seconds. This is going into our regular rotation.”
Also, the recipe is forgiving. If you do not have fresh herbs, dried work. If you prefer red wine to white, that is fine. If you want to cook it a little longer, it becomes even more tender. You can make it on the stovetop, in the oven, or even adapt it to a slow cooker. It fits your life, not the other way around.
How to Make Stracotto (Italian Pot Roast)
Ingredients
- 3 to 4 pounds beef chuck roast, patted dry
- Salt and black pepper
- 2 to 3 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 1 to 2 cups beef broth, as needed
- 1 teaspoon dried oregano or 1 tablespoon fresh
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 bay leaf
- Fresh parsley, for finishing
- Optional: a splash of balsamic vinegar for balance
Step-by-step
- Season the beef very well with salt and pepper. Do not be shy. Pat it dry so it sears nicely.
- Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the roast on all sides until deep brown. Set it aside on a plate.
- Lower the heat a bit. Add onion, carrot, and celery with a pinch of salt. Cook until softened and lightly golden, about 6 to 8 minutes. Stir in the garlic for 30 seconds.
- Stir in tomato paste and cook it for a minute to caramelize. This brings out sweetness and depth.
- Pour in the wine and scrape up the browned bits from the bottom of the pot. Let it simmer 2 to 3 minutes to reduce slightly.
- Add crushed tomatoes, 1 cup beef broth, oregano, thyme, and the bay leaf. Stir well.
- Return the roast and any juices to the pot. Liquid should come about halfway up the meat. Add more broth if needed.
- Cover and cook low and slow. Stovetop at a gentle simmer or oven at 300 F for 3 to 3.5 hours. Flip the roast once halfway through if you remember.
- When the roast is very tender, remove it and shred or slice. Skim excess fat from the sauce. Adjust with salt, pepper, and a splash of balsamic if you like a hint of tang.
- Return the meat to the sauce and simmer 5 minutes so everything marries. Finish with chopped parsley.
What cut of beef should I buy?
Chuck roast is my favorite because it has the right balance of fat and connective tissue, which means it gets unbelievably tender during a long braise. Brisket will work, and so will bottom round, but chuck tends to give you the richest texture and flavor. If your butcher has boneless beef short ribs, those are amazing too.
Want to make it even more hands-off? You can adapt this recipe to a slow cooker. Sear the meat and sauté the veggies on the stove first, then transfer everything to your slow cooker and cook on low for 8 to 9 hours. If you are a slow cooker fan, you might also love this easy slow cooker pot roast with gravy for busy weeknights. It is the same cozy vibe with even less effort.
Pro move for deeper flavor. Make Stracotto: Italian-Style Pot Roast the day before you plan to serve. Let it cool, refrigerate it overnight, then reheat gently. The sauce firms up, the flavors settle, and it slices or shreds like a dream.
Chef Tips and Tricks:
Sear patiently. Browning equals flavor. Let the roast sit undisturbed for a few minutes per side to build a deep crust.
Mind the liquid. You want the roast partially submerged, not drowning. If liquid gets too low, add a splash of broth. If the sauce feels thin at the end, simmer uncovered for a few minutes to reduce.
Balance the acidity. Tomatoes and wine can skew tangy. A small pinch of sugar or a quick splash of balsamic at the end evens it out in a gentle way.
Choose your wine wisely. Use something you would drink. It does not have to be expensive, just decent. A basic Sangiovese or Chianti is classic, but any dry red works.
Make it friendly for kids. If your crew prefers a milder flavor, use less wine and a bit more broth. You still get richness without the stronger notes.
Leftovers strategy. Shred remaining beef and freeze it in sauce for up to 3 months. It is perfect for last-minute pasta nights or a fast baked potato topping.
Pairing and Serving Ideas
There are a lot of delicious ways to bring your Stracotto: Italian-Style Pot Roast to the table. It loves starchy sidekicks and fresh garnish. My favorites are below, starting with a couple that always get approved at my house.
- Serve spooned over creamy polenta or buttery mashed potatoes. If you want more serving inspiration, try this comforting plate of pot roast over mashed potatoes.
- Pair with a bright salad and garlicky green beans for contrast.
- Set it beside crisp, oven-browned potatoes. These parmesan herb crusted roasted potatoes are perfect with the rich sauce.
- Toss shredded stracotto with wide noodles like pappardelle. It clings to the pasta beautifully.
- Cook up a simple parmesan risotto and spoon the meat and sauce on top. Here is a version I love for inspiration: Italian pot roast with parmesan risotto.
If you are thinking about a wine pairing, go with a medium-bodied Italian red like Chianti or Montepulciano. Something with good acidity to cut through the richness. For dessert, a cookie or biscotti and a cup of coffee makes the meal feel complete without much work. Keep it simple and let the roast be the star.
Common Questions
Can I make Stracotto: Italian-Style Pot Roast in advance?
Yes. It tastes even better the next day. Cook, cool, refrigerate, and reheat gently on the stove. The sauce improves as it rests.
What if I do not cook with wine?
Use extra beef broth and a splash of balsamic vinegar for balance. You lose some depth, but it will still be rich and delicious.
How do I keep the meat from drying out?
Cook low and slow with the lid on, and make sure there is enough liquid in the pot. Chuck roast is forgiving, so it is a great cut for this recipe.
Can I use a different cut of meat?
Yes. Brisket and bottom round work, but chuck roast gives you the best melt-in-your-mouth texture for Stracotto: Italian-Style Pot Roast.
How should I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days or freeze up to 3 months. Reheat slowly on the stove with a splash of broth if needed.
Ready to Make Your Kitchen Smell Like Sunday?
If you are craving comfort that feels special but not fussy, Stracotto: Italian-Style Pot Roast is the recipe to try. The steps are straightforward, the ingredients are simple, and the payoff is huge. For more inspiration and variations, I love how clearly this guide breaks it down in Delicious Stracotto: The Ultimate Italian Pot Roast Recipe, and I often browse this take too for smart pairing ideas in Italian Pot Roast (Stracotto) – Closet Cooking. Make it once and you will see why so many families keep this dish in their regular rotation.
Let the pot do the work while you get on with your day, then sit down to a meal that tastes like effort without the stress. I hope you make it soon and share it with someone you love. And when your house fills with that tomato, garlic, and red wine aroma, you will know you are in for a good night.
Stracotto: Italian-Style Pot Roast
Ingredients
Method
- Season the beef very well with salt and pepper. Pat it dry so it sears nicely.
- Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the roast on all sides until deep brown. Set it aside on a plate.
- Lower the heat a bit. Add onion, carrot, and celery with a pinch of salt. Cook until softened and lightly golden, about 6 to 8 minutes. Stir in the garlic for 30 seconds.
- Stir in tomato paste and cook it for a minute to caramelize.
- Pour in the wine and scrape up the browned bits from the bottom of the pot. Let it simmer 2 to 3 minutes to reduce slightly.
- Add crushed tomatoes, 1 cup beef broth, oregano, thyme, and bay leaf. Stir well.
- Return the roast and any juices to the pot. Liquid should come about halfway up the meat. Add more broth if needed.
- Cover and cook low and slow. Stovetop at a gentle simmer or oven at 300 F for 3 to 3.5 hours, flipping once halfway through.
- When the roast is very tender, remove it and shred or slice. Skim excess fat from the sauce.
- Adjust with salt, pepper, and a splash of balsamic if you desire a hint of tang.
- Return the meat to the sauce and simmer for 5 minutes to marry the flavors. Finish with chopped parsley.
