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Stracotto: Italian-Style Pot Roast

Stracotto, an Italian-style pot roast. Picture this: tender beef, slow-cooked to perfection in a rich, savory sauce with aromatic herbs and vegetables. This dish is a true labor of love, bringing warmth and joy to any table.

Stracotto, which translates to “overcooked,” is a testament to the magic of slow cooking. The beef becomes incredibly tender, almost melting in your mouth, while the sauce is deeply flavorful, making it a perfect pairing with creamy polenta or buttery mashed potatoes. It’s the kind of meal that makes you appreciate the beauty of taking things slow and savoring each bite.

Résumé of the Recipe: Stracotto is a traditional Italian pot roast where beef is slow-cooked until it reaches a sublime level of tenderness. Infused with red wine, tomatoes, and a medley of aromatic vegetables and herbs, this dish is a celebration of rich, robust flavors. It’s an easy-to-make, yet impressively delicious meal that’s perfect for family dinners or entertaining guests.

Exciting Story: I remember the first time I made Stracotto for my family. It was a chilly winter evening, and I wanted to surprise them with something special. As the pot roast simmered slowly on the stove, the house filled with an irresistible aroma. When I finally served it, the looks of delight and satisfaction around the table made all the effort worthwhile. Since then, Stracotto has become our go-to dish for cozy family dinners, always bringing a sense of warmth and togetherness.

Why This Stracotto?

Selling Points:

  • Incredibly Tender Beef: The slow cooking process ensures the beef is melt-in-your-mouth tender.
  • Rich, Robust Flavors: A perfect blend of red wine, tomatoes, and herbs creates a deeply flavorful sauce.
  • Perfect for Any Occasion: Whether it’s a family dinner or a special gathering, Stracotto impresses every time.

Prep Time: 20 minutes | Cooking Time: 3-4 hours | Total Time: 3 hours 20 minutes – 4 hours 20 minutes
Kcal: 450 kcal | Servings: 6 servings


3 pounds beef chuck roast
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
2 cups beef broth
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

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Preheat oven to 300°F (150°C).
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and pepper. Add the beef to the pot and sear on all sides until browned, about 4-5 minutes per side. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened.
Pour in the beef broth, and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
Add crushed tomatoes, tomato paste, oregano, thyme, and bay leaves. Stir to combine.
Return the beef to the pot, submerging it in the liquid. Bring the mixture to a simmer.
Cover the pot with a lid and transfer to the preheated oven. Cook for 3-4 hours, or until the beef is tender and easily shreds with a fork.
Remove the pot from the oven and discard the bay leaves. Shred the beef with two forks and stir to combine with the sauce.
Garnish with chopped fresh parsley before serving.

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