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Stracotto: Italian-Style Pot Roast

A cozy, slow-cooked beef pot roast simmered in a rich tomato sauce with herbs and wine, perfect for serving over polenta, pasta, or mashed potatoes.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 490
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 pounds beef chuck roast, patted dry Chuck roast is preferred for tenderness.
  • 2 to 3 tablespoons olive oil For searing the roast.
  • 1 large onion, diced Adds sweetness and flavor.
  • 2 carrots, diced carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced Adds savory flavor.
  • 2 tablespoons tomato paste Enhances the sauce.
  • 1 cup dry red wine Choose a drinkable wine.
  • 1 can (28 ounces) crushed tomatoes Base for the sauce.
  • 1 to 2 cups beef broth, as needed Add to adjust liquid level.
  • 1 teaspoon dried oregano or 1 tablespoon fresh Herb for flavor.
  • 1 teaspoon dried thyme or 1 tablespoon fresh Matching herb for seasoning.
  • 1 bay leaf bay leaf Add depth to the sauce.
  • Fresh parsley to taste Fresh parsley, for finishing For garnish.
  • Optional a splash of balsamic vinegar for balance To balance acidity.

Method
 

Preparation
  1. Season the beef very well with salt and pepper. Pat it dry so it sears nicely.
  2. 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.
  3. 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.
  4. Stir in tomato paste and cook it for a minute to caramelize.
Cooking
  1. 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.
  2. Add crushed tomatoes, 1 cup beef broth, oregano, thyme, and bay leaf. Stir well.
  3. Return the roast and any juices to the pot. Liquid should come about halfway up the meat. Add more broth if needed.
  4. 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.
  5. When the roast is very tender, remove it and shred or slice. Skim excess fat from the sauce.
  6. Adjust with salt, pepper, and a splash of balsamic if you desire a hint of tang.
  7. Return the meat to the sauce and simmer for 5 minutes to marry the flavors. Finish with chopped parsley.

Notes

Stracotto tastes even better the next day. Plan ahead, as the flavors deepen and sauce gets silkier. Leftovers can be shredded and used in various dishes.