Italian Pot Roast (Stracotto)

 

Italian Pot Roast (Stracotto): A Slow-Cooked Classic Full of Soul

When it comes to hearty, soul-warming meals, few dishes capture the heart of Italian home cooking like Stracotto, or Italian pot roast. Translating literally to “overcooked” in Italian, stracotto is anything but a mistake—it’s a tender, fall-apart beef roast simmered low and slow in a rich tomato-wine sauce, infused with garlic, herbs, and love.

It’s the kind of dish that fills your kitchen with incredible aromas, invites you to pour a glass of red wine, and brings people together around the table for seconds (and maybe thirds).

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🇮🇹 What Is Stracotto?

Think of stracotto as Italy’s answer to classic pot roast—but with bold Mediterranean flavors. Where the traditional American pot roast might rely on broth and root vegetables, stracotto gets its depth from red wine, crushed tomatoes, garlic, and Italian herbs.

It’s often served with creamy polenta, pasta, or mashed potatoes—perfect for soaking up all that beautiful sauce.

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🍖 Ingredients

Here’s what you’ll need to create this comforting classic:

• 3–4 lbs beef chuck roast

• Salt & pepper, to taste

• 2 tbsp olive oil

• 1 large onion, diced

• 3–4 garlic cloves, minced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 2 cups dry red wine (Chianti or similar)

• 1 (28 oz) can crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1–2 bay leaves

• Fresh rosemary sprig (optional)

• 1/2 cup beef broth (as needed)

• Fresh parsley, for garnish

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👨‍🍳 Instructions

1. Sear the Meat

Season the beef generously with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the roast on all sides until deeply browned (about 4–5 minutes per side). Remove and set aside.

2. Build the Flavor Base

In the same pot, add onions, carrots, and celery. Sauté until softened, about 5–7 minutes. Stir in garlic and tomato paste; cook for 1 minute until fragrant.

3. Deglaze & Simmer

Pour in red wine to deglaze the pot, scraping up any browned bits. Let it simmer for 2–3 minutes to reduce slightly. Add crushed tomatoes, herbs, and beef broth if needed. Stir to combine.

4. Slow Cook the Magic

Return the roast to the pot, nestling it into the sauce. Cover and simmer on low heat for 3–4 hours, turning the meat occasionally, until it’s fork-tender and nearly falling apart.

(Alternatively, you can place it in a 325°F / 160°C oven for the same amount of time.)

5. Shred & Serve

Once tender, remove the roast and shred or slice it. Return it to the sauce to soak up all those flavors. Taste and adjust seasoning as needed.

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🍽 Serving Ideas

Stracotto is deeply versatile. Try serving it over:

• Creamy parmesan polenta

• Fresh pappardelle pasta

• Rustic mashed potatoes

• Even thick slices of toasted Italian bread

Top with fresh parsley or basil and a generous sprinkle of Parmesan cheese.

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🥂 Wine Pairing

You can’t go wrong with the same wine you used in the dish—think Chianti, Barbera, or Sangiovese. Their acidity cuts through the richness of the meat and enhances the tomato-based sauce.

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📝 Tips & Variations

• Make ahead: Like most braised dishes, stracotto tastes even better the next day. Store in the fridge overnight, then reheat gently.

• Vegetable boost: Add mushrooms or olives for a flavor twist.

• No wine? You can substitute with beef broth and a splash of balsamic vinegar, but red wine truly makes the dish sing.

• Slow cooker version: After searing, place everything in a slow cooker and cook on LOW for 8 hours.

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Final Thoughts

Stracotto is more than just a meal—it’s a celebration of slow cooking, rich flavors, and Italian culinary tradition. Whether it’s a cozy Sunday dinner or a special gathering with loved ones, this Italian pot roast brings warmth and joy to the table with every bite.

So pour a glass of wine, take your time, and let the magic of stracotto fill your kitchen—and your soul.