Stracotto: Italian-Style Pot Roast

Welcome to the ultimate guide for making delicious Stracotto, an Italian-style pot roast! This slow-cooked dish is rich, tender, and full of deep, comforting flavors. It’s perfect for a family dinner or a special occasion. Let’s get started!

Why You’ll Love This Recipe

Stracotto is a classic Italian dish known for its tender meat and rich, flavorful sauce. Slow-cooked to perfection, this pot roast is infused with herbs, vegetables, and wine, making it an incredibly satisfying and hearty meal.


3-4 lb beef chuck roast

Salt and black pepper, to taste

3 tablespoons olive oil

1 large onion, chopped

2 carrots, chopped

2 celery stalks, chopped

4 cloves garlic, minced

1 cup red wine

1 cup beef broth

1 can (14.5 oz) crushed tomatoes

2 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Fresh parsley, chopped (for garnish)


Large Dutch oven or oven-safe pot with lid

Mixing bowls

Wooden spoon or spatula


Sharp knife and cutting board

Step-by-Step Recipe

Prepare the Meat

Season the Roast:

Generously season the beef chuck roast with salt and black pepper on all sides.

Sear the Meat:

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the roast and sear on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.

2. Prepare the Vegetables

Sauté the Vegetables:

In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, until the vegetables are softened.

Add Garlic:

Add the minced garlic and cook for another minute, until fragrant.

3. Deglaze and Build the Sauce

Deglaze with Wine:

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for about 2-3 minutes to reduce slightly.

Add Liquids and Seasonings:

Stir in the beef broth, crushed tomatoes, tomato paste, dried oregano, thyme, rosemary, and bay leaves. Mix well.

4. Cook the Roast

Add the Roast Back to the Pot:

Place the seared roast back into the pot, nestling it into the vegetable mixture.


Bring the mixture to a simmer, then cover the pot with its lid.

Slow Cook:

Transfer the pot to a preheated oven at 300°F (150°C). Cook for 3-4 hours, or until the meat is fork-tender.

Finish and Serve

Check for Doneness:

Remove the pot from the oven and check the meat for tenderness. It should easily pull apart with a fork.

Adjust Seasoning:

Taste the sauce and adjust the seasoning with more salt and pepper if needed.


Remove the bay leaves. Slice or shred the meat and serve with the sauce and vegetables. Garnish with fresh chopped parsley.

Tips for Perfect Stracotto

Quality Meat: Use a well-marbled chuck roast for the best flavor and tenderness.

Searing: Don’t skip the searing step; it adds depth of flavor to the dish.

Slow Cooking: Cooking low and slow is key to achieving tender, flavorful meat.

Variations to Try

Herb Variations: Try adding fresh herbs like basil or sage for a different flavor profile.

Wine Substitutes: If you prefer not to use wine, replace it with additional beef broth.

Root Vegetables: Add root vegetables like parsnips or turnips for extra heartiness.


Stracotto is a comforting and flavorful Italian dish that’s perfect for any occasion. With its tender meat and rich sauce, it’s sure to be a hit with family and friends.

Key Takeaway

The secret to perfect Stracotto lies in slow cooking and using quality ingredients. By following this guide, you’ll create a delicious and satisfying meal every time.

We hope you found this guide helpful and inspiring. Enjoy your Stracotto!

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