Name: Italian Pot Roast (Stracotto) Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: Italian
Ingredients: 3–4 lb beef chuck roast or brisket; 2 tbsp olive oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 garlic cloves, minced; 1 cup dry red wine; 1 (28 oz) can crushed tomatoes or tomato puree; 2 tbsp tomato paste; 1 cup beef broth; 1 bay leaf; 2 sprigs fresh rosemary (or 1 tsp dried); 2 sprigs fresh thyme (or 1 tsp dried); Salt and black pepper to taste

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This Italian pot roast, also known as Stracotto, is one of my favorite dishes when I want to serve something deeply flavorful, fork-tender, and comforting. It’s a slow-cooked beef roast braised in red wine, tomatoes, herbs, and aromatic vegetables until the meat is meltingly tender. Served with polenta, mashed potatoes, or pasta, this dish turns any dinner into something special.

Why You’ll Love This Recipe

I love this recipe because it captures everything I adore about Italian cooking—rich flavors, rustic ingredients, and a comforting, slow-cooked finish. The name “Stracotto” literally means “overcooked,” but in the best way possible. The longer it cooks, the more tender and flavorful it becomes. It’s ideal for weekends or special occasions, and it makes my kitchen smell amazing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef chuck roast or brisket
Olive oil
Onion, chopped
Carrots, chopped
Celery, chopped
Garlic, minced
Red wine (dry)
Crushed tomatoes or tomato puree
Tomato paste
Beef broth
Bay leaf
Fresh rosemary and thyme (or dried)
Salt
Black pepper

Directions

I season the beef roast generously with salt and pepper.
In a large Dutch oven or heavy pot, I heat olive oil over medium-high heat and sear the beef on all sides until browned. I remove the roast and set it aside.
In the same pot, I add chopped onions, carrots, and celery and cook until softened. I stir in the garlic and tomato paste, cooking for another minute.
I deglaze the pot with red wine, scraping up the browned bits, and let it simmer for 3–5 minutes.
I add the crushed tomatoes and beef broth, then stir in the herbs and return the roast to the pot, submerging it in the sauce.
I bring it to a gentle simmer, cover, and cook on low heat for 3 to 3½ hours, or until the beef is fork-tender and the sauce has thickened.
I remove the roast, slice or shred it, then return it to the pot and stir everything together before serving.

Servings and timing

This recipe serves 6–8. It takes about 20 minutes to prep and 3 to 3½ hours to cook slowly on the stovetop or in the oven at 325°F (165°C).

Variations

Sometimes I add mushrooms or olives for extra depth, or use pancetta for a smoky base flavor. I’ve also made it in a slow cooker by searing the meat first, then transferring everything and cooking on low for 8 hours. For a twist, I serve it with gnocchi or creamy polenta instead of the usual pasta or potatoes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavor deepens over time, so it’s even better the next day. I reheat gently on the stove or in the microwave with a splash of broth if needed. It also freezes well—perfect for make-ahead meals.

FAQs

What’s the best cut of meat for Stracotto?

I use chuck roast or brisket because they become incredibly tender with slow cooking. Both cuts hold up well and absorb flavor beautifully.

Can I make this in advance?

Yes, it’s actually better the next day. I let it cool, refrigerate it, and reheat before serving. The flavors meld even more overnight.

Can I use a different wine?

I prefer a dry red wine like Chianti, Cabernet, or Merlot. If I don’t have wine, I’ve used extra broth with a splash of balsamic vinegar for depth.

What’s the best way to serve it?

I usually serve it over creamy polenta, mashed potatoes, or wide pasta like pappardelle. A sprinkle of Parmesan on top is always welcome.

Can I thicken the sauce more?

Yes, I simmer it uncovered for the last 30 minutes if I want a thicker sauce. I also mash a few vegetables into the sauce for extra body.

Conclusion

Italian pot roast (Stracotto) is a timeless dish that’s full of rich, hearty flavor and melt-in-your-mouth tenderness. Whether I’m cooking for a family dinner or a cozy Sunday meal, it brings warmth and satisfaction to the table. With its deep tomato-wine sauce and slow-cooked beef, this is comfort food the Italian way—and it never disappoints.