Italian Pot Roast (Stracotto)

 

Italian Pot Roast (Stracotto): A Comforting Classic with Deep, Rich Flavor

If you’re looking for the ultimate comfort food with a touch of old-world charm, Italian Pot Roast, or Stracotto, is a dish that will warm your heart—and your kitchen. Deeply savory, slow-cooked to perfection, and infused with rich Mediterranean flavors, Stracotto is a timeless Italian recipe that turns a humble cut of beef into something truly extraordinary.

Whether you're hosting a Sunday family dinner or simply craving something hearty and soul-satisfying, this dish is a must-try.

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🇮🇹 What is Stracotto?

“Stracotto” literally means “overcooked” in Italian, but don’t let the name fool you. It refers to slow-cooking beef until it becomes incredibly tender, almost melt-in-your-mouth, in a rich tomato-based sauce with aromatic herbs, wine, and vegetables. Think of it as Italy’s answer to the classic pot roast—with more depth, more flavor, and a rustic elegance that’s hard to beat.

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🍷 Ingredients

• 3–4 lbs beef chuck roast (boneless)

• Salt & freshly ground black pepper

• 2–3 tablespoons olive oil

• 1 onion, chopped

• 2 carrots, chopped

• 2 celery stalks, chopped

• 4 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 cup red wine (Chianti or other dry red wine)

• 1 can (28 oz) crushed tomatoes

• 1 teaspoon dried oregano

• 2 bay leaves

• 1 sprig fresh rosemary (or 1 tsp dried)

• ½ cup beef broth (optional, for added moisture)

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👩‍🍳 Instructions

1. Sear the Beef:
   Pat the roast dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the meat on all sides (about 4–5 minutes per side). Remove and set aside.

2. Sauté the Aromatics:
   In the same pot, add more oil if needed and sauté the onions, carrots, and celery until softened (about 5–7 minutes). Add garlic and tomato paste, cooking for another minute until fragrant.

3. Deglaze with Wine:
   Pour in the red wine to deglaze the pot, scraping up all the flavorful brown bits. Simmer for 2–3 minutes to reduce slightly.

4. Build the Sauce:
   Add the crushed tomatoes, herbs (oregano, bay leaves, rosemary), and beef broth if using. Stir well, then return the roast to the pot.

5. Slow Cook:
   Cover and cook on the stovetop over low heat or in a 300°F (150°C) oven for about 3–4 hours, or until the meat is fork-tender and easily pulls apart.

6. Rest & Serve:
   Remove the bay leaves and rosemary stem. Let the roast rest for 10–15 minutes before slicing or shredding. Serve with the sauce spooned over the top.

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🍽️ How to Serve Stracotto

Stracotto is versatile and pairs beautifully with:

• Creamy polenta

• Buttery mashed potatoes

• Pappardelle or tagliatelle pasta

• Crusty Italian bread to soak up the sauce

Add a green salad or sautéed greens on the side for a balanced, rustic meal.

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📝 Tips & Variations

• No wine? Use extra broth with a splash of balsamic vinegar.

• Make ahead: Even better the next day—reheat gently for deeper flavor.

• Slow cooker version: Brown the meat and veggies, then transfer everything to the slow cooker and cook on low for 8 hours.

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Final Thoughts

Italian Pot Roast (Stracotto) is more than just a meal—it’s a celebration of slow, thoughtful cooking. It fills your home with irresistible aromas and brings everyone to the table with eager appetites. Whether served for Sunday dinner or a special occasion, this dish captures the heart of Italian comfort food.

Buon appetito!