Italian Pot Roast (Stracotto)
Tender, slow-braised beef simmered in a rich tomato and herb sauce. This classic Italian Pot Roast is the ultimate comfort food for family dinners and special occasions.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising / Slow Cooking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
3 pounds beef chuck roast or similar cut, cut into 3 large pieces
Salt and black pepper, to taste
1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
1 tablespoon garlic, chopped
½ teaspoon red pepper flakes (optional)
2 cups beef broth
1 (14.5-ounce) can crushed tomatoes
1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
1 teaspoon Italian seasoning or oregano
2 bay leaves
Instructions
Season the beef generously with salt and black pepper on all sides.
Heat a large Dutch oven or oven-safe pot over medium-high heat.
Sear the beef until deeply browned on all sides, about 4–6 minutes per side. Remove and set aside.
Add the diced onion, carrot, and celery to the pot and cook for 7–10 minutes until softened.
Stir in the garlic and red pepper flakes, cooking for about 1 minute until fragrant.
Pour in the beef broth and crushed tomatoes.
Add the thyme, rosemary, Italian seasoning, and bay leaves. Stir to combine.
Return the beef to the pot, nestling it into the sauce.
Stovetop Method
Bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 2–4 hours, or until the beef is fork-tender.
Oven Method
Preheat the oven to 275°F (140°C).
Cover the pot and transfer it to the oven.
Cook for 2–4 hours, until the beef easily falls apart.
Slow Cooker Method
Transfer the beef and sauce mixture to a slow cooker.
Cook on LOW for 8–10 hours or HIGH for 4–6 hours.
Remove and discard the bay leaves.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the beef with plenty of sauce over pasta, polenta, mashed potatoes, gnocchi, or crusty bread.
Notes
Beef chuck is the preferred cut because its marbling creates exceptionally tender results during slow cooking.
For deeper flavor, add 2 tablespoons of tomato paste when sautéing the garlic.
Reconstituted dried porcini mushrooms add a rich, earthy taste.
A splash of balsamic vinegar stirred in before serving adds subtle sweetness and complexity.
The dish often tastes even better the next day after the flavors have had time to develop.
Find it online: https://allrecipesmade.com/italian-pot-roast-stracotto/
