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Heartwarming Italian Pot Roast (Stracotto) Recipe

There's something truly comforting about a pot roast simmering away in the oven, filling your home with mouthwatering aromas. This Italian Pot Roast, or Stracotto, is not only easy to prepare but also perfect for creating cherished moments.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Italian Pot Roast
  • 3 to 4 lb beef chuck roast perfect for slow cooking
  • 2 tbsp olive oil
  • 1 large onion, chopped base for a flavorful broth
  • 2 carrots diced for a touch of sweetness and color
  • 2 celery stalks diced adds crunch and fresh flavor
  • 4 cloves garlic, minced because garlic makes everything better
  • 1 cup red wine choose a good quality wine
  • 1 can (14 ounces) crushed tomatoes for that rich, tomato essence
  • 2 cups beef broth enhances the savory notes
  • 2 sprigs fresh rosemary pairs beautifully with beef
  • 2 sprigs fresh thyme adds earthy tones
  • Salt and pepper to taste
  • Grated Parmesan cheese (for serving)

Equipment

  • Dutch Oven

Method
 

  1. Step 1: Preheat your oven to 325°F (160°C).
  2. Step 2: In a large Dutch oven, heat the olive oil over medium-high heat. Season your beef chuck roast with salt and pepper, then sear it in the pot until browned on all sides. Once done, remove the roast and set it aside.
  3. Step 3: In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
  4. Step 4: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Allow it to simmer for 2-3 minutes.
  5. Step 5: Stir in the crushed tomatoes and beef broth. Return the roast to the pot and add the rosemary and thyme.
  6. Step 6: Bring the mixture to a simmer, then cover and transfer the pot to your preheated oven.
  7. Step 7: Cook for 3 to 4 hours, or until the meat is fork-tender.
  8. Step 8: Once done, remove the pot from the oven and let the roast rest for a few minutes before slicing.
  9. Step 9: Serve the pot roast with the braising liquid and a sprinkle of grated Parmesan cheese.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the pot roast for up to 3 months.