There’s nothing quite like a slow-cooked, melt-in-your-mouth Italian Pot Roast (Stracotto). This traditional Italian dish is made by braising beef in a rich tomato sauce with aromatic herbs and vegetables until the meat is so tender it practically falls apart. It’s a classic Sunday dinner recipe that’s perfect for feeding a crowd or enjoying as leftovers for days.

The beauty of Stracotto is in the simplicity of its ingredients — just beef, tomatoes, onions, garlic, and a few herbs. But when cooked slowly, these flavors meld together beautifully, creating a deep, savory sauce that pairs perfectly with mashed potatoes, polenta, or crusty bread to soak up all the goodness. If you’re looking for a hearty, comforting meal that’ll transport you straight to Italy, this is it!

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📝 Ingredients (U.S. Standard Measurements)

• 3 to 4 pounds beef chuck roast (or other pot roast cut)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can crushed tomatoes
• 1 cup dry red wine
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)

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👨‍🍳 Instructions

1. Sear the beef: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef roast generously with salt and pepper. Once the oil is hot, sear the beef on all sides until browned, about 4–5 minutes per side. Remove the beef from the pot and set it aside.
2. Sauté the vegetables: In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
3. Deglaze the pot: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2–3 minutes to reduce slightly.
4. Add the liquids and seasonings: Stir in the crushed tomatoes, beef broth, tomato paste, rosemary, thyme, and bay leaf. Add the balsamic vinegar for a touch of acidity and sweetness. Season with salt and pepper to taste.
5. Braise the beef: Return the seared beef to the pot, ensuring it’s submerged in the sauce. Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven set to 350°F (175°C). Cook for 2.5–3 hours, or until the beef is fork-tender and easily shreds.
6. Shred the beef: Once the roast is done, remove it from the pot and shred the beef with two forks. Discard the bay leaf. Return the shredded beef to the sauce and stir to combine.
7. Serve: Serve the Stracotto over mashed potatoes, creamy polenta, or with crusty bread to soak up the flavorful sauce. Garnish with fresh parsley or basil, if desired.

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🍽 Nutrition Information (Per Serving – serves 6)

• Calories: 380 kcal
• Protein: 43 g
• Fat: 20 g
• Saturated Fat: 7 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 680 mg

Nutrition values are estimates and may vary depending on the specific ingredients used.

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💡 Tips & Tricks

• Use a slow cooker: You can easily adapt this recipe for the slow cooker. Brown the meat and sauté the onions and garlic, then transfer everything to the slow cooker and cook on low for 6–8 hours.
• Enhance the flavor: For a deeper flavor, add a few anchovies to the sauce while cooking, or a splash of red wine vinegar if you want extra tang.
• Vegetable additions: Add carrots, celery, or bell peppers to the pot for additional flavor and texture. These vegetables will absorb the savory sauce beautifully.
• Serve it with polenta: This dish is traditionally served with creamy polenta in Italy, which is a perfect match for the rich sauce.
• Leftovers: This dish tastes even better the next day, as the flavors continue to meld. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

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🍽 From Me to You: My Extra Touch ✨

When I make Italian Pot Roast (Stracotto), I like to add a dollop of fresh ricotta cheese on top of each serving. The creamy cheese adds an extra layer of richness and complements the tangy, savory sauce perfectly. It’s an Italian touch that elevates the dish and makes it feel even more special.