Why You’ll Love This Recipe
Italian Pot Roast, also known as “Stracotto,” is a hearty and comforting dish where a beef roast is slow-cooked with Italian herbs, vegetables, tomatoes, and red wine until it becomes tender and richly flavored. Perfect for family dinners or special occasions, it pairs beautifully with mashed potatoes, polenta, or pasta, offering a deeply satisfying meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef chuck roastolive oilonionsgarliccarrotscelerytomato pastecrushed tomatoesbeef brothred winebay leavesdried oreganofresh rosemarysalt and pepper
directions
Pat the beef roast dry and season it generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, then remove and set aside.
In the same pot, add more oil if needed and sauté chopped onions, carrots, and celery until softened.
Stir in the garlic and tomato paste, cooking for a couple of minutes until fragrant.
Deglaze the pot with red wine, scraping up any browned bits from the bottom.
Add the crushed tomatoes, beef broth, bay leaves, oregano, and rosemary. Stir to combine.
Return the roast to the pot, nestling it into the sauce and vegetables.
Bring to a simmer, then cover and cook on low heat for 3 to 4 hours, or until the meat is fork-tender.
Remove the roast and let it rest before slicing. Skim any fat from the sauce and adjust seasoning if needed.
Serve the sliced beef with the sauce spooned over the top.
Servings and timing
This recipe serves 6-8 people.Preparation time: 20 minutesCooking time: 3-4 hoursTotal time: 3 hours 20 minutes to 4 hours 20 minutes
Variations
Add mushrooms for an earthy flavor.
Use balsamic vinegar for a tangy depth in place of some red wine.
Serve over creamy polenta instead of mashed potatoes or pasta.
Include olives or capers for a briny twist.
storage/reheating
Store leftover Italian Pot Roast in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stove or in the microwave until warmed through.For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
What cut of beef is best for Italian Pot Roast?
Chuck roast is ideal due to its marbling and tenderness after slow cooking.
Can I make this in a slow cooker?
Yes, sear the meat and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 8 hours.
Is red wine necessary?
It enhances flavor but can be substituted with more broth or a splash of balsamic vinegar.
Can I add potatoes directly to the pot?
Yes, add them in the last hour of cooking to avoid overcooking.
What’s the best way to serve Italian Pot Roast?
Over polenta, mashed potatoes, or wide noodles to soak up the rich sauce.
Can I make it ahead?
Absolutely, the flavor improves overnight. Reheat gently before serving.
Can I use fresh herbs instead of dried?
Yes, just triple the amount when substituting fresh for dried.
Is this dish freezer-friendly?
Yes, freeze the meat and sauce together in airtight containers.
Do I need a Dutch oven?
It’s ideal, but any heavy-bottomed oven-safe pot will work.
Can I cook it in the oven instead?
Yes, after simmering, cover and transfer to a 325°F oven for 3-4 hours.
Conclusion
Italian Pot Roast is the epitome of comfort food with its tender beef and flavorful sauce infused with Italian herbs and vegetables. It’s a dish that feels both rustic and elegant, perfect for cozy family dinners or impressing guests. Once you try it, it might just become your go-to roast recipe for cold nights and hearty appetites.
Print
Italian Pot Roast
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 5 hours
- Yield: 8 servings
- Category: Main Course
- Method: Braising
- Cuisine: Italian
- Diet: Low Lactose
Description
A hearty and flavorful Italian-style pot roast slow-cooked in red wine, tomatoes, and herbs until tender.
Ingredients
- 3½–4 lb beef rump or chuck roast
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ cup extra-virgin olive oil
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 medium red onion, diced
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1 bay leaf
- 1 tbsp chopped fresh sage
- 3 cups Italian red wine (e.g., Barbera)
- 1 (28 oz) can plum tomatoes, seeded and crushed
Instructions
- Season the roast with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat and brown the roast on all sides. Remove and set aside.
- In the same pot, sauté the carrot, celery, and onion until softened and golden, about 10 minutes.
- Add garlic, parsley, and sage; cook for 1 minute.
- Deglaze with 1 cup of wine, scraping the bottom of the pot.
- Return the roast to the pot and add remaining wine, bay leaf, and tomatoes. Bring to a boil.
- Reduce heat to low, cover, and simmer for 3 to 4 hours, turning occasionally, until the meat is very tender.
- Let the roast rest in the pot for an hour, or keep warm in a low oven.
- Remove the roast and reduce the sauce if needed. Adjust seasoning and slice the roast to serve with sauce.
Notes
- Can be made a day ahead for better flavor.
- Use rosemary instead of sage if preferred.
- Skim excess fat from sauce before serving.
- Serve with polenta, mashed potatoes, or crusty bread.