This Italian Pot Roast, or Stracotto, is a hearty dish that melts in your mouth. It’s made with tender beef slowly cooked in rich tomatoes and aromatic herbs!
Honestly, the smell while it cooks is enough to make anyone hungry! I love serving it with creamy polenta or fresh bread to soak up all that delicious sauce. Yum!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is great for slow cooking because it becomes tender and juicy. If you can’t find chuck roast, brisket or round roast can be good alternatives. Just keep in mind they might vary in tenderness.
Wine: Dry red wine adds depth to the flavor. If you want to skip wine, try using additional beef broth with a splash of vinegar or balsamic for acidity without the alcohol.
Tomatoes: Crushed tomatoes add body to the sauce. You can substitute with tomato sauce or diced tomatoes if that’s what you have on hand.
Potatoes: Yukon golds are creamy, but you can swap them for any waxy or small potatoes. Sweet potatoes are a great alternative for a unique twist!
Herbs: Fresh rosemary and thyme are perfect here. If using dried herbs, remember that they’re stronger, so use about one-third the amount. You can also experiment with oregano for a different flavor profile.
How Do I Get the Beef Perfectly Tender?
To achieve that beautifully tender meat, the key is low and slow cooking. Searing the beef first locks in the flavor, and then simmering allows the tough fibers to break down. Here’s how:
- Start by patting your roast dry and seasoning it well with salt and pepper.
- Sear the meat on all sides until browned; this takes about 4-5 minutes per side. Don’t rush this step!
- Make sure to keep the pot covered while it simmers to retain moisture and heat.
- Cook for 3 to 3½ hours on low heat. Check occasionally and add liquid if it seems dry.
- When done, the meat should shred easily with two forks. If it doesn’t, it may need a little more time!
Italian Pot Roast (Stracotto)
Ingredients You’ll Need:
Main Ingredients:
- 3 lbs beef chuck roast
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 large carrots, peeled and chopped
- 4 medium Yukon gold or red potatoes, peeled and cut into chunks
Liquid and Flavorings:
- 1 can (14 oz) crushed tomatoes or cherry tomatoes, slightly crushed
- 1 cup dry red wine
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp tomato paste
For Garnish:
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- Optional: crusty bread for serving
How Much Time Will You Need?
You’ll need about 15 minutes for prep and about 3 to 3 ½ hours for cooking. The long, slow cooking makes the beef incredibly tender, and while you wait, your kitchen will smell heavenly!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef roast dry with paper towels. This helps it sear better. Season it generously with salt and pepper all over.
2. Sear the Roast:
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. When it’s hot, add the beef roast and sear it on all sides until nicely browned, about 4-5 minutes per side. This step locks in the flavor!
3. Sauté the Vegetables:
Remove the roast from the pot and set it aside. Next, add the diced onion to the remaining oil in the pot. Cook until the onion is softened and golden, about 5-7 minutes. Then, stir in the minced garlic and sauté for another minute.
4. Flavor with Tomato Paste:
Add the tomato paste to the pot and cook for about 1-2 minutes. This will deepen the flavor in your sauce.
5. Deglaze with Wine:
Pour in the red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Let it simmer for about 5 minutes to reduce by half.
6. Combine Ingredients:
Return the beef roast to the pot. Add the crushed tomatoes, beef broth, chopped carrots, potatoes, rosemary, thyme, and bay leaf. Stir to combine everything well.
7. Slow Cook the Roast:
Bring the mixture to a gentle simmer. Cover with a tight-fitting lid and reduce the heat to low. Let it cook slowly for 3 to 3½ hours, or until the beef is fork-tender.
8. Check the Liquid Level:
About halfway through cooking, check the liquid level in the pot. If it looks low, add a bit more beef broth to keep the meat partially submerged for even cooking.
9. Shred the Beef:
Once the beef is tender, remove the bay leaf and herb sprigs from the pot. Use two forks to carefully shred the beef, mixing it back together with the vegetables and sauce.
10. Final Touches:
Stir in the chopped fresh parsley and taste. Adjust the seasoning with more salt and pepper if needed.
11. Serve Up!
Serve the Italian Pot Roast hot, garnished with extra parsley and a sprig of rosemary, alongside some crusty bread or creamy polenta to enjoy with the rich sauce!
Enjoy your comforting Italian Pot Roast (Stracotto) — it’s tender, flavorful, and the perfect meal for a cozy evening!
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Can I Use a Different Cut of Meat?
Absolutely! While beef chuck roast is ideal for its tenderness when slow-cooked, you can substitute with brisket or round roast. Just keep in mind that the cooking time may vary slightly based on the cut you choose.
What Can I Substitute for Red Wine?
If you prefer not to use wine, you can replace it with an additional cup of beef broth along with a splash of vinegar (like red wine or balsamic) for some acidity and depth of flavor. This will keep the dish rich without the alcohol.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the pot roast in portions. Just let it cool completely before transferring it to freezer-safe bags or containers. Thaw overnight in the fridge before reheating.
What Should I Serve with Stracotto?
This dish pairs wonderfully with crusty bread or creamy polenta to soak up the sauce. You might also consider serving it with a side of roasted vegetables or a fresh salad for a balanced meal.
