Italian Pot Roast
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I grew up with slow-cooked meats filling the house with a warm, tangy scent — this Italian pot roast (stracotto) is that memory on a plate. It’s a fork-tender chuck roast braised in red wine, aromatics, and herbs until it almost falls apart, then rested and sliced for hearty family meals. Make it when you want something comforting that tastes like it took all day, even if most of your time is hands-off. If you need fast inspiration for weeknights, this roast slides into a rotation with other easy dinners like quick weeknight dinner ideas.
Why you’ll love this dish
This stracotto is the kind of slow braise that rewards patience: inexpensive chuck roast becomes silky, richly flavored meat thanks to low-and-slow cooking and a splash of red wine. It’s budget-friendly, family-friendly (kids usually like the shredded meat), and excellent for feeding a crowd or prepping ahead. The aromatics — onion, garlic, carrots, celery — form a classic soffritto that gives the braising liquid real depth, while bay and dried herbs give a distinctly Italian lift without fuss.
“Honestly the best comfort meal — browning first, then a long braise makes all the difference. Leftovers tasted even better the next day.” — home cook review
This is the kind of recipe you make for a rainy Sunday, a holiday side, or when you want leftovers that transform into sandwiches, pasta sauce, or a fast dinner later in the week.
Step-by-step overview
Before you start: you’ll sear the chuck for color, sweat the vegetables to build flavor, deglaze with red wine, add broth and herbs, then braise low and slow in the oven until fork-tender. Hands-on time is about 20–30 minutes; the oven does most of the work for 3–4 hours. Expect rich pan juices that can be reduced into a sauce or strained and skimmed as you prefer. If you want variations or other takes on pot roast techniques, check out these other pot roast recipes for ideas.
What you’ll need
- 3 pounds beef chuck roast — well-marbled for best results. (Substitute: beef brisket or bottom round if needed, but cook times may vary.)
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 cup red wine — use a decent drinking wine (Cabernet, Chianti); don’t use cooking wine.
- 2 cups beef broth — low-sodium if you want more control over salt.
- 2 bay leaves
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
Notes: You can add a tablespoon of tomato paste when you sauté the vegetables for extra body. For a gluten-free option, everything here is already GF — just verify your broth.
Step-by-step instructions
- Preheat the oven to 325°F (163°C).
- Pat the roast dry and season generously with salt and pepper.
- Heat a large oven-safe pot (Dutch oven) over medium heat. Add the olive oil.
- Sear the chuck roast on all sides until well browned, about 3–4 minutes per side. Transfer roast to a plate.
- Add the chopped onion to the pot and sauté 2–3 minutes until softened. Stir in the garlic for 30 seconds until fragrant.
- Add the carrots and celery. Cook about 5 minutes, stirring occasionally, to soften and build flavor.
- Pour in the red wine and scrape the bottom of the pot with a wooden spoon to loosen browned bits (deglaze). Let the wine reduce by about half, 2–3 minutes.
- Return the roast to the pot. Add beef broth, bay leaves, rosemary, thyme, and a pinch of salt and pepper.
- Bring the liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to the preheated oven.
- Braise for 3–4 hours, or until the meat is fork-tender and pulls apart easily.
- Remove the pot from the oven. Discard the bay leaves. Let the roast rest for 10 minutes before slicing or shredding.
- If desired, strain the cooking liquid and reduce it on the stove into a glossy sauce. Taste and adjust seasoning.
Keep instructions simple and steady: sear first for flavor, sweat veg for depth, then patient braise for texture.
Serving suggestions
- Best ways to enjoy it: Slice or shred the meat and spoon the braising juices over. Serve on creamy mashed potatoes, polenta, or buttered egg pasta for classic comfort.
- For a rustic platter, arrange slices over a bed of polenta, scatter roasted carrots, and drizzle reduced braising sauce.
- Sandwich idea: pile shredded stracotto into crusty rolls with provolone and pickled peppers for an addictive leftover lunch.
- Wine pairing: a medium-bodied red like Chianti or Sangiovese complements the tomato and herb notes; a bolder Cabernet works if you prefer tannins.
- For complete cozy menus, pair with simple greens and a starchy side — see our cozy night-in menus for inspiration.
Storage and reheating tips
- Refrigeration: Cool the roast to room temperature within two hours and store in an airtight container. Keeps 3–4 days in the refrigerator.
- Freezing: Place sliced or shredded meat and some braising liquid in a freezer-safe container or bag. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently on the stovetop in a covered pan with a splash of broth or braising liquid over medium-low heat to retain moisture. Microwave works for single portions; cover and use short bursts to avoid drying.
- Food safety: Reheat to an internal temperature of 165°F (74°C). Don’t leave cooked meat at room temperature for more than two hours.
Pro chef tips
- Pat the meat dry before searing — moisture equals steam, and steam prevents good browning.
- Don’t skip browning: those fond bits are flavor gold. Use a heavy pot so heat holds steady.
- If your wine is inexpensive, worry less about brand and more about drinkability; very sweet wines can throw off the balance.
- For a more silky sauce, strain the braising liquid, then reduce it by two-thirds and whisk in a knob of butter at the end.
- If time is tight, you can braise on the stovetop over the lowest heat, but the oven gives steadier, more even results.
- Use an instant-read thermometer: when the roast reaches about 200°F (93°C) it will be very tender and easy to shred.
Creative twists
- Tomato-forward: stir in 2 tablespoons tomato paste with the vegetables for a deeper, slightly tangy sauce.
- Mushroom variation: add 8 ounces of sliced mushrooms halfway through braise for an earthy note.
- Slow-cooker method: after searing, transfer all components to a 6-quart slow cooker and cook on low 8–9 hours.
- Lighter herb profile: swap dried rosemary and thyme for fresh parsley and a bay leaf for a brighter finish.
- Italian-American: after shredding, toss the meat with a cup of marinara and serve over rigatoni with grated Parmesan.
Your questions answered
Q: Can I make this in a slow cooker instead of the oven?
A: Yes. Sear the roast first, then transfer everything to a slow cooker and cook on low 8–9 hours until fork-tender. The oven version gives slightly better caramelization, but the slow cooker is a great hands-off alternative.
Q: What cut of beef works best if I can’t find chuck?
A: Chuck is ideal because of its marbling. Brisket or bottom round can work, but brisket will be fattier and bottom round leaner — adjust cook time and expect small differences in texture.
Q: How do I thicken the braising liquid into a gravy?
A: Strain the liquid, bring it to a simmer, and reduce until slightly thickened. For extra body, whisk in a beurre manié (equal parts softened butter and flour) or a slurry of cornstarch and cold water, then simmer until glossy.
Q: Is this recipe freezer-friendly?
A: Yes—store meat and sauce in freezer-safe containers up to 3 months. Thaw overnight in the fridge before reheating gently.
Conclusion
For a reliable, comforting main that scales from family dinners to special occasions, this Italian pot roast (stracotto) is a keeper: low-cost, low-effort hands-on, and high on flavor. If you want background reading and variations from Italian cooks and food bloggers, check these trusted recipes for further inspiration: Italian Pot Roast (Stracotto alla Fiorentina) – Olivia’s Cuisine, Stracotto Di Manzo (Italian Pot Roast) – Sandra Valvassori, and Italian Pot Roast (Stracotto) Recipe – A Food Centric Life.
Stracotto
Ingredients
Method
- Preheat the oven to 325°F (163°C).
- Pat the roast dry and season generously with salt and pepper.
- Heat a large oven-safe pot (Dutch oven) over medium heat. Add the olive oil.
- Sear the chuck roast on all sides until well browned, about 3–4 minutes per side. Transfer roast to a plate.
- Add the chopped onion to the pot and sauté 2–3 minutes until softened. Stir in the garlic for 30 seconds until fragrant.
- Add the carrots and celery. Cook about 5 minutes, stirring occasionally, to soften and build flavor.
- Pour in the red wine and scrape the bottom of the pot with a wooden spoon to loosen browned bits (deglaze). Let the wine reduce by about half, 2–3 minutes.
- Return the roast to the pot. Add beef broth, bay leaves, rosemary, thyme, and a pinch of salt and pepper.
- Bring the liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to the preheated oven.
- Braise for 3–4 hours, or until the meat is fork-tender and pulls apart easily.
- Remove the pot from the oven. Discard the bay leaves. Let the roast rest for 10 minutes before slicing or shredding.
- If desired, strain the cooking liquid and reduce it on the stove into a glossy sauce. Taste and adjust seasoning.
