Italian Pot Roast (Stracotto)

When it comes to hearty and comforting dishes, few things rival a slow-cooked Italian Pot Roast, also known as Stracotto. This classic recipe combines tender, melt-in-your-mouth beef with a rich tomato-based sauce infused with aromatic herbs and vegetables. As a chef, I’m always drawn to recipes that bring together bold flavors with simple techniques, and Stracotto delivers on both fronts. This dish takes humble ingredients like chuck roast, carrots, onions, and celery and transforms them into a masterpiece with time and care.

The magic happens in the slow braise. By gently simmering the beef for several hours, the connective tissues break down, creating a dish so tender that it practically falls apart with the touch of a fork. The savory tomato sauce, layered with garlic, rosemary, and thyme, makes this dish unmistakably Italian, bringing warmth to any dinner table. It’s a labor of love that rewards you with every bite.

Whether you’re serving a family dinner, hosting a dinner party, or preparing a cozy weekend meal, this Italian Pot Roast is guaranteed to impress. Pair it with creamy polenta, mashed potatoes, or a bed of buttery pasta to soak up the luscious sauce. Don’t forget a loaf of crusty bread to complete the experience.

What I love most about Stracotto is its versatility. You can cook it on the stovetop, in the oven, or even in a slow cooker for a hands-off approach. It’s the perfect make-ahead dish, as the flavors only deepen with time. Leftovers (if there are any!) can be repurposed into sandwiches or pasta sauces, making this recipe both economical and delicious.

For those who love rustic, soul-warming meals, Italian Pot Roast is an absolute must-try. It’s simple, satisfying, and a celebration of traditional Italian cooking that will transport you straight to the heart of Italy.

Ingredients :

Bacon or Pancetta: 4 ounces, diced (optional)
Beef: 3 pounds chuck roast, cut into 3 large pieces
Salt and Pepper: To taste
Olive Oil: As needed for searing
Onion: 1 cup, diced
Carrot: 1 cup, diced
Celery: 1 cup, diced
Garlic: 1 tablespoon, chopped
Red Pepper Flakes: 1/2 teaspoon (optional)
Beef Broth: 2 cups
Crushed Tomatoes: 1 (14.5-ounce) can
Thyme: 1 teaspoon, chopped (or 1/2 teaspoon dried)
Rosemary: 1 teaspoon, chopped (or 1/2 teaspoon dried)
Italian Seasoning: 1 teaspoon (or oregano)
Bay Leaves: 2
Optional Additions:
- 1 tablespoon balsamic vinegar
- 2 tablespoons tomato paste
- 1/4 cup grated Parmesan (for finishing)