Italian Pot Roast (Stracotto) Recipe

Why You’ll Love This Recipe

This Italian pot roast is tender, flavorful, and satisfying. The slow cooking process allows the beef to become incredibly soft and infused with the rich flavors of the tomato-based sauce. With a delicious blend of herbs, garlic, and savory seasoning, it’s an elevated comfort food dish that’s surprisingly simple to make.

Ingredients

• 3 tablespoons olive oil

• 3 pounds beef chuck, cut into 3 large pieces

• Salt and pepper, to taste

• 1 cup onion, diced

• 1 cup carrot, diced

• 1 cup celery, diced

• 1 tablespoon garlic, chopped

• ½ teaspoon red pepper flakes (optional)

• 2 cups beef broth

• 1 (14.5 oz) can crushed tomatoes

• 1 teaspoon thyme, chopped (or ½ teaspoon dried)

• 1 teaspoon rosemary, chopped (or ½ teaspoon dried)

• 1 teaspoon Italian seasoning (or oregano)

• 2 bay leaves

• ½ teaspoon smoked paprika

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat olive oil in a large Dutch oven over medium heat.

2. Season the beef with salt and pepper. Sear on all sides, about 4-6 minutes per side. Remove from pan and set aside.

3. In the same pan, add onion, carrot, and celery. Cook until softened, about 7-10 minutes.

4. Stir in garlic, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.

5. Add the beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, and bay leaves. Stir well.

6. Return the beef to the pot. Choose a cooking method:

   • Simmer on the stove, covered, over low heat for 2–4 hours.

   • Bake covered at 275°F (140°C) for 2–4 hours.

   • Slow cook on LOW for 8–10 hours or HIGH for 4–6 hours.

7. Once the beef is tender and falling apart, remove bay leaves. Adjust seasoning to taste and serve.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 3 hours 30 minutes

• Total Time: 3 hours 45 minutes

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. This dish also freezes well for up to 3 months—just thaw overnight in the fridge and reheat.

FAQs

1. What is Stracotto?

Stracotto means “overcooked” in Italian and refers to a beef dish that is braised until tender in a tomato and herb sauce.

2. Can I make this in a slow cooker?

Yes, cook on LOW for 8–10 hours or HIGH for 4–6 hours after searing the beef and sautéing the vegetables.

3. Can I use wine instead of broth?

Yes, replacing part or all of the broth with dry red or white wine adds great depth of flavor.

4. What cut of beef is best?

Beef chuck is ideal for pot roast due to its marbling, which becomes tender and flavorful when braised.

5. Can I add other vegetables?

You can add mushrooms, potatoes, or bell peppers for more variety and heartiness.

6. How should I serve this dish?

Serve it with polenta, mashed potatoes, pasta, or gnocchi to soak up the rich sauce.

7. Can I make it ahead?

Yes, it tastes even better the next day. Store in the fridge and reheat before serving.

8. How do I thicken the sauce?

Simmer uncovered at the end or mash some vegetables into the sauce for a thicker consistency.

9. Can I use dried herbs instead of fresh?

Yes, just reduce the amount by half when substituting dried for fresh herbs.

10. How long does it keep in the fridge?

It will stay good in the fridge for up to 4 days in a sealed container.

Conclusion

This Italian Pot Roast (Stracotto) is a rustic, flavor-packed dish that brings comfort and warmth to the table. Whether made on the stove, in the oven, or in a slow cooker, it’s a versatile and satisfying meal that will impress family and guests alike. Serve it with your favorite side and enjoy the rich Italian flavors!

Italian Pot Roast (Stracotto) Recipe

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This Italian Pot Roast (Stracotto) is a rich, slow-braised beef dish cooked in a flavorful tomato sauce with aromatic herbs, garlic, and vegetables. Fall-apart tender and packed with savory Italian flavors, it’s the perfect comfort food for Sunday dinners, holidays, or special gatherings. Serve over polenta, pasta, or mashed potatoes for a hearty, satisfying meal.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 45 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Braising (Stovetop, Oven, or Slow Cooker)
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

3 tablespoons olive oil

3 pounds beef chuck, cut into 3 large pieces

Salt and pepper, to taste

1 cup onion, diced

1 cup carrot, diced

1 cup celery, diced

1 tablespoon garlic, chopped

½ teaspoon red pepper flakes (optional)

2 cups beef broth

1 (14.5 oz) can crushed tomatoes

1 teaspoon thyme, chopped (or ½ teaspoon dried)

1 teaspoon rosemary, chopped (or ½ teaspoon dried)

1 teaspoon Italian seasoning (or oregano)

2 bay leaves

½ teaspoon smoked paprika

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Instructions

• Heat olive oil in a large Dutch oven over medium heat.

• Season beef with salt and pepper. Sear each piece on all sides until browned, 4–6 minutes per side. Remove and set aside.

• In the same pan, sauté onion, carrot, and celery until softened, about 7–10 minutes.

• Stir in garlic, red pepper flakes (if using), and smoked paprika. Cook for 1 minute until fragrant.

• Add beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, and bay leaves. Stir to combine.

• Return seared beef to the pot. Choose one of the following cooking methods:

  • Stovetop: Simmer covered on low heat for 2–4 hours.

  • Oven: Bake covered at 275°F (140°C) for 2–4 hours.

  • Slow Cooker: Cook on LOW for 8–10 hours or HIGH for 4–6 hours.

• Once beef is fork-tender, remove bay leaves, adjust seasoning, and shred or slice to serve.

Notes

Make it ahead—flavors deepen beautifully overnight.

Add mushrooms or potatoes for extra heartiness.

To thicken the sauce, simmer uncovered at the end or mash some of the vegetables into the sauce.