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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.

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

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.

Find it online: https://chocolatecoveredamy.com/italian-pot-roast-stracotto-recipe/