Name: Italian Pot Roast (Stracotto)
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: Italian
Ingredients: 3–4 lb beef chuck roast; 2 tsp salt; 1 tsp black pepper; 2 tbsp olive oil; 1 large yellow onion, chopped; 3 carrots, chopped; 2 celery stalks, chopped; 4 garlic cloves, minced; 2 tbsp tomato paste; 1 cup dry red wine; 1 (28 oz) can crushed tomatoes; 1 cup beef broth; 2 bay leaves; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 1/4 tsp crushed red pepper flakes (optional)

Italian Pot Roast, or Stracotto, is a deeply flavorful, slow-braised beef dish simmered in a rich tomato and wine-based sauce with herbs and vegetables. The name “stracotto” means “overcooked,” and in the best way possible—this method results in a melt-in-your-mouth roast that’s packed with the bold, rustic flavors of Italy. It’s comfort food with an elegant touch.

Why You’ll Love This Recipe

I love how Stracotto turns a simple beef roast into a luxurious, tender dish with layers of flavor. The wine, tomatoes, garlic, and herbs infuse the meat while it slowly braises, creating a sauce that’s rich, savory, and perfect for spooning over pasta or creamy polenta. It’s a one-pot meal that makes my kitchen smell amazing and feels special enough for guests but easy enough for a Sunday dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

beef chuck roast
salt
black pepper
olive oil
yellow onion
carrots
celery
garlic cloves
tomato paste
dry red wine
crushed tomatoes
beef broth
bay leaves
fresh rosemary
fresh thyme
crushed red pepper flakes (optional)

directions

I start by seasoning the beef generously with salt and pepper on all sides.
I heat olive oil in a large Dutch oven over medium-high heat and sear the roast on all sides until nicely browned. Then I remove it and set it aside.
In the same pot, I sauté the chopped onion, carrots, and celery until they start to soften—about 5 minutes.
I add the garlic and tomato paste, cooking for another minute or two to deepen the flavor.
I pour in the red wine and scrape the bottom of the pot to release all the flavorful browned bits.
I stir in the crushed tomatoes and beef broth, then add the bay leaves, rosemary, thyme, and a pinch of red pepper flakes if I want a little heat.
I return the roast to the pot, cover it with a lid, and transfer it to a preheated oven at 300°F (150°C).
I let it braise for 3 to 3½ hours, or until the meat is fork-tender and falling apart.
Once done, I remove the meat, discard the herb stems and bay leaves, and simmer the sauce on the stove for a few minutes if it needs thickening. Then I shred the beef and return it to the sauce.

Servings and timing

This dish serves about 6 people. It takes around 20 minutes to prep and 3 to 3½ hours to cook, so I plan for about 4 hours total from start to finish.

Variations

Sometimes I add mushrooms or olives for an earthy, briny touch. If I want a smoother sauce, I blend the vegetables into it before adding the meat back. I’ve also tried it with brisket or short ribs instead of chuck roast—both work beautifully. For a richer flavor, I use a mix of red wine and a splash of balsamic vinegar.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 4 days. The flavors get even better the next day. To reheat, I warm it slowly on the stovetop or in the microwave with a little broth to loosen the sauce. It also freezes well—I portion it into containers and freeze for up to 3 months.

FAQs

What kind of wine should I use?

I like using a dry red wine like Chianti, Cabernet Sauvignon, or Merlot. It adds depth without overpowering the dish.

Can I make this on the stovetop instead of in the oven?

Yes, I can simmer it on the lowest heat setting on the stove, covered, for about the same amount of time. I just make sure to stir occasionally and keep the heat low.

Is it okay to skip the wine?

If I prefer not to use wine, I replace it with more beef broth and a splash of balsamic vinegar or red wine vinegar for acidity.

What should I serve with Stracotto?

I usually serve it over creamy polenta, mashed potatoes, or wide pasta like pappardelle. Crusty bread on the side is great for soaking up the sauce.

Can I make this dish ahead?

Definitely. I often make it a day ahead and reheat before serving. It tastes even better after the flavors have had time to meld.

Conclusion

Italian Pot Roast (Stracotto) is one of those comforting, slow-cooked meals that brings bold flavor and tenderness to the table with minimal hands-on effort. Whether I’m cooking for a family dinner or preparing a make-ahead dish for guests, this recipe always impresses. Rich, savory, and completely satisfying—Stracotto has become a staple in my kitchen.