Stracotto means 'overcooked' in Italian, and that is exactly the point: a beef chuck roast simmered low and slow in red wine, tomatoes and aromatics until it collapses under a fork. Unlike a pot roast built on stock and root vegetables, this one leans on a soffritto of onion, carrot and celery plus a generous pour of Chianti, which cooks down into a glossy, deeply savory sauce.
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The technique is simple but the payoff is enormous. You brown the meat hard for flavor, deglaze with wine to lift every caramelized bit, then let the oven do the work for about three hours. The result slices beautifully but also shreds into a rustic ragù that clings to polenta, mashed potatoes or wide egg noodles.
This is the kind of dish that makes a house smell like a Sunday afternoon. Make it on a weekend, then eat leftovers all week, because stracotto genuinely tastes better on day two.
Why You'll Love This Recipe
About the Ingredients
3.5 lb (1.6 kg) beef chuck roast, tied with kitchen twine
Chuck is ideal because its marbling bastes the meat as it braises. If chuck is unavailable, use beef shoulder or a 7-bone roast; avoid lean cuts like eye of round, which turn dry.
2 tbsp olive oil
Use regular (not extra-virgin) olive oil for high-heat searing. Canola or avocado oil works as a neutral substitute.
1 large yellow onion, finely diced (about 1 1/2 cups / 200g)
Yellow onion gives the sweetest soffritto base. Swap in two shallots if you want a milder, more delicate sauce.
2 medium carrots, finely diced (about 1 cup / 130g)
Look for firm, unblemished carrots for sweetness. Parsnips make a fine substitute with a slightly nuttier flavor.
2 celery stalks, finely diced (about 3/4 cup / 90g)
Choose celery with crisp, snapping ribs. Fennel bulb can replace it for a subtle anise note.
4 garlic cloves, minced
Fresh garlic is best here; the long cook mellows it. If using jarred minced garlic, use 1 tablespoon and add it later in the step.
2 tbsp tomato paste
Fry the paste until it darkens to brick red for deeper flavor. Sun-dried tomato paste is a tangy substitute.
1 1/2 cups (360 ml) dry red wine, such as Chianti or Sangiovese
Use a wine you would drink; cooking wine tastes salty and flat. For alcohol-free, use 1 1/2 cups beef broth plus 1 tablespoon red wine vinegar.
1 can (28 oz / 800g) crushed tomatoes
San Marzano-style tomatoes are sweeter and less acidic. Whole tomatoes crushed by hand give a chunkier sauce.
2 cups (480 ml) low-sodium beef broth
Low-sodium lets you control the final seasoning. Chicken broth or a good vegetable broth both work in a pinch.
2 bay leaves plus 1 tsp dried oregano
Bay leaves round out the braise; fresh bay is more floral. Dried oregano can be swapped for 1 teaspoon dried thyme.
1 1/2 tsp kosher salt and 1 tsp black pepper, plus more to taste
Kosher salt seasons more evenly than table salt. If using fine table salt, reduce to 1 teaspoon total.
Tips & Tricks
Dry the roast before searing
Pat the beef completely dry with paper towels, because surface moisture steams instead of browning and you lose the crust that builds the sauce's flavor.
Keep the braise at a bare simmer
If the liquid boils, the meat turns stringy and dry; aim for lazy bubbles around the edges and an oven temperature of 300F (150C).
Season the sauce at the end
The braising liquid reduces and concentrates, so taste after skimming the fat and adjust salt only then to avoid an overly salty sauce.
Let it rest before slicing
A 15-minute rest lets the juices redistribute so the roast slices cleanly instead of crumbling.
Pro Tips
Step-by-Step Instructions
1. Season and sear the beef
Pat the chuck dry and season all over with the salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat until it shimmers, about 350F (175C) on an instant-read thermometer, then sear the roast 4 to 5 minutes per side until deeply golden brown on all surfaces, about 12 minutes total. Transfer to a plate.
2. Build the soffritto
Lower the heat to medium and add the onion, carrot and celery to the pot. Cook 7 to 8 minutes, stirring, until softened and lightly golden at the edges, then stir in the garlic and tomato paste and cook 2 minutes until the paste darkens to brick red and smells sweet.
3. Deglaze with wine
Pour in the red wine and scrape up every browned bit from the bottom with a wooden spoon. Simmer 4 to 5 minutes until the wine reduces by about half and the sharp alcohol smell disappears, leaving a mellow, fruity aroma.
4. Add tomatoes and broth
Stir in the crushed tomatoes, beef broth, bay leaves and oregano, then nestle the roast back into the pot. The liquid should come about two-thirds up the sides of the meat; add a splash of water if needed.
5. Braise low and slow
Cover the pot and transfer to a 300F (150C) oven. Braise 2 hours 45 minutes to 3 hours, turning the roast once halfway through, until a fork slides in with no resistance and the meat reaches 200 to 205F (93 to 96C) internally.
6. Rest the roast
Lift the roast onto a cutting board, tent loosely with foil and rest 15 minutes. Meanwhile, discard the bay leaves and skim the fat from the surface of the sauce with a spoon.
7. Slice and serve
Remove the twine, slice or shred the beef, and return it to the pot with the sauce. Taste and adjust salt, then serve over polenta, mashed potatoes or egg noodles with plenty of sauce spooned over the top.
Delicious Variations
Tuscan herb stracotto
Add 1 tablespoon chopped rosemary and the zest of one orange with the broth for a fragrant, citrusy braise.
Mushroom and porcini version
Soak 1/2 ounce dried porcini in hot water and add them with their strained liquid for an earthy, meatier sauce.
Spicy Calabrian twist
Stir 1 teaspoon crushed Calabrian chili into the soffritto for a gentle heat that cuts through the richness.
How to Store Italian Pot Roast (Stracotto)
Refrigerator
Store in an airtight container with the sauce for up to 4 days; the flavor improves by day two.
Freezer
Freeze the meat and sauce together in portions for up to 3 months; thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat with a splash of broth, about 10 minutes, until steaming but not boiling.
Frequently Asked Questions
Q: What is the difference between stracotto and regular pot roast?
Stracotto is an Italian pot roast that is braised in red wine and tomatoes with a soffritto base rather than stock-heavy American pot roast. The result is a tangier, more wine-forward sauce that is often served with polenta instead of potatoes.
Q: What cut of beef is best for Italian pot roast?
Beef chuck is the best choice because its heavy marbling keeps it moist through a long braise. Shoulder roast and 7-bone roast are close seconds, while lean cuts like round or sirloin become dry and tough.
Q: Can I make stracotto in a slow cooker?
Yes, sear the meat and build the soffritto on the stovetop first, then transfer everything to a slow cooker and cook on low for 8 to 9 hours. Skipping the sear will cost you a noticeable amount of flavor.
Q: How do I know when the pot roast is done?
The roast is done when a fork twists easily in the meat and it registers 200 to 205F (93 to 96C) internally. If it still feels tight, add 20 minutes and check again.
Q: What should I serve with Italian pot roast?
Creamy polenta is the classic pairing, but mashed potatoes, egg noodles or crusty bread all work well to soak up the sauce. A simple green salad or sautéed greens balances the richness.
If you make this Italian pot roast, I would love to hear how it turned out. Leave a comment below with the cut of beef you used and what you served alongside, and snap a photo to tag me. Save this recipe for your next Sunday supper and pin it for later.
Italian Pot Roast (Stracotto)
Italian Pot Roast (Stracotto) braises beef chuck in red wine and tomatoes until fork-tender for a rich, comforting Sunday dinner.
🧂 Ingredients
- 3.5 lb (1.6 kg) beef chuck roast, tied with kitchen twine
- 2 tbsp olive oil
- 1 large yellow onion, finely diced (about 1 1/2 cups / 200g)
- 2 medium carrots, finely diced (about 1 cup / 130g)
- 2 celery stalks, finely diced (about 3/4 cup / 90g)
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 1/2 cups (360 ml) dry red wine, such as Chianti or Sangiovese
- 1 can (28 oz / 800g) crushed tomatoes
- 2 cups (480 ml) low-sodium beef broth
- 2 bay leaves plus 1 tsp dried oregano
- 1 1/2 tsp kosher salt and 1 tsp black pepper, plus more to taste
📋 Instructions
- 1Season and sear the beef — Pat the chuck dry and season all over with the salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat until it shimmers, about 350F (175C) on an instant-read thermometer, then sear the roast 4 to 5 minutes per side until deeply golden brown on all surfaces, about 12 minutes total. Transfer to a plate.
- 2Build the soffritto — Lower the heat to medium and add the onion, carrot and celery to the pot. Cook 7 to 8 minutes, stirring, until softened and lightly golden at the edges, then stir in the garlic and tomato paste and cook 2 minutes until the paste darkens to brick red and smells sweet.
- 3Deglaze with wine — Pour in the red wine and scrape up every browned bit from the bottom with a wooden spoon. Simmer 4 to 5 minutes until the wine reduces by about half and the sharp alcohol smell disappears, leaving a mellow, fruity aroma.
- 4Add tomatoes and broth — Stir in the crushed tomatoes, beef broth, bay leaves and oregano, then nestle the roast back into the pot. The liquid should come about two-thirds up the sides of the meat; add a splash of water if needed.
- 5Braise low and slow — Cover the pot and transfer to a 300F (150C) oven. Braise 2 hours 45 minutes to 3 hours, turning the roast once halfway through, until a fork slides in with no resistance and the meat reaches 200 to 205F (93 to 96C) internally.
- 6Rest the roast — Lift the roast onto a cutting board, tent loosely with foil and rest 15 minutes. Meanwhile, discard the bay leaves and skim the fat from the surface of the sauce with a spoon.
- 7Slice and serve — Remove the twine, slice or shred the beef, and return it to the pot with the sauce. Taste and adjust salt, then serve over polenta, mashed potatoes or egg noodles with plenty of sauce spooned over the top.
