Italian Pot Roast (Stracotto) – Best Fork-Tender Beef

Stracotto means "overcooked" in Italian, and that is meant as the highest compliment. This is beef braised so long and so gently in red wine, tomatoes, and aromatics that it collapses into soft, spoonable strands, and the braising liquid turns into a glossy sauce you will want to mop up with bread.

The technique is simple but unforgiving of shortcuts: brown the meat properly, build a soffritto, deglaze with wine, then let it barely simmer for hours. Chuck roast is the right cut here because its marbling melts into the sauce, but the same method works with brisket or short ribs.

This is classic Sunday cooking from Lombardy and Tuscany, often served over polenta, mashed potatoes, or wide egg noodles. It also tastes better the next day, which makes it a quiet hero for entertaining.

About the Ingredients

3.5 lb (1.6 kg) beef chuck roast, tied with kitchen twine

Chuck is the ideal braising cut because of its heavy marbling. If chuck is unavailable, use beef brisket or bone-in short ribs, and ask the butcher to tie the roast so it holds its shape.

2 tbsp olive oil

Use regular, not extra-virgin, olive oil for high-heat searing. Canola or grapeseed oil works just as well if you prefer a neutral flavor.

4 oz (115 g) pancetta, diced small

Pancetta adds a savory base without smoke. Bacon is a fine substitute, but blanch it for 2 minutes first to tame the smokiness.

1 large yellow onion, finely diced (about 1.5 cups)

Yellow onion gives the sweetest soffritto. White onion or two shallots can stand in when you are out.

2 medium carrots, finely diced (about 1 cup)

Carrots add sweetness and body to the sauce. Parsnips work if you want a slightly earthier note.

2 celery stalks, finely diced (about 3/4 cup)

Celery is the third leg of the soffritto. Fennel bulb is a good swap and adds a subtle anise flavor.

4 garlic cloves, minced

Fresh garlic is best; add it late so it does not burn. Jarred minced garlic is acceptable in a pinch, using 1 tsp per clove.

1 cup (240 ml) dry red wine, such as Chianti or Sangiovese

Use a wine you would actually drink, since the flavor concentrates. For an alcohol-free version, use 1 cup beef broth plus 1 tbsp red wine vinegar.

1 can (28 oz / 794 g) crushed tomatoes

Crushed tomatoes give the sauce body without chunks. Whole canned tomatoes crushed by hand are even better if you have them.

2 cups (480 ml) low-sodium beef broth

Low-sodium broth lets you control the final seasoning. Chicken broth works, but the sauce will be a bit lighter in flavor.

2 bay leaves, 1 tsp dried oregano, 4 sprigs fresh thyme

Tie the herbs in cheesecloth for easy removal. Dried thyme can replace fresh at 1 tsp total.

1.5 tsp kosher salt and 1 tsp black pepper, plus more to taste

Kosher salt seasons more evenly than table salt. If using fine sea salt, reduce the amount by about a third.

Tips & Tricks

Dry the roast before searing

Pat the chuck completely dry with paper towels. Any surface moisture steams instead of browning, and browning is where the deep flavor comes from.

Keep the braise at a bare simmer

If the liquid bubbles hard, the meat fibers seize and turn stringy. Aim for lazy bubbles around the edges, about 300°F (150°C) in the oven.

Do not skip the resting and slicing step

Let the roast rest 15 minutes before slicing so the juices stay in the meat, then return the slices to the sauce to soak up flavor.

Step-by-Step Instructions

1. Prep and Season the Roast

Pat the 3.5 lb chuck roast dry with paper towels and season all over with 1.5 tsp kosher salt and 1 tsp black pepper. Let it sit at room temperature for 20 minutes while you chop the vegetables.

2. Render the Pancetta

Heat 2 tbsp olive oil in a large Dutch oven over medium heat to 350°F (175°C) and add 4 oz diced pancetta. Cook for 5 to 6 minutes, stirring, until the fat renders and the pieces are crisp and golden brown; transfer the pancetta to a plate, leaving the fat behind.

3. Sear the Beef

Raise the heat to medium-high, about 375°F (190°C) surface temperature, and sear the roast for 4 to 5 minutes per side until deeply browned, about 6 sides total. You are looking for a dark mahogany crust, not gray meat. Transfer the roast to a plate.

4. Build the Soffritto

Lower the heat to medium at 325°F (165°C) and add the onion, carrots, and celery to the pot. Cook for 8 to 10 minutes, stirring, until soft and translucent with no browning. Add the garlic and cook 1 minute until fragrant, then stir in the reserved pancetta.

5. Deglaze with Wine

Pour in 1 cup dry red wine and scrape the bottom of the pot with a wooden spoon to lift the browned bits. Simmer for 3 to 4 minutes at a gentle bubble until the wine reduces by half and the sharp alcohol smell is gone.

6. Add Tomatoes and Broth

Stir in the 28 oz crushed tomatoes, 2 cups beef broth, bay leaves, oregano, and thyme. Nestle the roast back into the pot; the liquid should come about two-thirds up the meat. Bring to a bare simmer, about 200°F (93°C) at the edges.

7. Braise Low and Slow

Cover the pot and transfer to a 300°F (150°C) oven. Braise for 2 hours 30 minutes to 3 hours, turning the roast once at the halfway point, until a fork slides in with no resistance and the meat reaches 200 to 205°F (93 to 96°C) internally.

8. Rest and Slice

Lift the roast out and rest it on a cutting board for 15 minutes. Remove the bay leaves and thyme stems, skim any fat from the surface, and simmer the sauce on the stovetop for 5 minutes at 200°F (93°C) until it coats a spoon.

9. Return and Serve

Slice or pull the beef into thick pieces and return it to the sauce for 5 minutes to absorb flavor. Taste and adjust salt, then serve over polenta, mashed potatoes, or egg noodles with plenty of sauce.

Delicious Variations

Tuscan Style

Add 1 cup sliced cremini mushrooms with the soffritto and finish with 1 tbsp chopped rosemary for an earthy, herbaceous sauce.

Short Rib Stracotto

Swap the chuck for 4 lb bone-in short ribs and braise 2 hours 45 minutes; the bones give the sauce extra body and gelatin.

Spicy Calabrian Version

Stir 1 tsp Calabrian chili paste into the soffritto and add a pinch of red pepper flakes for a warm, southern Italian kick.

How to Store Italian Pot Roast (Stracotto)

Frequently Asked Questions

Make this Italian pot roast this weekend and let the oven do the work while the house fills with wine and herbs. Serve it over creamy polenta, spoon the sauce generously, and save the leftovers for the best ragù of your week.

Italian Pot Roast (Stracotto)

Italian Pot Roast (Stracotto) braises chuck in red wine and tomatoes until it shreds with a spoon, giving you a rich, make-ahead Sunday dinner.

★★★★½ 4.8 (312 ratings)

25 minPrep time185 minCook time6Servings548 kcalCalories

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🧂 Ingredients

• 3.5 lb (1.6 kg) beef chuck roast, tied with kitchen twine
• 2 tbsp olive oil
• 4 oz (115 g) pancetta, diced small
• 1 large yellow onion, finely diced (about 1.5 cups)
• 2 medium carrots, finely diced (about 1 cup)
• 2 celery stalks, finely diced (about 3/4 cup)
• 4 garlic cloves, minced
• 1 cup (240 ml) dry red wine, such as Chianti or Sangiovese
• 1 can (28 oz / 794 g) crushed tomatoes
• 2 cups (480 ml) low-sodium beef broth
• 2 bay leaves, 1 tsp dried oregano, 4 sprigs fresh thyme
• 1.5 tsp kosher salt and 1 tsp black pepper, plus more to taste

📋 Instructions

1. 1Prep and Season the Roast — Pat the 3.5 lb chuck roast dry with paper towels and season all over with 1.5 tsp kosher salt and 1 tsp black pepper. Let it sit at room temperature for 20 minutes while you chop the vegetables.
2. 2Render the Pancetta — Heat 2 tbsp olive oil in a large Dutch oven over medium heat to 350°F (175°C) and add 4 oz diced pancetta. Cook for 5 to 6 minutes, stirring, until the fat renders and the pieces are crisp and golden brown; transfer the pancetta to a plate, leaving the fat behind.
3. 3Sear the Beef — Raise the heat to medium-high, about 375°F (190°C) surface temperature, and sear the roast for 4 to 5 minutes per side until deeply browned, about 6 sides total. You are looking for a dark mahogany crust, not gray meat. Transfer the roast to a plate.
4. 4Build the Soffritto — Lower the heat to medium at 325°F (165°C) and add the onion, carrots, and celery to the pot. Cook for 8 to 10 minutes, stirring, until soft and translucent with no browning. Add the garlic and cook 1 minute until fragrant, then stir in the reserved pancetta.
5. 5Deglaze with Wine — Pour in 1 cup dry red wine and scrape the bottom of the pot with a wooden spoon to lift the browned bits. Simmer for 3 to 4 minutes at a gentle bubble until the wine reduces by half and the sharp alcohol smell is gone.
6. 6Add Tomatoes and Broth — Stir in the 28 oz crushed tomatoes, 2 cups beef broth, bay leaves, oregano, and thyme. Nestle the roast back into the pot; the liquid should come about two-thirds up the meat. Bring to a bare simmer, about 200°F (93°C) at the edges.
7. 7Braise Low and Slow — Cover the pot and transfer to a 300°F (150°C) oven. Braise for 2 hours 30 minutes to 3 hours, turning the roast once at the halfway point, until a fork slides in with no resistance and the meat reaches 200 to 205°F (93 to 96°C) internally.
8. 8Rest and Slice — Lift the roast out and rest it on a cutting board for 15 minutes. Remove the bay leaves and thyme stems, skim any fat from the surface, and simmer the sauce on the stovetop for 5 minutes at 200°F (93°C) until it coats a spoon.
9. 9Return and Serve — Slice or pull the beef into thick pieces and return it to the sauce for 5 minutes to absorb flavor. Taste and adjust salt, then serve over polenta, mashed potatoes, or egg noodles with plenty of sauce.

👨‍🍳 Chef's Note: If you can, use a wine you enjoy drinking, because its character carries straight into the sauce. A Chianti or Sangiovese with bright acidity keeps the rich beef from tasting heavy.

Servings: 6

Cuisine: Italian

Course: Main Course

Nutrition (per serving): 548 kcal · 42g protein · 14g carbs · 34g fat