Stracotto, meaning “overcooked” in Italian, is a traditional slow-braised beef dish that transforms a tough cut of meat into an incredibly tender, flavorful masterpiece. Simmered for hours in a rich tomato and red wine sauce with aromatic herbs and vegetables, this dish is the epitome of Italian comfort food. It’s perfect for a cozy night in or a special Sunday family dinner.
This dish is all about patience—the slow cooking process allows the beef to absorb the deep flavors of the sauce while becoming fork-tender. The red wine enhances the richness of the dish, while the tomatoes and broth create a luscious, velvety sauce. Whether you serve it over pasta, creamy polenta, or mashed potatoes, Stracotto is guaranteed to be a satisfying and hearty meal.
Stracotto can be made on the stovetop, in the oven, or in a slow cooker, making it a versatile dish that fits any schedule. It’s also a fantastic make-ahead meal, as the flavors deepen even more the next day. Pair it with a glass of your favorite red wine and a slice of crusty bread to soak up the delicious sauce.
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This Italian pot roast is not only easy to prepare but also an impressive dish to serve for guests or a comforting family dinner. With minimal effort and a little time, you’ll have a mouthwatering meal that feels both rustic and elegant.
Servings and Timing
Servings: 6
Total Time: ~4 hours (including prep and cooking)
Ingredients
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 1 cup red wine
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- Salt & pepper, to taste
- Fresh parsley, for garnish
Instructions
- Sear the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef generously with salt and pepper, then sear it on all sides until deeply browned. Remove the beef and set it aside.
- Sauté the Veggies: In the same pot, add the chopped onions, carrots, and garlic. Cook for about 5 minutes until softened. Stir in the tomato paste and cook for another minute to enhance the flavor.
- Deglaze with Wine: Pour in the red wine, using a wooden spoon to scrape up the browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
- Add the Sauce: Stir in the crushed tomatoes, beef broth, oregano, thyme, and bay leaf. Mix well, then return the beef to the pot, nestling it into the sauce.
- Slow Cook: Cover and let it simmer on low heat for 3-4 hours, or until the beef is fall-apart tender. (For an alternative method, cook in a slow cooker on LOW for 8 hours or in the oven at 325°F for 3-4 hours.)
- Shred & Serve: Discard the bay leaf. Use two forks to shred the beef or slice it into thick pieces. Serve over pasta, creamy polenta, or mashed potatoes. Garnish with fresh parsley for a pop of color and freshness.
Best Served With
- Crusty bread for soaking up the rich sauce
- Buttery mashed potatoes
- Creamy polenta
- Pappardelle or fettuccine pasta
Variations
- Tuscan-Style Stracotto: Add a sprig of fresh rosemary and a handful of olives for a deeper Mediterranean flavor.
- Spicy Kick: Stir in a pinch of red pepper flakes for a little heat.
- Mushroom Addition: Sauté sliced mushrooms with the onions and carrots for extra earthiness.
- Low-Carb Option: Serve over cauliflower mash instead of pasta or potatoes.
Tips
- For the best results, use a well-marbled chuck roast, as the fat helps keep the meat tender and juicy.
- Make the dish a day ahead—like most braised dishes, it tastes even better the next day!
- If the sauce is too thin after cooking, simmer it uncovered for a few minutes to thicken before serving.
- Leftovers freeze beautifully—store in an airtight container for up to 3 months.
This Italian Pot Roast (Stracotto) is rich, comforting, and packed with flavor. With its melt-in-your-mouth beef and savory tomato-wine sauce, it’s a dish that brings the warmth of an Italian kitchen straight to your home. Buon appetito!
