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; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 cup dry red wine (Chianti or Merlot); 1 (28 oz) can crushed tomatoes or tomato puree; 1 cup beef broth; 2 bay leaves; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; Optional: mushrooms or olives; Optional garnish: chopped parsley

Italian Pot Roast, or Stracotto, is a slow-cooked beef dish that’s deeply rich, tender, and full of rustic flavor. Braised in a tomato and red wine sauce with aromatic herbs and vegetables, this classic Italian comfort food turns a tough cut of meat into a melt-in-your-mouth centerpiece perfect for cozy dinners or elegant gatherings.

Why You’ll Love This Recipe

I love how Stracotto transforms simple ingredients into something truly special with time and patience. The beef becomes fall-apart tender, soaking up the flavor of the wine and tomatoes, while the sauce becomes thick, savory, and perfect for spooning over polenta, mashed potatoes, or pasta. It’s hearty, soul-warming, and easy to prepare with minimal hands-on effort.

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 (chopped)
carrots (chopped)
celery (chopped)
garlic (minced)
tomato paste
red wine (dry, such as Chianti or Merlot)
crushed tomatoes or tomato puree
beef broth
bay leaves
fresh rosemary
fresh thyme
optional: parsley for garnish

directions

I season the beef generously with salt and pepper.
In a large Dutch oven, I heat olive oil over medium-high heat and sear the beef on all sides until browned. Then I remove it and set it aside.
In the same pot, I sauté the onion, carrots, and celery until softened—about 5 to 7 minutes.
I stir in the garlic and tomato paste and cook for 1 to 2 minutes until fragrant.
I pour in the red wine and scrape up the browned bits from the bottom of the pot.
I stir in the crushed tomatoes and beef broth, then add the bay leaves, rosemary, and thyme.
I return the beef to the pot, cover it, and simmer on low heat (or transfer to a 300°F/150°C oven) for 3 to 3½ hours, until the meat is tender and shreds easily.
I remove the roast and shred or slice it. I simmer the sauce uncovered for a few minutes if I want to thicken it, then return the meat to the pot to reheat.
I serve hot with a garnish of chopped parsley if I like.

Servings and timing

This recipe serves 6 to 8 people. It takes about 20 minutes to prep, and the cooking time is around 3 to 3½ hours. I usually plan for 4 hours total from start to finish.

Variations

Sometimes I add mushrooms or olives for extra depth and richness. I’ve also used boneless short ribs instead of a chuck roast with great results. If I want a spicier version, I add crushed red pepper flakes or a splash of balsamic vinegar for more tang. And when I want a smoother sauce, I blend the cooked vegetables before returning the meat to the pot.

storage/reheating

I store leftovers in the fridge for up to 4 days in an airtight container. The flavor gets even better the next day. To reheat, I warm it slowly on the stove or in the oven at 325°F. It also freezes well—I let it cool completely, freeze in portions, and thaw overnight before reheating gently.

FAQs

What cut of beef is best for Stracotto?

I always use beef chuck roast—it has enough fat and connective tissue to become tender and flavorful when slow-cooked.

Can I make this dish ahead of time?

Yes, I often make it a day ahead. The flavors deepen as it rests, and it’s easy to reheat before serving.

What should I serve with it?

I like to serve Stracotto over polenta, mashed potatoes, pappardelle pasta, or even crusty bread to soak up the sauce.

Can I cook this in a slow cooker?

Yes. After searing the beef and sautéing the vegetables, I transfer everything to the slow cooker and cook on low for 8 hours or until tender.

Do I need to use wine?

Wine adds depth, but if I prefer to skip it, I use extra beef broth and a splash of balsamic vinegar for acidity.

Conclusion

Italian Pot Roast (Stracotto) is the kind of dish that warms the kitchen and brings people to the table. With tender beef, a savory tomato-wine sauce, and rustic Italian flavors, it’s a comforting, make-ahead-friendly meal that’s perfect for any time I want something hearty and full of flavor.