Italian Pot Roast (Stracotto) is a classic, comforting dish perfect for a hearty dinner. This slow-cooked meal features a beef chuck roast browned and simmered in a rich, aromatic sauce made with red wine, tomatoes, and herbs like rosemary and thyme. The vegetables add depth, while the wine and broth create a savory base. After several hours of simmering, the beef becomes tender and flavorful, shredding easily and absorbing the sauce’s flavors. It’s an ideal meal for family gatherings or any night when you crave a classic, satisfying dish.
Italian Pot Roast (Stracotto) is a rich and comforting dish that brings the flavors of Italy into your home. With tender beef cooked slowly in a savory blend of vegetables, red wine, and aromatic herbs, this pot roast is perfect for a hearty meal. Let’s explore the ingredients needed to prepare this classic dish.
INGREDIENTS
- Olive oil: 2 tablespoons, for browning the beef and cooking the vegetables.
- Beef chuck roast: 3 pounds, for a tender and flavorful pot roast.
- Salt and pepper: To season the beef and enhance the flavors.
- Onion: 1, diced, for a savory base in the sauce.
- Carrots: 2, diced, to add sweetness and texture.
- Celery: 2 stalks, diced, for a fresh and aromatic flavor.
- Garlic: 4 cloves, chopped, to enhance the depth of the dish.
- Red pepper flakes (optional): 1/2 teaspoon for a slight kick of heat.
- Red wine: 1 cup, to deglaze the pan and add richness to the sauce.
- Diced tomatoes: 1 (28-ounce) can, for a tangy and rich flavor.
- Beef broth: 2 cups, to create a savory and flavorful base.
- Rosemary: 1 sprig, for an earthy aroma.
- Thyme: 1 sprig, to add depth and freshness.
- Bay leaf: 1, to enhance the flavors during slow cooking.
- Parsley: 1/4 cup, chopped, for a fresh garnish before serving.
INSTRUCTIONS
- Step 1:
- Warm the olive oil in a large skillet over medium-high heat.
- Step 2:
- Season the beef chuck roast with salt and pepper, then brown it thoroughly on all sides, about 10-15 minutes. Once browned, set it aside.
- Step 3:
- In the same pan, add the diced onion, carrots, and celery. Cook until the vegetables are tender, approximately 10 minutes.
- Step 4:
- Add the chopped garlic and red pepper flakes (if using). Stir and cook until fragrant, about one minute.
- Step 5:
- Pour in the red wine, scraping up the browned bits from the bottom of the pan to deglaze it. Let the wine simmer for a few minutes.
- Step 6:
- Return the browned beef to the pan. Add the diced tomatoes and beef broth, stirring to combine.
- Step 7:
- Place the rosemary, thyme, and bay leaf into the pan. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pan and cook for 3-4 hours, or until the beef is tender and falling apart.
- Step 8:
- Remove the beef from the pot and shred it gently. Return the shredded beef to the sauce.
- Step 9:
- Stir in the chopped parsley and adjust seasoning with additional salt and pepper if needed. Serve warm.
Serving and Storage Tips
- Serve the Italian Pot Roast (Stracotto) immediately after cooking, spooning the tender beef and sauce over pasta, polenta, or mashed potatoes for a complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat until warmed through.
- This dish also freezes well. Allow it to cool completely before transferring to a freezer-safe container. Freeze for up to 2 months, and thaw overnight in the refrigerator before reheating.
Helpful Notes
- For a richer flavor, let the pot roast sit overnight in the refrigerator before serving. The flavors will deepen and meld together beautifully.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow it to reduce further.
- Feel free to add additional herbs like oregano or basil to enhance the aroma and taste of the dish.
Tips from well-known chefs
- Chef Lidia Bastianich recommends using a good quality red wine for cooking, as it greatly enhances the depth of flavor in braised dishes.
- Chef Massimo Bottura suggests browning the beef thoroughly to create a rich base for the sauce, which develops during the slow cooking process.
- Chef Mario Batali advises adding a touch of balsamic vinegar to the sauce for a slight acidity that balances the richness of the beef.