Stracotto means 'overcooked' in Italian, and in this case that is the highest compliment. A beef chuck roast simmers low and slow in red wine, crushed tomatoes, and aromatics until it collapses at the touch of a fork, and the braising liquid reduces into a glossy, deeply savory sauce that tastes like you spent all day in the kitchen.
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This is the pot roast I make when I want the house to smell incredible and dinner to feel like an occasion without any last-minute fuss. Everything goes into one Dutch oven, the oven does the work, and the leftovers somehow taste even better the next day.
Serve it over creamy polenta, mashed potatoes, or wide egg noodles so nothing goes to waste, and pass the sauce at the table because people will want to pour it over everything.
Why You'll Love This Recipe
About the Ingredients
3.5 lb (1.6 kg) boneless beef chuck roast, tied with kitchen twine
Chuck is ideal because its marbling bastes the meat as it braises; if unavailable, use beef blade roast or a 3.5 lb brisket flat. Ask the butcher to tie it so it holds its shape.
2 tsp kosher salt, plus more to taste
Kosher salt seasons evenly and dissolves into the rub; substitute 1 1/2 tsp fine sea salt if that is what you keep on hand.
1 tsp freshly ground black pepper
Fresh-cracked pepper blooms in flavor during searing; pre-ground works in a pinch but use a little extra.
3 tbsp olive oil
Use regular (not extra-virgin) olive oil for high-heat searing; avocado oil is a fine neutral swap.
2 medium yellow onions, diced (about 2 cups/300g)
Yellow onions give the sweetest braise; sweet Vidalia onions work but brown faster, so lower the heat slightly.
3 medium carrots, peeled and cut into 1-inch chunks
Carrots soften into the sauce and add sweetness; parsnips or celery root make a good low-sugar substitute.
4 garlic cloves, smashed and peeled
Smashed garlic releases aroma without burning; jarred minced garlic (1 tbsp) is acceptable but less sweet.
1 cup (240ml) dry red wine, such as Chianti or Sangiovese
A dry Italian red adds acidity and depth; substitute 1 cup beef broth plus 1 tbsp red wine vinegar for an alcohol-free version.
1 can (28 oz/794g) crushed San Marzano tomatoes
San Marzanos are sweeter and less acidic; whole peeled tomatoes crushed by hand are a great substitute for a chunkier sauce.
1 cup (240ml) low-sodium beef broth
Broth keeps the braise from drying out; use homemade stock or a low-sodium chicken broth with 1 tsp soy sauce as a swap.
2 bay leaves and 1 tsp dried oregano
Classic Italian aromatics; fresh oregano (1 tbsp chopped) can be added in the last 10 minutes of cooking.
2 tbsp chopped fresh flat-leaf parsley, for serving
Bright parsley cuts the richness; basil or a little grated lemon zest works as a fresh finish.
Tips & Tricks
Pat the roast bone-dry before searing
Surface moisture steams instead of browning, so blot with paper towels and season right before it hits the hot oil.
Braise low and slow
Keep the oven at 325F (165C) and check at 2 1/2 hours; the beef should shred with a fork and register 200-205F (93-96C) internally.
Skim the fat and reduce the sauce
After removing the meat, spoon off excess fat and simmer the liquid 8-10 minutes until it coats the back of a spoon.
- Sear in a heavy Dutch oven at medium-high heat (about 400F/205C surface temperature) for 4-5 minutes per side until deeply golden brown, then lower the heat for the onions so they soften without scorching.
Pro Tips
Step-by-Step Instructions
1. Preheat and season
Preheat the oven to 325F (165C) and pat the chuck roast dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp black pepper, pressing the seasoning into the meat.
2. Sear the roast
Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes. Sear the roast 4-5 minutes per side until deeply golden brown on all sides, then transfer to a plate; the surface should look mahogany, not black.
3. Soften the vegetables
Lower the heat to medium, add the remaining 1 tbsp oil, and cook the onions and carrots 6-8 minutes until softened and lightly golden at the edges. Add the garlic and oregano and stir 30 seconds until fragrant.
4. Deglaze with wine
Pour in the red wine and scrape up the browned bits from the bottom of the pot with a wooden spoon. Simmer 3-4 minutes until the wine reduces by about half and no longer smells sharp.
5. Add tomatoes and broth
Stir in the crushed tomatoes, beef broth, and bay leaves, then nestle the roast back into the pot. The liquid should come about two-thirds up the meat; add a splash of water if needed.
6. Braise low and slow
Cover and transfer to the oven. Braise 2 1/2 to 3 hours, turning the roast once at the halfway mark, until a fork slides in with no resistance and the meat reaches 200-205F (93-96C).
7. 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 excess fat from the surface of the sauce.
8. Reduce the sauce
Simmer the sauce over medium heat 8-10 minutes until it thickens enough to coat a spoon, mashing the carrots slightly to thicken it. Taste and adjust salt.
9. Slice and serve
Remove the twine, slice or shred the beef, and return it to the sauce. Scatter with parsley and serve over polenta, mashed potatoes, or egg noodles.
Delicious Variations
Tuscan Style
Stir 1 tbsp tomato paste and a pinch of red pepper flakes into the vegetables, then finish with 1/2 cup chopped sun-dried tomatoes.
Mushroom Stracotto
Add 8 oz (225g) sliced cremini mushrooms with the onions for an earthier, meatier sauce.
Slow Cooker Version
Sear the meat and vegetables on the stovetop, then transfer everything to a slow cooker and cook on low 8 hours until fork-tender.
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 sliced beef and sauce together in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator.
Reheating
Reheat gently on the stovetop over medium-low heat with a splash of broth, 10-12 minutes, until steaming but not boiling.
Frequently Asked Questions
Q: What is stracotto?
Stracotto is an Italian pot roast, literally meaning 'overcooked,' where beef braises slowly in wine and tomatoes until it falls apart. It is a Northern Italian Sunday staple often served with polenta.
Q: What cut of beef is best for Italian pot roast?
Beef chuck roast is the best choice because its marbling keeps the meat moist during a long braise. Blade roast or brisket flat are good substitutes if chuck is unavailable.
Q: Can I make stracotto without wine?
Yes, replace the wine with 1 cup of beef broth plus 1 tablespoon of red wine vinegar for acidity. The sauce will be slightly less complex but still rich and savory.
Q: How long should I cook Italian pot roast?
Braise it at 325F (165C) for 2 1/2 to 3 hours, until the meat reaches 200-205F (93-96C) and shreds easily with a fork. Smaller roasts may finish closer to 2 hours, so start checking early.
Q: What do you serve with stracotto?
Serve it over creamy polenta, mashed potatoes, or wide egg noodles to soak up the sauce. A simple green salad or sautéed greens balances the richness.
Make this Italian Pot Roast (Stracotto) this weekend and let the oven do the heavy lifting, then tell me in the comments whether you served it with polenta or potatoes. Save the recipe and share it with the person who always asks for the Sunday dinner plan.
Italian Pot Roast (Stracotto)
Italian Pot Roast (Stracotto) braises beef chuck in red wine and tomatoes until fork-tender for a rich, company-worthy Sunday dinner.
🧂 Ingredients
- 3.5 lb (1.6 kg) boneless beef chuck roast, tied with kitchen twine
- 2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 3 tbsp olive oil
- 2 medium yellow onions, diced (about 2 cups/300g)
- 3 medium carrots, peeled and cut into 1-inch chunks
- 4 garlic cloves, smashed and peeled
- 1 cup (240ml) dry red wine, such as Chianti or Sangiovese
- 1 can (28 oz/794g) crushed San Marzano tomatoes
- 1 cup (240ml) low-sodium beef broth
- 2 bay leaves and 1 tsp dried oregano
- 2 tbsp chopped fresh flat-leaf parsley, for serving
📋 Instructions
- 1Preheat and season — Preheat the oven to 325F (165C) and pat the chuck roast dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp black pepper, pressing the seasoning into the meat.
- 2Sear the roast — Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes. Sear the roast 4-5 minutes per side until deeply golden brown on all sides, then transfer to a plate; the surface should look mahogany, not black.
- 3Soften the vegetables — Lower the heat to medium, add the remaining 1 tbsp oil, and cook the onions and carrots 6-8 minutes until softened and lightly golden at the edges. Add the garlic and oregano and stir 30 seconds until fragrant.
- 4Deglaze with wine — Pour in the red wine and scrape up the browned bits from the bottom of the pot with a wooden spoon. Simmer 3-4 minutes until the wine reduces by about half and no longer smells sharp.
- 5Add tomatoes and broth — Stir in the crushed tomatoes, beef broth, and bay leaves, then nestle the roast back into the pot. The liquid should come about two-thirds up the meat; add a splash of water if needed.
- 6Braise low and slow — Cover and transfer to the oven. Braise 2 1/2 to 3 hours, turning the roast once at the halfway mark, until a fork slides in with no resistance and the meat reaches 200-205F (93-96C).
- 7Rest the roast — Lift the roast onto a cutting board, tent loosely with foil, and rest 15 minutes. Meanwhile, discard the bay leaves and skim excess fat from the surface of the sauce.
- 8Reduce the sauce — Simmer the sauce over medium heat 8-10 minutes until it thickens enough to coat a spoon, mashing the carrots slightly to thicken it. Taste and adjust salt.
- 9Slice and serve — Remove the twine, slice or shred the beef, and return it to the sauce. Scatter with parsley and serve over polenta, mashed potatoes, or egg noodles.
