Italian Pot Roast (Stracotto):

Indulge in the hearty flavors of Italy with our savory Italian Pot Roast (Stracotto) recipe. Slow-cooked to perfection with tender beef, aromatic herbs, and a rich tomato-wine sauce, this dish promises to be a comforting delight for your taste buds. Serve it with your favorite sides and savor a taste of traditional Italian cuisine.


  •  3-4 pounds beef chuck roast
  •  2 tablespoons olive oil
  •  Salt and pepper to taste
  •  1 onion, chopped
  •  2 carrots, chopped
  •  2 celery stalks, chopped
  •  4 cloves garlic, minced
  •  1 cup dry red wine (such as Chianti)
  •  2 cups beef broth
  •  1 can (14 oz) diced tomatoes
  •  2 tablespoons tomato paste
  •  2 bay leaves
  •  1 teaspoon dried thyme
  •  1 teaspoon dried rosemary
  •  1 teaspoon dried oregano
  •  1 teaspoon dried basil
  •  1 teaspoon paprika
  •  1 tablespoon balsamic vinegar
  •  2 tablespoons chopped fresh parsley (for garnish)

1. Preheat your oven to 325°F (160°C).

2. Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.

3. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the beef roast and brown on all sides, about 4-5 minutes per side. Remove the roast from the pot and set aside.

4. In the same pot, add chopped onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 5-6 minutes.

5. Add minced garlic to the pot and cook for another 1-2 minutes until fragrant.

6. Pour in the red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer for a few minutes until slightly reduced.

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7. Stir in the beef broth, diced tomatoes, tomato paste, bay leaves, dried thyme, dried rosemary, dried oregano, dried basil, and paprika.

8. Return the beef roast to the pot, nestling it into the sauce and vegetables. Bring the liquid to a simmer.

9. Cover the pot with a lid and transfer it to the preheated oven. Allow the pot roast to cook for 3-4 hours, or until the beef is fork-tender and easily pulls apart.

10. Once the roast is cooked, remove it from the oven and transfer it to a cutting board. Let it rest for a few minutes before slicing.

11. While the roast is resting, stir balsamic vinegar into the sauce and adjust seasoning with salt and pepper, if needed.

12. Slice the pot roast against the grain and serve with the vegetables and sauce spooned over the top. Garnish with chopped fresh parsley.

Enjoy your delicious Italian Pot Roast (Stracotto) served with crusty bread, mashed potatoes, or pasta!

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