Italian Pot Roast (Stracotto) Recipe

If you’re after a dinner that fills your home with rich, mouthwatering aromas and turns even the simplest evening into an event, Italian Pot Roast (Stracotto) is pure magic. Slow-cooked with tomatoes, fresh herbs, and just enough savory bacon, this classic transforms humble beef into a fork-tender masterpiece that practically begs for a loaf of crusty bread or a bowl of creamy polenta.

this …

Ingredients You’ll Need

One of the beauties of Italian Pot Roast (Stracotto) lies in how a handful of everyday ingredients create something extraordinary when brought together with a little patience. Each element contributes its unique flavor and texture—resulting in a hearty pot roast you’ll crave again and again.

• Bacon or Pancetta (4 ounces, diced): Infuses the sauce with smoky, savory depth right from the start—totally optional, but oh so wonderful.
• Beef Chuck (3 pounds, cut in 3 pieces): The classic choice; this cut becomes luscious and pull-apart tender after its long simmer in the sauce.
• Onion, Carrot & Celery (1 cup each, diced): This Italian holy trinity (“soffritto”) adds a base of sweet, earthy flavor and thickens the sauce beautifully.
• Garlic (1 tablespoon, chopped): Brings a gentle sharpness that brightens up each bite.
• Red Pepper Flakes (½ teaspoon, optional): A little heat, if you like a bit of a kick!
• Beef Broth (2 cups): Coaxes the beef into softness and makes a rich, savory gravy.
• Crushed Tomatoes (14.5 oz can): Offer tanginess and body to the sauce—your pot roast’s braising best friend.
• Thyme, Rosemary & Italian Seasoning: These herbs (fresh or dried) layer on classic, aromatic flavor that’s unmistakably Italian.
• Bay Leaves (2): Add depth and leave the sauce subtly perfumed—don’t forget to fish them out before serving!
• Salt & Pepper: For simple, well-rounded seasoning—taste as you go!

Variations

Italian Pot Roast (Stracotto) is endlessly adaptable! Don’t hesitate to put your own spin on it—whether you’re working with what’s on hand or making it suit your family’s needs. Here are some ideas to inspire you:

• Mushroom Magic: Stir in rehydrated, chopped dried porcini for an earthy flavor boost and extra richness in the sauce.
• Wine Wonderland: Swap in all or part of the beef broth for a dry red or white wine if you want a deeper, more complex sauce.
• Tomato Depth: Add 2 tablespoons of tomato paste along with the garlic for greater depth and umami.
• Herb Forward: Toss in extra sage, or finish with a handful of chopped parsley for fresh, herbal brightness.
• Umami Bomb: A splash of balsamic vinegar, Worcestershire, soy or fish sauce at the end takes the flavor to the next level.
• Cheesy Finish: Stir in grated Parmesan cheese at the very end for a silky, savory sauce.

How to Make Italian Pot Roast (Stracotto)

Step 1: Sear the Bacon & Beef

Start by rendering the bacon or pancetta in a large Dutch oven over medium heat. Once it’s golden and crisp (and your kitchen smells glorious!), scoop it out and set it aside. Pat your beef dry, season both sides generously with salt and pepper, and brown it in the hot bacon fat—about 4–6 minutes per side. This step is where the magic begins, building the deep flavors that will carry through the whole dish.

Step 2: Build the Sautéed Vegetable Base

With the beef set aside, add your diced onion, carrot, and celery right into the same pot, scraping up any delicious brown bits. Cook these down for 7–10 minutes until they’re soft and sweet—this creates the hearty backbone of the sauce. Stir in the garlic and red pepper flakes and let them bloom for just one minute, until fragrant.

Step 3: Layer In the Flavor

Pour in the beef broth and crushed tomatoes, then sprinkle over the thyme, rosemary, Italian seasoning, and tuck in the bay leaves. Return both the crispy bacon and the seared beef to the pot. Give everything a gentle stir—this is the moment where all those beautiful flavors officially meet!

Step 4: Slow Cook Until Meltingly Tender

You have options! You can bring it to a simmer on the stovetop and cook, covered, for 2–4 hours on low heat. Alternatively, transfer the Dutch oven (covered) into the oven at 275°F/140°C, or let your slow cooker do the work—set it on LOW for 8–10 hours or HIGH for 4–6 hours. You’ll know it’s ready when the beef is gloriously fork-tender and your entire kitchen smells like heaven.

Step 5: Finish & Serve

Once the beef is fall-apart perfect, season with a final hit of salt and pepper and fish out the bay leaves. Serve the roast whole for dramatic effect, or gently shred it and stir back into the rich sauce. Mangia!

How to Serve Italian Pot Roast (Stracotto)

Garnishes

Scatter your Italian Pot Roast (Stracotto) with a shower of freshly chopped parsley, a grating of aged Parmesan, or even a few curls of lemon zest for brightness. These pops of color and flavor take the dish from cozy to company-worthy in a flash.

Side Dishes

This roast is made for soaking up its incredible sauce! Ladle it generously over dreamy polenta, pillowy gnocchi, classic mashed potatoes, or wide ribbons of pappardelle pasta. Don’t forget that crusty bread—a must for every drop of sauce.

Creative Ways to Present

If you’re entertaining, serve the beef whole in the pot with the glossy sauce pooled around, or slice and fan it over polenta on a grand platter. For a playful twist, pile shredded meat on toasted ciabatta for an irresistible Italian pot roast sandwich—perfect for lunch the next day!

Make Ahead and Storage

Storing Leftovers

Leftovers of Italian Pot Roast (Stracotto) store beautifully. Cool the roast and sauce, then transfer to an airtight container; it keeps well in the fridge for up to 4 days. The flavors actually deepen with time, so you’ll savor every bite even more the next day.

Freezing

Freeze cooled, shredded beef and sauce in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge when you’re ready for an easy, soul-warming dinner in a flash.

Reheating

To reheat, gently warm the pot roast with its sauce on the stove or in a 300°F oven until heated through, adding a splash of broth if needed. The microwave works well for smaller portions, too—just keep it covered so the meat stays juicy.

FAQs

Final Thoughts

If you’ve never tried Italian Pot Roast (Stracotto), you’re in for a treat that’s comforting, rich, and deeply satisfying. Gather your favorite people around the table, savor those irresistible aromas, and let this Italian classic warm everyone from the inside out—you’ll want to make it again and again!

Print