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Italian Pot Roast (Stracotto)

Italian pot roast (stracotto) is slowly braised in a tomato, red wine, garlic, and herb sauce until fork-tender and deeply flavorful. Dutch-oven searing plus a long bake creates tender beef and a rich, spoonable tomato gravy.
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Prep Time 30 minutes
Cook Time 3 hours 50 minutes
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Roast
  • 3.5 lb chuck roast
  • 2 tbsp olive oil
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
Braising Sauce
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 5 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 2 cup beef broth
  • 1 can (14 oz) crushed tomatoes
  • 2 tsp Italian seasoning
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • 2 tbsp butter
Garnish
  • 1 Fresh parsley
  • 0.5 Freshly grated Parmesan cheese (optional)

Equipment

  • 1 Dutch oven

Method
 

Prepare and sear
  1. Preheat the oven to 325°F (165°C).
  2. Season the chuck roast with kosher salt, black pepper, and garlic powder.
  3. Heat olive oil in a Dutch oven over medium-high heat.
  4. Sear the roast for 3–4 minutes per side until deeply browned.
  5. Remove the roast and set aside.
Build the braising sauce
  1. Sauté the large onion, carrots, and celery for 6 minutes.
  2. Add the garlic and tomato paste and cook for 1 minute.
  3. Pour in the dry red wine and simmer for 3 minutes, scraping up the browned bits.
  4. Stir in the beef broth, crushed tomatoes, Worcestershire sauce, Italian seasoning, rosemary, thyme, and bay leaves.
Braise until fork-tender
  1. Return the roast to the Dutch oven and cover tightly.
  2. Bake for 3½–4 hours at 325°F (165°C) until the beef is fall-apart tender.
  3. Remove the herbs, shred or slice the roast, and spoon the rich tomato gravy over the meat.
  4. Stir in the butter until melted and glossy.
Garnish and serve
  1. Garnish with fresh parsley and Parmesan before serving.
  2. Serve warm with mashed potatoes, creamy polenta, or buttered pasta.

Notes

For the deepest flavor, let the roast rest 10–15 minutes after baking so the sauce thickens and clings to the meat. Store leftovers in the fridge up to 4 days in a covered container. Freezing is yes: freeze portions up to 3 months; thaw overnight in the fridge and reheat gently. Dietary swap: use a lower-sodium beef broth and choose a Worcestershire sauce that fits your sodium needs.