Growing up in the small town of Verona, I can still vividly remember the aroma of Slow-Cooked Italian Pot Roast (Stracotto) wafting through my nonna’s kitchen. It was a Sunday tradition that brought our entire family together, and the rich, tender meat and its robust, savory sauce were the centerpiece of every meal. Even as a young kid, I couldn’t get enough of that melt-in-your-mouth texture and the deep, complex flavors. It’s a recipe that’s truly stood the test of time, and I’m excited to share my family’s treasured Slow-Cooked Italian Pot Roast (Stracotto) with you today.
Table of Contents
Why This Slow-Cooked Italian Pot Roast (Stracotto) Recipe Will Become Your Go-To
The Secret Behind Perfect Slow-Cooked Italian Pot Roast (Stracotto)
This Slow-Cooked Italian Pot Roast (Stracotto) recipe is truly special because it combines classic Italian flavors with a foolproof, low-and-slow cooking method that results in the most tender, flavorful meat you’ve ever tasted. The key is letting the roast slowly braise in a rich, aromatic sauce for hours, which breaks down the connective tissues and infuses every bite with mouthwatering flavor. This recipe yields 6 servings, so you can enjoy it with your loved ones or have plenty of leftovers to savor throughout the week.
Essential Ingredients You’ll Need
To make this Slow-Cooked Italian Pot Roast (Stracotto), you’ll need a few key ingredients:
- A 3-4 lb beef chuck roast
- Olive oil
- Onions
- Carrots
- Celery
- Garlic
- Tomato paste
- Dry red wine
- Beef broth
- Fresh thyme
- Bay leaves
- Salt and pepper
These ingredients come together to create the perfect balance of savory, tangy, and aromatic flavors in this 6-serving Slow-Cooked Italian Pot Roast (Stracotto).
Step-by-Step Slow-Cooked Italian Pot Roast (Stracotto) Instructions
Preparing Your Slow-Cooked Italian Pot Roast (Stracotto)
This recipe takes 380 minutes total – 20 minutes for prep and 360 minutes for cooking. You’ll need a large Dutch oven or heavy-bottomed pot with a tight-fitting lid to make this Slow-Cooked Italian Pot Roast (Stracotto).
1- Start by generously seasoning the 3-4 lb beef chuck roast all over with salt and pepper.
2- In a large Dutch oven or heavy pot, heat 2 tbsp of olive oil over medium-high heat. Sear the seasoned beef on all sides until a deep brown crust forms, about 3-4 minutes per side.
3- Remove the seared beef and set it aside. In the same pot, add 1 diced onion, 3 chopped carrots, and 2 chopped celery stalks. Cook for 5-7 minutes until the vegetables are softened.
4- Stir in 4 minced garlic cloves and 2 tbsp of tomato paste, and cook for 1-2 minutes until fragrant. Pour in 1 cup of dry red wine, scraping up any browned bits from the bottom of the pot.
5- Return the seared beef to the pot and add enough beef broth to almost submerge the meat. Tuck in 4 sprigs of fresh thyme and 2 bay leaves.
6- Cover the pot, transfer it to a 300°F oven, and let the Slow-Cooked Italian Pot Roast (Stracotto) braise for 6 hours, turning the meat halfway through, until it’s incredibly tender and falling apart.
Pro Tips for Success
- Let the beef rest for 15-20 minutes before slicing or shredding – this helps the juices redistribute.
- For the best flavor, use a full-bodied red wine like Chianti or Merlot.
- Don’t be tempted to open the lid too often during the long braise – this can release valuable steam and extend the cooking time.
Serving and Storing Your Slow-Cooked Italian Pot Roast (Stracotto)
Perfect Pairings for Slow-Cooked Italian Pot Roast (Stracotto)
This Slow-Cooked Italian Pot Roast (Stracotto) is the ultimate comfort food, and it pairs beautifully with a variety of side dishes. Serve it with creamy mashed potatoes, buttery egg noodles, or a simple green salad for a well-rounded 6-serving meal. Don’t forget a crusty loaf of bread to soak up all that rich, flavorful sauce! A full-bodied red wine or a crisp, refreshing white wine are both excellent beverage choices to complement this dish.
Storage and Make-Ahead Tips
Leftover Slow-Cooked Italian Pot Roast (Stracotto) can be stored in an airtight container in the refrigerator for up to 5 days. It also freezes exceptionally well – just portion it out into individual servings and freeze for up to 3 months. To reheat, simply thaw in the refrigerator overnight and then gently warm it on the stovetop or in the oven until heated through. This recipe also makes a fantastic make-ahead meal – the flavors only improve as it sits, so feel free to prepare it a day or two in advance.
Variations and Dietary Adaptations for Slow-Cooked Italian Pot Roast (Stracotto)
Creative Slow-Cooked Italian Pot Roast (Stracotto) Variations
While this classic Slow-Cooked Italian Pot Roast (Stracotto) is hard to beat, you can experiment with different flavor profiles by swapping in various herbs and spices. Try adding rosemary, fennel seeds, or a bit of orange zest for a seasonal twist. You could also braise the meat in a mixture of red wine and balsamic vinegar for a tangier sauce. And for a heartier version, stir in some diced potatoes or mushrooms during the last hour of cooking.
Making Slow-Cooked Italian Pot Roast (Stracotto) Diet-Friendly
To make this Slow-Cooked Italian Pot Roast (Stracotto) recipe more diet-friendly, you can opt for a leaner cut of beef, such as a beef round roast, and use low-sodium broth. For a gluten-free version, simply serve the pot roast over gluten-free noodles or cauliflower rice. And for a vegan/vegetarian adaptation, you can replace the beef with large portobello mushroom caps or cubed butternut squash, and use vegetable broth instead of beef.
Frequently Asked Questions
Q: Can I substitute the red wine with something else?
A: Absolutely! If you’d prefer not to use wine, you can replace it with an equal amount of beef or vegetable broth. The wine adds a lovely depth of flavor, but the recipe will still work well without it.
Q: How many servings does this recipe make?
A: This recipe for Slow-Cooked Italian Pot Roast (Stracotto) makes exactly 6 servings, with each serving being 1 cup.
Q: Can I make this in a slow cooker instead of the oven?
A: Yes, you can easily adapt this recipe for a slow cooker. After searing the beef and sautéing the vegetables, simply transfer everything to a slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours, until the meat is fork-tender.
Q: How long will the leftovers keep?
A: Leftover Slow-Cooked Italian Pot Roast (Stracotto) can be stored in an airtight container in the refrigerator for up to 5 days. It also freezes exceptionally well for up to 3 months.
Q: My sauce seems too thin. How can I thicken it?
A: If you find the sauce is a bit too thin for your liking, you can make a simple slurry by mixing 2 tbsp of cornstarch or all-purpose flour with 2 tbsp of cold water. Stir this into the simmering sauce and let it cook for 2-3 minutes until it reaches your desired consistency.
Slow-Cooked Italian Pot Roast (Stracotto)
- Total Time: 380
- Yield: 6 servings
Description
Discover the secret to tender, flavorful Slow-Cooked Italian Pot Roast (Stracotto) – a melt-in-your-mouth masterpiece that will transform your dinner.
Ingredients
– 3-4 lb beef chuck roast
– 2 tbsp olive oil
– 1 onion, diced
– 3 carrots, peeled and sliced
– 3 celery stalks, sliced
– 4 garlic cloves, minced
– 1 cup dry red wine
– 1 (28 oz) can crushed tomatoes
– 2 cups beef broth
– 2 bay leaves
– 1 tsp dried oregano
– 1 tsp dried basil
– Salt and pepper to taste
Instructions
1. 1. Season the beef chuck roast generously with salt and pepper.
2. 2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until a nice brown crust forms, about 2-3 minutes per side.
3. 3. Remove the beef from the pot and set aside. Reduce heat to medium, then add the onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
4. 4. Add the garlic and cook for an additional minute, stirring constantly.
5. 5. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
6. 6. Return the beef to the pot and add the crushed tomatoes, beef broth, bay leaves, oregano, and basil. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 5-6 hours, until the beef is fork-tender.
7. 7. Remove the bay leaves. Use two forks to shred the beef right in the pot.
8. 8. Taste and adjust seasoning with salt and pepper as needed.
9. 9. Serve the Slow-Cooked Italian Pot Roast (Stracotto) over mashed potatoes, pasta, or with crusty bread.
Notes
For best results, cook the pot roast low and slow for 5-6 hours to achieve maximum tenderness. This dish can also be made in a slow cooker – simply follow the same steps and cook on low for 8-10 hours.
- Prep Time: 20
- Cook Time: 360
- Category: Beef, Fish & Seafood Mains
- Method: Braising
- Cuisine: Italian
Conclusion
I hope this recipe for Slow-Cooked Italian Pot Roast (Stracotto) brings back fond memories for you, just as it does for me. The key is to be patient and let the meat slowly braise until it’s fall-apart tender – the result is a dish that’s truly worth the wait. Whether you’re serving it for a cozy Sunday supper or meal-prepping for the week ahead, I know your family and friends will love this 6-serving Slow-Cooked Italian Pot Roast (Stracotto) as much as mine does. Don’t forget to let me know how it turns out in the comments below!
