Classic Italian Pot Roast Stracotto with Red Wine

Introduction

Classic Italian pot roast, also known as stracotto, is a slow-braised beef dish celebrated for its rich sauce, tender texture and deep aromatic flavor. Unlike traditional roasted meats, this recipe relies on low and slow cooking in tomato, wine and herbs, allowing the beef to become incredibly soft and flavorful. As a result, stracotto has earned its reputation as one of Italy’s most comforting and beloved braised dishes.

Moreover, this recipe is perfect for special occasions as well as relaxed family dinners. Because the cooking process requires patience rather than constant attention, it delivers impressive results with minimal hands-on effort. At the same time, the sauce thickens naturally during braising, creating a luxurious coating for the meat.

Thanks to its versatility and bold Mediterranean flavors, Italian pot roast continues to be a favorite centerpiece dish in many households.

History and Recipe Background

Stracotto literally translates to “overcooked” in Italian, which reflects the cooking method rather than the quality of the dish. Traditionally prepared in central and northern Italy, this recipe developed as a way to transform tougher cuts of beef into tender masterpieces through long braising.

Historically, families would simmer beef with wine, aromatics and herbs over wood-fired stoves, allowing flavors to deepen over several hours. Tomatoes were later incorporated as they became more widely available, adding sweetness and acidity to balance the richness of the meat.

Today, stracotto remains a symbol of rustic Italian cooking, combining simplicity, patience and high-quality ingredients to create extraordinary flavor.

Ingredients

3 lbs beef chuck roast, cut into large pieces
2 tablespoons olive oil
4 oz pancetta or bacon, diced, optional
1 large onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
& 2 to 4 cloves garlic, minced
½ cup red wine or white wine
28 oz crushed or chopped tomatoes
2 tablespoons tomato paste
1 cup beef broth
2 bay leaves
Fresh rosemary and thyme sprigs
Salt and black pepper to taste
Fresh parsley, chopped, for garnish

Preparation

Step 1: Brown the Meat

Preheat a large heavy-bottomed pot or Dutch oven over medium-high heat. If using pancetta, add it first and cook until crisp. Remove and set aside, leaving the rendered fat in the pot.

Season the beef generously with salt and black pepper. Place the beef into the hot pot and sear on all sides until a deep golden-brown crust forms. This step locks in moisture and builds rich flavor. Remove the beef and set aside.

Step 2: Sauté the Vegetables

Reduce heat to medium. Add chopped onion, carrots and celery to the same pot. Cook for five to seven minutes, stirring frequently, until softened and slightly caramelized.

Add minced garlic and cook for one additional minute until fragrant. Scraping the bottom of the pot helps incorporate the browned bits into the vegetable base.

Step 3: Deglaze and Add Liquids

Pour in the wine and stir well, scraping up any remaining browned bits. Allow the wine to simmer until reduced by about half.

Stir in the tomato paste and cook for two minutes to intensify its flavor. Add crushed tomatoes and beef broth, mixing thoroughly until the sauce becomes smooth and evenly combined.

Step 4: Slow Cook the Roast

Return the seared beef and reserved pancetta to the pot. Add bay leaves, rosemary and thyme sprigs. Bring the mixture to a gentle simmer.

Cover the pot tightly and reduce heat to very low. Allow the roast to braise for three to four hours, stirring occasionally. The beef should become extremely tender and easy to shred.

Alternatively, transfer the covered pot to a preheated 300°F or 150°C oven and braise until fork-tender.

Step 5: Shred and Serve

Remove bay leaves and herb sprigs. Transfer the beef to a cutting board and shred using two forks.

Return the shredded beef to the sauce and stir gently to coat every piece. Taste and adjust seasoning with additional salt and pepper if needed.

Serve hot, garnished with freshly chopped parsley.

Nutritional Information

Approximate values per serving:

Calories: 560
Protein: 42 grams
Carbohydrates: 14 grams
Fat: 36 grams
Fiber: 4 grams
Sugar: 7 grams

This dish provides high-quality protein while delivering rich flavor from slow-cooked vegetables and healthy fats from olive oil and beef.

Frequently Asked Questions

What cut of beef works best for stracotto?

Beef chuck is ideal because it contains enough fat and connective tissue to become tender during long cooking.

Can I make stracotto in a slow cooker?

Yes, after browning the meat and vegetables, transfer everything to a slow cooker and cook on low for 8 hours.

Is wine necessary for this recipe?

Wine adds depth and acidity, but you can substitute additional beef broth if needed.

What should I serve with Italian pot roast?

Stracotto pairs well with mashed potatoes, polenta, pasta, risotto or crusty bread.

Can I store leftovers?

Yes, leftovers keep well in the refrigerator for up to four days and taste even better the next day.

Conclusion

Classic Italian stracotto pot roast delivers melt-in-your-mouth beef, rich tomato-wine sauce and unforgettable comfort flavor. With slow braising and simple ingredients, this recipe transforms humble cuts of meat into a luxurious meal.

Because it is perfect for gatherings, meal prep and special dinners, this dish deserves a permanent place in your cooking repertoire. Once you prepare it, Italian pot roast will quickly become one of your most treasured comfort recipes.