Italian Pot Roast – Tender Stracotto Recipe

Indulge in the heartwarming embrace of a classic Italian Pot Roast, known as Stracotto. This slow-cooked masterpiece transforms a humble cut of beef into an incredibly tender, fall-apart delight bathed in a rich, aromatic tomato and wine sauce. Perfect for a Sunday dinner or a special gathering, this recipe promises comfort and flavor in every luscious bite.

Ingredients

• 3-4 lb boneless beef chuck roast, tied (if desired)
• 2 tbsp olive oil
• 4 oz pancetta, diced (optional)
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup dry red wine (such as Chianti, Barolo, or Sangiovese)
• 1 (28 ounce) can crushed tomatoes or passata
• 2 cups beef broth
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Pat the beef roast dry with paper towels and season generously with salt and pepper.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. If using pancetta, add it and cook until crispy, then remove with a slotted spoon and set aside.
3. Sear the beef roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
4. Add the chopped onion, carrots, and celery to the pot (add a little more olive oil if needed). Sauté for 8-10 minutes until softened, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until fragrant.
5. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release all the flavorful fond. Bring to a simmer and cook for 2-3 minutes until slightly reduced.
6. Stir in the crushed tomatoes, beef broth, rosemary sprigs, thyme sprigs, and bay leaves. Bring the sauce to a gentle simmer.
7. Return the seared beef roast to the pot, nestling it into the sauce. If using, return the cooked pancetta to the pot.
8. Cover the Dutch oven tightly and transfer to a preheated oven at 325°F (160°C). Cook for 3 to 4 hours, or until the beef is incredibly tender and easily pulls apart with a fork. Alternatively, you can cook it on the stovetop over very low heat or in a slow cooker on low for 6-8 hours.
9. Once cooked, carefully remove the roast from the pot and place it on a cutting board. Tent loosely with foil and let it rest for 15-20 minutes.
10. Remove the herb sprigs and bay leaves from the sauce. Taste the sauce and adjust seasoning as needed. If desired, you can skim any excess fat or thicken the sauce by simmering it on the stovetop for a few minutes.
11. Shred the beef with two forks or slice against the grain into thick pieces. Serve the tender stracotto generously spooned with the rich sauce, garnished with fresh parsley. It pairs wonderfully with polenta, mashed potatoes, or crusty bread.