This Italian Pot Roast, or Stracotto, is a hearty dish that fills your kitchen with a wonderful aroma. With beef, veggies, and tasty herbs, it’s perfect for a comforting meal.
I love how easily it cooks in one pot! After hours of simmering, the meat turns tender, and the flavor is just amazing. It’s a perfect dish to enjoy with family on a cozy night in!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is ideal for pot roast because it’s fatty and tenderizes beautifully during cooking. If you want a leaner option, you could use bottom round roast, but it may not be as juicy.
Olive Oil: I love using olive oil for its flavor, but you can use vegetable or canola oil as an alternative if you prefer a more neutral taste.
Red Wine: The wine adds depth to the sauce. If you don’t want to use wine, beef broth or a splash of balsamic vinegar can work, too. Just remember, the flavor will change a bit without the wine.
Herbs (Rosemary, Thyme): Fresh herbs make a big difference in flavor. If fresh isn’t available, dried herbs can be substituted at a pinch—just use about a third of the amount since dried herbs are more potent.
What’s the Best Way to Brown Meat for Pot Roast?
Browning your beef properly is key to a rich flavor in your Stracotto. Here are some tips:
- Make sure your pot is hot enough; this helps achieve a good sear. You want a sizzle when the meat hits the pan.
- Don’t overcrowd the pot! If your roast is too big for your pot, brown it in batches to avoid steaming instead of browning.
- Let the meat rest after browning; it’s crucial for locking in those flavors and juices before it goes back into the pot.
How Do I Know When the Pot Roast is Done?
A fork should easily shred the meat when it’s fully cooked. If it feels tough, it likely needs more time. Keep checking every 30 minutes or so after the 3-hour mark. The sauce will also thicken and become flavorful as it cooks down, which is a great sign!
Tender Italian Pot Roast (Stracotto) Recipe
Ingredients You’ll Need:
- 3 lbs boneless beef chuck roast
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This delicious pot roast takes about 20 minutes to prepare and roughly 3 to 3.5 hours to cook in the oven. Total time is around 4 hours, giving you plenty of time to relax while it cooks!
Step-by-Step Instructions:
1. Preheat and Prepare the Oven:
Preheat your oven to 325°F (160°C). This is the perfect temperature for cooking your roast slowly, allowing it to become tender and flavorful.
2. Season the Roast:
Generously season the beef chuck roast on all sides with salt and freshly ground black pepper. This wetness will add flavor and enhance the browning process.
3. Brown the Roast:
In a large Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat. Once hot, add the roast and brown it on all sides until it forms a deep golden crust, which should take about 4-5 minutes per side. Once browned, remove it from the pot and set it aside.
4. Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until they start to soften. This is where your kitchen begins to smell delicious!
5. Add Garlic:
Add the minced garlic to the pot and cook for another minute, stirring it in until fragrant. Be careful not to let the garlic burn!
6. Deglaze with Wine:
Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom. Let it simmer for 3-4 minutes to reduce slightly and enrich the flavor.
7. Add Tomatoes and Broth:
Stir in the crushed tomatoes and beef broth. Mix everything together to create a flavorful sauce for your pot roast.
8. Nestle the Roast:
Return the browned roast to the pot, nestling it into the sauce. This ensures every bite of meat is packed with flavor.
9. Add Herbs:
Add the rosemary, thyme, bay leaves, and red pepper flakes (if using). These herbs will give the dish that classic Italian taste.
10. Braise in the Oven:
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Let it braise for about 3 to 3.5 hours, or until the meat is very tender and easily pulls apart with a fork.
11. Finish and Serve:
Once done, remove the pot from the oven. Discard the herb sprigs and bay leaves. Taste the sauce and adjust the seasoning with salt and pepper if necessary.
12. Plate the Meal:
Slice or shred the roast and serve it hot, spooning the flavorful tomato-herb sauce over the meat. Garnish with fresh chopped parsley for a splash of color!
13. Enjoy:
Serve with creamy polenta, buttery mashed potatoes, or crusty bread to soak up all that delicious sauce. Buon appetito!
Enjoy your delicious, tender Italian Stracotto!
FAQ for Tender Italian Pot Roast (Stracotto)
Can I Use a Different Cut of Meat?
Absolutely! While chuck roast is ideal for its tenderness and flavor, you can use brisket or round roast as alternatives. Just keep in mind that cook times may vary based on the cut’s thickness and fat content.
What Can I Substitute for Red Wine?
If you prefer not to use wine, you can substitute it with an equal amount of beef broth or grape juice. For a slightly acidic touch, you might add a splash of balsamic vinegar, but adjust your seasoning to taste!
How Should I Store Leftovers?
Any leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, gently warm it on the stove or in the microwave, adding a splash of broth or water to keep it moist.
Can I Make This Dish in a Slow Cooker?
Yes, you can adapt this recipe for a slow cooker! After browning the meat and sautéing the vegetables, transfer everything to the slow cooker and cook on low for 7-8 hours or high for 4-5 hours, until the meat is tender.