Stracotto Italian Style Pot Roast

Slow-cooked Italian style pot roast stracotto fills the house with the kind of savory aromas that bring everyone into the kitchen asking when dinner is served. The meat becomes so tender it falls apart into a rich tomato and wine infused sauce perfect for chilly evenings or special Sunday family dinners.

The first time I made stracotto I was amazed at how a regular chuck roast could turn into something so luxurious. The tomato grape juice and slow braise really make the beef melt in your mouth and my family always expects this whenever there is a celebration.

Ingredients

• Beef chuck roast: This cut is well marbled making it ideal for long braises and yields tender tasty meat look for a roast with even fat distribution
• Olive oil: Adds flavor and helps the roast brown use a good quality extra virgin oil if possible
• Salt and black pepper: Essential for seasoning and bringing out the natural beefy taste opt for freshly ground pepper
• Garlic powder: Layers flavor onto the roast before searing use pure garlic powder not garlic salt for best results
• All-purpose flour: Encourages a golden crust on the beef and helps the sauce slightly thicken this is optional
• Onion carrot and celery: The classic trio for aromatic base choose fresh not wilted vegetables for sweetness
• Fresh garlic: Bright and pungent minced garlic deepens the sauce flavor
• Tomato paste: Concentrates the tomato flavor adds richness make sure the paste is bright red
• Dried oregano and thyme: Classic Italian herbs for depth and aromatic complexity check that your dried herbs are still fragrant
• Bay leaf: One whole leaf infuses flavor as it slowly simmers
• Crushed tomatoes: Use a good quality canned tomato that is naturally sweet without too much acidity
• Beef broth: Lends savory depth to the sauce low sodium versions let you control seasoning
• Grape juice: Adds a gentle sweetness and body to the braising liquid use unsweetened juice for balance
• Balsamic vinegar: Brings brightness and a touch of tang opt for genuine balsamic found in glass bottles
• Fresh parsley: Lively finishing herb
• Parmesan cheese: Grated on top for extra savory finish only if you like
• Creamy polenta mashed potatoes or crusty bread: Choose one for soaking up all that delicious sauce

Instructions

Prep and Sear the Roast:

Pat the beef dry with paper towels and rub all over with salt black pepper and garlic powder. If using flour lightly dust all sides and shake off excess. Heat olive oil in a Dutch oven over medium high until shimmering then carefully lay in the beef. Let it sear untouched for several minutes per side until a deep golden crust forms. Rotate to brown all sides then move the meat onto a plate.

Sauté the Vegetables:

In the same Dutch oven add a splash more olive oil if the pot is dry. Toss in diced onions chopped carrots and celery. Let them cook over medium heat stirring now and then until the vegetables soften and turn golden at the edges about six minutes. Add the minced garlic tomato paste dried oregano thyme and bay leaf. Stir until the paste darkens and the mix smells aromatic about two minutes.

Deglaze and Build the Sauce:

Pour the grape juice into the pot and use a wooden spoon to scrape up brown bits stuck to the bottom. Stir well so all the flavor is lifted into the sauce. Add in the crushed tomatoes beef broth and balsamic vinegar. Mix thoroughly until everything is well combined.

Return the Roast and Braise:

Place the browned roast back into the pot nestling it down so the liquid mostly covers the meat. Bring up to a gentle simmer then cover tightly with a lid. Turn the heat to low. Let the roast slowly cook for three to three and a half hours turning once or twice during cooking until it is fork tender and starting to fall apart.

Rest and Shred:

Carefully remove the pot from the heat and transfer the roast to a large cutting board. Let it rest for about ten minutes to stay juicy. Use two forks to shred or slice the beef into generous pieces. Skim any extra fat floating on the sauce and take out the bay leaf.

Serve and Garnish:

Stir the shredded beef back into the sauce so it is fully coated and flavors meld. Spoon the mixture over a bed of creamy polenta mashed potatoes or alongside slices of rustic bread. Shower with chopped parsley for color and brightness. If you like sprinkle a bit of Parmesan over the top right before serving.

My favorite addition to this dish is really good balsamic vinegar. It brightens the sauce immensely and brings the whole pot together with an Italian taste you cannot get from anything else. Everyone in my house knows the day I make stracotto is going to be a cozy one especially when the windows fog up from the steam.

Storage Tips

Let leftovers cool then transfer to airtight containers. It will last about four days in the refrigerator and reheats best on the stovetop so the sauce does not dry out. For longer storage portion into freezer friendly containers and freeze for up to three months.

Ingredient Substitutions

You can swap grape juice for a dry red wine if you prefer a less sweet sauce or substitute pork shoulder for beef if that is what you find at the market. If you do not have beef broth chicken broth works in a pinch though the result will be a tiny bit lighter.

Serving Suggestions

This stracotto is made for piling high over a billowing mountain of polenta. It also shines over buttered pasta or simply spooned with juices onto toasted bread. For a bit of freshness serve with a green salad or roasted broccoli.

Cultural and Historical Context

Stracotto is a dish with roots in Italian home cooking especially in the countryside where tougher cuts of beef were transformed with long slow braises. Every region in Italy has its own take and families pass recipes down generation to generation. Traditionally it is made for Sunday lunch or festivity days when food and company are both meant to be savored.

Seasonal Adaptations

Use sweet summer tomatoes and fresh herbs when in season for brighter flavor. Swap in root vegetables like parsnips or turnips for an autumn twist. Add a handful of baby spinach at the end in spring for green color.

Success Stories

After making stracotto for a birthday dinner my extended family asked for the recipe before dessert was even served. Leftovers made incredible sandwiches the next day and a neighbor who tried some said it beat any restaurant pot roast they had ever tasted.

Freezer Meal Conversion

To freeze cook the stracotto completely then transfer the meat and sauce to a large zip top bag. Flatten for quicker thawing lay flat in the freezer then reheat gently in a pot adding a splash of broth or water if the sauce has thickened too much.

Serve this dish on a chilly day and watch everyone smile at the table. Leftovers will taste even better the next day.

Recipe FAQs

→ What cut of beef works best for Stracotto?

Beef chuck roast is ideal, offering enough marbling for a tender, juicy result once slow-cooked.

→ Can I substitute beef broth in the braising liquid?

Vegetable broth or chicken broth can be used as alternatives, though beef broth gives the richest flavor.

→ How do I know when the beef is done?

The meat should shred easily with forks and be exceptionally tender after about 3 to 3½ hours of gentle braising.

→ What is the best way to serve Stracotto?

Serve over creamy polenta, mashed potatoes, or with slices of rustic bread to soak up the savory sauce.

→ Can Stracotto be made ahead of time?

Yes, the flavors deepen after a day in the fridge. Reheat gently and enjoy at your convenience.