Italian Pot Roast ( Stracotto Recipe )

If the phrase Italian Pot Roast makes you picture a slow-simmered, soul-warming dinner that perfumes your whole house, you’re exactly right. This is the kind of dish that makes neighbors stop by “just to say hi” once they catch a whiff. A Stracotto recipe (that’s the Italian name for braised beef) is basically a big hug in food form—rich, tender, and unapologetically hearty.

Now, if you’re a busy mom trying to get something impressive on the table or a home cook who loves a little culinary adventure without needing a culinary degree, this recipe has your name all over it. It’s not hard, it just asks for patience—and trust me, your patience will be rewarded with velvety meat and a sauce you’ll want to lick off the spoon (no judgment here).

Why You’ll Love This Italian Pot Roast

• Tender beef heaven: Even the toughest cuts melt into fork-tender perfection.
• Deep, complex flavor: Thanks to pancetta, red wine, herbs, and those magical San Marzano tomatoes.
• Make-ahead friendly: Tastes even better the next day (hello, leftovers!).
• Family-pleasing: Serve it with creamy polenta or pasta, and you’ve got comfort food done right.

Ingredient Notes and Substitutions

Here’s the fun part: Italian cooking is flexible, forgiving, and a little “eyeball it” in spirit. Don’t stress about being perfect—it’s all about layering flavors.

• The Beef: Chuck roast is my go-to, but brisket, rump roast, short ribs, or even eye-of-round will work. The tougher, the better—it’ll melt into magic after hours in the oven.
• Onion / Carrot / Celery: Classic soffrito (Italy’s version of mirepoix). Two parts onion, one part carrot, one part celery. Honestly? No need to measure. Just chop, toss, and move on.
• Pancetta: Adds savory depth. No pork? Sub in turkey bacon. It’s not traditional, but it gets the job done.
• Beef Broth: Beef stock works too.
• Dry Red Wine: Cabernet, Pinot Noir, or Merlot. Use one you’d actually drink. Non-alcoholic? Beef broth + balsamic vinegar is your friend.
• Italian Seasoning: Dried basil, oregano, rosemary, thyme, marjoram.
• Crushed Tomatoes: Splurge on San Marzano if you can (your taste buds will notice). Mutti is a fantastic option too.
• Polenta: Skip the instant stuff or those sad tubes. You want coarsely ground cornmeal for that creamy base.
• Gorgonzola Cheese: Blue cheese lovers, rejoice. Not your jam? Parmesan, Asiago, or Gruyere are all welcome.

How To Make Italian Pot Roast

1. Prep: Preheat oven to 350°F. Season chuck roast generously with salt and pepper.
2. Brown the Beef: Heat 2 tbsp olive oil in a Dutch oven. Sear roast on both sides, 4–5 minutes each. Remove to a plate.
3. Cook the Soffrito: Pour off fat, refresh with 2 tbsp oil. Add onion, carrot, celery, and pancetta. Cook 7–8 minutes until tender. Stir in garlic for 10–15 seconds.
4. Deglaze with Wine: Pour in wine, boil 1–2 minutes. Scrape those brown bits—they’re flavor gold.
5. Build the Braise: Return beef and juices. Add broth, tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Bring to gentle simmer.
6. Into the Oven: Cover with parchment or foil plus lid to trap steam. Bake 2 ½–3 hours, until beef is fall-apart tender.
7. Make the Polenta: With 45 minutes left, spray a casserole dish. Combine chicken broth (or water), half-and-half, polenta, salt, and pepper. Bake uncovered 40–45 minutes alongside the roast.
8. Cheese It Up: After 30 minutes, stir in Gorgonzola and butter. Return to oven 10–15 minutes more.
9. Serve & Swoon: Ladle that luscious beef and sauce over creamy polenta. Pour yourself a glass of that same red wine, because you earned it.

Tips for Perfect Stracotto

• Low and slow is the name of the game. Don’t rush it—the connective tissue needs time to break down.
• Sauce too thin? Let it simmer uncovered on the stovetop for 10 minutes to thicken.
• Sauce too thick? Splash in more broth or a little wine.
• Make-ahead magic: This dish tastes even better the next day. Store overnight, reheat gently, and thank me later.

A Little Story from My Kitchen

The first time I made Stracotto, I underestimated its power. I thought, “This will just be Sunday dinner.” Fast forward three hours, and my entire family was hovering in the kitchen, practically guarding the oven like it was the crown jewels. By the time I pulled it out, there wasn’t just excitement—there was reverence. This became the dish for family gatherings, the one my kids would casually request on a Wednesday night (as if I could just whip it up between Zoom calls). Now, it’s my love language in a pot.

FAQs About Italian Pot Roast

Bring a Little Italy to Your Table

Italian Pot Roast, or Stracotto, is one of those rare recipes that delivers big flavor with simple ingredients and a little patience. Whether you’re serving it for Sunday supper, a holiday, or just because you need comfort in a bowl, this dish is guaranteed to impress. So grab that Dutch oven, pour yourself a splash of red wine, and let’s make your kitchen smell like Italy tonight.

More Recipes You’ll Love After Italian Pot Roast

If this Italian Pot Roast has you craving more cozy comfort food, here are some other recipes from the blog that pair beautifully with this hearty dish—or make equally satisfying stand-alone meals:

• Try my savory French Onion Beef Sloppy Joes for another beefy classic packed with deep, caramelized flavor.
• If you loved the braised tenderness of this roast, you’ll definitely want to dig into the slow-cooked richness of my Short Rib Ragu.
• For a creamy and indulgent pasta night, this Creamy Parmesan Beef Rigatoni is always a family favorite.
• And when you’re in the mood for something with a Tex-Mex twist, my hearty Garlic Butter Honey BBQ Beef Tacos will hit the spot.

These recipes bring the same comforting, bold flavors as Stracotto—perfect for weeknight dinners, entertaining friends, or when you just want something warm and soul-satisfying.

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