Italian Pot Roast (Stracotto)

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This comforting Italian Pot Roast is the ultimate fall and winter dinner! The chuck roast braises in a rich tomato and red wine sauce packed with vegetables, and it always turns out incredibly fall-apart tender.

Prep Time30

Cook Time3 30

Total Time4

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 716kcal

Author: Tania

Equipment

7 to 8 quart Dutch oven

Ingredients

4 pounds beef chuck roast excess fat trimmed
2 teaspoons Kosher salt
1 teaspoon ground black pepper
Olive oil for searing and cooking
1 medium yellow onion finely diced
3 medium carrots finely diced (about 2.5 cups diced)
4 stalks celery finely diced
6 cloves fresh garlic, minced
4 ounces diced pancetta
2 tablespoons tomato paste
2 teaspoons minced fresh herbs (oregano, thyme, rosemary)
1 cup red wine Merlot or Pinot Noir
28 ounces canned whole peeled tomatoes blended, see note
1 ½ to 2 cups beef broth plus more as needed
6 sprigs fresh herbs rosemary, thyme, oregano
Chopped Italian parsley for garnish

Instructions

Preheat oven to 300 degrees F.
Season the chuck roast with 2 teaspoons kosher salt and 1 teaspoon black pepper on both sides. Heat a few drizzles of olive oil in a large 8-quart Dutch oven over medium-high heat. Once hot, sear the roast until a golden brown crust forms, about 5–6 minutes per side. Remove and set aside. Tip: Let it cook undisturbed on each side to get a nice golden brown color.
Add more oil to the pot (do not wipe clean), and sauté the diced onions, carrots, and celery until softened, about 8 minutes, using their moisture to help deglaze the brown bits. If not enough moisture, add a splash of broth to deglaze.
Push the vegetables to the side, then sauté the garlic and pancetta until fragrant, about 2 more minutes. Stir everything back together.
Add in the tomato paste and minced fresh herbs, stirring to coat the vegetables. Then, add the red wine and deglaze any remaining brown bits. Stir in the blended canned tomatoes and beef broth. Season with salt and pepper to taste.
Return the seared beef into the pot, ensuring it’s nearly covered with liquid, adding more broth if needed. Nestle in the herb sprigs, pushing them under the liquid. Bring back to a simmer.
Once it’s simmering, cover with the lid and transfer to the oven braise for 3 hours until the meat is fall-apart tender.
Once it’s ready, you’ll notice some of the fat on top - absorb it with a paper towel or remove with a spoon and discard.
When ready to serve, shred the meat into smaller pieces. Serve over mashed potatoes, polenta or pasta. Enjoy!

Notes

Canned tomatoes: Whole canned tomatoes taste better and are higher quality than crushed canned tomatoes. I’d recommend buying canned whole tomatoes and pureeing it yourself (use a blender).
Use a large 8-quart Dutch oven for a 4-pound chuck roast and the amount of liquid.
Searing the beef is a key step for flavor. Let it sear undisturbed for 5–6 minutes per side to form a golden brown crust.
Veggie prep shortcut: Use a food processor to finely chop onions, carrots, and celery in one go.
Layer of fat: Once the pot roast is ready, you’ll notice a layer of fat sitting at the top. Simply absorb it with paper towel or remove with a spoon.
Make ahead: Cook as directed, cool completely, and refrigerate overnight. The flavors actually get better the next day!
Freezing: Let cool, then freeze in smaller portions for up to 3 months; thaw overnight in the fridge or reheat from frozen.
Reheat on the stovetop or in the oven at 325F until warmed through.

Substitutions and variations:

Red wine: If not using, replace with beef broth plus a splash balsamic vinegar for acidity.
Pancetta: Diced prosciutto.
If using dried herbs, use half of the amount called for.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition