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If there’s one recipe that instantly makes my kitchen smell like Sunday dinner, it’s this Italian Pot Roast, also known as Stracotto. With tender, fall-apart beef simmered in a rich tomato-wine sauce, it pairs perfectly with Parmesan polenta, mashed potatoes, or even pasta! It’s cozy, comforting, and the kind of meal that brings everyone straight to the table.
Why You’ll Love Italian Pot Roast
We love a pot roast in our house, and I’m always coming up with new flavors and ways to serve one. I tweaked this recipe over time to get the perfect balance of acidity and seasoning—the richness of the beef and pancetta, the brightness from red wine and tomatoes, and that depth that only comes from a long, slow cook.
The result is a melt-in-your-mouth Italian-style pot roast that’s both rustic and elegant. Stracotto, which literally means “overcooked” in Italian, is what happens when simple ingredients like wine, tomatoes, and herbs come together slowly and transform into something extraordinary!
Here’s What Makes It Special:
❥ Flavor: Rich and savory. The beef slowly braises in red wine, crushed tomatoes, and herbs for a deep, comforting flavor.
❥ Ease: While it looks impressive, the process is simple. Sear the beef, stir in the aromatics, then let your oven or slow cooker do the rest, no fancy techniques required.
❥ Recommended Equipment: A heavy enameled Dutch oven gives you the best sear and even cooking, but a slow cooker works beautifully for a hands-off version.
❥ Serving Ideas: Serve this super tender Italian pot roast over anything that will soak up that gorgeous sauce! Think creamy polenta, mashed potatoes, or noodles!
What is Stracotto?
Stracotto is a traditional Italian pot roast, typically made with beef that’s seared and then braised low and slow in red wine, tomatoes, and herbs until it’s tender enough to fall apart. It’s similar to American pot roast, but the Italian version leans into those classic Italian flavors. Think pancetta, garlic, and thyme simmered into a luscious sauce that’s perfect for spooning over polenta or pasta!
Italian Pot Roast Ingredients
- Chuck Roast: This cut becomes unbelievably tender after slow braising in the sauce!
- Kosher Salt & Black Pepper: Essential for seasoning the beef and building flavor from the start.
- Avocado or Olive Oil: For searing the meat to a beautiful golden crust.
- Pancetta (or Bacon): This is key for building lots of flavor! Use a high quality bacon if you are going with bacon.
- Onion, Carrots & Celery: The classic Italian soffritto base that brings sweetness and balance.
- Garlic: Six cloves may sound like a lot, but they mellow out in the slow simmer.
- Tomato Paste: Deepens the sauce and adds rich umami flavor.
- Red Wine: Choose a dry red like Cabernet Sauvignon or Pinot Noir. It adds body and depth.
- Beef Broth: For extra braising liquid!
- Crushed Tomatoes: For that perfect balance of acidity and sweetness in the sauce.
- Bay Leaves, Thyme & Oregano: Classic Italian herbs that will infuse their flavor into the sauce and meat.
- Red Pepper Flakes (optional): For just a little heat!
How to Make Stracotto
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Sear the Chuck Roast
Preheat the oven to 350°F and set the rack in the middle position to accommodate a Dutch oven with its lid.
Generously season the beef all over with the salt and pepper.
Heat the oil in an enameled Dutch oven over medium-high heat. Once hot, add the chuck roast and sear until browned, about 2 to 3 minutes per side. Transfer the meat to a plate.
Step 2 | Sauté the Aromatics
Reduce the heat to medium. Add the pancetta and cook, stirring occasionally, until it crisps and the fat has rendered, 3 to 4 minutes.
Add the onion, carrots, and celery, and cook, stirring constantly, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute.
Step 3 | Make the Braising Liquid
Stir in the tomato paste to combine.
Pour in the wine and stir to incorporate. Then add beef broth, crushed tomatoes, thyme leaves, oregano leaves, and red pepper flakes, and stir to incorporate.
Step 4 | Braise in the Oven
Add the chuck roast and juices back to the enameled Dutch oven and nestle into the sauce (you don’t want it submerged). Add bay leaves to the sauce.
Then cover the pot and transfer it to the oven. Cook for 2 ¾ to 3 ½ hours, until tender. (check at 2 1/2 to see if tender with a fork).
Discard the bay leaves. Using tongs or a spatula, transfer the meat to a serving platter and tent with foil to keep warm.
Slow Cooker Method
For an easy, hands-off version, prepare the recipe through the searing of the beef and sautéing of the aromatics steps. Then, transfer everything to your slow cooker, nestle in the roast, and add the bay leaves. Cover and cook on low for 8 hours, or until the meat is tender enough to fall apart.
You can serve the sauce as-is, mash the veggies for a thicker texture, or blend it smooth. If needed, thicken with a cornstarch slurry or reduce it on the stovetop. Simple, cozy, and perfect for busy days!
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Variations and Substitutions
- Swap the wine: If you prefer not to cook with wine, use extra beef broth with a splash of balsamic vinegar for depth.
- Make it spicy: Add more red pepper flakes or a pinch of crushed Calabrian chili paste for an extra kick.
- Slow cooker: Skip the oven and let it braise on low for 8 hours, it’s hands-off and foolproof.
Recipe FAQs
It should easily pull apart with a fork. If it’s still firm after 3 hours, let it cook longer, every roast is a little different! It might just need a little more time.
The best cut for Italian pot roast is chuck roast. It’s well-marbled, which means it breaks down beautifully during the long cooking process, becoming tender and flavorful. Other good options include brisket or bottom round, but chuck gives you the richest, most reliable result.
How to Serve Italian-Style Pot Roast
This Italian pot roast is the ultimate cozy meal. Serve it over creamy polenta, mashed potatoes, or even pasta (as a pasta sauce!). A sprinkle of fresh parsley and extra Parmesan on top makes it even better. Add a simple green salad like my Caesar salad or my Olive Garden copycat salad, and dinner is done!
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Italian Pot Roast (Stracotto)
Ingredients
- 3 to 3 ½ pound chuck roast, fat trimmed (this is usually done by butcher)
- 1 tablespoon coarse kosher salt, or to taste
- 2 teaspoons freshly cracked black pepper
- 1 to 2 tablespoons avocado or olive oil
- 4 ounces pancetta or good-quality bacon, diced
- 1 small yellow onion, finely chopped
- 2 large carrots, peeled and diced
- 2-3 celery ribs, finely chopped
- 6 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 cups red wine, such as cab or pinot noir
- 1 cup beef broth, (plus more for oven method*)
- 14.5 ounces crushed tomatoes
- 3 bay leaves
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano leaves
- ¼ teaspoon red pepper flakes, optional
Instructions
- Preheat the oven to 350℉ and set the rack in the middle of the oven to accommodate a Dutch oven with its lid.
- Generously season the beef all over with the salt and pepper.
- Heat the oil in an enameled Dutch oven over medium-high heat. Once hot, add the chuck roast and sear until browned, about 2 to 3 minutes per side. Transfer the meat to a plate.
- Reduce the heat to medium. Add the pancetta and cook, stirring occasionally, until it crisps and the fat has rendered, 3 to 4 minutes.
- Add the onion, carrots, and celery, and cook, stirring constantly, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute.
- Stir in the tomato paste to combine. Pour in the wine and stir to incorporate. Then add beef broth, crushed tomatoes, thyme leaves, oregano leaves, and red pepper flakes and stir to incorporate.
FOR OVEN METHOD:
- Add chuck roast and juices back to the enameled dutch oven and nestle into the sauce (you don’t want it submerged). Add bay leaves to the sauce.
- Then cover the pot and transfer it to the oven. Cook for 2 ¾ to 3 ½ hours, until tender. (Check at 2 1/2 hours to see if tender with fork).
- Tip: About halfway to ¾ way thru cooking check for liquid and add more (¾ to 1 cup) beef broth, or as much is needed. I do not always have to add more liquid; it will depend on the fat content of the beef.
- Discard the bay leaves. Using tongs or spatula, transfer the meat to a serving platter and tent with foil to keep warm.
- To thicken or smooth the sauce, return the pan to medium-high heat and simmer until the desired consistency is reached. For a smoother sauce, mash the vegetables with a potato masher or an immersion blender.
- If desired: To thicken the sauce, cook until reduced by about a third, 5 to 10 minutes to thicken. I find that cooking in a flatter dutch oven no reduction is needed.
- Pour the sauce over the meat on the platter.
FOR SLOW COOKER METHOD:
- Transfer the sauce to the slow cooker, add the chuck roast & bay leaves. Then cover and cook on low for 8 hours or until tender.
- Using tongs or spatula, transfer the meat to a serving platter and tent with foil to keep warm.
- If you would like a smoother sauce, mash the vegetables with a potato masher or an immersion blender.
- Serve sauce as is (we serve as is, with some of the veggies mashed). Or for a thicker sauce add a cornstarch slurry by mixing 2-3 tablespoons of cornstarch with equal parts cold water and stir until combined) stir into liquid and cook uncovered for about 30 minutes or until thickened. You can also return to a pan and cook over medium-high heat until reduced by about a third, 8 to 10 minutes to thicken if desired.
- TIP: We serve the sauce as is, but every roast produces different amounts of liquid. Adjust to your taste and preference.
- For serving: Garnish with parsley. Cut into chunks and serve over creamy parmesan polenta, mashed potatoes or pasta.
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Notes
- To speed up cooking time you can cut roast into 4-6 chunks and cook for about 2 hours.
- I don’t recommend using a non enameled cast iron pot!
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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