Go Back
To make authentic Stracotto, you need a few key ingredients. The best cut of meat for Stracotto is beef chuck roast. It has the right fat and flavor for slow cooking. You want about 3 to 4 pounds of this meat.

Italian Pot Roast (Stracotto)

Discover how to make a delicious Italian pot roast, or Stracotto, with this simple and flavorful recipe! Learn about the best cuts of meat, essential veggies, and how to enhance flavors with herbs in this step-by-step guide. Perfect for any occasion, Stracotto is a comforting dish that will fill your home with delightful aromas. Click through for the full recipe and start creating this mouthwatering meal today!
Print Recipe Pin Recipe

Ingredients
  

3 to 4 pounds beef chuck roast

2 tablespoons olive oil

1 onion, finely chopped

3 cloves garlic, minced

2 carrots, sliced

2 celery stalks, sliced

1 can (14 oz) crushed tomatoes

2 cups beef broth

2 teaspoons dried oregano

2 teaspoons dried thyme

1 bay leaf

Salt and pepper to taste

Fresh basil, for garnish

Instructions
 

Sear the Meat: In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, add the beef chuck roast and sear on all sides until browned (about 3-4 minutes per side). Remove the roast from the pot and set aside.

    Sauté the Vegetables: In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.

      Build the Sauce: Stir in the crushed tomatoes, beef broth, dried oregano, dried thyme, bay leaf, salt, and pepper. Bring the mixture to a gentle simmer.

        Cook the Roast: Return the seared beef roast to the pot, ensuring it is submerged in the liquid. Cover the pot with a lid and reduce the heat to low. Let it simmer gently for 3 to 4 hours, or until the meat is fork-tender and easily shreds apart.

          Final Adjustments: Once the roast is tender, remove the pot from the heat. Discard the bay leaf. If desired, shred the roast with two forks directly in the pot, mixing it with the sauce.

            Serve: Ladle the pot roast along with the sauce and vegetables onto plates or into bowls.

              - Presentation Tips: Garnish each serving with fresh basil leaves for a pop of color and added flavor. Serve with crusty bread or over creamy polenta for a truly Italian experience.

                Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 6-8