Italian Pot Roast – Slow-Braised, Savory, and Full of Rustic Flavor

Italian Pot Roast, also known as Stracotto di Manzo, is a slow-braised beef dish simmered in a rich tomato-based sauce infused with red wine, garlic, and Italian herbs. It’s hearty, deeply flavorful, and ideal for family dinners, Sunday suppers, or holiday gatherings.

Unlike traditional American-style pot roast with gravy, the Italian version uses ingredients like crushed tomatoes, rosemary, and wine to create a bold, aromatic braising liquid. The result? Fork-tender beef that melts in your mouth, surrounded by a savory sauce perfect for spooning over mashed potatoes, polenta, or buttered pasta.

This dish is simple but soul-warming — the kind of meal that fills your kitchen with cozy, comforting aromas as it simmers low and slow.

Ingredients Overview

Each ingredient contributes to the depth and richness of this slow-cooked roast. Here’s what you’ll need and how to make smart swaps if needed.

Chuck Roast

A 3–4 lb boneless beef chuck roast is ideal — it’s well-marbled and becomes incredibly tender with slow cooking.

Substitutes:

• Brisket (slightly leaner, longer cook time)

• Bottom round (less marbled, but budget-friendly)

Tip: Pat dry and season generously before searing for a deep, caramelized crust.

Aromatics

• Onion, garlic, and carrots: Classic soffritto base, adding sweetness and depth.

• Celery: Optional, but adds another layer of flavor.

• Tomato paste: Concentrated umami and richness.

Tomatoes

Use crushed tomatoes or whole peeled San Marzano tomatoes (crushed by hand) for the sauce.

• Canned is fine and traditional.

• Fresh tomatoes can be used if peeled, seeded, and cooked down.

Red Wine

A good, dry red wine like Chianti, Sangiovese, or Cabernet adds body and complexity to the braising liquid.

• No wine? Use all beef broth with 1 tbsp balsamic vinegar for acidity.

Beef Broth

Rounds out the braising liquid with savory depth.

Low-sodium broth lets you control seasoning.

Herbs & Seasonings

• Fresh rosemary and thyme: Classic Italian aromatics

• Bay leaf: Subtle depth

• Oregano: Optional, for more herbaceous character

• Crushed red pepper flakes: Optional, for a hint of warmth

• Salt and black pepper: Essential seasoning

Olive Oil

Used for searing and sautéing — adds authentic flavor.

Step-by-Step Instructions

1. Sear the Roast

1. Pat the roast dry and season all over with salt and pepper.

2. Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat.

3. Sear the roast for 3–4 minutes per side until deeply browned. Remove and set aside.

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2. Sauté the Aromatics

1. In the same pot, lower heat to medium.

2. Add:

   • 1 diced onion

   • 2–3 diced carrots

   • 2 celery ribs (optional)

   • 4–5 cloves minced garlic

3. Sauté until softened and golden, about 5–7 minutes.

4. Stir in 2 tbsp tomato paste and cook for 1 minute until fragrant and darkened.

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3. Build the Braising Liquid

1. Pour in 1 cup dry red wine. Scrape the bottom of the pot to deglaze.

2. Simmer 2–3 minutes to reduce slightly.

3. Add:

   • 1 (28 oz) can crushed tomatoes

   • 1½ cups beef broth

   • 1 sprig rosemary

   • 2 sprigs thyme

   • 1 bay leaf

   • ½ tsp salt and ¼ tsp black pepper

Optional: Add ¼ tsp crushed red pepper flakes.

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4. Braise the Roast

1. Return the seared roast (and its juices) to the pot.

2. Spoon some sauce over the top.

3. Cover tightly and braise in the oven at 325°F for 3½ to 4 hours, turning once halfway through.

Tip: The meat should be fork-tender and easily shred when done.

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5. Finish and Serve

1. Remove the roast and let rest 10 minutes.

2. Skim any excess fat from the sauce.

3. Discard herb stems and bay leaf.

4. Slice or shred the meat and return to the pot, or serve with sauce spooned over.

Tips, Variations & Substitutions

Cooking Tips

• Use a heavy Dutch oven with a tight lid for even, moist braising.

• For slow cooker: Sear meat and sauté aromatics, then transfer everything to slow cooker. Cook on LOW 8 hours.

• Make ahead: Tastes even better the next day — store refrigerated and reheat gently.

Variations

• Add mushrooms: Sauté with aromatics for earthy depth.

• Make it creamy: Stir in 2 tbsp mascarpone or heavy cream at the end.

• Olive and caper twist: Add at the end for a puttanesca-style variation.

Substitutions

• No wine: Use extra broth + 1 tbsp balsamic vinegar.

• No tomatoes: Try a white wine and broth version with onions and fresh herbs.

• Vegetarian twist: Use portobello mushrooms or seitan and vegetable broth.

Serving Ideas & Occasions

Serve Italian Pot Roast with:

• Creamy polenta (authentic and comforting)

• Mashed potatoes or buttered noodles

• Crusty Italian bread to soak up the sauce

• Balsamic-roasted vegetables or sautéed greens on the side

Perfect for:

• Cozy fall and winter dinners

• Sunday meals with family

• Dinner parties — just add wine and salad

Wine Pairing: Chianti, Barbera, or a bold red like Zinfandel or Merlot.

Nutritional & Health Notes

This dish is rich and satisfying, with high protein from the beef and fiber from the vegetables.

To lighten:

• Trim visible fat from the roast before cooking.

• Serve with roasted vegetables instead of starch.

• Use reduced-sodium broth.

Typical serving (6 oz beef with sauce):
Calories: ~450
Protein: ~35g
Fat: ~25g
Carbs: ~10g (mostly from vegetables and sauce)

FAQs

Q1: Can I make this in a slow cooker?

A1: Yes. Sear the beef and sauté the veggies first, then transfer everything to a slow cooker. Cook on LOW for 8–9 hours or HIGH for 4–5 hours.

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Q2: Can I freeze Italian Pot Roast?

A2: Absolutely. Let it cool, slice or shred, and store in an airtight container with sauce. Freeze up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the oven.

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Q3: What cut of beef works best?

A3: Chuck roast is ideal for its fat content and tenderness after braising. Brisket or bottom round can also work but may be slightly leaner or tougher.

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Q4: How do I thicken the sauce?

A4: Simmer uncovered after removing the beef to reduce it, or stir in 1 tsp cornstarch mixed with 2 tsp water and simmer until thickened.

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Q5: Can I make this dish without tomatoes?

A5: Yes, use beef broth, red wine, onions, garlic, and herbs for a broth-based pot roast instead. The flavor will be more subtle but still delicious.

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Q6: How long should I rest the meat after cooking?

A6: Let the roast rest for about 10 minutes before slicing or shredding. This helps the juices redistribute.

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Q7: What can I do with leftovers?

A7: Shred the beef and use it in:

• Sandwiches or sliders

• Pasta sauce

• Stuffed baked potatoes

• Hash with eggs

 

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