Italian Pot Roast (Stracotto) – Slow-Braised & Rich with Red Wine and Herbs
This Italian pot roast (stracotto) features tender beef braised low and slow in red wine, tomatoes, garlic, and herbs. The result is a rich, flavorful dish perfect for cozy dinners or special occasions.
Ingredients
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3–4 lb chuck roast
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Salt & black pepper
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2 tbsp olive oil
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1 onion, diced
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2 carrots, diced
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2 celery stalks, diced
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4 cloves garlic, minced
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2 tbsp tomato paste
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1½ cups dry red wine
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1 can (28 oz) crushed tomatoes
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1 cup beef broth
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2 sprigs rosemary
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2 sprigs thyme
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1–2 bay leaves
Instructions
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Pat roast dry and season with salt and pepper. Sear in olive oil on all sides. Remove.
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In the same pot, sauté onion, carrots, and celery. Add garlic and tomato paste; cook 2 minutes.
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Deglaze with wine, simmer 5–7 minutes.
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Stir in tomatoes, broth, and herbs. Return beef to pot.
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Cover and braise at 300°F for 3½–4 hours.
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Remove roast, skim fat, reduce sauce if needed. Shred beef, return to sauce.
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Serve hot over polenta, pasta, or mashed potatoes.
Notes
For extra richness, stir in a knob of butter before serving.
Make-ahead friendly and freezer safe.
Great with a glass of bold red wine.