Stracotto - Italian Pot Roast

Name: Stracotto - Italian Pot Roast
Prep time: 25 min
Cook time: 210 min
Total time: 235 min
Yield: 6
Ingredients: ▢ 3 to 4 Pounds beef chuck roast, or brisket; ▢ 2 Tablespoons olive oil; ▢ 1 yellow onion, large, chopped; ▢ 2 carrots, peeled and chopped; ▢ 2 Stalks celery, chopped; ▢ 4 Cloves garlic, minced; ▢ 1 Tablespoon tomato paste; ▢ 1 Cup dry red wine, such as Chianti, Cabernet Sauvignon or Barolo; ▢ 2 Cups beef broth; ▢ 1 Can crushed tomatoes, 28-Ounce; ▢ 1 Teaspoon dried oregano; ▢ 1 Teaspoon dried thyme; ▢ 2 bay leaves; ▢ salt and freshly ground black pepper, to taste; ▢ fresh parsley, chopped, for garnish

by Bella Bucchiotti

6 servings

3 hr 55 min

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Rich, slow-simmered, and bursting with deep flavor, stracotto is a classic Italian braised beef dish that delivers comfort in every bite. Made with simple ingredients like beef chuck, red wine, crushed tomatoes, and aromatics, this rustic stew is simmered low and slow until the meat becomes fall-apart tender. It’s perfect for a cozy weekend meal or a hearty dinner with guests. Serve it over creamy polenta, pasta or mashed potatoes for an unforgettable plate of Italian comfort food.

Stracotto is a delicious, rustic Italian braised beef dish simmered in wine, tomatoes and aromatics until the meat becomes tender enough to simply fall apart.

You might also like beef bourguignon, this Italian beef stew, ground beef stroganoff, and slow cooker Mongolian beef.

A plate of mashed potatoes topped with beef stew in tomato sauce, with carrots and herbs.

Why You’ll Love It

Full of flavor: The long simmer infuses every bite with rich, savory depth.

Comforting and hearty: This dish is warming and satisfying from start to finish.

Perfect for make-ahead meals: Stracotto tastes even better the next day.

Versatile to serve: Delicious with pasta, polenta or mashed potatoes.

Impressive yet simple: Great for casual meals or dinner parties.

A platter of shredded beef in tomato sauce, garnished with chopped herbs, next to mashed potatoes.

Italian Braised Beef Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Beef chuck roast or brisket: Provides marbling and richness, ideal for long braising. Choose well-marbled chuck roast or brisket for the best flavor and tenderness.

Olive oil: Used to sear the meat and sauté vegetables.

Yellow onion: Adds sweetness and depth to the sauce base.

Carrots and celery: Classic aromatics that build flavor.

Garlic: Brings warmth and pungency to the sauce.

Tomato paste (tomato concentrate): Intensifies the tomato flavor and adds body.

Dry red wine: Adds acidity and richness; choose a bold, full-bodied wine. Use a good quality red wine you would drink (so you can serve some with the meal).

Beef broth: Deepens the savory base and keeps everything moist.

Crushed tomatoes: Form the body of the sauce with a hearty tomato profile.

Dried oregano and thyme: Add herby balance to the rich beef and tomatoes.

Bay leaves: Infuse a subtle, earthy background note.

Fresh parsley: Brightens and finishes the dish for serving.

Raw beef, chopped vegetables, spices, tomato sauce, broth, and oil arranged on a white tiled surface.

How to Make Beef Stracotto

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Sear the beef: Dry the beef with paper towels. Season the meat with salt and pepper, and then brown on all sides in olive oil in a heavy pot over a medium high heat.

Cook the aromatics: Sauté onions, carrots and celery until softened.

Add garlic and tomato paste: Stir until fragrant and well combined.

Deglaze with wine: Scrape any stuck-on brown bits off the pot and let the wine simmer briefly.

Add liquids and herbs: Stir in beef stock or broth, tomato sauce, oregano, thyme and bay leaf.

Simmer the beef: Return beef to the pot and braise gently over a low to medium heat until tender.

Finish the sauce: Remove the beef, reduce the sauce if desired, then shred or slice the meat and stir it back in.

Garnish and serve: Sprinkle with parsley and serve over mashed potatoes, parmesan polenta or your preferred base.

Overhead view of plates with pot roast in tomato sauce, garnished with parsley, on a tiled surface.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version of this Italian style pot roast, check the ingredients in your beef broth.

Use short ribs instead of chuck: For a less lean, more luxurious version.

Add mushrooms: Stir in during the last hour for extra depth.

Fresh parsley: Fresh rosemary would also be a good garnish.

Make it spicy: Add a pinch of crushed red pepper flakes to the sauce.

Add depth: Add a splash of balsamic vinegar or Worcestershire sauce for more depth.

A white plate with beef stew in tomato sauce, garnished with herbs, on a tiled table with utensils nearby.

Serving Suggestions

Hot sides: Enjoy pasta, garlic mashed potatoes or mashed red skin potatoes, slow cooker polenta, or warm soda bread.

Cold sides: A lemon parmesan salad would also be good on the side, or perhaps farinata with marinated mozzarella balls.

A fork lifts braised beef with vegetables and tomato sauce over creamy mashed potatoes.

How to Store Beef Braised in Red Wine

Store: Store slow cooked rump roast leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze: For longer storage, freeze portions for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.

Reheat: Reheat gently in a saucepan over low heat, adding a splash of broth or water as needed to loosen the sauce.

Beef stew with carrots and tomato sauce served over mashed potatoes on a white plate.

Top Tips

Sear the meat well: A good crust adds flavor to the final dish.

Don’t rush the simmer: Slow cooking is key to tender beef.

Deglaze properly: Scraping up browned bits adds major flavor to the sauce.

Simmer low and slow: Rushing can result in tough meat.

Cooking pot: Use a Dutch oven with a tight lid to maintain moisture.

Smoother sauce: For a smoother sauce, use an immersion blender to blend the vegetables before returning the beef.

Make it a day ahead: The flavors in this delicious recipe improve overnight.

Sauce too acidic? A pinch of sugar can help balance it.

A plate of braised beef stew with carrots and tomato sauce served over mashed potatoes.

Stracotto di Manzo FAQs

Can I cook this Italian pot roast in the oven instead of the stovetop?

Yes, you can braise it in a covered Dutch oven at low oven temperature.

What kind of wine should I use?

A dry, bold red like Chianti or Cabernet works best.

What can I do with leftovers?

Leftovers make incredible sandwiches or pasta toppings the next day.

Beef stew with tomato sauce served over mashed potatoes on a white plate.

Traditional Italian Stracotto Recipe

Raw beef, chopped vegetables, spices, tomato sauce, broth, and oil arranged on a white tiled surface.

A large piece of seared beef in a black cast iron pot on a white tiled surface.

Diced carrots, celery, onion, garlic, and tomato paste in a black skillet on a tiled surface.

Black pot of soup with diced vegetables, tomatoes, herbs, and a bay leaf on a light tiled surface.

A large cut of beef in a pot of tomato sauce with vegetables on a tiled surface.

Large pot of braised beef in tomato sauce, accompanied by mashed potatoes, plates, and cutlery on the side.

Stracotto is one of those recipes that proves simple ingredients and patience can create something truly special. The beef becomes incredibly tender as it simmers in a rich tomato and wine sauce, absorbing deep, comforting flavor along the way. Whether served over creamy polenta or paired with crusty bread to soak up the sauce, this dish is rustic Italian cooking at its best. Stracotto is perfect for a cozy Sunday supper, casual dinners or whenever you need warm, satisfying food from the heart.

Other Recipes to Try

stracotto italian pot roast, Close up of stracotto an Italian pot roast simmered with tomato sauce and vegetables text overlay reads Stracotto Italian Pot Roast

Close-up of stracotto, an Italian pot roast simmered with tomato sauce and vegetables, text overlay reads "Stracotto Italian Pot Roast.

stracotto italian pot roast, Close up of succulent stracotto an Italian pot roast simmered in rich tomato sauce and topped with chopped parsley with text overlay above

Close-up of succulent stracotto, an Italian pot roast simmered in rich tomato sauce and topped with chopped parsley, with text overlay above.

Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

Stracotto - Italian Pot Roast

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Recipe details

Yield 6 servings
Time spent: Prep time: 25 Minutes Cook time: 210 Minutes Total time: 3 hr 55 min

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% Daily value

Ingredients

▢ 3 to 4 Pounds beef chuck roast, or brisket
▢ 2 Tablespoons olive oil
▢ 1 yellow onion, large, chopped
▢ 2 carrots, peeled and chopped
▢ 2 Stalks celery, chopped
▢ 4 Cloves garlic, minced
▢ 1 Tablespoon tomato paste
▢ 1 Cup dry red wine, such as Chianti, Cabernet Sauvignon or Barolo
▢ 2 Cups beef broth
▢ 1 Can crushed tomatoes, 28-Ounce
▢ 1 Teaspoon dried oregano
▢ 1 Teaspoon dried thyme
▢ 2 bay leaves
▢ salt and freshly ground black pepper, to taste
▢ fresh parsley, chopped, for garnish

Instructions

Pat the beef dry with paper towels and season generously with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Once hot, sear the beef on all sides until it develops a deep, golden-brown crust, 4 to 5 minutes per side. Remove the beef and set it aside.
In the same pot, add the chopped onion, carrots and celery. Cook for 6 to 8 minutes, stirring occasionally, until softened.
Add the minced garlic and tomato paste. Stir and cook for another 1 to 2 minutes until fragrant.
Pour in the red wine, scraping the bottom of the pot to deglaze and lift any browned bits. Let it simmer for 2 to 3 minutes to reduce slightly.
Add the beef broth, crushed tomatoes, oregano, thyme, and bay leaves. Stir to combine everything into a rich sauce.
Return the seared beef to the pot, nestling it into the sauce.
Lower the heat, cover the pot and let it simmer gently on the stovetop for 3 ½ to 4 hours, or until the beef is fork-tender and falls apart easily. Check occasionally and add a little broth or water if the sauce reduces too much.
Once done, remove the beef and let it rest briefly. Discard the bay leaves.
If liked, simmer the sauce uncovered for 10 to 15 minutes to thicken slightly.
Shred or slice the beef, return it to the sauce, and stir to coat. Sprinkle with fresh parsley before serving over creamy polenta, mashed potatoes, or pasta, plus some crusty bread on the side to mop up the sauce.

Tips

Sear the meat well: A good crust adds flavor to the final dish.Don’t rush the simmer: Slow cooking is key to tender beef.Deglaze properly: Scraping up browned bits adds major flavor to the sauce.Simmer low and slow: Rushing can result in tough meat.Cooking pot: Use a Dutch oven with a tight lid to maintain moisture.Smoother sauce: For a smoother sauce, use an immersion blender to blend the vegetables before returning the beef.Make it a day ahead: The flavors in this delicious recipe impro

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