Meet Straccotto, the Italian pot roast you never knew you were missing! Boil the roast slowly. Rich and flavorful tomato sauce until it happens Soft that melts in your mouth. The sauce alone makes this recipe worth making!
Why this recipe is 10/10
- Falling Tender Beef:The roast is slowly simmered in the oven until very tender and full of flavor.
- Incredibly in-depth sources: The tomato-based sauce is simmered for hours to create a bold, savory flavor perfect for serving over pasta, mashed potatoes or creamy polenta.
- The next day will get even better: Leftovers are also delicious! My family happily ate the buttered, crusty bread with additional sauce, which was probably my favorite part.
Italian Pot Roast Ingredients
- Choosing the Right Cut of Beef:I used a chuck roast, but a round roast or brisket (with most of the fat cut off) would work very well too.
- Wine Substitutes: If you want to skip the wine, try substituting beef broth or apple juice. To add tartness to the sauce, add 1 to 2 tablespoons of apple cider vinegar or 1 tablespoon of balsamic vinegar.
How to make stracotto
If your favorite comfort food is a classic pot roast, like this Mississippi version, you’ll love this Italian twist. It’s easy to prepare, and while it simmers low and slow in the oven, the flavorful sauce and juicy beef make it worth every minute of waiting.
- Cook the beef: Preheat oven to 350°F. Cut the roast into several small pieces, pat dry with paper towels, and season the beef on all sides with salt and pepper. Heat a large ovenproof pot or large Dutch oven over medium-high heat. Add beef to pot and sear on all sides until a deep crust forms, 3 to 4 minutes per side. Place on a plate and set aside.
- Vegetable dishes: Lower the heat to medium and add the olive oil, onion, carrots, and celery to the pot. Cook for 3 minutes. Add garlic and cook for 1 more minute.
- Wine: Add the wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- broth: Stir in beef broth.
- Add herbs and tomatoes: Stir in tomato paste, tomatoes, bay leaves, thyme, rosemary, salt and pepper to taste.
- roast: Return beef to pot, cover, and transfer to oven. Roast for 3 1/2 hours to 5 hours, until the beef flakes easily with two forks. Discard bay leaves and herb stems before serving Italian pot roast.
Alyssa’s Expert Tips
Save time eating your vegetables: For quicker preparation, place the onions, celery, and carrots in a food processor and pulse until roughly chopped. You’ll get perfectly sized pieces without any additional cutting.
Other Ways to Cook Italian Pot Roast
- Slow Cooker Instructions:
- Place everything except the beef in a large 6- to 7-quart slow cooker. Shred the beef as instructed in the recipe card, then add to the slow cooker. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
- Cooktop instructions:
- Instead of moving the pot to the oven in step 6, simmer the beef on the stovetop over medium-low heat until tender and shredded, 3 to 4 hours. Stir the sauce carefully every 30 minutes to prevent it from burning.
Italian Pot Roast (Stracotto)
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equipment
- 1 large oven-safe Dutch oven or pot with lid
ingredient
- 3-4 pound chuck roast
- 1 tablespoon olive oil
- 2 cup diced onion About 1 large onion
- 1 ½ cup finely chopped carrots About 2 large carrots
- 1 cup chopped celery About 3 large ribs
- 2 tablespoon Minced garlic 6-8 large cloves
- 1 cup dry red wine Merlot or Cabernet Sauvignon
- 1 ½ cup beef broth
- 2 tablespoon tomato paste
- 2 cup crushed tomatoes Approximately 1 14 ounce can
- 2 bay leaf
- 5 twigs fresh thyme or 1 teaspoon dried thyme
- 1 twig fresh rosemary or ½ teaspoon dried rosemary
- salt gustation
- ground black pepper gustation
guideline
- Preheat oven to 350 degrees Fahrenheit. chop 3-4 pounds chuck roast Break into several small pieces, pat dry with paper towels, then slice beef on all sides. salt and ground black pepper.
- Heat a large ovenproof pot or Dutch oven over medium-high heat. Add beef to pot and sear on all sides until a deep crust forms, 3 to 4 minutes per side. Place on a plate and set aside.
- Reduce heat to medium and add 1 tablespoon of olive oil, 2 cups finely chopped onions, 1 ½ cups finely chopped carrotsand 1 cup finely chopped celery In the pot. Cook for 3 minutes before adding. 2 tablespoons minced garlic And cook for 1 more minute.
- add 1 cup dry red wine Then, using a wooden spoon, scrape up any browned bits from the bottom of the pan.
- Please stir 1 ½ cups beef brothThen add 2 tablespoons tomato paste, 2 cups crushed tomatoes, 2 bay leaves, 5 sprigs of fresh thyme ,1 sprig of fresh rosemaryand salt and ground black pepper gustation.
- Return beef to pot, cover, and transfer to oven. Roast for 3 1/2 hours to 5 hours, until the beef flakes easily with two forks. Discard bay leaves and herb stems before serving.
memo
- refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 1 minute at a time or place on the stovetop over medium heat, stirring frequently.
- Freezer: Store cooked pot roast and sauce in a freezer-safe bag or container in the freezer for up to 3 months. Thaw completely in the refrigerator for 24 hours (or longer if needed), then heat on the stovetop over medium heat, stirring frequently.
nutrition
What to Serve with Italian Pot Roast
salad
Italian Chopped Salad
15 minutes
side dish
Perfectly soft butter roll
1 hour 45 minutes
side dish
Creamy Parmesan Garlic Brussels Sprouts
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side dish
Instant Pot Mashed Potatoes
15 minutes
