Hearty & Comforting Italian Pot Roast (Stracotto) Recipe

Hearty & Comforting Italian Pot Roast (Stracotto) Recipe

If you're looking for a rich, flavorful, and comforting meal, this Italian Pot Roast (Stracotto) is the perfect dish. Braised in a tomato-based sauce with red wine, this melt-in-your-mouth roast pairs beautifully with pasta, polenta, or crusty bread. Follow along for the full recipe, including tips for getting the most out of this classic Italian dish.

Ingredients

For the Roast:

3.5 lbs chuck roast (or rump roast)

1.5% of meat’s weight in kosher salt (approx. 2 tbsp Diamond Crystal kosher salt)

1 tsp black pepper

8-10 cloves garlic (sliced into slivers)

2 tbsp olive oil (for searing)

For the Braising Liquid:

1 ½ cups dry red wine (Cabernet Sauvignon, Merlot, etc.)

2 cups low-sodium beef stock

1 (28 oz) can whole plum tomatoes (hand-crushed or blended)

3 tbsp tomato paste

For the Aromatics:

1 large onion (finely diced)

3 carrots (shredded)

3 celery ribs (shredded)

10 sprigs thyme

5-6 leaves sage

3 bay leaves

1 cinnamon stick

For Serving:

1 lb pasta (pappardelle or another wide noodle) OR

Polenta, mashed potatoes, or crusty bread

Instructions

1. Prep the Roast

1. Dry & Season: Pat the roast dry with paper towels and season it generously with salt and pepper.

2. Insert Garlic: Use a sharp knife to make small slits in the roast and insert garlic slivers.

2. Sear the Meat

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

2. Sear the roast on all sides (about 3 minutes per side) until golden brown.

3. Transfer the seared meat to a plate and tent with foil.

3. Sauté the Vegetables

1. Reduce heat to medium and add diced onions. Sauté for 10 minutes, deglazing with a splash of water if needed.

2. Add shredded carrots and celery, stirring until softened (another 5-7 minutes).

3. Stir in tomato paste and cook for 2 minutes to deepen the flavor.

4. Add garlic and cook for 1 more minute.

4. Build the Braising Sauce

1. Pour in red wine, scraping the browned bits off the bottom of the pot. Let it simmer for 2 minutes.

2. Add beef stock and hand-crushed tomatoes, stirring to combine.

3. Bundle thyme, sage, bay leaves, and cinnamon stick in cheesecloth (optional) for easy removal. Add to the pot.

5. Braise the Roast

1. Place the seared roast back into the pot.

2. Cover and transfer to a preheated oven at 325°F (163°C).

3. Braise for 3 hours, flipping the roast halfway through.

4. Check for tenderness—if not falling apart, cook for another 30 minutes.

6. Prepare the Pasta & Finish the Dish

1. Bring a pot of salted water to a boil and cook pasta until al dente.

2. Remove the roast from the sauce and shred or cut into chunks.

3. Degrease the sauce by using a paper towel to absorb excess fat from the surface.

4. Toss pasta with a few ladles of sauce and a small knob of butter to emulsify.

7. Serve & Enjoy!

Plate the pasta with sauce and place chunks of beef on top.

Garnish with fresh herbs or grated Parmesan.

Serve with crusty bread or polenta for a more traditional Italian meal.

Taste Test & Final Thoughts

This dish is an absolute comfort meal, packed with deep, rich flavors from the slow braising process. The sauce coats the pasta beautifully, making it a favorite even for those who may not prefer the fatty texture of chuck roast. If you’re looking for a leaner bite, consider shredding the meat and mixing it into the sauce.

Try this Italian Pot Roast (Stracotto) and let us know what you think! Would you pair it with pasta, polenta, or mashed potatoes?

Happy cooking!