Go Back
–+ servings
Print Recipe
No ratings yet

Italian Pot Roast (Stracotto)

Stracotto is the Italian pot roast that deserves a spot in every home cook's recipe box! A seared roast is slowly braised in a rich, hearty tomato sauce until it is melt-in-your-mouth tender.
Prep Time35 minutes
Cook Time5 hours
Total Time5 hours 35 minutes
Course: Dinner, entree, Main Course, main dish
Cuisine: Italian, Italian American
Keyword: baked pot roast, best pot roast recipe, italian pot roast, italian pot roast recipe, italian pot roast stracotto, italian tomato pot roast, oven pot roast, oven roasted pot roast, pot roast recipe, stracotto, stracotto recipe, tomato pot roast
Servings: 6 servings
Author: Alyssa Rivers

Equipment

  • 1 large oven-safe dutch oven or pot with lid

Ingredients

  • 3-4 pounds chuck roast
  • 1 tablespoon olive oil
  • 2 cups diced onion about 1 large onion
  • 1 ½ cups diced carrots sbout 2 large carrots
  • 1 cup diced celery about 3 large ribs
  • 2 tablespoons minced garlic 6-8 large cloves
  • 1 cup dry red wine such as Merlot or Cabernet Sauvignon
  • 1 ½ cups beef broth
  • 2 tablespoons tomato paste
  • 2 cups crushed tomatoes about 1 14-ounce can
  • 2 bay leaves
  • 5 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 sprig fresh rosemary or ½ teaspoon dried rosemary
  • salt to taste
  • ground black pepper to taste

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Cut 3-4 pounds chuck roast into a few smaller pieces, pat dry with paper towels, and season all sides of the beef with salt and ground black pepper.
  • Heat a large, oven-safe pot or Dutch oven over medium-high heat. Add the beef to the pot and sear on all sides for 3-4 minutes per side until a deep crust has formed. Remove to a plate and set aside.
  • Lower the heat to medium and add 1 tablespoon olive oil, 2 cups diced onion, 1 ½ cups diced carrots, and 1 cup diced celery to the pot. Cook for 3 minutes before adding 2 tablespoons minced garlic and cook for another minute.
  • Add 1 cup dry red wine and use a wooden spoon to scrape any browned bits up from the bottom of the pan.
  • Stir in 1 ½ cups beef broth, then add 2 tablespoons tomato paste, 2 cups crushed tomatoes, 2 bay leaves, 5 sprigs fresh thyme ,1 sprig fresh rosemary, and salt and ground black pepper to taste.
  • Add the beef back to the pot, then place the lid on and transfer it to the oven. Bake for 3 ½-5 hours, until the beef is easily shredded with two forks. Discard the bay leaves and herb stems before serving.

Notes

  • Fridge: Store leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave in 1- minute increments, or on the stovetop over medium heat, stirring frequently.
  • Freezer: Store the cooked pot roast and sauce in the freezer in a freezer-safe bag or container for up to 3 months. Thaw completely in the refrigerator for 24 hours (or longer if needed), then heat over medium heat on the stovetop, stirring frequently.
 

Nutrition

Calories: 606kcal | Carbohydrates: 18g | Protein: 54g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 624mg | Potassium: 1441mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5754IU | Vitamin C: 17mg | Calcium: 116mg | Iron: 7mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code