Stracotto means "overcooked" in Italian, and in this case that is the highest compliment. A beef chuck roast simmers low and slow in Chianti, crushed tomatoes, and aromatics until it practically falls apart under a spoon, and the braising liquid reduces into a glossy, wine-dark sauce that tastes like it took all day.
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This is the pot roast Italian nonnas make for Sunday lunch, served over creamy polenta or mashed potatoes so nothing goes to waste. The oven does almost all the work: you brown the meat, soften the soffritto, add the wine and tomatoes, and let time finish the job.
The single most important step is the sear. A properly browned crust on the chuck builds the flavor base for the entire sauce, so give it a full 4 to 5 minutes per side at 425°F (220°C) and do not rush it.
Why You'll Love This Recipe
About the Ingredients
3.5 lb (1.6 kg) boneless beef chuck roast, tied with kitchen twine
Chuck is the ideal braising cut because its marbling bastes the meat as it cooks. Ask your butcher to tie it, or substitute a 3.5 lb beef shoulder roast and add 20 minutes to the braise.
2 tbsp olive oil
Use regular (not extra-virgin) olive oil since it holds up to the high sear temperature. Avocado oil works as a neutral, high-heat swap.
1 large yellow onion, finely diced (about 1 1/2 cups)
Yellow onion gives the sweetest, deepest soffritto base. Frozen diced onion (about 1 1/2 cups) saves 8 minutes of prep.
2 medium carrots, finely diced (about 1 cup)
Carrots add sweetness that balances the wine's acidity. Parsnips make a slightly sweeter, more peppery substitute.
2 celery stalks, finely diced (about 3/4 cup)
Celery brings the savory third leg of the soffritto. Fennel bulb is a good swap if you want a subtle anise note.
3 garlic cloves, minced
Fresh garlic is far more pungent than jarred. If using jarred, use 1 1/2 tsp and add it with the tomatoes, not the soffritto, so it does not burn.
1 cup (240 ml) dry red wine, such as Chianti or Sangiovese
A dry, drinkable red you would serve at dinner is the rule. Swap in 1 cup beef broth plus 1 tbsp red wine vinegar if you avoid alcohol.
1 can (28 oz / 794 g) crushed San Marzano tomatoes
San Marzanos are sweeter and less acidic than standard canned tomatoes. Whole peeled tomatoes crushed by hand give a chunkier, more rustic texture.
1 cup (240 ml) low-sodium beef broth
Low-sodium lets you control the final seasoning. Chicken broth or a cup of water plus 1 tsp beef bouillon paste both work.
2 tsp kosher salt, plus more to taste
Kosher salt's coarse crystals season evenly and are harder to overdo. If using fine table salt, cut the amount to 1 1/2 tsp.
1 tsp black pepper, plus 2 bay leaves and 3 sprigs fresh thyme
Fresh thyme is worth it here; 1 tsp dried thyme can replace it. Bay leaves are non-negotiable for that classic braise aroma.
Tips & Tricks
- Dry the roast completely before searing. Pat it with paper towels until the surface feels tacky; any moisture steams the beef instead of browning it, and you lose the crust that flavors the whole sauce.
- Keep the braise at a bare simmer, not a boil. At 325°F (165°C) you should see lazy bubbles at the pot's edge; a rolling boil tightens the meat and makes it stringy rather than fork-tender.
- Do not skip the rest before slicing. Letting the roast sit 20 minutes off the heat lets the juices redistribute, so the slices stay moist instead of flooding the cutting board.
Pro Tips
Step-by-Step Instructions
1. Preheat and season
Set a rack in the lower third of the oven and preheat to 425°F (220°C). Pat the chuck roast bone-dry with paper towels, then season all over with the kosher salt and black pepper.
2. Sear the roast
Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers. Sear the roast 4 to 5 minutes per side until deeply golden brown and a thermometer reads about 120°F (49°C) at the surface; you are building crust, not cooking it through. Transfer to a plate.
3. Build the soffritto
Lower the heat to medium and add the onion, carrots, and celery. Cook 6 to 8 minutes, stirring, until softened and the onion is translucent and lightly golden at the edges. Add the garlic and cook 30 seconds until fragrant, not browned.
4. Deglaze with wine
Pour in the red wine and scrape the browned bits from the bottom of the pot with a wooden spoon. Simmer 3 to 4 minutes until the wine reduces by about half and the sharp alcohol smell fades.
5. Add tomatoes and broth
Stir in the crushed tomatoes, beef broth, bay leaves, and thyme. Nestle the roast back in, spooning some sauce over the top; the liquid should come about two-thirds up the meat, not cover it.
6. Braise low and slow
Cover and transfer to the oven; reduce the heat to 325°F (165°C). Braise 3 hours, turning the roast once at the 90-minute mark, until a fork slides in with no resistance and the meat pulls apart easily.
7. Rest the roast
Lift the roast onto a board, tent loosely with foil, and rest 20 minutes. Meanwhile, simmer the sauce on the stovetop 8 to 10 minutes until it coats the back of a spoon, and skim the fat from the surface.
8. Slice and serve
Remove the twine, slice against the grain into 1/2-inch slabs, and return the slices to the warm sauce for 5 minutes. Serve over polenta or mashed potatoes with plenty of sauce spooned over the top.
Delicious Variations
Tuscan Wine Version
Swap the beef broth for the same amount of Chianti and add 1 tbsp tomato paste for a bolder, more intense wine-forward sauce.
Mushroom Stracotto
Add 8 oz sliced cremini mushrooms with the soffritto and reduce the broth to 3/4 cup for an earthier, meatier braise.
Slow Cooker Stracotto
Sear the meat and soften the vegetables on the stovetop first, then cook everything on low for 8 hours; brown the meat first or the sauce will taste flat.
How to Store Italian Pot Roast (Stracotto)
Refrigerator
Store the roast and sauce together in an airtight container for up to 4 days; the flavor actually improves on day two.
Freezer
Freeze sliced roast in sauce in a freezer-safe container for up to 3 months; leave 1 inch of headspace and thaw overnight in the fridge.
Reheating
Reheat gently in a covered pot over medium-low heat with a splash of broth, about 10 to 12 minutes, until steaming but not boiling, so the meat stays tender.
Frequently Asked Questions
Q: What is stracotto?
Stracotto is an Italian pot roast where beef braises slowly in wine and tomatoes until it is falling-apart tender. The name translates roughly to "overcooked," which is exactly the texture you are aiming for.
Q: What cut of beef is best for Italian pot roast?
Boneless beef chuck roast is the best cut because its marbling keeps it moist through a long braise. Look for a roast with visible white flecks of fat and avoid lean cuts like eye of round, which turn dry and stringy.
Q: Can I make stracotto in a slow cooker?
Yes, but brown the roast and soften the vegetables on the stovetop first. Then cook everything on low for 8 hours; skipping the sear leaves the sauce noticeably flat.
Q: What do you serve with stracotto?
Serve it over creamy polenta, mashed potatoes, or pappardelle so the sauce has something to soak into. A simple green salad or sautéed greens balances the richness.
Q: Why is my pot roast tough?
The roast was likely cooked too hot or not long enough; chuck needs a gentle 325°F (165°C) braise for about 3 hours to break down. Keep the liquid at a bare simmer and test with a fork before pulling it out.
Give this Italian pot roast a try this weekend and let the oven do the heavy lifting. If you make it, snap a photo of that glossy sauce and tag me, and tell me in the comments whether you went with polenta or mashed potatoes.
Italian Pot Roast (Stracotto)
Italian Pot Roast (Stracotto) braises beef chuck in red wine and tomatoes until fork-tender, giving you a rich, deeply savory Sunday dinner.
🧂 Ingredients
- 3.5 lb (1.6 kg) boneless beef chuck roast, tied with kitchen twine
- 2 tbsp olive oil
- 1 large yellow onion, finely diced (about 1 1/2 cups)
- 2 medium carrots, finely diced (about 1 cup)
- 2 celery stalks, finely diced (about 3/4 cup)
- 3 garlic cloves, minced
- 1 cup (240 ml) dry red wine, such as Chianti or Sangiovese
- 1 can (28 oz / 794 g) crushed San Marzano tomatoes
- 1 cup (240 ml) low-sodium beef broth
- 2 tsp kosher salt, plus more to taste
- 1 tsp black pepper, plus 2 bay leaves and 3 sprigs fresh thyme
📋 Instructions
- 1Preheat and season — Set a rack in the lower third of the oven and preheat to 425°F (220°C). Pat the chuck roast bone-dry with paper towels, then season all over with the kosher salt and black pepper.
- 2Sear the roast — Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers. Sear the roast 4 to 5 minutes per side until deeply golden brown and a thermometer reads about 120°F (49°C) at the surface; you are building crust, not cooking it through. Transfer to a plate.
- 3Build the soffritto — Lower the heat to medium and add the onion, carrots, and celery. Cook 6 to 8 minutes, stirring, until softened and the onion is translucent and lightly golden at the edges. Add the garlic and cook 30 seconds until fragrant, not browned.
- 4Deglaze with wine — Pour in the red wine and scrape the browned bits from the bottom of the pot with a wooden spoon. Simmer 3 to 4 minutes until the wine reduces by about half and the sharp alcohol smell fades.
- 5Add tomatoes and broth — Stir in the crushed tomatoes, beef broth, bay leaves, and thyme. Nestle the roast back in, spooning some sauce over the top; the liquid should come about two-thirds up the meat, not cover it.
- 6Braise low and slow — Cover and transfer to the oven; reduce the heat to 325°F (165°C). Braise 3 hours, turning the roast once at the 90-minute mark, until a fork slides in with no resistance and the meat pulls apart easily.
- 7Rest the roast — Lift the roast onto a board, tent loosely with foil, and rest 20 minutes. Meanwhile, simmer the sauce on the stovetop 8 to 10 minutes until it coats the back of a spoon, and skim the fat from the surface.
- 8Slice and serve — Remove the twine, slice against the grain into 1/2-inch slabs, and return the slices to the warm sauce for 5 minutes. Serve over polenta or mashed potatoes with plenty of sauce spooned over the top.
