Italian Pot Roast (Stracotto al Vino Rosso)

Introduction

Stracotto is a classic Italian pot roast slow-braised until “overcooked” in the best way—fork-tender, deeply flavorful, and swimming in a rich red wine and tomato sauce. This rustic dish is comfort food at its finest and is traditionally served over pasta, polenta, or mashed potatoes.

Ingredients

• 3½–4 lb beef chuck roast
• 2 tbsp olive oil
• Salt & freshly ground black pepper
• 1 large onion, thinly sliced
• 4 cloves garlic, smashed
• 2 tbsp tomato paste
• 1 cup crushed tomatoes (or passata)
• 2 cups dry red wine (Chianti, Sangiovese, or Merlot)
• 1 cup beef broth
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 tsp dried thyme (optional)
• 1 tsp sugar (optional, to balance acidity)

Instructions

1. Season & Sear the Beef
   Pat the beef dry and season generously with salt and pepper.
   Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned. Remove and set aside.
2. Build the Flavor Base
   Reduce heat to medium. Add onions and cook until soft and lightly caramelized (8–10 minutes).
   Add garlic and cook for 30 seconds.
3. Tomato & Wine Braise
   Stir in tomato paste and cook 1 minute.
   Pour in red wine, scraping up browned bits. Simmer 5 minutes to reduce slightly.
4. Slow Braise
   Add crushed tomatoes, beef broth, rosemary, bay leaves, thyme, and sugar if using.
   Return beef to the pot, nestling it into the sauce.
5. Cook Low & Slow
   Cover and braise in a 325°F (165°C) oven for 3–3½ hours, turning once halfway through, until the meat is fork-tender.
6. Finish & Serve
   Remove herbs and bay leaves. Shred or slice the beef.
   Spoon the rich sauce over the meat and serve hot.

Tips for Authentic Stracotto

• Chuck roast is ideal—it becomes incredibly tender.
• Use a wine you’d drink for best flavor.
• The sauce thickens naturally; simmer uncovered if needed.
• Even better the next day as flavors deepen.

FAQs

Is Stracotto the same as American pot roast?
No. Stracotto is Italian-style, braised in red wine and tomatoes, not brown gravy.

What should I serve with Stracotto?
Traditionally served over pappardelle, tagliatelle, polenta, or mashed potatoes.

Can I make Stracotto in a slow cooker?
Yes. Sear first, then cook on LOW for 8 hours.

Does Stracotto need tomatoes?
Most regional versions include tomato, but some rely heavily on wine—both are authentic.

Why is it called Stracotto?
It means “overcooked,” referring to the long, slow braise that makes the meat meltingly tender.