Stracotto means "overcooked" in Italian, and in this case that is the highest compliment. A beef chuck roast simmers low and slow in red wine, crushed tomatoes, and soffritto until it collapses under a fork and the sauce turns glossy and deep.
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This is the northern Italian Sunday lunch classic, often served over polenta or mashed potatoes so nothing goes to waste. The braise does most of the work while you do something else, and the leftovers taste even better the next day.
You need one heavy Dutch oven and a little patience. Brown the meat properly, keep the liquid at a gentle simmer, and you will get a roast that shreds into silky strands with a sauce worth spooning over everything.
Why You'll Love This Recipe
About the Ingredients
3.5 lb (1.6 kg) beef chuck roast, tied with kitchen twine
Chuck is ideal because its marbling bastes the meat as it braises; ask the butcher to tie it or use 3 pieces of twine yourself. A boneless short rib or brisket flat can substitute, but avoid lean cuts like eye of round.
2 tbsp olive oil
Use regular, not extra-virgin, for high-heat searing. Canola or grapeseed oil works as a neutral substitute.
4 oz (115 g) pancetta, diced small
Pancetta adds gentle porky saltiness; thick-cut bacon is a fine substitute, but blanch it 2 minutes first to reduce smokiness.
1 large onion, finely diced (about 1 1/2 cups)
Yellow or white onion is best here; shallots work if you want a sweeter, milder base.
2 medium carrots, finely diced (about 1 cup)
Carrots sweeten the sauce; parsnips can stand in for half if you like a sharper note.
2 celery stalks, finely diced (about 3/4 cup)
Use the inner stalks for tenderness; fennel bulb is a good substitute for a subtle anise flavor.
4 garlic cloves, minced
Fresh garlic only here; 1 tsp garlic paste can substitute in a pinch but add it with the wine, not the soffritto.
2 tbsp tomato paste
Fry it until it darkens to remove the tinny taste; sun-dried tomato paste is a richer swap.
1 1/2 cups (360 ml) dry red wine, such as Chianti or Barbera
Choose a wine you would drink; dry vermouth or extra beef broth plus 1 tbsp red wine vinegar can substitute.
1 can (28 oz / 800 g) crushed tomatoes
San Marzano-style tomatoes are sweeter and less acidic; whole peeled tomatoes crushed by hand give a chunkier sauce.
2 cups (480 ml) low-sodium beef broth
Homemade or good-quality boxed broth; chicken broth plus 1 tsp soy sauce is a solid substitute.
2 bay leaves, 4 sprigs thyme, 1 tsp kosher salt, 1/2 tsp black pepper
Bundle the herbs with twine for easy removal; dried thyme (1 tsp) works if fresh is unavailable.
Tips & Tricks
Dry the roast thoroughly before searing
Pat the chuck completely dry with paper towels and season it right before it hits the pan, because surface moisture steams instead of browning.
Keep the braise at a bare simmer
If the liquid bubbles vigorously, the meat fibers tighten and turn stringy. Aim for small bubbles at the edges and check that the liquid never boils hard.
Cool in the sauce, not on a plate
Let the roast rest in its braising liquid off the heat for 20 minutes before slicing, so it reabsorbs moisture and stays juicy.
Pro Tips
Step-by-Step Instructions
1. Prep and Tie the Roast
Pat the chuck roast dry with paper towels and tie it snugly with kitchen twine at 2-inch intervals so it holds a compact shape. Season all over with the kosher salt and black pepper and let it sit at room temperature for 20 minutes while you chop the vegetables.
2. Render the Pancetta
Heat the olive oil in a large Dutch oven over medium heat (about 350F / 175C) and add the diced pancetta. Cook 5 to 6 minutes, stirring, until the fat renders and the pieces are golden and crisp at the edges, then scoop them out and set aside.
3. Build the Soffritto
Add the onion, carrot, and celery to the same pot and cook 8 to 10 minutes over medium heat until soft and lightly golden, scraping up the pancetta bits. Stir in the garlic and tomato paste and cook 2 minutes until the paste darkens and smells sweet rather than sharp.
4. Sear the Beef
Push the vegetables to the sides, raise the heat to medium-high (about 400F / 205C), and add the roast. Sear 4 to 5 minutes per side, including the ends, until deeply browned all over, about 12 minutes total; the surface should look mahogany, not black.
5. Deglaze with Wine
Pour in the red wine and scrape the bottom of the pot firmly with a wooden spoon to lift every browned bit. Simmer 3 to 4 minutes until the wine reduces by half and no longer smells sharp, then stir in the crushed tomatoes, beef broth, reserved pancetta, and herb bundle.
6. Braise Low and Slow
Nestle the roast into the liquid, cover, and transfer to a 325F (165C) oven. Braise 2 1/2 to 3 hours, turning the roast once at the 90-minute mark, until a fork slides in with almost no resistance and the meat reaches 200 to 205F (93 to 96C) internally.
7. Rest and Defat
Lift the roast onto a cutting board, tent with foil, and rest 20 minutes. Meanwhile, skim the fat from the surface of the sauce and simmer it 8 to 10 minutes over medium heat until it coats the back of a spoon, then discard the herb bundle and taste for salt.
8. Slice and Serve
Snip and remove the twine, then slice the roast against the grain into thick slabs or pull it into large chunks. Return the meat to the sauce for 5 minutes to warm through, then serve over polenta or mashed potatoes with plenty of sauce spooned over the top.
Delicious Variations
Barolo Style
Swap the Chianti for Barolo or Nebbiolo and add 1 oz dried porcini soaked in the broth for an earthy, luxurious sauce.
Pressure Cooker Stracotto
Sear in an Instant Pot, then cook at high pressure 60 minutes with a 15-minute natural release for a weeknight version.
Pasta Sauce Version
Shred the leftover roast into the sauce and toss with pappardelle or rigatoni for a rich Sunday ragu.
How to Store Italian Pot Roast (Stracotto)
Refrigerator
Store the roast and sauce together in an airtight container up to 4 days; the flavor deepens after a day, and the fat will solidify for easy removal.
Freezer
Freeze sliced roast in sauce in a freezer-safe container up to 3 months; press plastic wrap onto the surface to prevent freezer burn.
Reheating
Warm gently in a covered pot over low heat with a splash of broth, about 10 minutes, or microwave covered at 50 percent power so the meat does not toughen.
Frequently Asked Questions
Q: What is stracotto?
Stracotto is an Italian pot roast, literally "overcooked," braised in red wine and tomatoes until it falls apart. It comes from northern Italy and is traditionally served with polenta or mashed potatoes.
Q: What cut of beef is best for Italian pot roast?
Beef chuck is the best choice because its marbling keeps it moist through a long braise. Boneless short ribs or brisket also work well, but avoid lean cuts like round, which dry out.
Q: Can I make stracotto in a slow cooker?
Yes, sear the meat and vegetables on the stove first, then cook on low for 7 to 8 hours. Browning before slow cooking is essential because the crock cannot develop that crust.
Q: Why is my pot roast tough?
It is almost always undercooked or cooked at too high a temperature. Chuck needs to reach 200 to 205F (93 to 96C) to break down collagen, so keep the braise at a gentle simmer and give it the full time.
Q: Do I have to use red wine in stracotto?
No, you can replace it with an equal amount of beef broth plus 1 tablespoon red wine vinegar. The wine adds depth, but a good stock-based braise still tastes rich and savory.
Make this Italian pot roast this weekend and let the oven do the work. Save the recipe, then tell me in the comments whether you served it over polenta, mashed potatoes, or pasta.
Italian Pot Roast (Stracotto)
Italian Pot Roast (Stracotto) braises beef chuck in red wine and tomatoes until fork-tender, giving you a rich, make-ahead Sunday dinner.
🧂 Ingredients
- 3.5 lb (1.6 kg) beef chuck roast, tied with kitchen twine
- 2 tbsp olive oil
- 4 oz (115 g) pancetta, diced small
- 1 large 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)
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 1/2 cups (360 ml) dry red wine, such as Chianti or Barbera
- 1 can (28 oz / 800 g) crushed tomatoes
- 2 cups (480 ml) low-sodium beef broth
- 2 bay leaves, 4 sprigs thyme, 1 tsp kosher salt, 1/2 tsp black pepper
📋 Instructions
- 1Prep and Tie the Roast — Pat the chuck roast dry with paper towels and tie it snugly with kitchen twine at 2-inch intervals so it holds a compact shape. Season all over with the kosher salt and black pepper and let it sit at room temperature for 20 minutes while you chop the vegetables.
- 2Render the Pancetta — Heat the olive oil in a large Dutch oven over medium heat (about 350F / 175C) and add the diced pancetta. Cook 5 to 6 minutes, stirring, until the fat renders and the pieces are golden and crisp at the edges, then scoop them out and set aside.
- 3Build the Soffritto — Add the onion, carrot, and celery to the same pot and cook 8 to 10 minutes over medium heat until soft and lightly golden, scraping up the pancetta bits. Stir in the garlic and tomato paste and cook 2 minutes until the paste darkens and smells sweet rather than sharp.
- 4Sear the Beef — Push the vegetables to the sides, raise the heat to medium-high (about 400F / 205C), and add the roast. Sear 4 to 5 minutes per side, including the ends, until deeply browned all over, about 12 minutes total; the surface should look mahogany, not black.
- 5Deglaze with Wine — Pour in the red wine and scrape the bottom of the pot firmly with a wooden spoon to lift every browned bit. Simmer 3 to 4 minutes until the wine reduces by half and no longer smells sharp, then stir in the crushed tomatoes, beef broth, reserved pancetta, and herb bundle.
- 6Braise Low and Slow — Nestle the roast into the liquid, cover, and transfer to a 325F (165C) oven. Braise 2 1/2 to 3 hours, turning the roast once at the 90-minute mark, until a fork slides in with almost no resistance and the meat reaches 200 to 205F (93 to 96C) internally.
- 7Rest and Defat — Lift the roast onto a cutting board, tent with foil, and rest 20 minutes. Meanwhile, skim the fat from the surface of the sauce and simmer it 8 to 10 minutes over medium heat until it coats the back of a spoon, then discard the herb bundle and taste for salt.
- 8Slice and Serve — Snip and remove the twine, then slice the roast against the grain into thick slabs or pull it into large chunks. Return the meat to the sauce for 5 minutes to warm through, then serve over polenta or mashed potatoes with plenty of sauce spooned over the top.
