Stracotto, meaning “overcooked” in Italian, is a classic Italian pot roast that is slow-braised until the beef is fall-apart tender and infused with a deep, rich tomato and red wine sauce. This dish is a staple of Italian home cooking, combining simple, rustic ingredients like beef, garlic, onions, carrots, and herbs, all simmered in a hearty tomato and red wine broth.
Unlike its French cousin, Beef Bourguignon, Stracotto has a distinct Italian flavor with the addition of tomatoes, basil, and Parmesan rind, making the sauce deeply savory and perfect for spooning over polenta, pasta, or crusty bread.
Perfect for a cozy Sunday dinner, holiday meal, or make-ahead meal prep, this dish tastes even better the next day!
Ingredients
For the Pot Roast:
- Beef chuck roast – 1.5 kg (3.3 lbs)
- Salt – 2 tsp (10 g)
- Black pepper – 1 tsp (5 g)
- Flour – 2 tbsp (30 g)
- Olive oil – 2 tbsp (30 ml)
- Onion – 1 large (200 g), diced
- Carrots – 2 large (250 g), chopped
- Celery – 2 stalks (100 g), chopped
- Garlic – 4 cloves, minced
- Tomato paste – 2 tbsp (30 g)
- Red wine (Chianti or Sangiovese) – 500 ml (2 cups)
- Beef broth – 500 ml (2 cups)
- Crushed tomatoes – 400 g (1 can)
- Balsamic vinegar – 1 tbsp (15 ml)
- Thyme – 1 tsp (5 g), dried (or 3 sprigs fresh)
- Rosemary – 1 tsp (5 g), dried (or 2 sprigs fresh)
- Bay leaves – 2
- Parmesan rind – 1 small piece (optional, for richness)
For Serving:
- Fresh basil – Chopped, for garnish
- Grated Parmesan – To taste
- Polenta, pasta, or crusty bread
Step-by-Step Instructions
Step 1: Prepare the Beef
- Pat dry the beef with paper towels.
- Season generously with salt and black pepper.
- Dust with flour, coating all sides lightly.
Step 2: Sear the Beef
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear the beef for 4 minutes per side, until a deep brown crust forms.
- Remove and set aside.
Step 3: Build the Flavor Base
- In the same pot, sauté onions, carrots, and celery until softened.
- Add garlic and cook for 1 minute.
- Stir in tomato paste and cook for 2 minutes to deepen the flavor.
Step 4: Deglaze & Simmer
- Pour in red wine, scraping up the browned bits. Let it simmer for 5 minutes.
- Add beef broth, crushed tomatoes, balsamic vinegar, thyme, rosemary, bay leaves, and Parmesan rind.
- Return the seared beef to the pot.
Step 5: Slow Cook to Perfection
- Oven Method: Cover and cook at 160°C (320°F) for 3–4 hours.
- Stovetop Method: Simmer on low heat for 3–4 hours, stirring occasionally.
- Slow Cooker Method: Cook on LOW for 8 hours or HIGH for 4–5 hours.
Step 6: Finish the Dish
- Remove the beef and shred or slice.
- Skim excess fat from the sauce.
- Stir in chopped basil and adjust seasoning.
Step 7: Serve & Enjoy
- Spoon over creamy polenta, pasta, or crusty bread.
- Top with fresh basil and grated Parmesan.
Serving Suggestions
- Classic Style – Serve over buttery polenta for an authentic Italian experience.
- Pasta Pairing – Toss with pappardelle or rigatoni for a rich pasta sauce.
- Crusty Bread – Mop up the sauce with warm, rustic Italian bread.
Nutrition Information (Per Serving – 6 Servings)
- Calories: 520 kcal
- Protein: 50 g
- Fat: 22 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Sodium: 850 mg
Tips & Tricks for the Best Stracotto
✔ Use a Good Red Wine – Chianti, Sangiovese, or Barolo work best.
✔ Sear the Meat Well – This builds the best deep, caramelized flavor.
✔ Let it Rest – Allow the beef to sit for 15 minutes before slicing.
✔ Make it Ahead – The flavors develop even more the next day!
Extra Additions for Even More Flavor
- Porcini Mushrooms – Adds an earthy umami depth.
- Pancetta – Sauté before adding vegetables for extra richness.
- Crushed Red Pepper – For a slight heat kick.
- Olives or Capers – For a Southern Italian twist.
Make-Ahead & Storage Tips
- Make-Ahead – Tastes even better after sitting overnight.
- Refrigerate – Store in an airtight container for up to 4 days.
- Freeze? – Yes! Freeze in portions for up to 3 months.
- Reheat – Warm on the stove over low heat, adding a splash of broth if needed.
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