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A tender pot roast with potatoes and fresh rosemary simmering in a rich, red gravy inside a light-colored Dutch oven.

Classic Italian Stracotto (Pot Roast)

This traditional Italian pot roast, or Stracotto, features a tender chuck roast slowly braised in a rich, aromatic tomato and red wine sauce until it's incredibly succulent and falls apart. A comforting and deeply flavorful main course perfect for special occasions or Sunday dinner.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 3-4 lbs boneless beef chuck roast tied with kitchen twine (optional, for even cooking)
  • 2 tbsp olive oil extra virgin
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
For the Soffritto & Aromatics
  • 1 tbsp olive oil extra virgin
  • 1 large yellow onion finely chopped
  • 2 medium carrots peeled and finely chopped
  • 2 celery stalks finely chopped
  • 4 cloves garlic minced
For the Sauce
  • 0.5 cup dry red wine such as Chianti or Merlot
  • 1 tbsp tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 2 cups beef broth low sodium
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 0.5 tsp red pepper flakes optional, for a subtle kick

Equipment

  • Large Dutch oven (6-8 quart) with a lid
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons
  • Tongs
  • Wooden Spoon or Spatula

Method
 

Prepare the Beef
  1. Pat the beef chuck roast dry with paper towels. Season generously all over with kosher salt and freshly ground black pepper.
Sear the Beef
  1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering. Carefully add the seasoned beef and sear on all sides until deeply browned, about 3-5 minutes per side. This step is crucial for flavor development. Remove the beef from the Dutch oven and set aside on a plate.
Sauté the Soffritto
  1. Reduce the heat to medium. Add 1 tablespoon of olive oil to the Dutch oven, along with the chopped onion, carrots, and celery. Sauté, stirring occasionally, until the vegetables soften and become translucent, about 8-10 minutes.
Add Garlic and Tomato Paste
  1. Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant. Add the tomato paste and cook, stirring constantly, for 2-3 minutes to deepen its flavor, pressing it against the bottom of the pot.
Deglaze and Build the Sauce
  1. Pour in the red wine, scraping the bottom of the Dutch oven with a wooden spoon to deglaze and release any browned bits. Let the wine simmer and reduce by about half, about 3-5 minutes.
Combine Ingredients
  1. Stir in the crushed tomatoes, beef broth, fresh rosemary sprigs, fresh thyme sprigs, and bay leaf. Bring the sauce to a gentle simmer.
Braise the Stracotto
  1. Return the seared beef to the Dutch oven, nestling it into the sauce. Ensure the beef is mostly submerged; if not, add a little more beef broth or water. Cover the Dutch oven tightly with its lid.
Cook in Oven or Stovetop
  1. Transfer the Dutch oven to a preheated oven at 325°F (160°C) and braise for 3 to 3.5 hours, or until the beef is fork-tender and easily pulls apart. Alternatively, you can braise it on the stovetop over very low heat, maintaining a bare simmer, for the same duration.
Rest and Shred
  1. Once cooked, carefully remove the beef from the Dutch oven and place it on a clean cutting board. Tent loosely with foil and let it rest for 15-20 minutes. Remove and discard the herb sprigs and bay leaf from the sauce.
Serve
  1. Shred or slice the beef against the grain into desired pieces. Return the shredded beef to the sauce, stirring to coat. Taste the sauce and adjust seasoning (salt and pepper) if necessary. Serve hot, traditionally over polenta, mashed potatoes, or pasta.

Notes

For an even richer sauce, you can remove the beef after resting, bring the sauce to a simmer, and reduce it further for 10-15 minutes, or until it reaches your desired consistency.
Leftovers store wonderfully in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight.
This recipe can be made a day ahead, cooled completely, and reheated gently on the stovetop or in the oven.