Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours
Intensity (Difficulty): Moderate
Servings: 6-8
This isn’t your grandmother’s pot roast—well, unless your grandmother is from Italy. Stracotto, which literally means “overcooked,” is a testament to the magic of low-and-slow cooking. A humble chuck roast is transformed into a luxuriously tender masterpiece, braised for hours in a robust sauce of red wine, tomatoes, and aromatic vegetables.
The result is a fork-tender roast sitting in a deeply flavored, rich sauce that begs to be served over creamy polenta, wide pappardelle pasta, or with a side of crusty bread for sopping up every last drop. It’s the perfect dish for a Sunday supper or a special dinner for guests, filling your home with an irresistible aroma long before it’s ready to be served.
The Story Behind the Recipe
I first fell in love with Stracotto in a tiny trattoria in Florence. The menu simply described it as “Manzo al Vino Rosso” (beef in red wine). When it arrived, it wasn’t a neat, sliced piece of meat. It was a glorious, ragged pile of beef, glistening in a dark, wine-dark sauce. One bite, and I was hooked. This recipe is my homage to that meal—a dish that requires patience but rewards you with incredible, soul-warming flavor. It’s more than a pot roast; it’s an experience.
Why You’ll Love This Recipe
Incredibly Tender Beef: The long, slow braise breaks down the tough connective tissue in the chuck roast, resulting in beef that melts in your mouth.
Deep, Complex Flavor: The combination of a full-bodied red wine, savory tomatoes, aromatic vegetables, and herbs creates a sauce that is far greater than the sum of its parts.
A Crowd-Pleaser: This dish is perfect for entertaining. It feeds a crowd, can be made ahead of time, and is guaranteed to impress.
Leftovers are Even Better: Like most braises, the flavors meld and deepen overnight, making the leftovers absolutely spectacular.
Ingredients
3 lb boneless beef chuck roast
2 tsp kosher salt, plus more to taste
1 tsp black pepper, freshly ground
3 tbsp olive oil, divided
1 large yellow onion, chopped
2 large carrots, peeled and chopped
2 ribs celery, chopped
4 cloves garlic, minced
2 tbsp tomato paste
1 ½ cups dry red wine (like Chianti, Barolo, or Sangiovese)
1 (28 oz) can crushed San Marzano tomatoes
1 cup beef broth
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 tsp dried oregano
¼ cup fresh parsley, chopped (for garnish)
Equipment
Large Dutch oven or heavy-bottomed pot with a tight-fitting lid
Tongs
Wooden spoon
Chef’s knife and cutting board
Instructions
Step 1: Prepare and Sear the Beef (30 minutes)
Prep the Roast: Remove the chuck roast from the refrigerator 30-40 minutes before cooking to let it come to room temperature. This helps it cook more evenly. Thoroughly pat the roast dry with paper towels. This is a crucial step for achieving a good sear. Generously season all sides of the roast with the salt and pepper.
Sear: Place your Dutch oven over medium-high heat and add 2 tablespoons of the olive oil. Once the oil is shimmering and just starting to smoke, carefully place the roast in the pot. Sear for 4-5 minutes per side, without moving it, until a deep, brown crust forms. Use your tongs to also sear the ends. This browning is the foundation of the dish’s flavor. Transfer the seared roast to a large plate and set aside.
Step 2: Build the Soffritto (15 minutes)
Sauté Vegetables: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, carrots, and celery (the soffritto). Sauté, stirring occasionally with a wooden spoon and scraping up any browned bits from the bottom of the pot, until the vegetables have softened, about 8-10 minutes.
Add Aromatics: Add the minced garlic and tomato paste. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly and coats the vegetables.
Step 3: Deglaze and Combine (10 minutes)
Deglaze with Wine: Pour in the red wine. Increase the heat to medium-high and bring to a simmer. Let the wine cook down for 3-4 minutes, scraping the bottom of the pot with your wooden spoon to release any remaining flavorful browned bits (the fond).
Add Tomatoes and Broth: Stir in the crushed San Marzano tomatoes and beef broth. Add the fresh rosemary and thyme sprigs, bay leaves, and dried oregano. Nestle the seared chuck roast back into the pot, along with any juices that have accumulated on the plate. The liquid should come about halfway up the sides of the roast.
Step 4: The Long Braise (3 hours)
Bring to a Simmer: Bring the entire mixture to a simmer.
Cover and Transfer to Oven: Cover the pot with the tight-fitting lid and transfer it to the preheated 325°F (160°C) oven.
Braise: Cook for 3 to 3 ½ hours. The roast is done when it is fork-tender—meaning a fork inserted into the meat should twist and meet almost no resistance. Halfway through the cooking time, you can carefully flip the roast over in the sauce to ensure even cooking.
Step 5: Rest, Shred, and Serve (20 minutes)
Rest the Meat: Carefully remove the pot from the oven. Using tongs, transfer the roast to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 15-20 minutes.
Finish the Sauce: While the meat rests, place the pot on the stovetop over medium heat. Remove and discard the rosemary sprigs, thyme stems, and bay leaves. Bring the sauce to a gentle simmer and let it cook for 8-10 minutes to thicken slightly. Use a spoon to skim off any excess fat that rises to the surface. Taste the sauce and adjust seasoning with more salt and pepper if needed.
Shred or Slice: The roast will be so tender it will want to fall apart. You can either slice it against the grain into thick pieces or use two forks to shred it into large, rustic chunks.
Combine and Serve: Return the shredded or sliced beef to the pot with the thickened sauce. Stir gently to coat the meat. Garnish generously with fresh chopped parsley and serve immediately.
Serving Suggestions
Classic Italian: Serve over creamy polenta or a bed of soft, buttery mashed potatoes to soak up the sauce.
With Pasta: Toss the shredded beef and sauce with wide pappardelle or pici pasta.
Crusty Bread: Don’t forget a loaf of crusty bread for dipping into the incredible sauce.
Simple Sides: A side of steamed green beans or a bright, simple arugula salad with lemon vinaigrette provides a nice contrast to the rich roast.
Storage and Make-Ahead Instructions
This dish is a fantastic make-ahead meal. In fact, it tastes even better the next day.
To Make Ahead: Prepare the recipe completely, let it cool, and store it in the refrigerator. The next day, simply reheat it gently on the stovetop. The flavors will have melded beautifully.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: This roast freezes wonderfully. Place cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Information
(Nutrition information is an estimate and will vary based on the specific ingredients used and serving size.)
Serving Size: 1/8 of recipe
Calories: 485
Total Fat: 28g
Saturated Fat: 10g
Cholesterol: 125mg
Sodium: 720mg
Total Carbohydrates: 12g
Dietary Fiber: 3g
Sugars: 6g
Protein: 38g