There’s nothing quite like a tender, slow-cooked pot roast on a chilly day, and when it comes to comforting, flavor-packed meals, Italian Pot Roast—also known as Stracotto—is a true standout. “Stracotto” means “overcooked” in Italian, but in the best way possible. The beef is slowly braised in a fragrant tomato and herb sauce until it practically melts in your mouth.
My grandmother used to make this dish every Sunday. The aroma of garlic, rosemary, and tomatoes would drift through the house, making it impossible to wait for dinner. While traditional American pot roasts lean heavily on beefy gravy, this Italian version bathes the meat in a rich, savory tomato sauce spiked with pancetta and fresh herbs. It’s as comforting as it is elegant.
Whether served over creamy gorgonzola polenta, buttered noodles, or rustic mashed potatoes, this dish is the definition of Italian comfort food. It’s hearty, soul-warming, and deceptively simple to make.
Why You’ll Love This Italian Pot Roast (Stracotto)
- Rich, slow-simmered flavor with minimal prep
- Fall-apart tender beef every time
- Easy to cook on the stovetop, in the oven, or in a slow cooker
- Delicious served over polenta, pasta, gnocchi, or mashed potatoes
- Great for make-ahead meals and leftovers
This is the kind of recipe that makes you feel like you’re cooking straight from an old Italian farmhouse—rustic, slow, and incredibly satisfying.
Ingredients
- 4 oz pancetta or bacon, diced (optional)
- 3 lbs beef chuck, cut into 3 large pieces
- Salt and black pepper, to taste
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 tbsp garlic, chopped
- ½ tsp red pepper flakes (optional)
- 2 cups beef broth
- 1 (14.5 oz) can crushed tomatoes
- 1 tsp fresh thyme, chopped (or ½ tsp dried)
- 1 tsp fresh rosemary, chopped (or ½ tsp dried)
- 1 tsp Italian seasoning (or dried oregano)
- 2 bay leaves
- Additional salt and pepper, to taste
Instructions
1. Prepare the Base
In a large Dutch oven or oven-safe pot, cook the pancetta (or bacon) over medium heat until crispy. Transfer it to a plate and set aside.
2. Sear the Beef
Pat the beef dry and season all sides with salt and pepper. In the same pot, sear the beef in the rendered bacon fat over medium-high heat for 4–6 minutes per side, until deeply browned. Transfer the browned beef to a plate.
3. Sauté the Vegetables
Add the diced onion, carrot, and celery to the pot and cook for 7–10 minutes, stirring occasionally, until softened and beginning to brown.
4. Add Aromatics
Stir in the chopped garlic and red pepper flakes, cooking for about 1 minute until fragrant.
5. Build the Braising Liquid
Pour in the beef broth and crushed tomatoes. Stir in the thyme, rosemary, Italian seasoning, bay leaves, and cooked pancetta. Bring the mixture to a simmer.
6. Return the Beef
Place the browned beef back into the pot, nestling it into the sauce. Ensure it’s partially submerged in the liquid.
7. Choose Your Cooking Method
You have three options for braising:
- Stovetop: Cover and simmer on low heat for 2–4 hours until the beef is fork-tender.
- Oven: Cover and place in a preheated 275°F (140°C) oven for 2–4 hours.
- Slow Cooker: Transfer everything to a slow cooker and cook on LOW for 8–10 hours or HIGH for 4–6 hours.
8. Finish and Serve
Once the beef is tender and falling apart, remove the bay leaves and season the sauce with more salt and pepper to taste.
Shred the beef with forks if desired and serve hot over your favorite base.
Variations
- Wine Braise: Replace 1 cup of the broth with dry red wine for deeper flavor.
- Vegetable Boost: Add mushrooms, parsnips, or potatoes during the last hour of cooking.
- Spicy Kick: Add extra red chili flakes or Calabrian chili paste.
- Lighter Version: Use turkey thighs or chicken drumsticks for a leaner twist.
Tips for Success
- Sear the beef well—those browned bits build major flavor.
- If you’re using the oven or stovetop, stir occasionally to prevent sticking.
- Let the roast rest for 10 minutes before serving to allow juices to redistribute.
- This dish is even better the next day, making it great for leftovers or meal prep.
Serving Suggestions
This tender, flavorful pot roast pairs beautifully with:
- Creamy gorgonzola polenta
- Buttery mashed potatoes
- Fresh egg pasta or pappardelle
- Gnocchi or risotto
- Crusty bread to mop up the sauce
- A bold red wine like Chianti, Barolo, or Cabernet Sauvignon
Final Thoughts
Italian Pot Roast (Stracotto) is the kind of meal that gathers people around the table and keeps them there. It’s comfort food with depth—a slow-cooked labor of love that fills your home with warmth and your plate with satisfaction. Whether you’re serving it for Sunday dinner or a holiday gathering, it’s guaranteed to leave a lasting impression. The best part? It’s as easy as it is elegant, and it’s sure to become a favorite in your kitchen too.
Italian Pot Roast (Stracotto)
Ingredients
- 4 oz pancetta or bacon diced (optional)
- 3 lbs beef chuck cut into 3 large pieces
- Salt and black pepper to taste
- 1 cup onion diced
- 1 cup carrot diced
- 1 cup celery diced
- 1 tbsp garlic chopped
- ½ tsp red pepper flakes optional
- 2 cups beef broth
- 1 14.5 oz can crushed tomatoes
- 1 tsp fresh thyme chopped (or ½ tsp dried)
- 1 tsp fresh rosemary chopped (or ½ tsp dried)
- 1 tsp Italian seasoning or dried oregano
- 2 bay leaves
- Additional salt and pepper to taste
Instructions
Prepare the Base
- In a large Dutch oven or oven-safe pot, cook the pancetta (or bacon) over medium heat until crispy. Transfer it to a plate and set aside.
Sear the Beef
- Pat the beef dry and season all sides with salt and pepper. In the same pot, sear the beef in the rendered bacon fat over medium-high heat for 4–6 minutes per side, until deeply browned. Transfer the browned beef to a plate.
Sauté the Vegetables
- Add the diced onion, carrot, and celery to the pot and cook for 7–10 minutes, stirring occasionally, until softened and beginning to brown.
Add Aromatics
- Stir in the chopped garlic and red pepper flakes, cooking for about 1 minute until fragrant.
Build the Braising Liquid
- Pour in the beef broth and crushed tomatoes. Stir in the thyme, rosemary, Italian seasoning, bay leaves, and cooked pancetta. Bring the mixture to a simmer.
Return the Beef
- Place the browned beef back into the pot, nestling it into the sauce. Ensure it’s partially submerged in the liquid.
Choose Your Cooking Method
You have three options for braising:
- Stovetop: Cover and simmer on low heat for 2–4 hours until the beef is fork-tender.
- Oven: Cover and place in a preheated 275°F (140°C) oven for 2–4 hours.
- Slow Cooker: Transfer everything to a slow cooker and cook on LOW for 8–10 hours or HIGH for 4–6 hours.
Finish and Serve
- Once the beef is tender and falling apart, remove the bay leaves and season the sauce with more salt and pepper to taste.
- Shred the beef with forks if desired and serve hot over your favorite base.
Leave a Comment