Italian pot roast, also known as stracotto, is one of Italy’s most popular comfort foods and represents authentic home cooking with plenty of flavor. In this recipe, a large piece of beef is slowly braised with aromatic vegetables, fine herbs, tomatoes, and a dash of red wine. Gently cooking at a low temperature allows the flavors to develop optimally, and the meat becomes incomparably tender and juicy. Stracotto is perfect for special occasions, a Sunday dinner with the family, or as the highlight of a festive menu.
Italian pot roast, also known as stracotto, is a true classic of Italian cuisine and represents hearty enjoyment and aromatic variety. In this traditional dish, high-quality beef is slowly braised with fresh vegetables, red wine, herbs, and tomatoes until the meat is wonderfully tender and practically melts in the mouth. The long cooking time ensures that all the flavors blend perfectly, creating a rich, full-flavored sauce. Stracotto is the ideal dish for cozy family dinners, festive occasions, or when you want to treat your guests to a special Sunday roast. With little effort and a little patience, you can conjure up an impressive dish that tastes of Italian joie de vivre and will enhance any dining table.
Italian Pot Roast (Stracotto)
Ingredients:
1.5 to 2 kg beef (e.g. roast or shoulder)
2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
3-4 garlic cloves, minced
1 cup red wine (dry)
1 cup beef broth
1 can (400 g) diced or passata tomatoes
2-3 sprigs fresh rosemary
2-3 leaves fresh sage (or 1 teaspoon dried sage)
2 bay leaves
Salt and pepper to taste
Optional: 1-2 tablespoons tomato paste for extra depth of flavor
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Directions:
Preparing the meat:
Trim the beef of excess fat and tendons.
Rub the meat with salt and pepper.
Browning:
Heat the olive oil in a large roasting pan or casserole dish.
Sear the meat all over until it has a nice brown crust. This takes about 5-7 minutes.
Then remove the meat from the pan.
Remove from the pot and set aside.
Prepare the vegetables:
In the same pot, sauté the diced vegetables (onion, carrots, celery) until softened, about 5-7 minutes.
Add the garlic and sauté for another minute.
Deglaze:
Deglaze with red wine to loosen any juices from the bottom of the pot. Let the wine reduce for a few minutes.
Braise:
Return the meat to the pot.
Add the beef broth and chopped tomatoes (including any juice).
Add the rosemary, sage, bay leaves, and optionally the tomato paste.
Stir well, bring to a boil, then reduce the heat.
Cook:
Cover the pot and simmer the meat over low heat for about 2.5 to 3 hours.
The exact time depends on the size and type of meat. The meat should be tender enough to fall apart easily.
Season to taste:
After the cooking time, remove the meat and slice it.
Reduce the sauce if desired, or purée it with an immersion blender to make it smoother. Season to taste.
Serve:
Pour the sauce over the meat and serve with side dishes such as polenta, mashed potatoes, or fresh bread.
