The Coziest Italian Pot Roast Recipe for Winter Comfort

Tender, succulent meat melts effortlessly when you cook an authentic Italian pot roast recipe passed down through generations.

Rich aromas of rosemary and garlic fill the kitchen with warmth and comfort.

Slow-cooked beef becomes incredibly soft and deeply flavorful during hours of gentle braising.

The traditional method transforms simple ingredients into a hearty, soul-satisfying meal that speaks directly to the heart.

Robust red wine adds complexity and depth to the savory sauce, creating layers of incredible taste.

Herbs from the Italian countryside infuse each bite with rustic elegance.

This classic dish promises a culinary journey that celebrates the simplicity and passion of Italian home cooking.

You’ll want to gather around the table and savor every delicious moment.

Italian Pot Roast (Stracotto) Brings Big Flavor

• Transform ordinary meals into gourmet experiences with this rich, deeply flavored Italian pot roast that brings restaurant-quality comfort to your home kitchen.
• Learn professional braising methods without intimidating steps, using simple techniques that guarantee tender, melt-in-your-mouth meat every single time.
• Craft a sophisticated dinner that looks and tastes like you've trained in an Italian culinary school, while actually being surprisingly straightforward to prepare.
• Minimize kitchen cleanup with a single Dutch oven that handles everything from searing to slow-cooking, making meal preparation and post-dinner washing a breeze.

Must-Have Ingredients for Italian Pot Roast

• Beef Roast: A tender cut of meat that becomes rich and flavorful when slow-cooked with herbs and vegetables.

• Garlic, Onions, Celery, Carrots: Classic Italian vegetables that create a deep, complex flavor foundation for the pot roast.

• Red Wine, Beef Stock, Tomato Paste, Canned Tomatoes: Ingredients that build a robust and savory sauce with authentic Italian character.

• Cinnamon, Herb Bundle, Parsley, Salt, Pepper: Seasonings that add warmth, depth, and fresh brightness to the dish.

• Olive Oil: A traditional Italian cooking fat that helps sear the meat and adds subtle flavor to the dish.

Equipment to Braise the Best Pot Roast

• Dutch oven: Heavy-bottomed pot perfect for searing and braising meat.
• Sharp knife: Essential for cutting garlic and slicing roast.
• Cutting board: Sturdy surface for meat and vegetable preparation.
• Plate: Used to hold seared meat temporarily.
• Wooden spoon or spatula: Great for stirring and scraping pot.
• Measuring cups: Helps accurately add wine and stock.
• Herb bundle or twine: Keeps herbs together during cooking.
• Foil: Covers meat while resting to keep warm.
• Ladle or spoon: Used for degreasing sauce and serving.

Directions for Making Stracotto at Home

Step 1: Prepare Roast for Cooking

Cut garlic into thin slivers and carefully insert them into small slits throughout the roast.

Use paper towels to completely dry the meat, then generously season with salt and black pepper, ensuring even coverage.

Step 2: Sear the Meat

Heat olive oil in a heavy Dutch oven over medium-high heat.

Carefully place the roast in the hot pan and brown thoroughly on all sides, creating a rich golden crust.

This process takes about 15 minutes.

Transfer the seared roast to a clean plate.

Step 3: Saute Vegetable Base

• Onions
• Celery
• Carrots
• Remaining garlic

Add water and a pinch of salt to the pan, scraping up all the delicious browned bits from the bottom.

Introduce the vegetables and cook slowly, stirring occasionally until they become incredibly soft and fragrant, approximately 20-25 minutes total.

Step 4: Create Flavor-Packed Sauce

Stir in tomato paste and cook for one minute to deepen its flavor.

Pour in red wine, allowing it to simmer while scraping the pan’s bottom.

• Beef stock
• Crushed tomatoes
• Cinnamon stick
• Herb bundle

Bring the mixture to a gentle simmer.

Step 5: Slow Braise the Roast

Return the seared roast to the pot, ensuring it’s nestled in the sauce.

Cover tightly and transfer to a preheated 325F oven.

Cook for 3 hours, periodically checking the meat’s tenderness.

Continue cooking if the meat hasn’t become fork-tender.

Step 6: Final Presentation

Remove the roast and loosely tent with aluminum foil to rest.

Skim excess fat from the sauce and adjust seasoning to taste.

Slice the meat and serve generously covered with the rich sauce.

Sprinkle freshly chopped parsley on top for a bright finish.

Insider Pot Roast Cooking Pointers

• Create deep flavor by cutting tiny slits in the roast and inserting garlic slivers, ensuring every bite is infused with aromatic goodness.
• Pat meat completely dry before browning to develop a rich, caramelized exterior that locks in incredible moisture and flavor.
• Cook vegetables slowly and patiently until they become incredibly soft, which helps develop a deeper, more complex sauce base.
• Choose a medium-bodied Italian red wine like Chianti or Sangiovese to enhance the sauce's richness and complement the meat's robust flavor.
• Maintain a consistent low oven temperature and allow ample braising time to transform tough meat into meltingly tender perfection.

Pot Roast Options for Every Table

• Slow Cooker Method: Transfer all ingredients to a slow cooker after searing the meat. Cook on low for 8 hours or high for 4-5 hours until meat is tender and falling apart.
• Lamb Variation: Substitute beef roast with a similar-sized lamb shoulder for a rich, gamey flavor profile. Adjust cooking time slightly for lamb's different texture.
• Gluten-Free Option: Use gluten-free beef stock and ensure tomato paste has no added wheat products. Skip flouring the meat and rely on natural thickening from vegetables and reduction.
• Herb-Infused Alternative: Replace traditional herb bundle with rosemary, sage, and thyme for a more aromatic Mediterranean-style pot roast. Fresh herbs will add deeper complexity to the sauce.

Serving Up Italian Pot Roast With Flair

• Rustic Family Feast: Serve this hearty pot roast with creamy polenta or soft mashed potatoes to soak up the rich, flavorful sauce.
• Wine-Pairing Delight: Complement the robust Italian pot roast with a medium-bodied red wine like Chianti or Sangiovese for an authentic dining experience.
• Vegetable Companions: Roast additional seasonal vegetables like Brussels sprouts or sweet potatoes alongside the dish to create a complete, colorful meal that maximizes the oven's heat.
• Fresh Herb Finish: Sprinkle freshly chopped parsley or basil over the plated roast to add brightness and a pop of color, enhancing both presentation and flavor profile.

Tips for Keeping Pot Roast Delicious

• Store leftover pot roast in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days, ensuring meat stays moist by covering with remaining sauce.
• Wrap meat and sauce separately in freezer-safe containers or heavy-duty bags. Freeze for up to 3 months. Label with date and contents for easy tracking.
• Place roast in microwave-safe dish, add splash of stock or sauce. Cover with damp paper towel, heat on medium power in 30-second intervals, stirring gently between each to distribute heat evenly.

FAQs

• What cuts of beef work best for stracotto?

Chuck roast, bottom round, and brisket are ideal. These tougher cuts have rich marbling that breaks down during slow cooking, creating tender, flavorful meat.

• Why do I need to insert garlic slivers into the meat?

Inserting garlic slivers directly into the meat helps distribute flavor deeply throughout the roast. This technique allows garlic to infuse the meat from the inside during the long braising process.

• What does braising do to the meat?

Braising transforms tough meat cuts into incredibly tender, melt-in-your-mouth dishes. The low, slow cooking method breaks down connective tissues, making even challenging cuts deliciously soft and juicy.

Italian Pot Roast Recipe

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4.9 from 24 reviews

• Total Time: 4 hours
• Yield: 6 1x

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Description

Hearty Italian pot roast blends rustic Tuscan flavors with tender beef braised in red wine and aromatic herbs. Savory meat falls apart effortlessly, inviting you to savor each rich, comforting bite of this classic Italian countryside dish.

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Ingredients

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Meat and Seasonings:

• 3 pound (1.36 kilogram) chuck roast
• 1 tablespoon Diamond Crystal Kosher salt
• 1 teaspoon black pepper
• 8 cloves garlic
• 3 tablespoons olive oil

Vegetables:

• 1 large sweet onion, finely diced
• 2 large carrots, shredded or food processor pulsed
• 3 ribs celery, shredded or food processor pulsed

Sauce Base and Herbs:

• 3 tablespoons tomato paste
• 1 28-ounce (794 grams) can plum tomatoes, hand crushed or blender pulsed
• 1 1/2 cups dry red wine
• 2 cups low-sodium beef stock
• 1 cinnamon stick (optional)
• 3 large bay leaves
• 5 large sage leaves
• 10 sprigs thyme, tied
• 3 tablespoons minced flat-leaf Italian parsley for garnish

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Instructions

1. Prepare the beef by creating small incisions and inserting garlic slivers throughout the roast. Season thoroughly with salt and pepper, ensuring even coverage.
2. Heat olive oil in a Dutch oven at medium-high temperature. Sear the roast on all surfaces until a rich, golden-brown crust develops, approximately 15 minutes.
3. Remove the roast and in the same pot, combine onions with water and salt. Scrape accumulated browned bits from the bottom of the pan while cooking.
4. Incorporate celery, carrots, and remaining garlic into the vegetable mixture. Cook until vegetables become exceptionally tender and caramelized, about 20-25 minutes.
5. Introduce tomato paste and briefly cook to intensify its flavor. Pour in wine, allowing it to simmer and deglaze the pot completely.
6. Add beef stock, tomatoes, cinnamon, and herb bundle. Bring the liquid to a gentle simmer, creating a robust sauce base.
7. Return the roast to the pot, ensuring it’s fully submerged in the sauce. Cover and transfer to a preheated 325°F oven for approximately 3 hours.
8. Check meat tenderness periodically. Continue cooking if the roast hasn’t reached a fall-apart consistency.
9. Once meat is perfectly tender, remove from the pot and loosely tent with aluminum foil to rest.
10. Skim excess fat from the sauce and adjust seasoning. Slice the roast and serve generously topped with the aromatic sauce, garnishing with fresh parsley.

Notes

• Meat Selection Choose a well-marbled chuck roast or beef brisket for maximum tenderness and rich flavor that melts in your mouth.
• Garlic Insertion Create deep slits across the meat’s surface to embed garlic slivers, allowing intense aromatic infusion throughout the roast.
• Wine Pairing Select a robust Italian red wine like Chianti or Sangiovese to enhance the sauce’s depth and complement the meat’s richness.
• Low and Slow Cooking Maintain consistent low oven temperature to break down tough muscle fibers, ensuring a meltingly tender result that falls apart easily.

• Prep Time: 20 minutes
• Cook Time: 3 hours 40 minutes
• Category: Dinner
• Method: Braising
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 6 g
• Protein: 38 g
• Cholesterol: 100 mg