Go Back
To make a great Italian pot roast, you need a few key ingredients. The main star is the beef chuck roast. This cut is perfect for slow cooking. It becomes tender and flavorful. You will need about 3 to 4 pounds of beef.

Italian Pot Roast (Stracotto)

Indulge in the comforting flavors of Italian Pot Roast, or Stracotto, a dish that warms the heart and brings families together. Discover the essential ingredients, cooking tips, and tempting variations that elevate this classic meal. From rich beef and savory herbs to paired sides, Stracotto is perfect for any occasion. Click through to explore the full recipe and make Stracotto a cozy favorite in your kitchen today!
Print Recipe Pin Recipe

Ingredients
  

3-4 lbs beef chuck roast

2 tablespoons olive oil

2 medium onions, sliced

3 cloves garlic, minced

2 cups beef broth

1 can (14 oz) crushed tomatoes

2 carrots, chopped into large pieces

2 stalks celery, chopped into large pieces

1 tablespoon dried oregano

1 tablespoon dried thyme

2 bay leaves

Salt and pepper to taste

Fresh basil or parsley for garnish

Instructions
 

Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the beef chuck roast generously with salt and pepper.

    Sear the roast in the hot oil until browned on all sides, about 4-5 minutes per side. Remove the roast and set aside.

      In the same pot, add the sliced onions and sauté for about 5 minutes until they start to soften. Add the minced garlic and cook for an additional minute.

        Pour in the beef broth and crushed tomatoes, scraping the bottom of the pot to release any browned bits. Stir in the carrots, celery, oregano, thyme, bay leaves, and return the seared roast to the pot.

          Bring the mixture to a gentle simmer, cover the pot, and reduce the heat to low. Let it cook for 3-4 hours, or until the roast is fork-tender and flavors meld.

            Once cooked, remove the roast from the pot and let it rest for 10 minutes before slicing. Discard bay leaves from the sauce.

              Serve the sliced roast with the vegetables and a drizzle of the sauce over the top. Garnish with fresh basil or parsley if desired.

                Prep Time: 20 mins | Total Time: 4 hours | Servings: 6-8

                  - Presentation Tips: Serve on a large platter with the vegetables arranged around the sliced meat. Drizzle with the rich sauce and sprinkle with freshly chopped herbs for a beautiful presentation.