Description
Stracotto, meaning ‘overcooked’ in Italian, is a traditional pot roast that’s simmered slowly until meltingly tender. Infused with aromatic herbs, vegetables, and a savory tomato-based sauce, this hearty dish is a comforting centerpiece perfect for Sunday dinners or special occasions.
Ingredients
Scale
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp all-purpose flour (optional, for dusting)
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 1 cup grape juice (unsweetened)
- 1 tbsp balsamic vinegar
- 2 tbsp fresh parsley, chopped
- Freshly grated Parmesan cheese (optional)
- Creamy polenta, mashed potatoes, or crusty bread
Instructions
- Pat the beef roast dry with paper towels and season generously with salt, pepper, and garlic powder.
- Optionally, dust lightly with flour to help brown the exterior.
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear the roast on all sides until deep golden brown, about 3-4 minutes per side. Transfer to a plate.
- In the same pot, add a bit more oil if needed.
- Sauté onions, carrots, and celery until softened, about 5-6 minutes.
- Stir in garlic, tomato paste, oregano, thyme, and bay leaf. Cook for 1-2 minutes until fragrant.
- Pour in the grape juice and scrape up any browned bits from the bottom of the pot.
- Add crushed tomatoes, beef broth, and balsamic vinegar. Stir to combine.
- Nestle the seared roast back into the pot, making sure it’s partially submerged in the sauce.
- Bring to a gentle simmer, then cover and reduce heat to low.
- Let it cook slowly for 3 to 3½ hours, turning the roast once or twice, until fork-tender.
- Remove the pot from heat and carefully take out the roast.
- Let it rest for 10 minutes, then slice or shred with forks.
- Skim any excess fat from the sauce and remove the bay leaf.
- Return the shredded meat to the pot and stir to coat in the sauce.
- Serve hot over creamy polenta, mashed potatoes, or thick slices of crusty bread.
- Garnish with chopped parsley and a sprinkle of Parmesan if desired.
Notes
- Sear for Flavor – Browning the meat adds richness and depth.
- Use a Heavy Pot – A Dutch oven distributes heat evenly for the perfect braise.
- Low and Slow – Take your time; the longer it simmers, the more tender the meat.
- Make Ahead – Stracotto tastes even better the next day as the flavors meld.
- Vegetable Variations – Add mushrooms or red bell peppers for a different twist.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg