Italian Pot Roast (Stracotto)

Italian Pot Roast (Stracotto): A Hearty Classic

The Italian Pot Roast, or Stracotto, is a slow-cooked, richly flavored dish that epitomizes comfort food. With tender, melt-in-your-mouth beef braised in a savory tomato and red wine sauce, this dish is a testament to the artistry of Italian cooking. Perfect for family dinners, special occasions, or a cozy meal, this recipe captures the essence of Italian culinary tradition.

A Brief History of Stracotto

The word “Stracotto” translates to “overcooked” in Italian, but don’t let the name mislead you. This refers to the slow-cooking process that allows the beef to become incredibly tender and infused with the robust flavors of wine, herbs, and tomatoes. This dish has its roots in Italian peasant cuisine, where tougher cuts of meat were transformed into exquisite meals through patience and skill.

Ingredients for Italian Pot Roast (Stracotto)

For the Roast:

• 3-4 lbs beef chuck roast or brisket
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 3 carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup red wine (Chianti or similar dry wine)
• 2 cups beef broth
• 1 (28 oz) can crushed tomatoes
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste

Optional Garnishes:

• Fresh parsley, chopped
• Grated Parmesan cheese

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