Go Back
To make a great Italian pot roast, start with beef chuck roast. This cut has the right fat and flavor. You will also need olive oil to sear the meat. Onion, garlic, carrots, and celery add depth to the dish. A can of diced tomatoes gives a nice touch of acidity and sweetness. Finally, beef broth keeps the roast juicy and tender.

Italian Pot Roast (Stracotto)

Savor the rich flavors of Italian pot roast, known as Stracotto, with our easy-to-follow recipe. This tender, flavorful dish features succulent beef slowly cooked with aromatic herbs, tomatoes, and veggies, creating a delicious sauce that will wow your family and friends. Discover the best cuts of meat, essential cooking techniques, and serving tips to elevate your meal.
Print Recipe Pin Recipe

Ingredients
  

3-4 lbs beef chuck roast

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

2 carrots, chopped

2 celery stalks, chopped

1 can (14 oz) diced tomatoes

2 cups beef broth

1 teaspoon dried oregano

1 teaspoon dried basil

1 bay leaf

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Begin by seasoning the beef chuck roast generously with salt and pepper on all sides.

    In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the roast for about 4-5 minutes on each side, until a deep brown crust forms. Remove from the pot and set aside.

      In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes or until the vegetables soften.

        Stir in the diced tomatoes, broth, dried oregano, dried basil, and bay leaf. Bring the mixture to a simmer.

          Carefully place the seared roast back into the pot, making sure it's submerged in the liquid as much as possible.

            Cover the pot with a lid and reduce the heat to low, allowing it to slowly cook for about 3-4 hours, or until the meat is fork-tender. Check occasionally, adding more broth if necessary to prevent drying out.

              Once the roast is tender, remove it from the pot and let it rest for 10 minutes.

                While the roast rests, you can thicken the sauce if desired. Bring the liquid to a boil over medium heat and let it reduce for about 10 minutes or until it reaches your desired thickness.

                  Slice or shred the roast and return it to the pot to soak up the delicious sauce.

                    Serve hot, garnished with fresh parsley for a vibrant touch.

                      Prep Time: 15 min | Total Time: 4-4.5 hrs | Servings: 6-8