I perfected an Italian Beef Pot Roast that uses one surprising pantry ingredient to deepen the braising liquid and shorten hands-on time.

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I never thought a humble beef chuck roast and a few garlic cloves could turn a weeknight into something I actually look forward to, but here we are. My version of Stracotto Slow Cooker isn’t prim, it’s a little rough around the edges, and sometimes I forget to let it rest long enough, but that’s part of the charm.

The meat shreds into long ribbons that soak up a deep, slightly sweet sauce and every bite makes you want to ask what else I did wrong or right. If you like bold, slow flavors that surprise you, read on.

Ingredients

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Beef chuck roast: Rich in protein and collagen, becomes tender and gives savory depth.
Pancetta or bacon: Adds salty smoky fat, boosts umami and richness, not super healthy.
Crushed tomatoes: Bring acidity and sweetness, fiber, vitamin C, balances the sauce.
Red wine: Adds acidity, tannin complexity and aroma, helps break down meat flavors.
Garlic: Garlic gives pungent sweet taste when cooked, adds antioxidants and flavor.
Carrots: Sweetness and fiber, lightens the sauce and adds color.
Fresh herbs rosemary thyme: Aromatic oils, earthy notes, pretty low calories but big flavor.
Parmigiano rind optional: Adds umami, salty depth without extra fat, melts into the sauce.

Ingredient Quantities

Beef chuck roast, 3 to 4 lb (1.4 to 1.8 kg)

Kosher salt, 1 1/2 tsp plus more

Freshly ground black pepper, 1 tsp

All-purpose flour, 1/4 cup

Extra-virgin olive oil, 2 to 3 tbsp

Pancetta or thick-cut bacon, 3 oz (85 g)

Large yellow onion, 1

Carrots, 2 medium

Celery stalks, 2

Garlic cloves, 4

Tomato paste, 2 tbsp

Crushed tomatoes (or whole peeled tomatoes), 28 oz (800 g) can

Dry red wine, 1 1/2 cups (360 ml)

Beef stock or broth, 2 cups (480 ml)

Bay leaves, 2

Fresh rosemary sprigs, 2

Fresh thyme sprigs, 4 (or 1 tsp dried thyme)

Parmigiano-Reggiano rind, 1 piece (optional)

Granulated sugar, 1 tsp (optional)

Fresh parsley, a small bunch (for serving)

How to Make this

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1. Preheat oven to 325°F (160°C). Pat a 3 to 4 lb beef chuck roast dry, season all over with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper, then lightly coat with 1/4 cup all purpose flour, shaking off excess.

2. Heat 2 to 3 tbsp extra virgin olive oil in a large Dutch oven over medium high heat. Sear the roast until deep brown on all sides, 4 to 5 minutes per side, then transfer the roast to a plate.

3. Add 3 oz chopped pancetta or thick cut bacon to the pot and render until it browns and releases fat, about 3 to 4 minutes. Remove most of the crispy bits and set aside with the roast, leaving the fat in the pot.

4. Add 1 large chopped yellow onion, 2 chopped medium carrots, and 2 chopped celery stalks to the pot. Cook until softened, about 6 to 8 minutes. Stir in 4 minced garlic cloves and 2 tbsp tomato paste and cook another 2 minutes until the paste darkens a bit.

5. Pour in 1 1/2 cups dry red wine to deglaze, scraping up browned bits from the bottom, and let it reduce by about half, roughly 3 to 5 minutes.

6. Add one 28 oz can crushed or whole peeled tomatoes (break the whole tomatoes with a spoon), 2 cups beef stock, 2 bay leaves, 2 rosemary sprigs, 4 thyme sprigs or 1 tsp dried thyme, the reserved pancetta, and the Parmigiano Reggiano rind if using. Taste and add up to 1 tsp granulated sugar only if the tomatoes taste too acidic. Bring to a gentle simmer.

7. Nestle the seared roast back into the pot, cover, and braise in the oven for 3 to 3 1/2 hours until the meat is fork tender. You can instead simmer on the stovetop over very low heat for the same time.

8. Remove the roast to a cutting board and let rest a few minutes. Skim excess fat from the surface of the sauce, discard bay leaves, herb stems and cheese rind. Shred or slice the meat against the grain and return it to the pot.

9. Simmer the sauce uncovered 10 to 20 minutes to thicken to your liking, adjust seasoning with salt and pepper, then serve sprinkled with chopped fresh parsley and grated Parmigiano Reggiano.

Equipment Needed

1. Large ovenproof Dutch oven (6 to 7 qt)
2. Good sharp chef’s knife
3. Sturdy cutting board
4. Tongs for searing and moving the roast
5. Wooden spoon or heatproof spatula for stirring and scraping
6. Measuring cups and spoons
7. Plate or rimmed baking sheet for resting the meat
8. Instant read thermometer (optional, but handy)

FAQ

Q: Can I use a different cut of beef or change the size? A: Yes. Chuck roast 3 to 4 lb (1.4 to 1.8 kg) is best because it has connective tissue that melts into a silky sauce, but you can use brisket or short ribs if you like. If your roast is smaller or larger, braising time will change – plan about 1.5 to 2 hours per pound at a low oven temp until fork tender.

Q: How long do I braise it and how do I know it is done? A: Braise low and slow. Oven at 325 F (160 C) for 3 to 4 hours usually does it for a 3 to 4 lb roast. It's done when a fork slides in and the meat falls apart, not just soft to the bite. If it resists, give it more time, an extra 30 to 45 minutes.

Q: Can I make this in a slow cooker or Instant Pot? A: Yes. Slow cooker: brown meat first, deglaze the pan with 1 1/2 cups red wine, transfer everything and cook on low 8 hours or high 4 to 5 hours. Instant Pot: brown on Sauté, add wine and scrape, then pressure cook 60 to 75 minutes with natural release. Finish sauce by reducing on Sauté mode if you want it thicker.

Q: How do I get a rich, not watery sauce and should I thicken it? A: Brown the meat well and saute the pancetta/bacon and veg to build flavor. Deglaze with the wine so you lift those browned bits. Simmer after adding crushed tomatoes and 2 cups beef stock until it reduces to the thickness you like. If you want faster thickening, mix 1 tbsp flour or cornstarch with cold water and whisk it in, or mash some carrots into the sauce. Parmigiano-Reggiano rind helps add depth, and 1 tsp sugar can fix acidity if tomatoes taste sharp.

Q: Any swaps or pantry hacks if I dont have something? A: No pancetta, use thick-cut bacon or skip it for a cleaner beef taste. No red wine, sub extra beef stock and 1 tbsp balsamic or red wine vinegar. Out of fresh herbs, use 1 tsp dried thyme and 1/2 tsp dried rosemary. No crushed tomatoes, chop a 28 oz can of whole tomatoes by hand in the pot.

Q: How do I store, reheat, and serve leftovers? A: Cool to room temp then refrigerate up to 4 days or freeze up to 3 months. Reheat gently in a covered pot over low heat so it doesnt dry out, add a splash of stock if needed. This actually tastes better the next day. Serve over polenta, mashed potatoes, buttered pasta or crusty bread and sprinkle chopped parsley and grated Parmigiano on top.

Italian Pot Roast (Stracotto) Recipe Substitutions and Variations

Beef chuck roast: Use beef brisket for similar fat and shreddy texture; boneless short ribs for richer, more marbled meat; bottom round or eye of round if you want leaner slices after cooking; or pork shoulder if you’re fine with a different but still tender result.
Pancetta or thick cut bacon: Swap in guanciale for a classic Italian flavor; prosciutto added near the end gives salty depth; plain smoked bacon works if thats what you got; or skip cured pork and stir in 1 tbsp anchovy paste for umami.
Dry red wine: Replace with extra beef stock plus 1 tbsp red wine vinegar or 1 tbsp balsamic for acidity; use non alcoholic red wine or grape juice plus 1 tbsp vinegar; or just more stock and a squeeze of lemon if you want no sweetness.
Parmigiano Reggiano rind: Use a chunk of Pecorino or aged Parmesan if available; stir in 2 tbsp grated Parmesan near the end instead; or add 1 tsp Worcestershire or soy sauce for that savory boost if you dont have any rind.

Pro Tips

1. Salt early. If you salt the roast at least 30 minutes before cooking it helps the seasoning penetrate and it pulls moisture to the surface so the outside dries and sears better. Dont worry you can always add a little more at the end if needed.

2. Sear like you mean it. Make sure the meat is very dry and your pot is hot, dont overcrowd it or youll steam instead of brown. Let each side get a deep brown crust before flipping, and resist poking around too much.

3. Save the pancetta bits and use the cheese rind. The rendered fat and crispy bits are tiny flavor bombs, save some to scatter on top when serving. Toss the Parmigiano rind in the braise for extra depth then fish it out before you serve.

4. Finish and thicken smart. Let the roast rest, shred against the grain and return it to the sauce, then simmer uncovered until it reaches the texture you want. If the sauce wont thicken, simmer longer, or stir in a little cornstarch mixed with cold water or a small butter and flour paste, taste and adjust salt and if the tomatoes are too sharp add just a pinch of sugar.

Italian Pot Roast (Stracotto) Recipe

Recipe by Bob Jones

0.0 from 0 votes

I perfected an Italian Beef Pot Roast that uses one surprising pantry ingredient to deepen the braising liquid and shorten hands-on time.

Servings

servings

Calories

850

kcal

Equipment: 1. Large ovenproof Dutch oven (6 to 7 qt)
2. Good sharp chef’s knife
3. Sturdy cutting board
4. Tongs for searing and moving the roast
5. Wooden spoon or heatproof spatula for stirring and scraping
6. Measuring cups and spoons
7. Plate or rimmed baking sheet for resting the meat
8. Instant read thermometer (optional, but handy)

Ingredients

Beef chuck roast, 3 to 4 lb (1.4 to 1.8 kg)
Kosher salt, 1 1/2 tsp plus more
Freshly ground black pepper, 1 tsp
All-purpose flour, 1/4 cup
Extra-virgin olive oil, 2 to 3 tbsp
Pancetta or thick-cut bacon, 3 oz (85 g)
Large yellow onion, 1
Carrots, 2 medium
Celery stalks, 2
Garlic cloves, 4
Tomato paste, 2 tbsp
Crushed tomatoes (or whole peeled tomatoes), 28 oz (800 g) can
Dry red wine, 1 1/2 cups (360 ml)
Beef stock or broth, 2 cups (480 ml)
Bay leaves, 2
Fresh rosemary sprigs, 2
Fresh thyme sprigs, 4 (or 1 tsp dried thyme)
Parmigiano-Reggiano rind, 1 piece (optional)
Granulated sugar, 1 tsp (optional)
Fresh parsley, a small bunch (for serving)

Directions

Preheat oven to 325°F (160°C). Pat a 3 to 4 lb beef chuck roast dry, season all over with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper, then lightly coat with 1/4 cup all purpose flour, shaking off excess.
Heat 2 to 3 tbsp extra virgin olive oil in a large Dutch oven over medium high heat. Sear the roast until deep brown on all sides, 4 to 5 minutes per side, then transfer the roast to a plate.
Add 3 oz chopped pancetta or thick cut bacon to the pot and render until it browns and releases fat, about 3 to 4 minutes. Remove most of the crispy bits and set aside with the roast, leaving the fat in the pot.
Add 1 large chopped yellow onion, 2 chopped medium carrots, and 2 chopped celery stalks to the pot. Cook until softened, about 6 to 8 minutes. Stir in 4 minced garlic cloves and 2 tbsp tomato paste and cook another 2 minutes until the paste darkens a bit.
Pour in 1 1/2 cups dry red wine to deglaze, scraping up browned bits from the bottom, and let it reduce by about half, roughly 3 to 5 minutes.
Add one 28 oz can crushed or whole peeled tomatoes (break the whole tomatoes with a spoon), 2 cups beef stock, 2 bay leaves, 2 rosemary sprigs, 4 thyme sprigs or 1 tsp dried thyme, the reserved pancetta, and the Parmigiano Reggiano rind if using. Taste and add up to 1 tsp granulated sugar only if the tomatoes taste too acidic. Bring to a gentle simmer.
Nestle the seared roast back into the pot, cover, and braise in the oven for 3 to 3 1/2 hours until the meat is fork tender. You can instead simmer on the stovetop over very low heat for the same time.
Remove the roast to a cutting board and let rest a few minutes. Skim excess fat from the surface of the sauce, discard bay leaves, herb stems and cheese rind. Shred or slice the meat against the grain and return it to the pot.
Simmer the sauce uncovered 10 to 20 minutes to thicken to your liking, adjust seasoning with salt and pepper, then serve sprinkled with chopped fresh parsley and grated Parmigiano Reggiano.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.