Stracotto Italian Pot Roast has a way of making any evening feel special, like a warm hug from Nonna herself. I remember the first time I tried making it; the aroma of the slow-simmering meat, infused with red wine and herbs, filled my entire house, promising something truly incredible. This isn’t just any pot roast; it’s a journey into rich, melt-in-your-mouth Italian braised beef that transforms a simple meal into an event. If you’ve ever dreamt of creating an authentic Italian pot roast that tastes like it’s been simmering for days, you’re in for a treat. Let’s get cooking!
Why You’ll Love This Stracotto Italian Pot Roast
- Unbelievably tender, melt-in-your-mouth beef
- Rich, savory red wine sauce that’s pure comfort
- Surprisingly simple prep for such an impressive dish
- Perfect for family dinners or cozy nights in
- A budget-friendly way to enjoy an authentic Italian braised beef
- Hearty and satisfying, this Italian braised beef is a winner
- Minimal active cooking time, maximum flavor payoff
Ingredients for Stracotto Italian Pot Roast
Gathering the right components is key to this amazing Stracotto Italian Pot Roast, making the whole Stracotto ingredients list manageable. The star is a beautiful 4-pound chuck roast, which breaks down perfectly in the slow cooking process. You’ll also need 4 tablespoons olive oil for searing, and plenty of salt and freshly ground black pepper to season generously. For the aromatic base, we’ve got 1 large onion, finely chopped, 2 large carrots, finely chopped, and 2 stalks celery, finely chopped. Don’t forget 4 ounces pancetta, diced for that authentic depth of flavor, plus 2 chopped cloves garlic and 10 sliced cloves garlic to infuse the sauce.
How to Make Stracotto Italian Pot Roast
Follow these simple steps to create an incredible Stracotto Italian Pot Roast that will impress everyone. This guide breaks down how to make stracotto with ease.
- Step 1: Begin by preheating your oven to 350°F (175°C). While the oven heats, generously season your 4-pound chuck roast all over with salt and freshly ground black pepper.
- Step 2: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Carefully place the seasoned roast into the hot oil and sear it for 4-5 minutes on each side until a beautiful, deep brown crust forms.
- Step 3: Remove the browned roast from the Dutch oven and drain off any excess fat. Add the remaining 2 tablespoons of olive oil to the pot. Sauté the 1 large onion, finely chopped, 2 large carrots, finely chopped, 2 stalks celery, finely chopped, and 4 ounces pancetta, diced. Cook this mirepoix for about 7-8 minutes, stirring occasionally, until the vegetables have softened and the pancetta is slightly rendered.
- Step 4: Stir in the 2 chopped cloves garlic and cook for just about 15 seconds until you can smell its fragrant aroma – be careful not to burn it!
- Step 5: Deglaze the pot by pouring in 2 cups of dry red wine. Bring it to a boil, scraping up any browned bits from the bottom of the pot. This is a crucial part of how to make stracotto rich and flavorful.
- Step 6: Return the seared roast to the Dutch oven. Add the 1 can (14.5-ounce) beef broth, 1 can (28-ounce) crushed tomatoes, the remaining 10 sliced cloves garlic, 1 tablespoon chopped fresh rosemary, 2 teaspoons Italian seasoning, and 2 large bay leaves.
- Step 7: Cover the Dutch oven tightly with its lid. Carefully transfer the pot to the preheated oven. Let it roast for 2.5 to 3 hours. You’ll know it’s ready when the meat is incredibly fork-tender and practically falling apart. The aroma filling your kitchen will tell you it’s time.
- Step 8: While the roast is in its final stages, prepare the polenta. Spray a casserole dish with cooking spray. In a separate bowl, whisk together 3 cups chicken broth or water, 1.5 cups half-and-half, and 1 cup polenta or corn grits. Season with salt and pepper.
- Step 9: About 40-45 minutes before the roast is expected to be done, place the polenta mixture into the oven. Give it a good stir halfway through the baking time, then stir in 1 cup crumbled Gorgonzola cheese and 2 tablespoons butter until smooth and creamy. Continue baking until the polenta is fully cooked and ready to serve.
- Step 10: Once the Stracotto is perfectly tender, remove the roast from the pot. You can either slice it or shred it with two forks. Serve generous portions of the tender beef over the creamy Gorgonzola polenta, garnishing with chopped fresh parsley. Enjoy this amazing Italian braised beef!
Pro Tips for the Best Stracotto Italian Pot Roast
Achieving that perfect, fork-tender Italian braised beef is all about a few key techniques. These tips will elevate your Stracotto Italian Pot Roast game.
- For the deepest flavor, sear your chuck roast until it has a really dark crust; don’t rush this step!
- Use a good quality dry red wine – something you’d actually enjoy drinking. It makes a difference in the final sauce.
- Don’t skip the pancetta; it adds a layer of savory richness that’s hard to replicate.
- Ensure your Dutch oven has a tight-fitting lid to trap all that delicious steam and moisture during the long braise.
What’s the secret to perfect Stracotto Italian Pot Roast?
The real secret to a perfect Stracotto Italian Pot Roast is patience and allowing the beef to braise low and slow. This method breaks down the connective tissues, resulting in that incredibly tender, melt-in-your-mouth texture that defines this dish. For more on braising techniques, you can explore resources on braising meat.
Can I make Stracotto Italian Pot Roast ahead of time?
Absolutely! You can prepare the entire Stracotto Italian Pot Roast a day in advance. Let it cool completely, then store it in an airtight container in the refrigerator. Reheating it gently on the stovetop or in the oven allows the flavors to meld even further.
How do I avoid common mistakes with Stracotto Italian Pot Roast?
A common pitfall is not searing the meat properly, which sacrifices a key flavor component. Also, avoid overcrowding the pot if making a double batch; cook in batches if necessary to ensure proper browning. Lastly, resist the urge to uncover the pot too often, as this releases moisture needed for tender braising.
Best Ways to Serve Stracotto Italian Pot Roast
This incredible Stracotto Italian Pot Roast is the epitome of Italian comfort food beef, and it shines when served over a bed of creamy Gorgonzola polenta, just as the recipe suggests. The rich, savory sauce from the braised beef perfectly coats the smooth polenta, creating a delightful texture contrast. Another fantastic option is to serve it alongside a simple side of crusty Italian bread; it’s perfect for soaking up every last bit of that delicious sauce. You could also pair it with a light, fresh green salad or some tender roasted vegetables to balance the richness of the beef.
Nutrition Facts for Stracotto Italian Pot Roast
This rich and satisfying Stracotto Italian Pot Roast is a hearty meal. Here’s a breakdown of the nutritional information per serving, based on the recipe yielding 6 servings:
- Calories: 550 kcal
- Fat: 26 g
- Saturated Fat: 12 g
- Protein: 30 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Sugar: 6 g
- Sodium: 800 mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.
How to Store and Reheat Stracotto Italian Pot Roast
Properly storing your delicious Stracotto Italian Pot Roast ensures you can enjoy this classic Traditional Italian braised beef for days to come. Once the pot roast has cooled down to room temperature, it’s best to transfer the beef and its rich sauce into airtight containers. You can store the leftovers in the refrigerator for up to 3 to 4 days. For longer storage, this dish freezes beautifully. Divide the cooled stracotto into freezer-safe containers or heavy-duty freezer bags, and it will keep well for about 3 months.
When you’re ready to reheat, gently warm the Stracotto Italian Pot Roast on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat it in a covered oven-safe dish at around 300°F (150°C) for about 20-30 minutes, or until the beef is tender and the sauce is bubbling. If reheating from frozen, allow it to thaw completely in the refrigerator overnight before reheating using your preferred method. For a delicious side, consider pairing it with spaghetti with garlic and oil.
Frequently Asked Questions About Stracotto Italian Pot Roast
What is stracotto?
Stracotto, in essence, is an Italian pot roast. The name itself comes from the Italian word “stracuocere,” meaning “to overcook,” which refers to the slow, long braising process that makes the beef incredibly tender. It’s a beloved dish in Italian cuisine, often featuring beef slowly simmered in wine and aromatics until it’s fork-tender. Learn more about the history of Italian cuisine.
Can I use a different cut of beef for this Stracotto Italian Pot Roast?
While chuck roast is my go-to for this Stracotto Italian Pot Roast because of its marbling and ability to become tender, you can experiment. Beef shoulder roast or even beef shank (osso buco cut without the bone) can work, but you might need to adjust the cooking time. The key is a cut that benefits from slow, moist cooking.
What kind of red wine is best for this Italian braised beef?
I usually opt for a dry, robust red wine like Chianti, Sangiovese, or even a Merlot or Cabernet Sauvignon. The wine adds a significant depth of flavor to the sauce, so choose something you’d enjoy drinking. Avoid sweet wines, as they can make the sauce too cloying for this traditional Italian braised beef. For a different pasta dish, try our pappardelle with beef ragu.
How long does it take to cook Stracotto Italian Pot Roast in a slow cooker?
If you’re using a slow cooker instead of the oven, you can adapt this Stracotto Italian Pot Roast recipe. Sear the meat and sauté the vegetables as directed. Then, transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender. It’s a fantastic way to make an easy stracotto recipe!
Variations of Stracotto Italian Pot Roast You Can Try
This classic Stracotto Italian Pot Roast is wonderfully adaptable, allowing you to tailor it to your preferences. For an incredibly easy stracotto recipe, consider using a slow cooker; simply brown your ingredients as usual, then let the slow cooker do the work for 6-8 hours on low. This method is perfect for busy days!
If you’re looking for a lighter touch, you can swap the chuck roast for a lean beef shoulder roast, though cooking times might vary slightly. For a richer flavor profile, try adding a splash of balsamic vinegar along with the red wine, or incorporating a few dried porcini mushrooms for an earthy depth. These tweaks offer delicious ways to enjoy this beloved Italian braised beef. Consider pairing it with a fresh Caprese salad for a balanced meal.
For those who prefer a stovetop method, you can achieve a fantastic result by braising the Stracotto Italian Pot Roast in a Dutch oven on the stovetop over low heat. This method also yields a tender, flavorful result, similar to a slow cooker stracotto, and allows for easy monitoring.
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Stracotto Italian Pot Roast: A Heavenly 4-Hour Braise
- Total Time: 3 hours 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting Italian pot roast, Stracotto, featuring fork-tender beef in a rich red wine sauce, served over creamy Gorgonzola polenta. This recipe is perfect for cozy gatherings and family dinners, offering a taste of rustic Italian cuisine.
Ingredients
- 4 tablespoons olive oil
- 1 (4-pound) chuck roast
- Salt and freshly ground black pepper
- 1 large onion, finely chopped
- 2 large carrots, finely chopped
- 2 stalks celery, finely chopped
- 4 ounces pancetta, diced
- 12 cloves garlic, 2 chopped and 10 sliced
- 2 cups dry red wine
- 1 can (14.5-ounce) beef broth
- 1 can (28-ounce) crushed tomatoes
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons Italian seasoning
- 2 large bay leaves
- Chopped fresh parsley, for garnish
- For the Polenta:
- Cooking spray
- 3 cups chicken broth or water
- 1.5 cups half-and-half
- 1 cup polenta or corn grits (coarse ground)
- Salt and freshly ground black pepper, to taste
- 1 cup crumbled Gorgonzola cheese
- 2 tablespoons butter
Instructions
- Preheat your oven to 350°F (175°C).
- Generously season the chuck roast with salt and pepper on all sides.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the roast for 4-5 minutes on each side until seared.
- Remove the roast and drain excess fat. Add the remaining oil and sauté the onions, carrots, celery, and pancetta for 7-8 minutes until tender.
- Stir in the chopped garlic and cook for about 15 seconds until fragrant.
- Pour in the dry red wine, bring to a boil, then return the roast to the pot. Add the beef broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves.
- Cover the pot and roast in the oven for 2.5 to 3 hours, or until the meat is fork-tender.
- While the roast cooks, spray a casserole dish with cooking spray. In a separate bowl, mix the chicken broth, half-and-half, polenta, and seasoning.
- About 40-45 minutes before the roast is done, place the polenta in the oven to bake. Stir the polenta halfway through, mixing in Gorgonzola and butter for a creamy finish. Continue baking until ready.
- Once the Stracotto is cooked, slice or shred the beef and serve it over the creamy Gorgonzola polenta, garnished with fresh parsley.
Notes
- Pair with crusty Italian bread to soak up the sauce.
- For a leaner option, substitute pancetta with turkey bacon.
- If Gorgonzola is not preferred, Parmesan cheese can be used in the polenta.
- Low-sodium beef broth is recommended for health-conscious choices.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Roasting (Oven)
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg
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