Stracotto, also known as Italian Pot Roast, is the definition of comfort food. Slowly braised beef is cooked in a rich red wine and tomato sauce until melt-in-your-mouth tender, then served alongside creamy oven-baked Gorgonzola polenta. As far as comfort food recipes go, this dish is both impressive enough for entertaining and cozy enough for a relaxed Sunday family dinner.
Unlike a traditional American-style pot roast, Stracotto begins with a classic soffritto of finely chopped onions, carrots, and celery rather than large pieces of vegetables. Also known as Stracotto di Manzo, the name translates to “overcooked,” referring to the long, slow cooking process that transforms the beef into something incredibly tender and flavorful.
The braising liquid is another defining feature. Rich with red wine, tomatoes, garlic, herbs, and vegetables, it creates a deeper, more robust sauce that sets Stracotto apart from more traditional pot roast recipes. As the beef cooks, it absorbs those complex flavors, resulting in a dish that is both hearty and elegant.
Although it requires time in the oven, the preparation itself is surprisingly simple. Much of the cooking is completely hands-off, allowing the roast to slowly develop its flavor while requiring very little attention. While a pressure cooker can shorten the process, the low-and-slow oven method rewards the extra time with exceptional depth and tenderness.
Paired with oven-baked Gorgonzola polenta, the meal becomes even more special. The creamy, cheesy polenta is just as effortless to prepare and provides the perfect complement to the rich braised beef. Together, they create a memorable dish that’s ideal for holiday gatherings, dinner guests, or a comforting meal shared around the family table.
Tips and Tricks:
- Because Stracotto becomes incredibly tender as it braises, slicing it neatly can be difficult. Instead of cutting it into traditional slices, it’s often best to gently break the roast into serving-sized pieces before plating. This preserves its melt-in-your-mouth texture and makes serving much easier.
- If the braising sauce turns out thinner than desired, it can easily be thickened without compromising its rich flavor. Mix softened butter with all-purpose flour to create a paste, then stir in a few tablespoons of the hot cooking liquid until smooth. This simple slurry helps create a silkier, more substantial sauce.
- Gently stir the slurry into the Dutch oven and bring the sauce to a low simmer on the stovetop for 4 to 5 minutes, just until it thickens. Avoid letting the sauce boil, as a gentle heat maintains its smooth texture and balanced flavor.
- For easier handling during this step, the roast can be transferred to a serving platter and covered to keep warm while the sauce is finished. Once thickened, spoon the luscious red wine sauce over the tender beef and serve alongside the creamy Gorgonzola polenta for the perfect finishing touch.
Prep Time
30 minutes
Cook Time
2 hours 30 minutes
Total Time
3 hours
Ingredients
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4 tablespoons olive oil, divided
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1 (4-pound) chuck roast, tied
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Salt and freshly ground black pepper
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1 large onion, finely chopped
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2 large carrots, finely chopped
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2 stalks celery, finely chopped
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4 ounces pancetta, diced
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12 cloves garlic, 2 chopped, 10 sliced, divided
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2 cups dry red wine
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1 can (14.5-ounce) beef broth, with enough water added to make 2 cups
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1 can (28-ounce) crushed tomatoes, preferably a good imported Italian brand
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1 tablespoon chopped fresh rosemary
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2 teaspoons Italian seasoning
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2 large bay leaves
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2 tablespoons chopped fresh parsley, plus more for garnish if desired
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Cooking spray
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3 cups chicken broth, or water
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1 1/2 cup half-and-half
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1 cup polenta or corn grits, not instant, coarse ground
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Salt and freshly ground black pepper, to taste
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1 cup crumbled Gorgonzola cheese
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2 tablespoons butter
Instructions
For the Roast
- Preheat the oven to 350°F (175°C). Generously season the chuck roast with salt and black pepper.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4–5 minutes per side, until deeply browned. Transfer it to a plate and discard the excess fat from the pot.
- Add the remaining 2 tablespoons of olive oil to the Dutch oven. Reduce the heat to medium, then add the onion, carrot, celery, and pancetta. Cook for 7–8 minutes, stirring occasionally, until the vegetables have softened.
- Stir in the chopped garlic and cook for 10–15 seconds, just until fragrant.
- Pour in the wine and bring it to a boil. Let it cook for 1–2 minutes to reduce slightly.
- Return the roast to the pot along with any accumulated juices. Add the beef broth, tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Bring the mixture to a gentle simmer over medium heat.
- Cover the surface of the pot with a layer of parchment paper or aluminum foil, then place the lid on top to help minimize evaporation.
- Transfer the Dutch oven to the oven and cook for 2 1/2 to 3 hours, or until the meat is exceptionally tender.
- Allow the roast to rest in the Dutch oven for 15 minutes before serving. Stir in the chopped fresh parsley.
- Transfer the roast to a serving platter and slice or shred as desired. Garnish with additional parsley, if desired.
For the Polenta
- Lightly coat a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray.
- Combine the chicken broth or water, half-and-half, polenta, salt, and black pepper in the prepared dish. Stir well to combine.
- Place the uncovered dish in the oven during the final 40–45 minutes of the roast's cooking time.
- After about 30 minutes, remove the polenta from the oven and stir it well. Add the Gorgonzola and butter, stir again, then return it to the oven for another 10–15 minutes.
Serve the creamy polenta alongside the pot roast.
Notes
Substitutions:
- If Gorgonzola or other blue cheeses aren't your favorite, you can substitute Parmesan, Romano, Asiago, Cheddar, or Gruyère in the polenta.
- For a non-alcoholic version, replace the wine with 1 cup of pomegranate juice or grape juice and add an extra 1 cup of beef broth. You may want to adjust the acidity at the end with a splash of balsamic vinegar or red wine vinegar, if desired.
- If you do not eat pork, turkey bacon makes a great substitute for the pancetta.
Recipe Tips:
- Because the roast becomes extremely tender, it can be difficult to slice neatly. It's often easiest to break it into large pieces or shred it before serving. If you prefer clean slices, prepare the roast ahead of time and slice it once chilled.
- If you'd like a thicker sauce, combine 2 tablespoons of softened butter with 3 tablespoons of all-purpose flour. Stir in 3–4 tablespoons of the hot braising liquid until a smooth paste forms. Add the mixture back to the Dutch oven and stir gently. Bring the sauce to a gentle simmer on the stovetop and cook for 4–5 minutes, or until thickened. Avoid boiling. If preferred, transfer the roast to a platter and keep it covered while thickening the sauce.
Slow Cooker:
- Slow cookers can mellow the flavors and produce a thinner sauce. Cook the roast on HIGH for 4–6 hours, depending on its size, or on LOW for 8–10 hours.
- If possible, leave the lid slightly uncovered during the final 30–45 minutes of cooking to help the sauce reduce. You can also reduce the amount of broth by about 1 cup at the start.
Electric Pressure Cooker / Instant Pot:
- This recipe can also be made in an electric pressure cooker and will typically require 60–80 minutes of cooking time.
Make Ahead:
- The roast can be prepared up to 2 days in advance. Reheat it in a 350°F (175°C) oven until heated through.
Freezer-Friendly:
- The roast freezes well. Store it in an airtight container and freeze for up to 1–2 months. Thaw overnight in the refrigerator, then reheat in a 350°F (175°C) oven until warmed through.
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