Name: Italian Pot Roast
Prep time: 20 min
Cook time: PT-491152H31M29S
Total time: PT-491152H31M29S
Cuisine: Italian
Ingredients: 3 to 4 lbs chuck roast or beef shoulder; 2 tbsp olive oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 (28 oz) can crushed tomatoes; 1 cup dry red wine; 1 cup beef broth; 1 tsp dried oregano; 1 tsp dried thyme; 2 bay leaves; Salt, to taste; Black pepper, to taste; Fresh parsley, chopped (optional, for garnish)

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Italian Pot Roast, also known as Stracotto, is one of my favorite hearty meals for cozy evenings. It’s slow-cooked until melt-in-your-mouth tender, infused with the bold flavors of tomatoes, garlic, wine, and Italian herbs. The name Stracotto means “overcooked,” but in the best way possible—this dish gets better the longer it simmers. It’s comforting, deeply flavorful, and perfect with a side of creamy polenta, mashed potatoes, or crusty bread.

Why You’ll Love This Recipe

I love this recipe because it’s rustic, rich, and incredibly rewarding. The beef becomes so tender that it practically falls apart, and the tomato-wine sauce soaks up every bit of flavor from the aromatics. I can make it ahead of time, and it only gets better the next day. It’s the kind of meal that makes my kitchen smell amazing and feeds both the body and soul. Italian Pot Roast

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chuck roast or beef shoulder
Olive oil
Onion (chopped)
Carrots (chopped)
Celery (chopped)
Garlic (minced)
Tomato paste
Crushed tomatoes
Dry red wine
Beef broth
Dried oregano
Dried thyme
Bay leaves
Salt
Black pepper
Fresh parsley (for garnish, optional)

Directions

I season the roast generously with salt and pepper.
In a large Dutch oven or heavy pot, I heat olive oil over medium-high heat and sear the beef on all sides until browned. I remove it and set it aside.
In the same pot, I sauté the onions, carrots, celery, and garlic until softened and fragrant.
I stir in the tomato paste and cook for another minute to deepen the flavor.
I pour in the wine, scraping up any browned bits, and let it simmer for a few minutes.
I add the crushed tomatoes, beef broth, oregano, thyme, and bay leaves.
I return the beef to the pot, spoon some sauce over it, cover, and reduce the heat to low.
I simmer it gently on the stovetop or in a 325°F oven for 3 to 4 hours, until the meat is fork-tender.
I remove the beef, slice or shred it, and serve it with the thickened sauce spooned over the top.

Servings and timing

This recipe serves 6–8 people.
Prep time: 20 minutes
Cook time: 3.5 to 4 hours
Total time: Around 4 hours and 20 minutes

Variations

Sometimes I add a splash of balsamic vinegar for extra depth or toss in mushrooms during the last hour of cooking. I’ve also added olives and capers for a briny kick. When I want it spicier, I sprinkle in some red pepper flakes. For a smoother sauce, I blend part of it before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen over time, so it’s even better the next day. To reheat, I warm it gently on the stovetop or in the oven, adding a splash of broth if needed to loosen the sauce. It also freezes beautifully—just thaw and reheat when I need a comforting meal fast. Italian Pot Roast

FAQs

What’s the best cut of beef for pot roast?

I always use a chuck roast—it has enough fat and connective tissue to become incredibly tender when slow-cooked.

Can I make this in a slow cooker?

Yes. After searing the beef and sautéing the veggies, I transfer everything to a slow cooker and cook on low for 8 hours or high for about 4–5 hours.

Can I use white wine instead of red?

Red wine gives the sauce a deeper flavor, but I’ve used dry white wine in a pinch and it still turns out delicious.

How do I thicken the sauce?

I let it simmer uncovered for the last 20–30 minutes to reduce. If I want it thicker, I stir in a slurry of cornstarch and water.

What can I serve with Italian Pot Roast?

I love it with creamy polenta, mashed potatoes, pasta, or crusty bread to soak up that rich tomato-wine sauce.

Conclusion

Italian Pot Roast is one of my favorite slow-cooked meals—rich, aromatic, and full of comforting flavors. It brings together simple ingredients in a way that feels rustic and elegant all at once. Whether I serve it for a family dinner or a special gathering, this dish always brings warmth and satisfaction to the table.