Go Back
To make a great Italian pot roast, you need the right ingredients. The main star is a chuck roast, weighing between 3 to 4 pounds. This cut has enough fat to stay juicy while cooking. Next, you will want some olive oil for searing. It adds a nice flavor and helps with browning.

Italian Pot Roast (Stracotto)

Impress your family with a mouthwatering Italian pot roast, known as Stracotto! Discover the best ingredients and cooking techniques to create this rich, flavorful dish that melts in your mouth. Whether you use a Dutch oven or slow cooker, these tips will help you elevate your cooking game. Ready to dive into this delicious recipe? Click through to explore step-by-step instructions for Stracotto that will make any meal memorable!
Print Recipe Pin Recipe

Ingredients
  

3 to 4 lbs chuck roast

2 tablespoons olive oil

2 medium onions, chopped

4 cloves garlic, minced

2 carrots, sliced

2 celery stalks, chopped

1 can (14 oz) diced tomatoes, with juice

2 cups beef broth

1 tablespoon balsamic vinegar

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

1/2 teaspoon black pepper

2 bay leaves

Fresh basil or parsley for garnish

Instructions
 

Prep the Roast: Pat the chuck roast dry with paper towels and season generously with salt and black pepper on all sides.

    Sear the Meat: In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, add the roast and sear for about 5-7 minutes on each side until browned. Remove the roast and set aside.

      Sauté Vegetables: In the same pot, add the chopped onions, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.

        Deglaze the Pot: Add the balsamic vinegar to the pot, scraping up any browned bits from the bottom.

          Add Remaining Ingredients: Return the roast to the pot and add the diced tomatoes (with juice), beef broth, dried oregano, dried basil, and bay leaves. Stir gently to combine, ensuring the roast is mostly submerged in the liquid.

            Slow Cook: Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Allow to cook for about 3-4 hours, until the meat is tender and easily shreds with a fork. Alternatively, transfer to a slow cooker and cook on low for 6-8 hours.

              Rest and Shred: Once cooked, remove the roast from the pot and let it rest for about 10 minutes. Using two forks, shred the meat into bite-sized pieces.

                Thicken the Sauce (optional): If you prefer a thicker sauce, increase the heat and let the sauce simmer uncovered for a few minutes until thickened, then stir the shredded meat back in.

                  Serve: Serve the Stracotto over creamy polenta or mashed potatoes, spooning the flavorful sauce over the top.

                    Prep Time: 20 minutes | Total Time: 4 hours | Servings: 6-8

                      - Presentation Tips: Garnish with fresh basil or parsley for a pop of color. Serve with crusty Italian bread to soak up the delicious sauce.