If you’re looking to completely wow your dinner guests or just crave some serious comfort food, Italian Pot Roast (Stracotto di Manzo) is the answer! This mouthwatering classic turns a humble beef chuck roast into an unforgettable meal, all thanks to a rich tomato-wine sauce and that slow, tender braise Italians do best. Whether you’re serving it for a cozy family gathering or want to indulge in the taste of Italy right at home, this dish’s savory aroma and melt-in-your-mouth texture are guaranteed to win hearts (and requests for seconds!).
Ingredients You’ll Need
This Italian Pot Roast (Stracotto di Manzo) is all about making the most of simple, wholesome ingredients. Each component builds layers of flavor, from the deep intensity of beef and wine to the sweetness of carrots and the punch of herbs.
- Beef chuck roast (3–4 lbs): This cut is ideal for slow braising, becoming beautifully tender and flavorful.
- Olive oil (3 tbsp): Adds rich Mediterranean flavor and helps brown the beef to perfection.
- Onion (1 large, chopped): Provides a sweet, aromatic base for the sauce.
- Carrots (2, chopped): Bring subtle natural sweetness and color to the dish.
- Celery stalks (2, chopped): Add earthy undertones and essential texture to the flavor base.
- Garlic cloves (4, minced): Delivers that irresistible depth that only garlic can offer.
- Red wine (2 cups, Chianti or Merlot): Intensifies flavors and adds a luxurious, robust note to the sauce.
- Crushed tomatoes (28 oz can): The backbone of your braise, giving bright tang and body.
- Tomato paste (2 tbsp): Concentrates tomato flavor for a richer sauce.
- Beef broth (2 cups): Ensures a luscious, savory sauce with umami depth.
- Bay leaves (2): Infuse subtle herbal notes and aroma throughout the dish.
- Dried oregano (1 tsp): Offers a classic Italian herby essence.
- Dried thyme (1 tsp): Blends with oregano to give warmth and complexity.
- Salt & black pepper: Essential for seasoning and enhancing all the other flavors.
- Fresh parsley (for garnish): A burst of freshness and color just before serving.
How to Make Italian Pot Roast (Stracotto di Manzo)
Step 1: Sear the Beef
Begin your Italian Pot Roast (Stracotto di Manzo) adventure by heating olive oil in a large Dutch oven over medium-high heat. Pat your beef chuck roast dry and season it generously with salt and black pepper. Sear the meat on all sides until it develops a deep golden-brown crust—this step locks in flavor and sets the tone for the rest of the dish. Remove the roast and set it aside to catch its breath.
Step 2: Build the Flavor Base
Turn the heat down slightly and toss in the chopped onion, carrots, and celery—the classic soffritto trio. Sauté them for about 5 minutes, stirring occasionally, until everything softens and becomes fragrant. Next, stir in the minced garlic, cooking for just a minute or two to release its aroma without letting it brown.
Step 3: Deglaze with Wine
Now for a bit of kitchen magic. Pour in your red wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—these little morsels add an unmatched savory depth. Simmer the wine for about 5 minutes, letting its alcohol cook off while it melds with the vegetables.
Step 4: Slow Cook to Perfection
This is where Italian Pot Roast (Stracotto di Manzo) becomes irresistibly tender. Add the crushed tomatoes, tomato paste, beef broth, bay leaves, oregano, and thyme to the pot, stirring everything together. Nestle the seared beef back into this aromatic bath, cover tightly, and reduce the heat to low. Let the roast braise for 3 to 4 hours, checking occasionally, until it’s fork-tender and the sauce is thick and rich.
Step 5: Slice, Garnish, and Serve
Once the beef is done, transfer it onto a cutting board. Either slice it thickly or shred it, returning it to the luscious sauce. Spoon heaps of sauce over the top and sprinkle with plenty of chopped fresh parsley to add vibrant flavor and color—your Italian Pot Roast (Stracotto di Manzo) is ready to make its grand entrance!
How to Serve Italian Pot Roast (Stracotto di Manzo)
Garnishes
A handful of freshly chopped parsley over the top makes all the difference, offering a bright, herbal lift. For even more flair, try a dusting of lemon zest or shards of aged Parmesan cheese—the little touches that make Italian Pot Roast (Stracotto di Manzo) shine on your table.
Side Dishes
This pot roast is traditionally served on a pillowy bed of risotto or creamy polenta. Risotto, especially the Parmesan version, soaks up that rich sauce like a dream. Roasted vegetables or a simple green salad tossed with vinaigrette help balance the heartiness of Italian Pot Roast (Stracotto di Manzo), making for a well-rounded meal. Don’t forget a crusty loaf of bread to polish off every last bit of sauce!
Creative Ways to Present
For a stylish touch, layer slices of Italian Pot Roast (Stracotto di Manzo) over a spoonful of Parmesan risotto, then drape everything with the vibrant tomato-wine sauce. If you’re hosting, arrange the roast on a platter with roasted carrots and potatoes tucked around the sides for a dramatic presentation. Individual ramekins of shredded beef topped with melted cheese and a crack of black pepper also make lovely, rustic servings.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), allow your Italian Pot Roast (Stracotto di Manzo) to cool completely, then transfer it and the sauce to an airtight container. It’ll keep beautifully in the fridge for up to 4 days—those flavors will develop even more with time.
Freezing
Italian Pot Roast (Stracotto di Manzo) is a fantastic candidate for freezing. Place cooled portions (including plenty of sauce) in freezer-safe containers or bags, removing as much air as possible. Label and date them, and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
When ready to reheat, gently warm the roast and sauce together in a covered saucepan over low heat, adding a splash of broth or water if needed to loosen the sauce. Alternatively, you can use the microwave—just be sure to cover and stir midway for even heating. Always heat until piping hot throughout before serving.
FAQs
Can I make Italian Pot Roast (Stracotto di Manzo) in a slow cooker?
Absolutely! After searing the meat and sautéing the vegetables on the stove, transfer everything to your slow cooker. Cook on low for 8 hours or until the beef easily falls apart. The result is just as tender and flavorful as the stovetop method.
What kind of beef works best for stracotto?
Beef chuck roast is ideal because of its marbling and toughness, which transforms into buttery tenderness as it braises. You can also use brisket or short ribs if you prefer, but chuck remains the classic cut for Italian Pot Roast (Stracotto di Manzo).
Do I have to use red wine in the recipe?
Red wine gives Italian Pot Roast (Stracotto di Manzo) its signature depth and richness, but if you’d rather not cook with wine, simply substitute with more beef broth, though the flavor will be a bit milder.
Can I prepare this dish ahead of time for a dinner party?
Yes! In fact, Italian Pot Roast (Stracotto di Manzo) often tastes even better the next day. Make it up to 2 days ahead, store in the fridge, and gently reheat before serving—the flavors only get richer with time.
How do I know when the pot roast is done?
The beef is ready when it is fork-tender and easily shreds, and the sauce has thickened into a glossy, luscious coating. Resist the temptation to rush; low and slow is the key!
Final Thoughts
There’s nothing quite like gathering around the table with a stunning Italian Pot Roast (Stracotto di Manzo) at the center. The deep flavors, comforting aroma, and tender meat make every bite memorable. Give this recipe a try—you’ll be amazed at how a handful of good ingredients and a bit of patience can create an Italian classic you’ll treasure for years to come!