Italian Pot Roast (Stracotto)
Italian Pot Roast (Stracotto) is a comforting, flavorful dish where tender beef chuck roast is slow-cooked with hearty vegetables and aromatic herbs in a rich, savory sauce. This classic Italian recipe fills your kitchen with irresistible aromas and creates a warm atmosphere perfect for family gatherings. Serve it over creamy polenta or alongside crusty bread for a memorable meal that will leave everyone asking for more.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 3–4 lbs Beef Chuck Roast
- 4 Carrots, chopped
- 2 Onions, chopped
- 4 Garlic cloves, minced
- 1 cup Red Wine (dry)
- 2 cups Low-Sodium Beef Broth
- 2 tsp Dried Oregano
- 2 Bay Leaves
- Salt and Pepper to taste
- Olive Oil for searing
Instructions
- Preheat your oven to 325°F (163°C).
- In a Dutch oven, heat a drizzle of olive oil over medium-high heat. Season the beef with salt and pepper, then sear until browned on all sides (about 5 minutes per side). Remove and set aside.
- In the same pot, sauté the onions and garlic until fragrant (about 2 minutes). Return the beef to the pot.
- Deglaze with red wine, scraping any brown bits from the bottom; simmer for a few minutes until slightly reduced.
- Add carrots, beef broth, oregano, and bay leaves; stir gently.
- Cover the pot and bake in the oven for about 3 hours or until the beef is fork-tender.
Nutrition
- Serving Size: 1/6 of recipe (approximately 250g)
- Calories: 360
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg