The Italian Pot Roast—known as Stracotto—is a slow-braised beef dish packed with rich flavors from red wine, aromatic vegetables, and herbs. Traditionally cooked in a heavy pot or Dutch oven, it transforms a tougher cut of meat into a fork-tender, flavor-infused centerpiece worthy of a Sunday family dinner.
Ingredients Breakdown
Every element in Stracotto serves a purpose, building layers of flavor:
Beef Chuck Roast (3–4 lb)
Chuck roast is the star here—its marbling makes it perfect for slow cooking, breaking down into tender, juicy bites after hours of braising.
Olive Oil (2 tbsp)
Used for searing the meat, locking in flavor, and sautéing the vegetables.
Onion (1, chopped)
Adds sweetness and depth to the braising liquid.
Garlic (3 cloves, minced)
Brings a rich, savory aroma to the sauce.
Carrots (2, sliced)
Provide natural sweetness and body to the stew.
Celery (2 stalks, chopped)
Adds an earthy, aromatic base note.
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