Set to 325°F (163°C)—a gentle heat that encourages slow, even cooking.
Sear the Meat
Heat olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides (4–5 minutes each) until a golden crust forms. This step develops deep, meaty flavors through the Maillard reaction.
Sauté the Vegetables
In the same pot, add onions, carrots, and celery. Cook for about 5 minutes, stirring occasionally. Add garlic and cook 1 minute more.
Deglaze & Build the Sauce
Pour in the red wine to lift browned bits from the pot’s bottom. Add crushed tomatoes, beef broth, oregano, basil, salt, and pepper. Stir to combine.
Braise in the Oven
Return the beef to the pot, ensuring it’s partially submerged in the sauce. Cover and place in the preheated oven. Cook for 3–4 hours until the meat is fork-tender.
Rest & Serve
Remove from the oven, let the roast rest for 10 minutes, then slice or shred. Garnish with fresh parsley and serve with polenta, mashed potatoes, or crusty bread.
Serving Suggestions
With Pasta: Shred the beef and toss with tagliatelle or pappardelle for a hearty ragu.
With Polenta: Creamy polenta soaks up the sauce beautifully.
With Bread: A loaf of Italian bread is perfect for mopping up every drop of the rich braising liquid.
Frequently Asked Questions
Can I make Stracotto in a slow cooker?
Yes. Sear the meat and vegetables first, then transfer everything to the slow cooker. Cook on LOW for 8–9 hours.
What can I substitute for red wine?
Beef broth with a splash of balsamic vinegar or grape juice works well.
Can I prepare it ahead of time?
Absolutely—Stracotto tastes even better the next day as the flavors deepen.
How do I store leftovers?
Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
What’s the difference between Stracotto and American pot roast?
American pot roast often uses potatoes and a beef gravy base, while Stracotto leans heavily on tomatoes, wine, and Italian herbs for its sauce.
Tips for Perfect Stracotto
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