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Stracotto is the ultimate Italian-style pot roast that turns an affordable cut of beef into a deeply flavorful, melt-in-your-mouth meal perfect for a cozy family dinner or an impressive weekend gathering. With aromatic vegetables, a luxuriously rich tomato sauce, and a touch of sweetness from grape juice, this recipe is all about slow savoring and minimal stress in the kitchen.
I discovered Stracotto on a trip to Florence years ago and every time I braise this roast all afternoon, the house fills with the most nostalgic aroma. My family cannot wait to gather around the table when I make this.
Ingredients
- Beef chuck roast: Three pounds brings rich marbling for fork-tender results Look for well-marbled cuts for best texture
- Olive oil: Essential for browning adds complexity and silkiness Use extra virgin if possible
- Salt and black pepper: Basic but critical for seasoning throughout Use freshly ground pepper for best flavor
- Garlic powder: Adds deep umami to the roast surface Choose a fresh jar for best potency
- All-purpose flour: Optional but helps brown the roast and slightly thickens sauce Unbleached is best
- Onion carrot and celery: The classic Italian soffritto forms a sweet and aromatic base Select fresh produce for vibrant flavor
- Fresh garlic: Four cloves offer sharpness and background warmth Use plump cloves for juiciest results
- Tomato paste: Doubles the tomato intensity Choose double-concentrated if you can find it
- Dried oregano and thyme: These herbs bring earthy savory notes Look for vibrant in-color dried leaves rather than dusty ones
- Bay leaf: Perfumes the braise with subtle herbal depth Use whole leaves for easy removal
- Crushed tomatoes: The backbone of the rich sauce San Marzano or Italian-style tomatoes taste best
- Beef broth: Adds savoriness and keeps the roast juicy Pick low-sodium so you control salt levels
- Grape juice: Brings natural gentle sweetness Use unsweetened for balance
- Balsamic vinegar: Deepens all the flavors with tang and complexity Choose aged if you have it
- Fresh parsley: For a clean bright finish on top Chop just before serving for vibrancy
- Parmesan cheese: Adds salty nutty richness Grate fresh from a block
- Creamy polenta, mashed potatoes, or crusty bread: All are perfect comfort sides Use homemade polenta for extra special meals
Step-by-Step Instructions
- Prep and Sear the Roast:
- Pat the chuck roast dry using paper towels and season all sides generously This step ensures browning Heat your olive oil in a large Dutch oven over medium-high Add the roast and sear all over until a deep golden crust forms which can take about three to four minutes per side Rest the seared meat on a plate
- Sauté the Vegetables:
- Without cleaning the pot add onion carrot and celery Sauté over medium heat while stirring frequently until vegetables are fragrant and softened This should take five to six minutes Add minced garlic plus your tomato paste oregano thyme and bay leaf Stir and let the mixture cook for about two minutes until you can smell the savory sweetness develop
- Deglaze and Build the Sauce:
- Pour the grape juice into the pot while scraping up all the caramelized bits from the bottom This builds huge flavor Add the crushed tomatoes beef broth and a splash of balsamic vinegar Stir very well making sure everything is combined and nothing sticks
- Return the Roast and Braise:
- Nestle your seared beef roast back into the pot Press it slightly into the sauce so that it is partially submerged Bring everything to a low simmer then cover the pot and drop the heat as low as it goes Let it gently braise for three and a half hours Turn the roast once or twice during cooking to keep it moist and ensure even flavor
- Rest and Shred:
- When the beef is ultra tender remove the pot from heat and lift the roast onto a cutting board Let it rest for ten minutes This keeps juices in Slice or shred the beef using forks Carefully skim any fat from the sauce and discard the bay leaf
- Serve and Garnish:
- Return the shredded beef to the pot and gently stir so that all pieces are coated in sauce Serve generous spoonfuls over a bed of creamy polenta mashed potatoes or on thick slices of crusty bread Sprinkle with fresh parsley and an optional flurry of Parmesan cheese for best results
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The hint of grape juice makes this roast sing and gives depth you do not get from wine or sugar My daughter always sneaks tastes of the sauce right from the pot because she cannot wait until dinner
Storage Tips
Stracotto keeps beautifully in the refrigerator for up to four days Store in a sealed container with any extra sauce Always reheat gently over low heat on the stove or in short bursts in the microwave for best flavor and moisture Leftovers can also be frozen for up to two months in a tight container
Ingredient Substitutions
Chuck roast is traditional but brisket or bottom round can also work in a pinch Vegetable broth will work for a lighter taste Just swap out grape juice with a splash of red wine or even pomegranate juice if you need something less sweet Mushrooms can be used for a portion of the meat for a more veggie-forward version
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Serving Suggestions
This pot roast shines when served over silky polenta but mashed potatoes or slow roasted root vegetables also pair beautifully I also love it piled on toasted ciabatta for a next-level sandwich Leftover sauce makes a fantastic pasta topping as well
Cultural Context
Stracotto means overcooked in Italian but it refers to the gentle long braise that transforms tough beef into pure comfort It originated in Central Italy and makes a centerpiece dish for Sunday family dinners and special occasions The combination of tomato herbs and a touch of sweet comes straight from rustic Italian kitchens
Frequently Asked Questions
- → What cut of beef is best for Stracotto?
Beef chuck roast is ideal for Stracotto due to its marbling, which breaks down during slow braising and ensures tender, flavorful meat.
- → Can I use red wine instead of grape juice in the braise?
Yes, you can substitute dry red wine for grape juice for a deeper, more robust flavor in the sauce.
- → What side dishes pair well with Stracotto?
Creamy polenta, mashed potatoes, or thick crusty bread are excellent choices to soak up the rich sauce.
- → How long should the beef braise for maximum tenderness?
Allow the beef to simmer gently for 3 to 3½ hours, turning occasionally, until it becomes fork-tender and easy to shred.
- → Can leftovers be stored and reheated?
Yes, leftovers keep well when refrigerated in a sealed container for up to 3 days. Gently reheat to maintain tenderness.