This Italian Pot Roast has been my answer to “what should I make for Sunday dinner” for the past five years. The chuck roast braises in red wine and tomatoes until it falls apart with a fork, and the sauce gets thick and rich enough to coat pasta or polenta. I learned to make it from my neighbor Lily, who grew up eating it at her nonna’s table every week. The best part? Once you get everything in the pot, it cooks itself for three hours while you do literally anything else.
If you’re hunting for more no-stress dinners that feed a crowd, try this Poor Man’s Husband Casserole Recipe or this Best Peri Peri Chicken Recipe. You can browse all our Dinner Recipes here.
Why You’ll Love This Italian Pot Roast Recipe
This slow braised Italian Pot Roast checks every box for a cozy, impressive meal that doesn’t stress you out. Here’s why it’s a keeper:
Simple ingredients. You don’t need anything fancy-just good chuck roast, pancetta, tomatoes, red wine, and vegetables. Most of it’s probably in your kitchen already.
Hands-off cooking. After the initial browning and sautéing, the pot does all the work. You can let it braise in the oven or on the stove while you do other things.
Make-ahead friendly. Stracotto actually tastes better the next day. Make it ahead for Sunday dinner or a weeknight meal, and you’ll thank yourself later.
Restaurant-quality flavor. This tastes like something you’d order at a cozy Italian Pot Roast trattoria, but you’re making it at home in your own kitchen.
Versatile serving options. Toss the sauce with pasta, serve the beef over creamy polenta, or spoon everything over risotto. It’s amazing every way.
Freezer-friendly. Leftovers freeze beautifully, so you can stash a portion for a busy week when you need comfort food fast.
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Italian Pot Roast Ingredients
Here’s everything you’ll need to make this traditional Italian Pot Roast. Each ingredient plays a role in building the deep, layered flavors.
See recipe card below this post for ingredient quantitie
Chuck roast: A 3-pound chuck roast is perfect for braising. It has enough fat and connective tissue to break down into tender, flavorful beef. Look for a roast with good marbling.
Pancetta: Adds a rich, salty depth and crispy texture. The rendered fat becomes the base for sautéing the vegetables.
Yellow onion: Finely minced onion caramelizes slowly and sweetens the sauce. It’s part of the classic Italian Pot Roast base.
Celery: Brings earthy, vegetal notes. Mince it very finely so it melts into the sauce during cooking.
Carrots: Add natural sweetness and body to the sauce. Peeled and finely minced carrots blend smoothly at the end.
Garlic: Just two cloves, finely minced, add aromatic warmth without overpowering the other flavors.
Dry red wine: Use a good Chianti or another dry red wine you’d enjoy drinking. It deglazes the pan and adds acidity and depth to the sauce.
Tomato paste: Concentrated tomato flavor that caramelizes and turns rust-colored, adding richness to the braising liquid.
Beef stock: Forms the braising liquid. Use homemade or a good-quality store-bought stock for the best flavor.
San Marzano tomatoes: Hand-crushed tomatoes bring bright acidity and a silky texture. San Marzano tomatoes are worth seeking out.
Fresh herbs: Rosemary, sage, thyme, and parsley infuse the sauce with fragrant, earthy notes. Tying them with twine makes them easy to remove.
Bay leaf: Adds subtle herbal complexity to the braising liquid.
Unsalted butter: Stirred in at the end to finish the sauce with richness and a glossy texture.
Coarse salt and pepper: Essential for seasoning the beef and building flavor at every step. Use coarse salt for better control.
Cooked pasta (optional): Serve the sauce tossed with your favorite pasta shape. Short pasta like rigatoni or pappardelle work beautifully.
How To Make Italian Pot Roast
This is a Italian Pot Roast that rewards patience. Take your time with the browning and braising, and you’ll end up with the most tender beef and the richest sauce.
Dry brine (optional): Pat the chuck roast completely dry with paper towels. Set it on a rack over a sheet tray and season all sides generously with coarse salt and freshly cracked pepper, using about 1 tablespoon of salt total. Refrigerate uncovered for 12 to 48 hours so the salt penetrates the meat and the surface dries out for better browning. If you’re skipping this step, just season the roast right before searing.
Crisp the pancetta: Add the pancetta to your large rondeau or Dutch oven and set it over low-medium heat. Let it cook slowly until the fat renders out and the pancetta turns crispy, about 5 to 7 minutes. Use a slotted spoon to remove the pancetta and set it aside. Leave all that flavorful fat in the pot.
Sear the beef: Increase the heat to medium-high and wait until the fat starts smoking slightly. Add the chuck roast and sear for 3 to 4 minutes per side, pressing down gently, until each side develops a deep, dark brown crust. Don’t rush this step-the browning adds so much flavor. Set the roast aside once it’s seared on all sides.
Sauté the onions: Add the finely minced onions to the pot, season lightly with salt, and sauté over medium heat for 5 minutes, stirring occasionally. Reduce the heat to low and continue cooking for another 10 minutes, stirring occasionally, until the onions are soft, golden, and well browned.
Cook the vegetables: Stir in the celery and carrots and cook over low-medium heat for 10 to 15 minutes, stirring occasionally, until the edges begin to brown and caramelize. Add the garlic and cook for 30 to 45 seconds, just until fragrant. Don’t let the garlic burn.
Deglaze with wine: Pour in ½ cup of the red wine and scrape up all the browned bits stuck to the bottom of the pot. Cook until the wine is mostly absorbed and the pan looks almost dry.
Caramelize the tomato paste: Stir in the tomato paste and cook over low-medium heat for 3 to 4 minutes, stirring constantly, until it turns a deep rust color. This step concentrates the tomato flavor and adds sweetness.
Reduce the wine: Pour in the remaining red wine and let it simmer until the liquid reduces by half. You’ll see it thicken slightly and smell deeply aromatic.
Build the braising liquid: Add the beef stock, crushed San Marzano tomatoes, cooked pancetta, a good pinch of salt and pepper, and the fresh herbs. Tie the rosemary, sage, thyme, and parsley together with butcher’s twine so you can pull them out easily later. Toss in the bay leaf too.
Braise the beef: Return the seared chuck roast to the pot, nestling it into the sauce. Cover with a lid and cook over low heat on the stovetop or in a 325°F oven for 3 hours, until the beef is fork-tender and practically falling apart. Check occasionally to make sure the liquid isn’t boiling-just a gentle simmer.
Strain the sauce: Remove the beef and set it aside on a plate. Strain the sauce into a separate pot, catching all the vegetables and pancetta in the strainer. Discard the herb bundle.
Blend the vegetables: Transfer the strained vegetables and pancetta to a blender along with 1 cup of the hot stock. Remove the center cap on the blender lid (to let steam escape) and blend on high until completely smooth.
Finish the sauce: Return the blended mixture to the pot with the remaining stock. Simmer over low-medium heat for 3 to 4 minutes until the sauce thickens slightly. Stir in the butter and taste for seasoning. Add more salt and pepper if needed.
Serve: If you’re using pasta, toss the cooked pasta with some of the sauce until it’s well coated. Serve the stracotto whole or shred it into portions. Spoon extra sauce over the top. This is also incredible with polenta or risotto.
Equipment For Italian Pot Roast
Here’s what makes this Italian Pot Roast easier and more efficient:
Large rondeau or Dutch oven: A heavy-bottomed pot with a lid is essential for even braising. Enameled cast iron works beautifully and can go from stovetop to oven.
Slotted spoon: Use this to remove the crispy pancetta while leaving the rendered fat behind.
Paper towels: For patting the roast dry before seasoning. A dry surface sears better.
Sheet tray with rack (optional): If you’re dry brining the beef, a rack over a tray lets air circulate around the meat in the fridge.
Blender: You’ll need this to blend the cooked vegetables and pancetta into a smooth, velvety sauce.
Butcher’s twine: Tie your fresh herbs together so you can easily fish them out of the sauce later.
Knife and cutting board: For mincing all those vegetables. A sharp knife makes quick work of the prep.
Substitutions and Variations
This Italian Pot Roast is flexible. Here are some ways to adapt it:
Different cuts of beef: Substitute chuck roast with beef short ribs or a boneless beef shoulder roast. Both braise beautifully.
Skip the pancetta: Use 2 tablespoons of olive oil instead. You’ll lose some richness, but the dish will still be delicious.
No red wine: Substitute with additional beef stock and a splash of red wine vinegar for acidity.
Use chicken stock: Beef stock is ideal, but chicken stock works in a pinch. The flavor will be lighter.
Gluten-free: This Italian Pot Roast is naturally gluten-free. Just make sure your beef stock and pasta (if using) are certified gluten-free.
Add potatoes and carrots: For a more traditional pot roast feel, add chunks of potatoes and whole carrots during the last hour of braising.
Slow cooker or Instant Pot: Brown everything as directed, then transfer to a slow cooker for 6 to 8 hours on low. For an Instant Pot, use the sauté function for browning, then pressure cook on high for 60 minutes with natural release.
Expert Tips
Don’t skip the dry brine. If you have the time, dry brining makes a huge difference in flavor and texture. The salt penetrates the meat, and the surface dries out for better browning.
Brown deeply. Take your time searing the beef and caramelizing the vegetables. That’s where the deep, complex flavor comes from.
Low and slow wins. Keep the braising temperature low and gentle. A hard boil will toughen the meat. You want a slow, steady simmer.
Blend the vegetables. Blending the cooked vegetables and pancetta creates a silky, rich sauce. Don’t skip this step it transforms the texture.
How to Store and Reheat
Refrigerator: Store the beef and sauce in an airtight container in the fridge for up to 4 days. The flavors deepen and improve overnight.
Freezer: Freeze portions of the stracotto in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of beef stock or water if the sauce has thickened too much. You can also reheat covered in a 325°F oven for about 20 minutes.
FAQ
What sides go with Italian pot roast?
Italian pot roast pairs beautifully with pasta, polenta, or risotto. You can also serve it with roasted vegetables, a simple green salad, and crusty Italian Pot Roast bread for soaking up the sauce. Mashed potatoes work too, though they’re less traditional. Keep the sides simple so the rich, savory beef and sauce stay the star.
What is a pot roast in Italian?
In Italian Pot Roast is called stracotto or stracotto di manzo. The word stracotto literally means “overcooked” or “well-cooked,” which refers to the long, slow braising process that makes the beef incredibly tender. It’s a classic rustic dish found in Northern and Central Italy, especially in regions like Tuscany and Emilia-Romagna.
What is stracotto in English?
Stracotto translates to “overcooked” in English, but it’s not a negative term. It describes Italian braised beef that’s cooked low and slow for hours until it becomes fall-apart tender. Think of it as Italian pot roast a rich, comforting dish where the beef practically melts in your mouth.
What kind of roast is Italian Pot Roast?
For Italian Pot Roast (stracotto), a chuck roast is the best choice. It’s a well-marbled cut from the shoulder with enough fat and connective tissue to break down during the long braise. You can also use beef short ribs or a boneless shoulder roast. Avoid lean cuts like sirloin they’ll dry out and won’t give you that tender, fall-apart texture.
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Pairing
These are my favorite dishes to serve with Italian Pot Roast
Italian Pot Roast
Slow-braised Italian Pot Roast simmered in a deeply savory tomato and wine sauce that tastes like Sunday dinner memories.
Ingredients
Method
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Pat the chuck roast completely dry and season generously on all sides with coarse salt and black pepper, then place uncovered on a rack in the refrigerator for 12 hours if dry brining.
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Add the pancetta to a large Dutch oven over low to medium heat and cook until the fat renders and the pieces become crisp, then remove with a slotted spoon and reserve.
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Increase the heat to medium-high and once the fat is shimmering, sear the beef on all sides until deeply browned, about 3 to 4 minutes per side, then move it aside.
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Add the minced onion to the pot with a pinch of salt and cook over medium heat until softened, then lower the heat and continue cooking until deeply golden.
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Stir in the minced celery and carrots and cook, stirring occasionally, until lightly browned around the edges, then add the garlic and cook briefly until fragrant.
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Pour in ½ cup of the red wine and scrape the bottom of the pot, cooking until mostly absorbed, then stir in the tomato paste and cook until darkened in color.
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Add the remaining red wine and simmer until reduced by about half, concentrating the flavor.
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Stir in the beef stock, crushed tomatoes, reserved pancetta, herbs, salt, and pepper, tying the herbs together if desired.
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Nestle the beef back into the pot, cover, and cook on low heat or in a 325°F oven until the meat is fork-tender.
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Remove the beef from the pot and strain the sauce into another pot, discarding the herb bundle.
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Blend the strained vegetables and pancetta with 1 cup of hot stock until completely smooth, venting the blender lid carefully.
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Return the blended mixture to the pot and simmer until thickened, then finish with butter, salt, and pepper to taste.
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Toss cooked pasta with some of the sauce and serve alongside the pot roast, portioned or whole as desired.
Nutrition
Notes
Rich, slow-cooked comfort food meant to be shared slowly around the table.
