Stracotto Recipe (Italian Pot Roast) Recipe

If you have ever dreamed of savoring a rich, melt-in-your-mouth dish straight from a charming Italian kitchen, the Stracotto Recipe (Italian Pot Roast) is exactly what you need. This slow-braised pot roast is infused with garlic, earthy vegetables, and robust red wine, creating a symphony of flavors that warm the soul. It’s a hearty, comforting classic that transforms a humble chuck roast into a spectacular centerpiece for any meal. Once you try this Stracotto Recipe (Italian Pot Roast), it will quickly become a beloved staple in your cooking repertoire.

Ingredients You’ll Need

This Stracotto Recipe (Italian Pot Roast) gets its magic from simple, carefully chosen ingredients that each bring their own dimension to the dish. From the deep umami of pancetta to the bright herbaceous notes of fresh rosemary, every component plays an essential role in creating that unforgettable Italian pot roast experience.

• 4 tablespoons olive oil (divided): Provides a fruity, fragrant base for sautéing and browning the meat and vegetables.
• 1 (4-pound) chuck roast (tied): The star ingredient; its marbling breaks down beautifully during slow cooking for ultimate tenderness.
• Salt and freshly ground black pepper: Essential for seasoning each layer of the dish perfectly.
• 1 large onion (finely chopped): Adds sweetness and depth when softened with other aromatics.
• 2 large carrots (finely chopped): Bring earthy sweetness and body to the sauce.
• 2 stalks celery (finely chopped): Adds freshness and a subtle crunch initially, which melts into flavor as it cooks.
• 4 ounces pancetta (diced): Introduces a salty, smoky richness that elevates the sauce.
• 12 cloves garlic (2 chopped, 10 sliced, divided): Infuses the broth with warmth and a deliciously aromatic punch.
• 2 cups dry red wine: Adds complexity and acidity that balances the richness of the beef.
• 1 can (14.5-ounce) beef broth (diluted to 2 cups): Provides a savory liquid foundation to tenderize the roast.
• 1 can (28-ounce) crushed tomatoes: Brings a luscious, tangy body to the pot roast sauce, ideally from a quality Italian brand.
• 1 tablespoon fresh rosemary (chopped): Offers fragrant pine-like aromas enhancing the Italian profile.
• 2 teaspoons Italian seasoning: A blend of herbs that ties all the flavors together.
• 2 large bay leaves: The secret to infusing subtle herbal notes as the roast braises.
• Chopped fresh parsley: Used at the end to add a fresh, bright touch.
• Cooking spray: For prepping the polenta dish, keeping it from sticking.
• 3 cups chicken broth (or water): The liquid base for creamy polenta.
• 1 1/2 cup half-and-half: Adds richness and creaminess to the polenta.
• 1 cup polenta or coarse corn grits (not instant): Provides a comforting, creamy side that soaks up the sauce beautifully.
• Salt and freshly ground black pepper (to taste): For seasoning the polenta perfectly.
• 1 cup crumbled Gorgonzola cheese: A bold, tangy addition that melts into the polenta for extra flavor depth.
• 2 tablespoons butter: Rounds out the polenta with extra silkiness.

How to Make Stracotto Recipe (Italian Pot Roast)

Step 1: Prepare and Brown the Roast

Start by heating half of the olive oil in a large Dutch oven over medium-high heat. Generously season your tied chuck roast with salt and freshly ground black pepper. Once the pan is hot, brown the roast on all sides until a rich, caramelized crust develops—this should take about 4 to 5 minutes per side. Browning is crucial as it locks in flavors that become the foundation of your Stracotto Recipe (Italian Pot Roast). Remove the roast and set it aside, pouring off any excess fat to avoid a greasy sauce.

Step 2: Sauté the Vegetables and Pancetta

Add the remaining olive oil to your Dutch oven, then toss in chopped onion, carrot, celery, and pancetta. Reduce the heat to medium and cook gently for 7 to 8 minutes until the vegetables become soft and the pancetta has released its smoky fat. This mixture is the aromatic heart of the pot roast, bringing layers of sweetness and savory complexity.

Step 3: Add Garlic and Wine

Stir in the chopped garlic cloves and cook for just 10 to 15 seconds to awaken their fragrance—be careful not to burn them. Then pour in the dry red wine and bring it to a boil. Let it reduce by boiling for 1 to 2 minutes to concentrate its flavor and mellow the alcohol.

Step 4: Combine Ingredients and Begin Braising

Return the browned chuck roast, along with any juices collected on the plate, into the Dutch oven. Add beef broth (with water to make 2 cups), crushed tomatoes, the remaining sliced garlic, chopped rosemary, Italian seasoning, and bay leaves. Stir lightly and bring the mixture up to a gentle simmer over medium heat. This blend of liquids and herbs melds together to tenderize the meat and build a savory, herbaceous sauce.

Step 5: Slow Cook in the Oven

Cover the Dutch oven tightly with a layer of aluminum foil or parchment paper first, then place the lid on. This little trick is essential to minimize evaporation and keep the meat juicy during the long braise. Transfer the pot to a 350°F oven and cook for 2 and a half to 3 hours. Your chuck roast will slowly transform, becoming incredibly tender and infused with the luscious sauce flavors.

Step 6: Prepare the Polenta

While the roast nears completion, prepare the polenta in an oven-safe casserole dish sprayed with cooking spray. Combine the chicken broth or water, half-and-half, coarse polenta, and seasoning, then stir well. Place the polenta in the oven, uncovered, alongside your roast for the last 40 to 45 minutes of braising. After about 30 minutes of baking, stir the polenta, fold in the crumbled Gorgonzola and butter, and return it to the oven for the final 10 to 15 minutes to finish cooking and meld the flavors.

Step 7: Serve

Once the meat is tender and flavorful, transfer it to a serving platter and slice or shred as preferred. The polenta will be creamy and studded with pockets of melted Gorgonzola, perfect to accompany the rich pot roast sauce.

How to Serve Stracotto Recipe (Italian Pot Roast)

Garnishes

A sprinkle of freshly chopped parsley just before serving adds a pop of vibrant green color and a fresh herbal note that beautifully cuts through the richness of the Stracotto Recipe (Italian Pot Roast). A little grated Parmesan can also be a delightful addition for those who love a cheesy finish.

Side Dishes

While the creamy Gorgonzola polenta is the traditional and perfect companion for this Italian pot roast, steamed green beans, roasted Brussels sprouts, or a bright mixed salad can provide refreshing contrasts to the hearty meat. Don’t forget crusty Italian bread to soak up every bit of the luscious sauce.

Creative Ways to Present

For a cozy family meal, serve the Stracotto Recipe (Italian Pot Roast) straight from the Dutch oven at the table, allowing everyone to help themselves. For a more elegant dinner, arrange generous slices of the roast over a bed of polenta on each plate, then drizzle with sauce and garnish with parsley. A sprinkle of toasted pine nuts over the polenta adds a delightful crunch and nutty aroma.

Make Ahead and Storage

Storing Leftovers

Leftover Stracotto keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. The flavors deepen overnight, making the dish even more delicious the next day. Keep the polenta separately stored for best texture.

Freezing

This Stracotto Recipe (Italian Pot Roast) freezes wonderfully. Portion out the meat and sauce into freezer-safe containers, leaving room for expansion. The polenta can also be frozen but might require a bit more stirring when reheated. Both will last up to 3 months in the freezer without any loss of flavor.

Reheating

For the closest-to-fresh taste, reheat the roast gently over low heat in a covered pan, adding a splash of broth if necessary to maintain moisture. The polenta can be warmed on the stove or microwave with a little extra half-and-half or butter stirred in to restore its creamy texture.

FAQs

What cut of meat is best for Stracotto?

Chuck roast is ideal for Stracotto because its marbled fat breaks down during slow cooking, resulting in tender, flavorful meat that perfectly absorbs the braising liquids.

Can I use another type of wine?

Red wine with good acidity and depth is preferred. A Chianti or Sangiovese pairs beautifully, but other dry reds like Merlot or Cabernet Sauvignon work well too.

Is pancetta necessary in the recipe?

Pancetta adds subtle smokiness and extra richness, but if you can’t find it, you can substitute with good-quality unsmoked bacon or omit it altogether for a lighter version.

How long should I braise the pot roast?

About 2 1/2 to 3 hours at 350°F is perfect to ensure the chuck roast becomes fall-apart tender while soaking up all the flavors of the sauce.

Can I make the polenta without cheese?

Absolutely! The polenta will still be creamy and comforting without Gorgonzola; simply add butter and season well for a delicious side.

Final Thoughts

There’s something incredibly satisfying about making and sharing this Stracotto Recipe (Italian Pot Roast). It’s comfort food elevated by Italian tradition—a dish that invites lingering conversations and full hearts at the table. Don’t hesitate to try it for your next dinner; once you do, you’ll want to keep coming back to this wonderful recipe again and again.

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