Italian Pot Roast (Stracotto) Recipe

Name: Italian Pot Roast (Stracotto)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large cloves garlic, peeled; 1 (3-pound) rump or boneless chuck roast; 4 tablespoons olive oil; 1 pound onions, peeled and chopped; 2 carrots, peeled and chopped; 2 ribs celery, chopped; 1/2 cup robust dry red wine; 1 cup seeded, chopped plum tomatoes or well-drained canned plum tomatoes, seeded and chopped; 1 tablespoon tomato paste; 1/4 cup finely chopped fresh basil; Salt and freshly ground black pepper to taste

Servings: persons

3 large cloves garlic, peeled
1 (3-pound) rump or boneless chuck roast
4 tablespoons olive oil
1 pound onions, peeled and chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
1/2 cup robust dry red wine
1 cup seeded, chopped plum tomatoes or well-drained canned plum tomatoes, seeded and chopped
1 tablespoon tomato paste
1/4 cup finely chopped fresh basil
Salt and freshly ground black pepper to taste

1
Cut the garlic into thin slivers.
2
Pierce the meat in many places with the point of a knife and insert the garlic slivers into the holes.
3
Heat 2 tablespoons of the oil in a heavy 3- to 4-quart heatproof casserole.
4
Add the meat and brown it well over medium heat.
5
Remove it from the casserole.
6
Add the remaining oil and the onions, carrots and celery.
7
Saute them until moderately brown.
8
Stir in the wine and cook for a few minutes, scraping the casserole.
9
Add the tomatoes, tomato paste and basil.
10
Season the mixture with salt and pepper and return the meat to the casserole.
11
Cover tightly and cook over very low heat for at least three hours, until the meat is very tender.
12
Turn the meat a few times during cooking.
13
Remove the meat from the casserole.
14
To serve immediately, skim the fat from the surface of the sauce, then puree the sauce in a food processor and reheat.
15
Otherwise, refrigerate the meat and sauce overnight.
16
Remove any congealed fat from the sauce and puree the sauce in a food processor.
17
Reheat the meat in the sauce before serving.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 large cloves garlic, peeled, 1 (3-pound) rump or boneless chuck roast, 4 tablespoons olive oil, 1 pound onions, peeled and chopped, and more.

Yes, Italian Pot Roast (Stracotto) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Pot Roast (Stracotto)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions