Stracotto Recipe (Italian Pot Roast) Recipe

If you have been dreaming of a dish that melts in your mouth with rich, slow-cooked flavors, then you are in for a treat with this Stracotto Recipe (Italian Pot Roast). This hearty Italian classic is all about turning a simple chuck roast into an unforgettable celebration of savory, tender meat bathed in a deeply aromatic sauce enriched with wine, herbs, and tomatoes. The combination of the braised beef paired with creamy, tangy Gorgonzola polenta makes this recipe an absolute showstopper that feels like a warm hug from nonna’s kitchen. Whether for a cozy family dinner or a special occasion, this Stracotto Recipe (Italian Pot Roast) will quickly become your new favorite comfort food adventure.

Ingredients You’ll Need

Gathering the right ingredients is the first step toward making this Italian treasure. Each one plays a key role, from building layers of flavor to giving the dish its unforgettable texture and inviting color.

• 4 tablespoons olive oil, divided: Essential for browning the meat and gently sautéing the vegetables to create a deep flavor base.
• 1 (4-pound) chuck roast, tied: The star of the dish, chuck roast becomes beautifully tender after slow braising.
• Salt and freshly ground black pepper: Simple seasoning that enhances every other ingredient.
• 1 large onion, finely chopped: Adds a natural sweetness and depth to the braising liquid.
• 2 large carrots, finely chopped: Brings earthiness and subtle sweetness to balance the acidity.
• 2 stalks celery, finely chopped: Provides a classic mirepoix foundation with its fresh, aromatic notes.
• 4 ounces pancetta, diced: Brings a hint of smoky richness that elevates the sausage-free Italian pot roast.
• 12 cloves garlic, 2 chopped, 10 sliced, divided: Infuses the meat and sauce with irresistible garlicky warmth.
• 2 cups dry red wine: This is the soul of the braising liquid, giving nuance and depth.
• 1 can (14.5-ounce) beef broth, plus water to make 2 cups: Adds savory body and moisture for slow cooking.
• 1 can (28-ounce) crushed tomatoes: Use a quality imported Italian brand for authentic flavor and vibrant color.
• 1 tablespoon chopped fresh rosemary: Offers piney, fragrant herbal notes.
• 2 teaspoons Italian seasoning: A well-rounded blend of Mediterranean herbs to boost the savory profile.
• 2 large bay leaves: Essential for an earthy, slightly floral background aroma.
• Chopped fresh parsley: For a fresh pop of color and brightness at serving.
• Cooking spray: To keep the polenta bake from sticking and ensure smooth texture.
• 3 cups chicken broth or water: The liquid base for the creamy polenta, enhancing richness.
• 1 1/2 cups half-and-half: Adds luscious creaminess for the polenta.
• 1 cup polenta or coarse ground corn grits: The comforting starch base to soak up all the delicious juices.
• Salt and freshly ground black pepper: To taste, seasoning the polenta perfectly.
• 1 cup crumbled Gorgonzola cheese: Tangy and slightly pungent for a luxurious finish.
• 2 tablespoons butter: Rounds out the polenta with silky richness.

How to Make Stracotto Recipe (Italian Pot Roast)

Step 1: Prepping and Browning the Meat

Start by heating 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season your 4-pound chuck roast liberally with salt and freshly ground black pepper — don’t be shy here, it really helps build flavor. Carefully place the roast in the hot oil and brown it thoroughly on all sides, about 4 to 5 minutes per side. This step creates a beautiful crust that locks in moisture and deepens the taste. Once browned, transfer the meat to a plate and pour off any fat from the pot.

Step 2: Sautéing the Vegetables and Pancetta

Using the same pot, add the remaining olive oil along with the finely chopped onion, carrot, celery, and diced pancetta. Lower the heat to medium and cook these ingredients until tender and fragrant, roughly 7 to 8 minutes. These veggies, combined with pancetta’s smoky notes, form a rich flavor base that’s integral to the Stracotto Recipe (Italian Pot Roast).

Step 3: Building Aroma with Garlic and Wine

Add the 2 chopped garlic cloves to the pot and cook just until the scent fills your kitchen, about 10 to 15 seconds—don’t let it burn! Pour in the 2 cups of dry red wine next and bring it to a boil, allowing it to reduce slightly for 1 to 2 minutes. This step intensifies the wine’s fruitiness while mellowing its edge, creating a luscious foundation for the sauce.

Step 4: Braising the Meat

Return the browned chuck roast to the Dutch oven, including any juices that accumulated on the plate. Add beef broth mixed with water to reach 2 cups total, crushed tomatoes, the remaining sliced garlic, fresh rosemary, Italian seasoning, and bay leaves. Bring everything to a gentle simmer on the stove, then cover tightly with a layer of aluminum foil or parchment paper, and place the lid on top to minimize evaporation.

Transfer the pot to a preheated 350°F oven and let it cook slowly for 2 1/2 to 3 hours. During this time, the meat will become so tender it nearly falls apart, soaking up all those wonderful Italian flavors.

Step 5: Preparing the Gorgonzola Polenta

While your Stracotto simmers, spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray to prevent sticking. Mix chicken broth (or water), half-and-half, polenta, salt, and black pepper right in the dish. Place it uncovered in the oven alongside the roast during the last 40 to 45 minutes of braising. After about 30 minutes of baking, give the polenta a good stir, fold in the crumbled Gorgonzola cheese and butter, then stir again before returning it to the oven for another 10 to 15 minutes until creamy and bubbling.

Step 6: Serving the Stracotto

Once the meat is tender, remove it from the oven and place it on a serving platter. You can slice or shred it to your liking; either way, it’s guaranteed to be juicy and flavorful. Serve it alongside plenty of that rich, cheesy Gorgonzola polenta for an authentic, soul-satisfying Italian meal.

How to Serve Stracotto Recipe (Italian Pot Roast)

Garnishes

Fresh chopped parsley scattered over the top adds a beautiful burst of green that brightens the entire dish visually and taste-wise. If you love a hint of heat, some crushed red pepper flakes work wonders too, adding a subtle kick that contrasts the richness perfectly.

Side Dishes

While the polenta is the quintessential partner, you can also serve this Stracotto Recipe (Italian Pot Roast) with a crisp green salad dressed lightly in lemon and olive oil to contrast the savory main dish. Roasted seasonal vegetables make another lovely accompaniment, continuing the hearty yet fresh Italian vibe.

Creative Ways to Present

For a rustic touch, ladle some of the braising liquid as a sauce right over the meat and polenta on each plate. Or make individual portions in small, oven-safe dishes for an elegant presentation at a dinner party. No matter how you plate it, this recipe lets you showcase Italy’s love for simple, soulful cooking.

Make Ahead and Storage

Storing Leftovers

Stracotto keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after resting, making leftovers even more delicious the next day.

Freezing

You can freeze cooked Stracotto in a freezer-safe container for up to 3 months. Freeze the roast and sauce together, then thaw overnight in the fridge before reheating gently on the stove or in the oven.

Reheating

Warm leftovers slowly over low heat, adding a splash of water or broth if necessary to loosen the sauce. Reheat the polenta separately in the oven or microwave, stirring occasionally to keep it creamy and smooth.

FAQs

Can I use a different cut of meat for this Stracotto Recipe (Italian Pot Roast)?

Chuck roast is ideal because its marbling breaks down during slow cooking, making the meat tender and flavorful. However, brisket or shoulder cuts can also work well if you adjust the cooking time accordingly.

Is red wine necessary for the recipe?

While red wine adds incredible depth, you can substitute with additional beef broth or a mix of grape juice and vinegar if you prefer to skip alcohol. Just remember the complex flavor might be slightly milder.

Can I make the polenta without Gorgonzola cheese?

Absolutely. If you want a milder taste, swap the Gorgonzola for Parmesan or omit cheese entirely. Butter and salt will still make it rich and creamy.

How long does the Stracotto take to cook?

The total cooking time is about 2 1/2 to 3 hours at 350°F, just enough for the chuck roast to become fall-apart tender while soaking up all those wonderful Italian flavors.

What should I serve with this Stracotto Recipe (Italian Pot Roast) for a special occasion?

Consider pairing it with a crisp Italian white wine and simple, elegant sides like sautéed greens or a fresh arugula salad with lemon. This keeps the focus on the tender, flavorful meat while rounding out the meal perfectly.

Final Thoughts

This Stracotto Recipe (Italian Pot Roast) is truly a labor of love that rewards you with incredible tenderness and a deeply savory sauce bursting with Italian charm. Once you try it, you’ll find it’s the kind of dish that brings people together and fills your home with heartwarming aromas. So don’t hesitate to dive in, invite a few friends or family, and share a meal that feels like a genuine taste of Italy right from your own kitchen.

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