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–+ servings
Stracotto Italian Style Pot Roast

Stracotto Italian Style Pot Roast: A Cozy Comfort Food Classic

Stracotto Italian Style Pot Roast is a traditional dish that offers melt-in-your-mouth tenderness and rich flavors, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Resting Time 10 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3-4 lbs Beef Chuck Roast Choose well-marbled cuts for tenderness
  • 1 tbsp Kosher Salt Enhances flavor; sea salt can be used as a substitute
  • 1 tsp Black Pepper Freshly ground is preferred for best flavor
For Flavoring
  • 1 tsp Garlic Powder Provides subtle garlic flavor; fresh minced garlic can be used instead
  • 2 cloves Minced Garlic Fresh flavor boost; replace with garlic powder in a pinch
  • 2 tbsp Tomato Paste Deepens the sauce's richness; can substitute with crushed tomatoes if needed
  • 1 tbsp Balsamic Vinegar Enhances flavor balance; red wine vinegar can be a substitute
For the Sauce
  • 1 cup Unsweetened Grape Juice Adds a touch of sweetness; red wine is a valid alternative
  • 1 can Crushed Tomatoes Form the base of the sauce; diced tomatoes can also be used
  • 2 cups Beef Broth Adds depth; vegetable broth works for a lighter version
For Vegetables
  • 1 large Onion Aromatic base; yellow or sweet onions work well
  • 3 medium Carrots Adds sweetness and texture; feel free to use other root vegetables
  • 2 stalks Celery Provides aromatic base; can be substituted with leeks for a different flavor
Others
  • 2 tbsp Olive Oil For searing; can substitute with vegetable oil if desired
  • 1/4 cup All-Purpose Flour For dusting; aids in creating a crust while searing (optional)
  • 1/4 cup Fresh Parsley For garnish; adds color and freshness; optional but recommended
  • 1/2 cup Grated Parmesan Cheese Complements flavor; can omit for a dairy-free version

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Begin by patting the beef chuck roast dry with paper towels, generously season with kosher salt, freshly cracked black pepper, and garlic powder. Dust the roast lightly with all-purpose flour for added crust, if desired.
  2. Heat a large Dutch oven over medium-high heat and add olive oil, swirl to coat. Sear each side of the roast for about 3-4 minutes until golden brown.
  3. In the same pot, reduce heat to medium and add more olive oil if necessary. Add chopped onion, diced carrots, and celery, sautéing for 5-6 minutes until softened.
  4. Stir in minced garlic and tomato paste, then pour in grape juice. Scrape the bottom and add crushed tomatoes, beef broth, and balsamic vinegar.
  5. Return the seared beef to the pot, cover and simmer on low for 3-3.5 hours, turning occasionally until fork-tender.
  6. After cooking, let the beef rest for 10 minutes before slicing. Mix the shredded beef back into the thick sauce and serve hot over creamy polenta, mashed potatoes, or bread.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 8mgCalcium: 50mgIron: 3mg

Notes

Prepare a day in advance for flavors to meld beautifully. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

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