Stracotto Recipe (Italian Pot Roast)

4.66 from 218 votes
3 hours
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This Stracotto, also known as Italian Pot Roast and oven-baked gorgonzola polenta, is the ultimate Italian comfort food that will delight your family and friends! The beef is slowly braised in a rich, red wine sauce, while the cheesy, hands-off polenta makes it a perfect, stress-free dish for entertaining or a cozy Sunday family dinner!

“About the best recipe I’ve made in a very long time. Made it for family and got loads of praise. Will do this again and again!”

Italian Pot Roast (Stracotto) on gray-rimmed platter.

What is Stracotto?

Stracotto, or Italian pot roast, differs slightly from a traditional pot roast.  A stracotto recipe starts with a soffritto base of finely chopped onions, carrots, and celery rather than large and chunky vegetables like a traditional American-style pot roast.

Also called Stracotto di Manzo, the name translates to “overcooked,” and Manzo roughly translates to “beef” or “steer.”  The braising liquid for Stracotto is more tomatoey and winey than a traditional pot roast.

Why This Recipe is a Keeper!

Is anything more comforting than a slowly braised beef pot roast that melts in your mouth? It’s even more special when it’s Stracotto, an Italian pot roast!

The slow braising process allows the beef to absorb the complex flavors of red wine, herbs, garlic, and vegetables, resulting in a melt-in-your-mouth tenderness packed with robust taste.

Despite the time it takes to prepare and cook a pot roast such as Stracotto in the oven, it’s very easy. This Italian pot roast recipe cooks hands-off much of the time, allowing you to do other things. Although you can speed up the process with a pressure cooker, the rich, flavorful result you’ll end up with by doing it low and slow in the oven is time well spent.

When making it at home, I pair it with Oven-Baked Gorgonzola Polenta, which is also practically hands-off. The Stracotto and polenta combination is perfect for entertaining or a lovely Sunday family dinner.

I’ve been making this Italian pot roast (Stracotto) for personal chef clients for almost 23 years, so it’s tried and true!

This Stracotto recipe:

  • Can be made ahead and is often better the next day.
  • Can be adapted to a slow cooker or electric pressure cooker.
  • Freezer-friendly!
Italian Pot Roast (Stracotto) on platter with serving fork.

How to Make Stracotto (Italian Pot Roast)

Recipe Ingredients:

Here’s everything you’ll need to make this stracotto recipe, along with instructions for preparing the ingredients. The exact quantities are on the recipe card below.

Ingredients for Italian Pot Roast (Stracotto) in glass bowls.
Ingredients for Gorgonzola polenta in glass bowls.

Ingredient Notes and Substitutions:

  • The Beef: My preference for a Stracotto recipe is a chuck roast. However, you can use almost any cut for slow braising, such as brisket, eye-of-round, rump, sirloin tip, or beef short ribs. In fact, the more tough the cut is, the better! When a tough cut is cooked slowly and correctly, the connective tissue breaks down to tenderize the meat, adding richness and body to the braising liquid.  In the end, you end up with a luxurious, velvety sauce.
  • Onion / Carrot / Celery Combination: This combination is called a mirepoix in French cooking. In Italian cooking it’s a soffrito, and consists of two parts onions, one part celery, and one part carrots. You have my permission to eyeball it. 🙂
  • Pancetta: Pancetta is pork belly (the same cut of pork that bacon is made from). It’s not smoked like bacon; rather, it’s cured in salt, sometimes sugar, and various spices. Pancetta is sold sliced thin or cubed. If you don’t consume pork, substitute turkey bacon for the pancetta.
  • Beef Broth: Can also use beef stock.
  • Dry Red Wine: When cooking with wine, you want to use a wine you enjoy drinking. It doesn’t need to be expensive, but a bad wine will only yield a bad result. I like to use a Cabernet because I like the full flavor, but a Pinot Noir or Merlot, which are lighter, will also work. NON-ALCOHOLIC SUBSTITUTION: Substitute with beef broth with 2 tablespoons of balsamic vinegar added. Add more to taste after the beef is cooked. Red wine vinegar is another option.
  • Italian Seasoning: This kitchen staple generally includes dried basil, oregano, rosemary, thyme, and marjoram.
  • Crushed Tomatoes: Use the best canned crushed tomatoes you can afford, like San Marzano. I like Mutti because of its fresh Italian tomato flavor. San Marzano tomatoes are more expensive. However, the investment is worth it.
  • Polenta: Polenta is made from ground flint corn, usually coarsely ground yellow cornmeal. It’s often labeled as polenta or corn grits. It can also be made from finely ground white corn. Avoid anything instant or sold in tubes.
  • Gorgonzola Cheese: Blue cheese, such as Gorgonzola, and beef are a culinary match made in heaven! But, if you’re not a blue cheese fan, use Parmesan, Asiago, Romano, Cheddar or Gruyere cheese.

Step-By-Step Instructions:

  • Gather and prep all the ingredients.
  • Preheat oven to 350 degrees F.
  • Season the chuck roast liberally with salt and black pepper.
  • Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven.
  • Place the chuck roast in the Dutch oven and brown well on both sides, approximately 4 to 5 minutes per side.
  • Transfer to a plate, pour off the browning fat, and discard it.
Browned chuck roast in red enamel cast iron Dutch oven.
  • Refresh the oil with the remaining 2 tablespoons oil.
  • Add the onion, carrot, celery, and pancetta. Reduce the heat to medium. Cook for 7 to 8 minutes or until vegetables are tender.
  • Add chopped garlic and cook briefly for 10 to 15 seconds or until fragrant.
Cooked onions, carrots and celery in red enamel cast iron Dutch oven.
  • Add the wine and bring to a boil. Boil 1-2 minutes.
  • Add the beef back to the pot along with any accumulated juices.
  • Add beef broth, tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves.
  • Bring to a gentle simmer over medium heat.
All ingredients for Italian Pot Roast (Stracotto) in red enamel cast iron Dutch oven before going into the oven.
  • Place a layer of aluminum foil or parchment paper over the top of the Dutch oven, followed by the lid. (You want to minimize evaporation as much as possible.)
  • Place in the oven and cook for 2 1/2 to 3 hours or until meat is extremely tender.
  • Get the polenta going when the Italian pot roast has about 45 minutes to go.
  • Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray.
  • Combine chicken broth or water, half-and-half, polenta and salt and black pepper in the prepared casserole dish and stir well.
  • Place in the oven uncovered and bake alongside the roast during the last 40 to 45 minutes.
  • After approximately 30 minutes, stir, add Gorgonzola and butter and stir again.
  • Return to the oven for another 10 to 15 minutes.
  • Serve polenta with pot roast.
Gorgonzola Polenta in white ceramic baking dish.
  • And then!  A lovely, slowly braised, fall-apart tender Italian Pot Roast (Stracotto)!
Italian Pot Roast (Stracotto) in red enamel cast iron Dutch oven after being braised.
  • Let the Italian pot roast rest for 10 to 15 minutes, then place on a serving platter with the amazing, rich sauce!
Italian Pot Roast (Stracotto) broken into pieces on oval gray-rimmed platter with meat fork.

Serve the Stracotto over the luscious Gorgonzola polenta for the perfect Italian-inspired comfort food everyone will rave about!

One serving of Italian Pot Roast (Stracotto) in white dinner bowl with fork.

Chef Tips and Tricks:

  • Because the Stracotto is so melty tender, a Dutch oven pot roast such as this Italian pot roast is challenging to slice unless you let it chill first. So, instead of slicing the pot roast, I break it into serving-sized pieces, as shown above.
  • If the sauce for this Stracotto recipe is thinner than you like:
    • Combine 2 tablespoons softened butter with 3 tablespoons of all-purpose flour.
    • Remove 3 to 4 tablespoons of the hot braising liquid from the Dutch oven and add it to the butter and flour. Stir until you have a thick paste slurry.
    • Add the slurry (flour, butter and liquid mixture) to the Dutch oven and gently stir it in.
    • Bring the roast to a gentle simmer on your cooktop and cook for 4 to 5 minutes or until thickened. (Do not let it boil.) You can also move the roast to a platter to rest when doing this step. Cover to keep warm.

Frequently Asked Questions:

Can I make a Stracotto recipe in a slow cooker?

Yes, you can do in your slow cooker without the polenta. Keep in mind that slow cookers tend to water down flavors. You can cook for four to six hours (depending on the roast size) on HIGH and eight to ten hours on LOW. If you can, leave the cover off for the last 30 to 45 minutes so the sauce has a chance to reduce. You could also reduce the broth by a cup or so in the beginning.

Can I make Stracotto in an electric pressure cooker?

Yes, but you’ll have a much better result if you do it in the oven. I haven’t tested this recipe in an electric pressure cooker. If you really want to do that, you’ll probably have to reduce the liquid in this recipe. It will take approximately 60 to 80 minutes in an electric pressure cooker.

Can Stracotto be made ahead of time?

Absolutely! In fact, a pot roast gets even better when the flavors have a chance to meld. Best of all, it’s much easier to remove the excess fat, which congeals at the top when the roast cools and is refrigerated. Reheat in the oven at 350 degrees until heated through.

One serving of Italian Pot Roast (Stracotto) in white dinner bowl with fork.

Storage:

  • Store any leftovers of this Stracotto recipe in the refrigerator and enjoy within five days.
  • To freeze, cool completely and place in airtight containers in desired volume. Freeze for 1 to 2 months. Thaw in the refrigerator then reheat in a 350-degree oven.

Besides polenta, serve with:

Also on the side….

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Italian Pot Roast (Stracotto) on gray-rimmed platter.

Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta

4.66 from 218 votes

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By: Carol | From A Chef’s Kitchen
This Stracotto, also known as Italian Pot Roast and oven-baked gorgonzola polenta, is the ultimate Italian comfort food that will delight your family and friends! The beef is slowly braised in a rich, red wine sauce, while the cheesy, hands-off polenta makes it a perfect, stress-free dish for entertaining or a cozy Sunday family dinner!
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Beef
Cuisine Italian
Servings 8
Calories 588 kcal

Ingredients
  

Roast

  • 4 tablespoons olive oil - divided
  • 1 (4-pound) chuck roast - tied
  • Salt and freshly ground black pepper
  • 1 large onion - finely chopped
  • 2 large carrots - finely chopped
  • 2 stalks celery - finely chopped
  • 4 ounces pancetta - diced
  • 12 cloves garlic - 2 chopped, 10 sliced, divided
  • 2 cups dry red wine
  • 1 can (14.5-ounce) beef broth - with enough water added to make 2 cups
  • 1 can (28-ounce) crushed tomatoes - preferably a good imported Italian brand
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons Italian seasoning
  • 2 large bay leaves
  • Chopped fresh parsley

Polenta

  • Cooking spray
  • 3 cups chicken broth - or water
  • 1 1/2 cup half-and-half
  • 1 cup polenta or corn grits - not instant, coarse ground
  • Salt and freshly ground black pepper - to taste
  • 1 cup crumbled Gorgonzola cheese
  • 2 tablespoons butter

Instructions
 

Roast

  • Preheat oven to 350 degrees F. Season the chuck roast liberally with salt and black pepper.
  • Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven. Place chuck roast in Dutch oven and brown well on both sides, approximately 4-5 minutes per side. Transfer to a plate, pour off and discard browning fat.
  • Refresh oil with remaining 2 tablespoons oil. Add onion, carrot, celery and pancetta. Reduce heat to medium. Cook 7-8 minutes or until vegetables are tender.
  • Add chopped garlic and cook briefly 10-15 seconds or until fragrant.
  • Add the wine and bring to a boil. Boil 1-2 minutes.
  • Add the beef back to the pot along with any accumulated juices.
  • Add beef broth, tomatoes, sliced garlic, rosemary, Italian seasoning and bay leaves. Bring to a gentle simmer over medium heat.
  • Place a layer of aluminum foil or parchment paper over the top of the Dutch oven followed by the lid. (You want to minimize evaporation as much as possible.)
  • Place in the oven and cook 2 1/2 to 3 hours or until meat is extremely tender.
  • Place on a serving platter and slice or shred as desired.

Polenta

  • Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray.
  • Combine chicken broth or water, half-and-half, polenta and salt and black pepper in the prepared casserole dish and stir well.
  • Place in the oven uncovered and bake alongside the roast during the last 40-45 minutes of braising the roast. After approximately 30 minutes, stir, add Gorgonzola and butter and stir again. Return to the oven for another 10-15 minutes.
  • Serve polenta with pot roast.

Recipe Notes

SUBSTITUTIONS:
  • If you’re not a blue cheese/Gorgonzola fan, try Parmesan, Romano, Asiago, Cheddar or Gruyere.
  • If you prefer not to use alcohol, substitute 1 cup of pomegranate juice or grape juice for the wine and use an extra cup of beef broth. You may need to adjust the acidity slightly at the end–perhaps with a splash of balsamic vinegar or red wine vinegar (trace alcohol if any).
  • Substitute turkey bacon for the pancetta if you don’t consume pork.
TIPS:
  • Because the roast will be difficult to slice, break it into pieces as shown or shred.  If you prefer sliced and have made it ahead, it can be easily sliced if it’s cold.
  • If the sauce is thinner than you prefer and want to thicken it:
    • Combine 2 tablespoons softened butter with 3 tablespoons of all-purpose flour.
    • Remove 3 to 4 tablespoons of the hot braising liquid from the Dutch oven and add it to the butter and flour. Stir until you have a thick paste slurry.
    • Add the slurry (flour, butter and liquid mixture) to the Dutch oven and gently stir it in.
    • Bring the roast to a gentle simmer on your cooktop and cook for 4 to 5 minutes or until thickened. (Do not let it boil.) You can also move the roast to a platter to rest when doing this step. Cover to keep warm.
SLOW-COOKER:
  • Keep in mind that slow cookers tend to water flavors down. You can do 4-6 hours (depending on the roast size) on HIGH and 8-10 hours on LOW.
  • If you can, leave the cover off for the last 30-45 minutes so the sauce has a chance to reduce. You could also reduce the broth by a cup or so in the beginning.
ELECTRIC PRESSURE COOKER/INSTANT POT:
  • Will take approximately 60 to 80 minutes in an electric pressure cooker.
MAKE AHEAD:
  • The roast can be prepared 2 days ahead. Reheat in the oven at 350 degrees until heated through.
FREEZER-FRIENDLY:
  • The roast is freezer-friendly.  Place in an airtight container and freeze up to 1-2 months.  Thaw in the refrigerator.  Reheat in the oven at 350 degrees until heated through.

Nutrition

Serving: 1 | Calories: 588kcal | Carbohydrates: 26g | Protein: 31g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 750mg | Potassium: 737mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3409IU | Vitamin C: 11mg | Calcium: 184mg | Iron: 3mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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4.66 from 218 votes (184 ratings without comment)

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Recipe Rating




196 Comments

  1. 5 stars
    I decided to try this recipe and I’m glad I did! Fantastic from beginning to end, super straight forward. Served with a crusty artisan bread–amazing. I was worried about the polenta but I didn’t need to. It came out creamy, delicious, and a great compliment to the meat. Will do again! Thanks for this recipe!

  2. I just made this- it smells delicious. The meat is tender – however the sauce is very “liquidy” and not thick at all. Is this how it should be? Is there a way to thicken the sauce?
    Thank you in advance for your help.

    1. Hi, Diane, Thanks so much for your question. If it’s not to the consistency that you like, you can remove the roast to a platter and cover to let rest. Place about 1/4 cup all-purpose flour in a bowl, add 1/2 cup or so of the liquid, stir to create a “slurry,” then add it to the sauce. Bring to a simmer and let it cook until thickened. Hope that helps and hope you enjoy!

      1. Hi, D, Thanks so much for your question. No, I definitely wouldn’t use tomato paste as it’s going to make it pretty tart. Are you okay with corn starch or arrowroot? Make a slurry with some cold water or cooled down braising liquid, then add it back to the roast and simmer until thickened. Xanthan gum would also work and won’t change the color. Thanks again and let me know how it goes!

      2. 5 stars
        Replying late. I used a corn starch slurry and it worked. The meal was fabulous. The family LOVED IT!

    1. Hi, Brian, Thanks so much for your question. You can keep it on or remove it. If you keep it on, the roast will hold it’s shape better. If you cook the roast without it, the sauce/gravy will probably penetrate the meat a little more because those meat fibers are opened up. If you want to slice the roast, keep it on. As shown, I just break it into chunks because it’s so tender, it’s hard to slice anyway. Thanks again and hope you enjoy!

    1. Hi, Dario, Thanks so much for your question. I’m not so sure you’ll be able to find a roast that large; I’ve seen 4 1/2 pound chuck roasts. If you can find one that large, it’s going to take twice as long to cook. I would buy two smaller roasts and increase the amounts by a half. So, 1 1/2 large onions (2 medium will work), 3 carrots, etc., etc. Thanks again and hope you enjoy!

  3. 5 stars
    There was a restaurant in Martinez, CA that is now gone which served a Roast with pasta dish which we’re made from time to time over the last 20 years, even out camping. I am so excited to try this recipe, especially with the polenta. I can tell you just from reading this will be a keeper and possibly a replacement. So many options with a pot roast in Italian cooking.

  4. 5 stars
    This was fantastic! Only a small piece of beef left. I did have lots of sauce left so I froze it, then all I have to do is brown a new roast, put it in the sauce and bake. Easy peasy.

  5. 5 stars
    This was out of this world. I wish I had made more because I’m practically eating most of it before the family even gets to the table. Wow wow wow this creamy polenta with the Gorgonzola is unbelievable I love it.

    1. Hi, Mia, Thanks for your question. Yes, you can. I would break or cut into pieces as shown so it heats faster. Keep it covered so the liquid doesn’t evaporate and check the temperature with a meat thermometer if possible. Thanks again and hope you enjoy!

  6. 5 stars
    It’s hard to believe how many complements I receive on this dish… I’ve shared the recipe with other grandmothers but also Gen X-ers who live by themselves. It has become a family staple. Love to serve it with the polenta, but the sauce is so good, I usually do a plain rice or Italian bread to sop up the sauce! I’m doing this tonight at my grandchildren’s request before they leave for college.

    1. Hi, Joan, Wow! Thanks so very much and so happy it’s now a family favorite! YOU are the one making it, so no doubt it has your loving touch. Thanks again so much!!

  7. Any suggestions for cooking times and liquid ingredients if I am using an Instant Pot? Do the liquid ingredients stay the same? Thanks in advance!

    1. Hi, Anne Marie, Thanks so much for your question. You will need to reduce the liquid by at least 1 cup. I would suggest reducing the wine by a half-cup and the broth by a half-cup. Be sure to reduce the wine first because it won’t reduce in the Instant Pot. Large cuts of meat are really better done in the oven. Let me know how it goes. Thanks again!