Few dishes bring warmth and comfort like a slow-braised Italian-style pot roast. Known in Italy as Stracotto di Manzo, this dish is a staple of rustic Italian cuisine, featuring tender beef simmered in a rich tomato-based sauce infused with aromatic herbs and vegetables. It is perfect for Sunday dinners, special occasions, or cozy family meals, offering an unforgettable depth of flavor that only comes from slow cooking.
Unlike a traditional American pot roast, the Italian version incorporates classic Mediterranean flavors like garlic, tomatoes, and herbs, creating a robust and savory dish that pairs beautifully with pasta, polenta, or mashed potatoes. The best part? This dish requires minimal hands-on work but delivers a gourmet-level meal that tastes even better the next day.
Why You’ll Love This Recipe
✔ Melt-in-Your-Mouth Texture – Slow cooking transforms the beef into fall-apart tenderness.
✔ Rich & Savory Sauce – A deeply flavorful sauce made with crushed tomatoes, garlic, and herbs.
✔ One-Pot Convenience – Minimal cleanup and simple preparation.
✔ Perfect for Leftovers – Even better the next day, making it a great meal prep option.
✔ Versatile Serving Options – Serve over pasta, polenta, or mashed potatoes.
Ingredients
For the Roast:
- 3 pounds beef chuck roast (or brisket, boneless short ribs)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the Sauce:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups beef broth (or dry red wine for extra depth)
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
For Serving:
- Fresh parsley, chopped (for garnish)
- Mashed potatoes, pasta, or polenta
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 300°F (150°C).
Step 2: Sear the Beef
- Pat the chuck roast dry with paper towels and season generously with salt and pepper.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
- Sear the beef on all sides until deeply browned, about 4-5 minutes per side.
- Transfer the beef to a plate and set aside.
Step 3: Sauté the Vegetables
- In the same pot, add onion, garlic, carrots, and celery.
- Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
Step 4: Deglaze and Build the Sauce
- Pour in the beef broth (or wine), scraping up the browned bits from the bottom of the pot.
- Stir in crushed tomatoes, tomato paste, oregano, thyme, and bay leaves.
- Mix well and bring the sauce to a gentle simmer.
Step 5: Braise the Beef
- Return the seared beef to the pot, submerging it in the sauce.
- Cover with a lid and place in the preheated oven.
- Cook for 3-4 hours, turning the roast halfway through, until the beef is fork-tender.
Step 6: Shred and Serve
- Remove the pot from the oven and discard the bay leaves.
- Use two forks to shred the beef into large pieces.
- Stir everything together, letting the shredded beef soak up the sauce.
Serving Suggestions
✔ With Pasta: Toss with pappardelle, rigatoni, or spaghetti for a rustic Italian dinner.
✔ Over Mashed Potatoes: Serve over buttery mashed potatoes for a comforting meal.
✔ On Polenta: Spoon the meat over creamy polenta for an authentic Italian experience.
✔ As a Sandwich: Pile onto crusty ciabatta rolls for an Italian beef sandwich.
Cooking Tips & Variations
✔ Use Red Wine for Depth: Substitute 1 cup of beef broth with dry red wine like Chianti or Cabernet Sauvignon for extra richness.
✔ Slow Cooker Option: Cook on LOW for 8-10 hours or HIGH for 4-5 hours.
✔ Instant Pot Version: Use the “Sauté” function to sear the beef, then pressure cook on HIGH for 60 minutes, followed by a natural release.
✔ Make it Spicy: Add red pepper flakes for a slight kick.
Storage & Reheating
Refrigeration:
- Store in an airtight container in the fridge for up to 4 days.
Freezing:
- Freeze in a sealed container for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Reheating:
- Warm on the stovetop over medium heat, adding a splash of broth if needed.
- Microwave in 30-second intervals until heated through.
FAQs
Can I make this ahead of time?
Yes! This dish tastes even better the next day as the flavors develop overnight.
What’s the best cut of beef for pot roast?
Chuck roast is ideal because it’s well-marbled and becomes tender when slow-cooked. You can also use brisket or boneless short ribs.
Why is my roast tough?
If the meat is not tender, it needs more time to cook. Let it braise longer until it easily shreds with a fork.
Can I make this without an oven?
Yes! You can simmer the pot on the stovetop over low heat for 3-4 hours, stirring occasionally.
Conclusion
This Italian-style pot roast is the ultimate comfort food, delivering bold, rich flavors with minimal effort. Whether served over pasta, mashed potatoes, or polenta, this dish is guaranteed to impress!
Make it for your next family dinner, special occasion, or meal prep—it’s easy, hearty, and absolutely delicious!