As I stood by the stove, the rich aroma of simmering beef filled my kitchen, instantly transporting me to a cozy trattoria in the heart of Italy. This Stracotto recipe (Italian Pot Roast) is a delightful embrace of flavor, featuring tender beef slow-braised in a robust red wine and tomato sauce, and it’s paired with creamy Gorgonzola polenta that adds a comforting touch. What I love most about this dish is how it transforms an ordinary evening into a special family dinner with minimal fuss, allowing you to enjoy time with loved ones. Plus, it’s freezer-friendly, making it perfect for preparing ahead. Are you ready to discover how this simple yet impressive recipe can elevate your next mealtime?
Why is Stracotto a Must-Try?
Tender, Flavorful Meat: This Stracotto recipe features beef that becomes fork-tender after slow-braising, infused with robust flavors from red wine and tomatoes. Hassle-Free Cooking: With minimal hands-on time, you can relax while your oven does the work. Versatile Pairing: The creamy Gorgonzola polenta offers a delightful contrast, making it a fantastic side dish, perfect for serving with a fresh salad or steamed veggies. Make-Ahead Magic: Ideal for busy schedules, this dish can be prepared in advance and even tastes better the next day. If you love comforting meals that bring everyone together, this Italian pot roast will become a family favorite!
Stracotto Recipe Ingredients
For the Braise
• Chuck Roast – The main protein providing richness; choose a well-marbled cut for that melt-in-your-mouth texture.
• Olive Oil – Essential for browning the roast and enhancing the overall flavor profile.
• Salt & Black Pepper – Key seasonings to bring out the flavors of the beef and vegetables.
• Onion, Carrots, Celery – Creates the flavorful soffritto base that deepens the dish’s richness.
• Pancetta – Adds a savory complexity; feel free to swap it with turkey bacon for a leaner option.
• Garlic – Elevates the flavor; use it chopped for sautéing and sliced for a deeper infusion while simmering.
• Dry Red Wine – Provides acidity and depth; substitute with pomegranate juice mixed with broth for a non-alcoholic option.
• Beef Broth – Keeps the meat moist and fills the dish with flavor.
• Crushed Tomatoes – Adds a vibrant tomato base; opt for high-quality Italian brands for the best taste.
• Rosemary & Italian Seasoning – Infuse aromatic herbal notes to elevate your Stracotto experience.
• Bay Leaves – Adds a subtle herbal aroma during the cooking process.
For the Gorgonzola Polenta
• Polenta – A creamy counterpart to the beef; avoid instant varieties for the best texture.
• Gorgonzola Cheese – Introduces a rich creaminess; can be replaced with Parmesan or Gruyere for a different flavor.
• Butter – Adds an extra layer of richness, enhancing the creaminess of the polenta.
• Chicken Broth or Water – Your choice for cooking the polenta, providing a flavorful base; use broth for an added punch.
This Stracotto recipe (Italian Pot Roast) brings comforting flavors to your table, ensuring a delightful family dinner experience!
Step‑by‑Step Instructions for Stracotto Recipe (Italian Pot Roast)
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) to create the perfect environment for braising. While it heats, season a well-marbled chuck roast generously with salt and black pepper. Heat olive oil in a Dutch oven over medium-high heat, and once shimmering, add the roast. Brown it for 4-5 minutes on each side until a rich crust forms, then remove it and set aside.
Step 2: Sauté the Vegetables
In the same Dutch oven, reduce the heat to medium and add a splash of additional olive oil if needed. Sauté a mix of finely chopped onion, carrots, celery, and pancetta for about 7-8 minutes until tender and aromatic, stirring occasionally. This soffritto forms the flavorful base for your Stracotto and should be soft but not browned.
Step 3: Aromatics and Deglazing
Add the chopped garlic to the pot and cook for about 10-15 seconds, allowing its fragrant aroma to fill your kitchen. Next, pour in the dry red wine, scraping up any brown bits from the bottom of the pot. Let it boil for 1-2 minutes to evaporate some alcohol and deepen the flavor before moving on to the next step.
Step 4: Assemble the Braise
Return the browned chuck roast to the pot, nestling it among the sautéed vegetables. Pour in beef broth and add crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Stir gently to combine all ingredients. Bring the mixture to a simmer—tiny bubbles should appear around the edges before covering for braising.
Step 5: Braise in the Oven
Cover the pot tightly with aluminum foil, or if you prefer, parchment paper, followed by the lid to trap in moisture. Place the Dutch oven in your preheated oven and braise for 2.5 to 3 hours. The meat is done when it becomes fork-tender and effortlessly pulls apart. Enjoy the tantalizing scents wafting through your home.
Step 6: Prepare the Gorgonzola Polenta
While the Stracotto is braising, prepare the creamy Gorgonzola polenta. In an oven-safe dish, combine chicken broth or water, half-and-half, polenta, and a pinch of salt and pepper. Stir well and spread the mixture evenly. Place this dish in the oven alongside the roast and bake uncovered for 40-45 minutes, stirring occasionally until the polenta is creamy.
Step 7: Stir in Cheese and Butter
With about 10-15 minutes left of polenta cooking time, remove the dish from the oven and gently stir in the Gorgonzola cheese and butter. This will add a silky richness to the polenta, enhancing its flavor and texture. Place it back in the oven to finish cooking, letting the cheese melt and blend beautifully.
Step 8: Serve and Garnish
Once the Stracotto is perfectly tender, remove it from the oven and let it rest for a few moments before slicing. Serve generous portions over the creamy Gorgonzola polenta, spooning some rich sauce over the top. Garnish with fresh parsley to add a pop of color and freshness to your delightful Stracotto dish.
How to Store and Freeze Stracotto
Refrigerator: Store any leftover Stracotto in an airtight container for up to 3 days. This allows the flavors to meld and makes for a quick meal option during the week.
Freezer: For long-term storage, freeze Stracotto in a freezer-safe container for up to 1-2 months. Make sure to cool it completely before sealing to maintain its tasty goodness.
Reheating: To reheat, thaw overnight in the refrigerator. Then, gently warm in a covered pot over low heat on the stove or in the oven at 350°F (175°C) until heated through.
Make-Ahead Tips: You can prepare Stracotto in advance, allowing it to taste even better the next day. Store it properly in the fridge after cooking for enhanced flavors at mealtime.
Expert Tips for Stracotto Recipe
• Rest the Meat: Let the roast rest for at least 15 minutes before slicing to allow juices to redistribute, ensuring a moist and tender result.
• Thicken the Sauce: If the sauce appears too thin, create a butter-flour slurry to thicken it. Simply mix flour with melted butter and stir it into the simmering sauce.
• Slow Cooker Adaptation: For a slow cooker, aim for 4-6 hours on high or 8-10 hours on low, keeping the cover off for the last hour to concentrate flavors.
• Pressure Cooker Time: When using a pressure cooker, reduce the liquid slightly and cook for about 60-80 minutes. This method speeds up the cooking while still yielding tender meat.
• Flavor Improvement: Stracotto tastes even better the next day! Refrigerate leftover portions to allow the flavors to meld, and easily remove solidified fat before reheating.
Make Ahead Options
These Stracotto (Italian Pot Roast) are perfect for meal prep enthusiasts! You can prepare the entire dish up to 3 days in advance, making it a fantastic option for busy weeknights. Simply cook the Stracotto as directed, then allow it to cool completely before refrigerating in an airtight container to maintain its rich flavors and prevent the sauce from thickening too much. The creamy Gorgonzola polenta can also be made ahead; just store it separately and reheat with a splash of broth or water to keep it creamy. When ready to serve, reheat the Stracotto in the oven at 350°F until warmed through, and enjoy a hassle-free, delicious meal just as delightful as when freshly made!
Stracotto Recipe Variations
Feel free to explore these delightful twists and substitutions to make the Stracotto recipe your own!
- Dairy-Free: Use nut-based cream or coconut milk in polenta instead of half-and-half for a creamy, dairy-free option.
- Spicy Kick: Add a pinch of red pepper flakes to the braise for a subtle heat that complements the rich flavors wonderfully.
- Different Meat: Swap chuck roast with pork shoulder or short ribs for a unique flavor profile and appearance on the plate.
- Herb Infusion: Try fresh thyme or oregano in place of rosemary; these herbs bring a fresh fragrance that enhances the overall dish.
- Seasonal Veggies: Use seasonal vegetables like bell peppers or zucchini in the soffritto for a vibrant, colorful update to the base.
- Juice Substitute: If you prefer not to use wine, substitute with apple or cranberry juice mixed with beef broth for a fruity twist.
- Cheese Variation: Experiment with different cheeses in the polenta, such as smoked Gouda or feta, for a new flavor dimension.
- Slow Cooker Tip: For slow-cooking enthusiasts, check out my Leftover Pot Roast for added inspiration on variations you can create!
With so many options, you’ll find the perfect combination that suits your taste and makes each meal feel special. Enjoy crafting your version!
What to Serve with Slow-Braised Italian Pot Roast (Stracotto)
Creating a comforting meal is simple when you pair your Stracotto with delightful accompaniments that enhance its rich flavors.
-
Creamy Mashed Potatoes: The buttery, velvety texture of mashed potatoes provides a perfect base to soak up the savory sauce from the Stracotto, making each bite irresistible.
-
Garlic Roasted Vegetables: Roasting brings out the natural sweetness of seasonal veggies like carrots and Brussels sprouts, adding a colorful, healthful crunch to your plate.
-
Italian Green Salad: A fresh salad with crisp greens, cherry tomatoes, and a tangy vinaigrette cuts through the richness of the pot roast and polenta, offering a refreshing contrast.
-
Herbed Breadsticks: Soft, warm breadsticks seasoned with herbs are perfect for sopping up the luscious sauce; they add a fun, hands-on element to the meal.
-
Red Wine: Pairing your Stracotto with a glass of full-bodied red wine like Chianti mirrors the wine used in the dish, deepening the flavor experience.
-
Tiramisu: For dessert, this classic Italian treat with layers of coffee-soaked ladyfingers and mascarpone cream concludes the meal with a sweet, decadent touch, perfect for lingering moments together.
-
Steamed Asparagus: Tender asparagus with a drizzle of olive oil and a sprinkle of lemon zest adds brightness, balancing the hearty meal beautifully while adding a vibrant green element.
When you consider these pairings, your Stracotto will transform an ordinary dinner into a cherished family gathering rich with flavor and comfort.
Stracotto (Italian Pot Roast) Recipe FAQs
What type of chuck roast should I use for Stracotto?
Absolutely! Look for a well-marbled chuck roast for optimal tenderness and flavor. A good marbling means there will be enough fat to keep the meat juicy during the long, slow braising process.
How should I store leftover Stracotto?
After enjoying this delicious Stracotto, store any leftovers in an airtight container in the refrigerator for up to 3 days. This way, the flavors continue to meld, making the next day’s meal just as delightful!
Can I freeze Stracotto?
Certainly! To freeze Stracotto, allow it to cool completely after cooking. Transfer it to a freezer-safe container, and it will keep well for up to 1-2 months. Just remember to label it with the date so you know when it’s best to enjoy it!
What if my sauce is too thin?
Very! If the sauce ends up thinner than you’d like, you can thicken it easily. Create a simple butter-flour slurry by mixing equal parts melted butter and flour. Stir this mixture into the simmering sauce and cook for a few minutes on medium heat until it thickens to your liking.
Are there any dietary considerations for this recipe?
Of course! If you’re concerned about dietary restrictions, you can substitute pancetta with turkey bacon for a pork-free version. Additionally, for those avoiding alcohol, replace dry red wine with a mixture of pomegranate juice and broth for a comparable flavor profile.
How can I adjust this recipe for a slow cooker?
Absolutely! When using a slow cooker, prepare it just like the recipe outlines until you need to braise. Then set your slow cooker on high for 4-6 hours or low for 8-10 hours. For best results, leave the lid off for the last hour to allow for flavor concentration, giving you that rich taste you crave!
Melt-in-Your-Mouth Stracotto Recipe (Italian Pot Roast)
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and season a chuck roast with salt and black pepper. Heat olive oil in a Dutch oven and brown the roast for 4-5 minutes on each side. Remove and set aside.
- In the same Dutch oven, sauté chopped onion, carrots, celery, and pancetta until tender, about 7-8 minutes.
- Add chopped garlic, cook for 10-15 seconds, then pour in dry red wine, scraping the bottom to deglaze.
- Return the chuck roast to the pot and add beef broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Bring to a simmer.
- Cover the pot with aluminum foil and a lid, then braise in the oven for 2.5 to 3 hours until fork-tender.
- While braising, prepare the creamy Gorgonzola polenta by combining chicken broth or water, polenta, and seasonings in an oven-safe dish. Bake for 40-45 minutes, stirring occasionally.
- Stir in Gorgonzola cheese and butter into the polenta 10-15 minutes before it's done.
- Serve the Stracotto over Gorgonzola polenta and garnish with fresh parsley.
