Classic Italian Beef Pot Roast (Stracotto): A Timeless & Hearty Braised Masterpiece
Indulge in the rich, comforting flavors of a traditional Italian pot roast, known in Italy as ‘stracotto’. This slow-braised beef dish is incredibly flavorful and wonderfully hearty, making it perfect for a cozy family dinner or an impressive meal for guests. Serve this tender, succulent roast with creamy mashed potatoes or a smooth, soft polenta to complete a truly memorable culinary experience.
It feels like it has been *far* too long since I last shared a beloved braised recipe, and today, I’m thrilled to finally remedy that. With hints of spring just around the corner – indeed, forecasts are predicting nearly 70 degrees on Monday in Washington, DC – we know the window for hearty, slow-cooked meals will soon begin to close. But before we fully transition to lighter fare, there’s always room for one more exquisite braised dish, especially one as magnificent as this Italian pot roast.
When it comes to my kitchen endeavors, braised dishes consistently rank at the very top of my favorites list. While they certainly demand some foresight and initial preparation, for the most part, they are wonderfully hands-off. Once the initial steps are complete and the pot is nestled in the oven, I can tend to other tasks or simply relax, all the while knowing that a deeply flavorful and satisfying meal will be patiently cooking itself, ready in just a few hours. This allows for an enjoyable, stress-free cooking experience, transforming a potentially complex dish into something effortlessly elegant.
Moreover, braised meats make for the best meals when entertaining company. Their forgiving nature means they don’t require constant attention, leaving you free to enjoy your guests’ company rather than being tethered to the stove. Plus, the aromas filling your home as it slowly cooks are an invitation in themselves, promising a comforting and impressive feast without the last-minute rush.
While I don’t prepare pot roasts often, each time I do, it solidifies its place as one of my absolute favorite meals. This particular recipe for Italian beef pot roast, or ‘stracotto’ as it’s known in Italy, hails from one of my most cherished culinary companions: All About Braising: The Art of Uncomplicated Cooking by Molly Stevens. I can honestly say I’ve never been disappointed by a single recipe from this remarkable book. What makes it even better is its comprehensive scope; beyond the classic beef and poultry dishes we often associate with braising, it features an array of equally delicious braised seafood and vegetable preparations, offering a wealth of inspiration for any season or palate.
This classic Italian pot roast is traditionally called ‘stracotto,’ which directly translates to “over-cooked.” While technically true in the sense of a long cooking duration, it’s arguably the most misleading translation imaginable. Far from being truly “over-cooked,” this slow-braised beef transforms into an unbelievably tender, melt-in-your-mouth experience, brimming with deep, complex flavors. The prolonged cooking time at a low temperature breaks down tough connective tissues in the beef, rendering it succulent and intensely savory. This process allows the rich marinade and braising liquid to thoroughly infuse the meat, creating a dish that is both incredibly flavorful and deeply hearty.
I mean, any dish that calls for an *entire bottle of robust red wine* in its cooking process is practically guaranteed to be exceptional, isn’t it? The wine plays a crucial role, not only contributing to the liquid volume for braising but also adding layers of fruitiness, acidity, and tannic depth that complement the beef beautifully. It’s a key ingredient that elevates this stracotto from a simple pot roast to a gourmet experience. Yes, yes, yes – it’s absolutely going to be good!
Alright, let’s be upfront about this dish, as I understand that the seemingly long cooking time and extensive instruction list might appear intimidating to some. I want to reassure you: this is *not* a difficult recipe to put together. The techniques involved are straightforward, and the steps are logical. Its primary requirement is simply time. As with most braised dishes, this isn’t something you can decide to whip up on a whim for dinner tonight. It requires planning and patience, but the effort invested is undeniably worth the reward of a truly spectacular meal.
To break it down and help you plan, you’ll primarily need to allocate two distinct blocks of time. First, set aside a generous 24 to 36 hours for marinating the raw beef. This crucial step infuses the meat with incredible flavor and begins the tenderizing process. This makes it perfect to start on a Friday evening after work, allowing it to marinate throughout Saturday, and then serving on Sunday evening for a delightful weekend feast. The second phase, from start to finish – which includes searing the meat, preparing the braising liquid, and slow-cooking it in the oven – will require a little over 4 hours. You absolutely can do it! The heavenly aroma that fills your kitchen and the incredibly tender, flavorful results will make every minute of preparation feel completely justified.
The beauty of a dish like stracotto lies in its transformation. A relatively inexpensive cut of beef chuck, often considered tough, is rendered supremely tender and succulent through the magic of slow, moist heat. This process, combined with a rich marinade and braising liquid, creates an unparalleled depth of flavor that simply cannot be achieved with quicker cooking methods. It’s a testament to traditional cooking techniques, delivering comfort and sophistication in every bite.
I typically serve this magnificent Italian beef pot roast with a side of simple yet elegant Yukon gold mashed potatoes or a bowl of creamy, soft polenta. Both options are perfect for soaking up the rich, savory sauce that accompanies the tender beef. Since most of the vegetables from the marinade are discarded after flavoring the braising liquid, you might want to add a fresh green element to your meal. A vibrant side of steamed spring asparagus or blanched green beans would provide a wonderful contrast in texture and flavor, adding a touch of freshness to this hearty main course. Alternatively, a simple green salad with a light vinaigrette would also complement the richness of the stracotto beautifully.
Classic Italian Beef Pot Roast
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Ingredients
For the Marinade:
- 2 tablespoons (30 mL) extra virgin olive oil
- 2 celery stalks coarsely chopped
- 2 medium yellow onions coarsely chopped
- 1 carrot coarsely chopped
- 1 head of garlic cut crosswise in half
- 2 dried bay leaves
- 2-3 large sprigs of fresh rosemary
- ½ teaspoon black peppercorns
- 1 (750 mL) bottle fruity dry red wine (e.g., Chianti, Sangiovese, or Merlot)
- 1 (3½-4 lb) boneless beef chuck roast trimmed of excess fat and tied snugly with kitchen string
- kosher salt
For Braising:
- 2 tablespoons (30 mL) extra virgin olive oil
- ¼ cup (60 mL) brandy
- 1 cup (240 mL) beef stock
- ½ lb (8 oz) pancetta, preferably 1-inch thick or 2-3 strips of thick-cut bacon, diced
- freshly ground black pepper
Instructions
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1. Prepare Marinade (24-36 hours in advance): Begin by heating 2 tablespoons of olive oil in a large saucepan over medium heat. Add the coarsely chopped celery, onions, and carrot, then sauté for 7 to 8 minutes until they are lightly caramelized and fragrant. Incorporate the halved garlic head, bay leaves, rosemary sprigs, and whole peppercorns. Pour in the entire bottle of red wine and bring the mixture to a rolling boil. Reduce the heat and gently simmer the liquid for 5 minutes to infuse the wine with all these wonderful aromatics. Remove from heat and allow the marinade to cool completely to room temperature. This cooling step is essential before adding the meat.
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2. Marinate the Beef: Season the boneless beef chuck roast generously on all sides with kosher salt. Place the seasoned meat into a large gallon-sized freezer bag. Carefully pour the cooled red wine marinade, including all the aromatic vegetables, into the bag with the beef. Seal the bag, ensuring as much air as possible is removed. Place the bag on a small baking sheet (to catch any potential leaks) and refrigerate for 24 to 36 hours. During this marinating period, turn the meat a few times to ensure even flavor distribution.
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3. Prepare for Braising: Preheat your oven to 300°F (150°C) and position an oven rack in the lower third of the oven. Remove the pot roast from the marinade, placing it on a wire rack set over a baking sheet to allow any excess marinade to drain. *Remember to save the marinade that drips from the meat for later use.* Pat the meat thoroughly with paper towels. Achieving a relatively dry surface on the beef is crucial for proper browning and developing a rich, flavorful crust.
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4. Sear the Beef: Heat the remaining 2 tablespoons of olive oil in a large, heavy-bottomed skillet (or Dutch oven if it’s large enough for searing) over medium-high heat. Once shimmering, carefully add the dried beef roast to the skillet. Sear the meat on all sides until a deep, dark crust forms, using large kitchen tongs to turn it. This process will take approximately 12 to 20 minutes in total, as the wine marinade will contribute to a darker sear. Transfer the beautifully seared meat to a 3 or 4-quart Dutch oven.
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5. Create the Braising Liquid: Discard any accumulated fat from the skillet and wipe it clean with a paper towel. Return the skillet to medium-high heat and add the brandy. **Exercise extreme caution here and stand back, as alcohol can ignite.** Bring the brandy to a boil, using a wooden spoon to scrape the bottom of the skillet and deglaze any flavorful brown bits. Reduce the brandy until roughly 2 tablespoons remain. Strain the reserved marinade (from the bag and drained drippings) into the skillet, discarding the spent marinade vegetables. Bring the strained marinade to a boil and continue to boil until it reduces to about one cup. Add the beef stock and boil again, reducing the liquid by half. Remove from heat.
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6. Assemble for Braising: Arrange the diced pancetta (or bacon) either under or next to the seared pot roast within the Dutch oven. Place the reserved marinade vegetables (the ones that were strained out) around the meat, or even tuck some underneath it. Pour the prepared, reduced braising liquid over the meat and vegetables. Take a sheet of parchment paper and press it directly onto the surface of the liquid, ensuring it nearly touches the meat. This helps to keep the meat moist. Cover the Dutch oven tightly with its lid.
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7. Braise the Roast: Carefully place the covered Dutch oven into the preheated oven. After 15 to 20 minutes, check to ensure the liquid is simmering very slowly and gently, not boiling vigorously. If it’s simmering too quickly, reduce the oven temperature by 10°F to 15°F. Braise the roast for a total of 2½ to 3½ hours, carefully turning the roast once about halfway through the braising time to ensure even cooking and tenderness.
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8. To Finish the Sauce: Once braised, carefully lift the pot roast from the Dutch oven and transfer it to a platter to rest and collect any juices. Strain the braising liquid into a clean saucepan. *Make sure to reserve the cooked pancetta and the softened garlic head from the original marinade – discard all other braised vegetables.* Skim and discard most of the excess fat from the strained braising liquid, then bring it to a boil over medium-high heat. Simmer the sauce for about 10 minutes, tasting as you go, until it reaches your desired consistency and flavor. Season to taste with additional salt and freshly ground black pepper.
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9. Prepare Pancetta and Garlic: While the sauce simmers, squeeze the soft, roasted garlic cloves out of their head and mash them into a smooth paste using a fork. Take the reserved pancetta, tear it into small, savory shreds. Add both the smashed garlic paste and the shredded pancetta to the simmering sauce, stirring well to combine and infuse their flavors.
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10. Serve: Carefully remove the kitchen string from the rested pot roast. Carve the tender beef on an angle into ½-inch thick slices. Serve immediately, generously spooning the rich, flavorful sauce over the slices, accompanied by creamy mashed potatoes or soft polenta. Enjoy this classic Italian comfort food!
Tips for Success:
- Tying the Roast: Tying the beef chuck roast with kitchen string helps it cook evenly and maintain its shape during the long braising process. You can refer to this helpful resource on how to properly tie a pot roast, or simply ask your butcher to do this for you when you purchase the meat.
- Choosing the Right Wine: For the marinade and braising liquid, opt for a dry, fruity red wine such as Chianti, Sangiovese, or a medium-bodied Merlot. Avoid sweet wines or anything too tannic, as these flavors will concentrate during cooking.
- Make Ahead: This Italian beef pot roast is even better the next day! You can prepare the entire dish a day in advance, allow it to cool, then refrigerate. Gently reheat on the stovetop or in the oven until warmed through. The flavors will have melded and deepened beautifully.
Recipe inspired by All About Braising: The Art of Uncomplicated Cooking by Molly Stevens.