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To make a great Italian pot roast, you need several key ingredients. First, choose the right meat. I recommend using a 3-4 pound beef chuck roast. This cut is perfect for slow cooking. It becomes tender and flavorful over time.

Italian Pot Roast (Stracotto)

Indulge in the rich flavors of Italian Pot Roast, or Stracotto, and create a meal that your family will adore! This recipe features tender, slow-cooked beef infused with simple yet delicious ingredients like garlic, herbs, and vegetables. Perfect for any occasion, it's a comforting dish that delivers melt-in-your-mouth goodness. Ready to impress your guests? Click through to unlock the full recipe and start cooking your way to a heartwarming dinner!
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Ingredients
  

3-4 pounds beef chuck roast

3 tablespoons olive oil

1 large onion, chopped

2 carrots, peeled and diced

2 stalks celery, diced

4 cloves garlic, minced

2 cups beef broth

1 cup crushed tomatoes (canned or fresh)

2 tablespoons tomato paste

1 tablespoon balsamic vinegar

2 teaspoons dried oregano

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Sear the Meat: In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it in the hot oil for about 4-5 minutes on each side until nicely browned. Once browned, remove the roast and set aside.

    Sauté Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes until the onions are translucent and the vegetables are softened.

      Add Garlic: Stir in the minced garlic and sauté for another minute until fragrant, being careful not to burn it.

        Combine Liquids: Place the browned roast back into the pot. Pour in the beef broth, crushed tomatoes, and tomato paste. Add the balsamic vinegar, oregano, thyme, and bay leaf. Stir to combine everything.

          Simmer the Pot Roast: Bring the mixture to a simmer. Once simmering, cover the pot with a tight-fitting lid and reduce the heat to low. Let it cook gently for about 3-4 hours, or until the meat is tender and falls apart easily—check occasionally and add more broth if needed.

            Finish & Rest: Once cooked, remove the pot from the heat and let the roast rest for about 15 minutes in the sauce. Before serving, discard the bay leaf and adjust seasoning with salt and pepper if necessary.

              Serving: Shred the meat using two forks and mix it back into the sauce, or slice it against the grain. Serve hot with extra sauce drizzled on top.

                Prep Time, Total Time, Servings: 20 mins | 4 hrs | 6 servings

                  - Presentation Tips: Serve the Stracotto on a large platter with a sprinkle of fresh basil leaves on top. Pair it with creamy polenta or fresh crusty bread to soak up the delicious sauce.