Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner. The flavors hold and it saves time when the evening gets busy.

What cut of beef is best here?

Use beef chuck or bottom round. Both have good connective tissue that breaks down into a silky texture with long, slow cooking.

Do I have to use wine?

Wine adds depth and a certain richness, but you can substitute with extra beef broth and a tablespoon of red wine vinegar for acidity. Use what you have and what your family likes.

How do I thicken the sauce?

Simmer uncovered until it reduces. You can also whisk a little cornstarch with cold water and stir it into the simmering sauce to thicken quickly. Mash some cooked carrots into the liquid for a natural thickener.

Can I use a slow cooker?

Yes. After searing the beef and softening the veggies, transfer everything to a slow cooker. Cook on low for 6 to 8 hours. The timing differs, but the result is similarly tender.

Easy Traditional Stracotto Italian Pot Roast 2026

Name: Irresistible and Tender: Traditional Stracotto Italian Pot Roast for Special Gatherings
Prep time: 1 h
Cook time: 2 h 30 min
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 3 lbs beef chuck roast or bottom round; 3 cups dry red wine (Chianti or Sangiovese preferred); 3 cups beef broth; 3 tbsp extra virgin olive oil; 3 cloves garlic, minced; 1 large onion, chopped; 2 carrots, diced; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 2 leaves fresh sage; Salt and freshly ground black pepper, to taste

Description

A cozy, slow-cooked pot roast that fills your home with warmth and brings family together.

Ingredients

3 lbs beef chuck roast or bottom round
3 cups dry red wine (Chianti or Sangiovese preferred)
3 cups beef broth
3 tbsp extra virgin olive oil
3 cloves garlic, minced
1 large onion, chopped
2 carrots, diced
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 leaves fresh sage
Salt and freshly ground black pepper, to taste

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Instructions

Pat the beef dry and season generously with salt and pepper.
In a heavy Dutch oven, heat olive oil over medium-high and sear the beef on all sides until browned, then set aside.
Add onions, carrots, and garlic to the pot and sauté until softened.
Pour in the red wine to deglaze, scraping up browned bits, and let simmer briefly.
Return the beef to the pot, add broth, rosemary, thyme, and sage, ensuring the liquid covers about one-third of the meat.
Cover tightly and braise in a preheated oven at 285°F (140°C) for 2.5 to 3 hours, checking occasionally and adding broth if needed.
When the beef is fork-tender, remove and let rest for 10 minutes, then slice against the grain.
Simmer the sauce to thicken if desired, and serve the beef with sauce spooned over alongside your favorite Italian sides.

Notes

Use fresh herbs for best flavor; if using dried herbs, reduce the amount by half. For a richer sauce, consider adding a spoon of tomato paste during sautéing.

Prep Time: 60 minutes
Cook Time: 150 minutes
Category: Main Course
Method: Braising
Cuisine: Italian