Authentic Stracotto: Italian Pot Roast Recipe for Slow-Cooked Beef

This Stracotto—also called Italian pot roast—served with oven-baked Gorgonzola polenta is classic Italian comfort food that’s perfect for family meals or casual entertaining. The beef is slowly braised in a rich, red-wine and tomato sauce until fall-apart tender, while the creamy, hands-off polenta with Gorgonzola adds a comforting, cheesy finish.

“About the best recipe I’ve made in a very long time. Made it for family and got loads of praise. Will do this again and again!”

I’ve prepared this Italian pot roast for private clients for years, so the technique and flavor are well-tested.

Highlights of this Stracotto:

• Improves when made ahead—flavors meld overnight.
• Adaptable to slow cooker or electric pressure cooker.
• Freezer-friendly for easy reheating later.

How to Make Stracotto (Italian Pot Roast)

Recipe Ingredients:

Below are the main ingredients and notes; exact quantities and full details are in the recipe card. Prepare everything before you begin so the braising process flows smoothly.

Ingredient Notes and Substitutions:

• The Beef: Chuck roast is ideal for braising, but brisket, rump, short ribs, or other tougher cuts will work beautifully—slow cooking turns connective tissue into rich, velvety sauce.
• Soffritto: The onion-carrot-celery base is a classic soffritto (Italian) or mirepoix (French). The typical ratio is two parts onion to one part carrot and celery, but you can eyeball it.
• Pancetta: Adds savory, porky depth. Use turkey bacon if you avoid pork.
• Wine: Use a dry red wine you enjoy drinking—Cabernet, Merlot, or Pinot Noir all work. For a nonalcoholic option, substitute beef broth plus a couple tablespoons of balsamic vinegar or use pomegranate or grape juice with extra beef broth and adjust acidity to taste.
• Tomatoes: Choose good-quality crushed tomatoes for a bright, authentic flavor.
• Polenta & Cheese: Use coarse polenta (not instant). Gorgonzola is lovely with beef, but Parmesan, Asiago, Gruyère, or Cheddar are good alternatives.

Step-By-Step Instructions:

• Preheat oven to 350°F. Season the roast with salt and black pepper.
• Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear the roast until well browned on both sides (about 4–5 minutes per side). Remove the roast and discard excess fat.
• Add the remaining oil, then the finely chopped onion, carrot, celery, and diced pancetta. Sauté over medium heat until vegetables are tender, 7–8 minutes. Stir in chopped garlic and cook briefly until fragrant.
• Deglaze with red wine, bring to a boil for 1–2 minutes, then return the beef to the pot along with any juices. Add beef broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves. Bring to a gentle simmer.
• Cover the pot tightly—place a layer of foil or parchment under the lid to minimize evaporation—and braise in the oven for 2½–3 hours, until the meat is extremely tender.
• About 45 minutes before the roast is done, start the polenta: spray an oven-safe casserole with cooking spray. Combine chicken broth (or water), half-and-half, polenta, salt, and pepper in the dish and bake uncovered alongside the roast for 40–45 minutes. Stir after 30 minutes, add Gorgonzola and butter, stir, and return to the oven 10–15 more minutes.
• When the roast is tender, let it rest 10–15 minutes in the pot, add chopped parsley, then transfer to a platter and break or shred into serving portions. Serve the roast over the Gorgonzola polenta and spoon the braising sauce over the top.

• The result is a rich, slowly braised Stracotto with a luxurious sauce and a creamy Gorgonzola polenta that soaks up every bite.

• Let the roast rest, then serve on a platter with the braising sauce and polenta alongside.

Serve the Stracotto over the creamy Gorgonzola polenta for an Italian-inspired comfort meal that guests will love.

Chef Tips and Tricks:

• Because the meat becomes very tender, it can be hard to slice warm. Break it into serving-sized pieces or shred. If you prefer neat slices, chill first and slice cold.
• If the sauce is too thin, make a quick beurre manié: combine 2 tablespoons softened butter with 3 tablespoons flour, whisk in 3–4 tablespoons hot braising liquid to form a slurry, then stir into the pot and simmer gently until thickened.

Frequently Asked Questions: