When it comes to comfort food, there is truly nothing better than pot roast. I grew up knowing just the classic version with thick-cut carrots and potatoes in a savory sauce. But I’ve come to learn over time that one of the greatest qualities of pot roast is that it’s a blank slate willing to be transformed with any flavors you please. Everything from French onion pot roast to smoky, slightly spicy harissa pot roast to bold-flavored Mississippi pot roast, and so many more.
These days my favorite version is Italian pot roast, or Stracotto. You get tender braised beef that falls apart with the touch of your fork, but I’d argue the star of the dish is the sauce. The beef is cooked in a rich red wine and tomato-based sauce flavored with pancetta, a classic mix of aromatic vegetables, lots of garlic, plus woodsy fresh rosemary and thyme. Spoon this pot roast over a bowl of creamy polenta or noodles and you have a cozy, impressive dinner.
Why You’ll Love It
- It’s incredibly cozy. Between the tender beef that falls apart with the touch of your fork, rich red wine sauce, and plenty of garlic, and herbs, it doesn’t get more comforting. Better yet, like most braises, this pot roast is even better the next day.
- Mostly hands-off cooking. While pot roast does have a lengthy cook time, the beauty of this dinner is that the bulk of the cooking happens in the oven and requires zero attention from you.
- Your kitchen will smell amazing. Be prepared for the rich scents of garlic, herbs, tomatoes, and meat to fill your kitchen with the most intoxicating, delicious aroma.
Key Ingredients in Italian Pot Roast
- Chuck roast: A boneless beef chuck roast between 3 to 4 pounds is the best choice for this recipe. Choose one with minimal surface fat if possible.
- Vegetables and herbs: A combination of onion, carrot, celery plus fresh thyme and rosemary infuse the sauce with so much flavor.
- Wine and broth: A combination of red wine (I recommend a dry Italian red like Barbera, Valpolicella, or Montepulciano that you’d also be game to drink) and beef broth are the base for the deep, rich sauce.
- Canned tomatoes: A small can of crushed tomatoes adds flavor and helps thicken the sauce.
Helpful Swaps
- Diced thick-cut bacon can be used as a substitute for pancetta.
- Low-sodium chicken broth or vegetable broth can be used as a substitute for beef broth.
- Canned whole peeled tomatoes or diced tomatoes and juices can be used as a substitute for crushed tomatoes.
- Red wine vinegar can be used as a substitute for balsamic vinegar.
Storage and Make-ahead Tips
- The pot roast can be cooked a day in advance. Wait to shred the meat and add the balsamic vinegar. Let cool completely, then cover and refrigerate. Scrape off the hardened layer of fat from the top and discard. Reheat covered over medium heat on the stovetop or in a 325-degree F oven, flipping the roast occasionally, until warmed through. Shred the beef and add the balsamic vinegar before serving.
- Leftovers can be refrigerated in an airtight container for up to four days. This also freezes and reheats well, and will keep in the freezer for up to three months.
What to Serve With Italian Pot Roast
Italian Pot Roast
Serves 4 to 6- 4 ounces pancetta, diced
- 1 (3- to 4-pound) boneless beef chuck roast, trimmed of excess surface fat
- 3 teaspoons kosher salt, divided, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 1 large yellow onion, diced (about 2 cups)
- 2 large carrots, peeled and diced (about 2 cups)
- 2 medium stalks celery, diced (about 2/3 cup)
- 4 cloves garlic, minced
- 2 cups dry red wine
- 1 (14.5-ounce) can low-sodium beef broth (scant 2 cups)
- 1 (14-ounce) can crushed tomatoes (1 3/4 cups)
- 2 dried bay leaves
- 2 sprigs fresh thyme
- 1 large sprig fresh rosemary
- 2 teaspoons balsamic vinegar (optional)
- Chopped fresh parsley leaves, for garnish (optional)
- Serving options: crusty bread, cooked egg noodles, creamy polenta
