Italian Pot Roast (Easy Sunday Dinner)

Meet Stracotto, the Italian pot roast you didn’t know you were missing! A seared roast is slowly braised in a rich, hearty tomato sauce until it is melt-in-your-mouth tender. The sauce alone is worth making this recipe for!

How to Make Stracotto

If your go-to comfort food is a classic pot roast like my Mississippi version, you’re going to love this Italian twist. It’s easy to prepare, and while it simmers low and slow in the oven, the flavorful sauce and juicy beef make every minute worth the wait.

1. Sear the Beef: Preheat the oven to 350ºF. Cut the roast into a few smaller pieces, pat dry with paper towels, and season all sides of the beef with salt and pepper. Heat a large, oven-safe pot or large Dutch oven over medium-high heat. Add the beef to the pot and sear on all sides for 3-4 minutes per side, until a deep crust forms. Remove to a plate and set aside.
2. Cook Vegetables: Lower the heat to medium and add the olive oil, onion, carrots, and celery to the pot. Cook for 3 minutes. Add garlic and cook for another minute.
3. Wine: Add the wine and use a wooden spoon to scrape any browned bits up from the bottom of the pan.
4. Broth: Stir in the beef broth.
5. Add Herbs & Tomatoes: Stir in tomato paste, tomatoes, bay leaves, thyme, rosemary, and salt and pepper to taste.
6. Roast: Add the beef back to the pot, then place the lid on and transfer it to the oven. Bake for 3 ½-5 hours, until the beef is easily shredded with two forks. Discard the bay leaves and herb stems before serving Italian Pot Roast.

What to Serve With Italian Pot Roast