As the weather cools and the scent of cedar fills the air, there’s something undeniably comforting about walking into a kitchen thick with the aromas of slow-cooked Italian flavors. This Stracotto recipe—an exquisite Italian pot roast—has become my kitchen go-to for cozy gatherings and relaxed family dinners. Imagine fork-tender beef bathed in a luscious red wine sauce, served over creamy, dreamy Gorgonzola polenta.
Every bite transports you to a rustic Italian trattoria, where families gather to share hearty meals full of warmth and love. Remember those evenings when time seemed to slow down as we sat together, savoring good food and even better company? This dish captures that feeling perfectly.
Even if you’re pressed for time, don’t fret! I’ll show you how to adapt this recipe for a slow cooker or pressure cooker, making it a versatile addition to your culinary repertoire. Let’s dive in and create a meal that’s rich in tradition and flavor, and most importantly, made with love.
Why is this Stracotto recipe special?
Comforting Experience: This dish is the epitome of cozy meals, perfect for chilly evenings.
Flavor Explosion: The melding of robust red wine, aromatic herbs, and tender beef creates an unforgettable flavor profile.
Versatility: Easily switch between traditional, slow cooker, or pressure cooker methods based on your schedule.
Crowd-Pleasing Appeal: Ideal for family gatherings or dinner parties, everyone will be asking for seconds!
Simple Preparation: Despite its gourmet feel, this Stracotto recipe is straightforward, allowing you to create a special meal without stress.
Stracotto Recipe Ingredients
For the Pot Roast
- 4 tablespoons olive oil – Provides fat for browning the roast and enhances flavor; can substitute with canola or avocado oil.
- 1 (4-pound) chuck roast – This is the main protein that becomes tender during slow cooking; opt for a well-marbled roast for the best results.
- Salt and freshly ground black pepper – Essential for seasoning the beef and enhancing overall flavor; adjust to your taste preferences.
- 1 large onion, finely chopped – Adds sweetness and depth to the flavor base of the Stracotto.
- 2 large carrots, finely chopped – Contributes natural sweetness and texture; for a twist, consider using parsnips instead.
- 2 stalks celery, finely chopped – Provides aromatic balance and can be omitted if it’s not on hand.
- 4 ounces pancetta, diced – Introduces a savory richness; turkey bacon can be a leaner alternative.
- 12 cloves garlic – Packs the dish with robust flavor; use 2 chopped and 10 sliced for layering tastes.
- 2 cups dry red wine – Makes for a rich braising liquid; for a non-alcoholic twist, switch to pomegranate juice and extra beef broth.
- 1 can (14.5-ounce) beef broth – Adds necessary liquid; low-sodium is best if you’re health-conscious.
- 1 can (28-ounce) crushed tomatoes – Brings acidity and flavor; opt for high-quality imported brands for maximum taste.
- 1 tablespoon chopped fresh rosemary – Imparts a pleasant herbaceous note; dried rosemary is a suitable substitute.
- 2 teaspoons Italian seasoning – This blend enhances the dish’s savory profile beautifully.
- 2 large bay leaves – Infuse flavor during cooking; remember to discard them before serving.
- Chopped fresh parsley – Great for garnish and adds a touch of freshness upon serving.
For the Polenta
- Cooking spray – Ensures the polenta doesn’t stick to the baking dish.
- 3 cups chicken broth or water – This is crucial for achieving a creamy polenta consistency; vegetable broth works for a vegetarian option.
- 1 1/2 cups half-and-half – Increases the creaminess; substitute with whole milk for a lighter option.
- 1 cup polenta or corn grits (coarse ground) – Be sure to select a non-instant variety for the best texture.
- Salt and freshly ground black pepper – To taste; essential for seasoning the creamy base.
- 1 cup crumbled Gorgonzola cheese – Adds a rich, flavorful punch; feel free to use Parmesan if that’s your preference.
- 2 tablespoons butter – Enhances the creaminess of the polenta, making it even more delightful.
This Stracotto recipe is not just a meal—it’s a journey into the heart of Italian cuisine, bursting with flavors that bring family and friends together. Enjoy the culinary adventure!
How to Make Stracotto Recipe
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Preheat the Oven: Set your oven to 350°F (175°C) and let it warm up, preparing for the magic that is about to unfold.
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Season the Beef: Generously season the chuck roast with salt and pepper on all sides. This step promises to enhance the meat’s natural flavors as it cooks.
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Brown the Roast: In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the roast for about 4-5 minutes on each side until it’s beautifully seared.
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Sauté Vegetables: Remove the roast and drain any excess fat. Add the remaining oil to the pot and sauté the onions, carrots, celery, and pancetta for 7-8 minutes until they’re tender and aromatic.
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Add Garlic: Stir in the chopped garlic and cook for about 15 seconds until fragrant, allowing its strong aroma to fill your kitchen.
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Combine Ingredients: Pour in the dry red wine, bring it to a boil, then return the roast to the pot along with the beef broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves.
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Slow Roast: Cover the pot with foil or parchment, place the lid on, and roast in the oven for 2.5 to 3 hours. You’ll know it’s ready when the meat is fork-tender and aromatic.
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Prepare the Polenta: While the roast is cooking, spray a casserole dish with cooking spray. In a separate bowl, mix the chicken broth, half-and-half, polenta, and seasoning, which will be baked alongside the roast for the last 40-45 minutes.
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Finish the Polenta: After baking, stir the polenta halfway through, mixing in Gorgonzola and butter for a creamy finish before allowing it to bake until ready.
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Serve: Once the Stracotto is done, slice or shred the beef and serve it over the creamy Gorgonzola polenta, garnished with freshly chopped parsley for a delightful touch.
Optional: Pair with crusty bread for an extra comforting meal.
Exact quantities are listed in the recipe card below.
Stracotto Recipe Variations
Customize this delightful Stracotto recipe with these fun and flavorful variations that cater to your tastes and dietary needs!
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Slow Cooker: Cook on HIGH for 4-6 hours or LOW for 8-10 hours for a hassle-free meal. Just add everything to the slow cooker and forget about it!
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Pressure Cooker: If you’re short on time, make it in an electric pressure cooker for 60-80 minutes. Perfect for those busy weeknights!
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Vegetarian Delight: Omit the beef and pancetta, and use mushrooms and vegetable broth instead. You’ll still get that comforting depth of flavor!
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Spice It Up: Add a pinch of red pepper flakes for a little heat, or toss in some diced jalapeños to kick things up a notch—perfect for those who crave a bit of spice!
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Herb Infusion: Try swapping the rosemary for fresh thyme or oregano for a different aromatic profile. Each herb adds its unique character to the dish.
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Cheese Alternatives: If Gorgonzola isn’t your thing, use creamy goat cheese or feta for a tangy twist in your polenta. Each cheese brings its own delightful essence!
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Different Proteins: Experiment with different cuts of meat like brisket or lamb for a unique twist. The cooking times may vary, so adjust accordingly for tenderness.
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Extra Veggies: Boost the nutritional value by adding more veggies like bell peppers, zucchini, or peas to the mix. It’s a great way to sneak in some extra goodness!
Make Ahead Options
These Stracotto recipe preparations are perfect for busy home cooks! You can chop all the vegetables, season the beef, and assemble the ingredients up to 24 hours in advance; simply refrigerate everything in an airtight container to maintain freshness and prevent browning. Additionally, the cooked Stracotto can be made up to 3 days ahead; allow the flavors to deepen as it rests in the refrigerator. When you’re ready to serve, reheat the dish gently in the oven at 350°F (175°C) until warmed through. Don’t forget to prepare the polenta fresh right before serving for that creamy texture that complements the tender pot roast beautifully, ensuring a delightful dining experience with minimal effort!
Expert Tips for Stracotto Recipe
- Resting Time: Allow the roast to rest after cooking to ensure clean slices and retain juices that enhance flavor.
- Thicker Sauce: For a richer sauce, create a slurry with butter and flour, adding it to the braising liquid while simmering until thickened.
- Slow-Cooker Option: If using a slow cooker for this Stracotto recipe, cook on HIGH for 4-6 hours or LOW for 8-10 hours, uncovered for the last 30-45 minutes for concentrated flavor.
- Electric Pressure Cooker: Trim the liquid if using an electric pressure cooker, and adjust cooking time to about 60-80 minutes for perfectly tender results.
- Ingredient Swap: Feel free to swap pancetta for turkey bacon or omit it entirely for a lighter dish without compromising on taste.
What to Serve with Stracotto Recipe?
Imagine sinking your fork into that tender, flavorful pot roast, but what else can elevate this meal to a full Italian feast? Let’s discover the perfect accompaniments.
- Crusty Italian Bread: Perfect for soaking up that savory red wine sauce, this bread adds a delightful crunch and texture contrast.
- Garlic Parmesan Roasted Vegetables: Seasoned with garlic and parmesan, these roasted delights bring an earthy and fresh element that beautifully complements the richness of the Stracotto.
- Side Salad with Vinaigrette: A bright, refreshing salad with mixed greens, cherry tomatoes, and a tangy vinaigrette creates a lovely balance to the hearty flavors.
A well-prepared meal reflects harmony. Mixing textures and tastes ensures each bite feels like a celebration.
- Red Wine: The ultimate pairing, a glass of robust red wine mirrors the wine in your dish, enhancing the overall flavors and experience.
- Tiramisu: For dessert, indulge in this classic Italian treat to round off your meal with a sweet note that’s both creamy and coffee-flavored.
- Herbed Risotto: This creamy side dish adds another layer of comfort, with its luscious texture carrying a hint of wine and parmesan that echoes your pot roast.
Storage Tips for Stracotto Recipe
Fridge: Store leftover Stracotto in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through, preserving its succulent flavors.
Freezer: For extended storage, freeze the Stracotto in an airtight container or freezer bags for 1-2 months. Thaw overnight in the refrigerator before reheating for best results.
Polenta Storage: The creamy Gorgonzola polenta can also be stored in the fridge for up to 3 days. Reheat gently in a saucepan with a splash of water or broth to restore creaminess.
Reheating: When reheating either dish, do so slowly to keep the textures intact. A gentle reheat in the oven or stovetop will ensure your Stracotto recipe remains as delightful as the first serving.
Stracotto (Italian Pot Roast) Recipe FAQs
What type of beef should I use for the Stracotto?
I recommend using a well-marbled chuck roast for the Stracotto. Chuck roast becomes incredibly tender when slow-cooked, making it the ideal choice for this recipe. Look for cuts with some fat marbling, as this enhances flavor and texture during the cooking process.
How do I store leftovers from the Stracotto recipe?
Store leftover Stracotto in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, reheat your tasty pot roast in the oven at 350°F (175°C) until warmed through. This will help to maintain its succulent flavors.
Can I freeze the Stracotto, and if so, how?
Absolutely! To freeze leftovers, cool the Stracotto completely and transfer it to an airtight container or freezer bags. It will keep well for 1-2 months. When you’re ready to enjoy it again, thaw the Stracotto in the refrigerator overnight and reheat gently on the stove or in the oven.
Why is my Stracotto tough after cooking?
If your Stracotto turns out tough, it may need more time in the oven or did not have enough liquid while cooking. Slow-cooking can take time, so be patient! Make sure to check for fork-tenderness; it should easily shred apart when ready. If you’re using a slow cooker, opt for 4-6 hours on HIGH or 8-10 hours on LOW, lifting the lid off for the last 30-45 minutes to concentrate flavors.
Are there dietary considerations I should keep in mind for this recipe?
Yes, absolutely! If you’re cooking for someone with specific dietary needs, consider substituting ingredients. Use turkey bacon instead of pancetta for a leaner option, or replace Gorgonzola with Parmesan or Cheddar for a different flavor profile. Ensure your broth is low-sodium if you’re watching your salt intake! For a vegetarian-friendly version, you can omit the beef and use vegetable broth.
Savory Stracotto Recipe: Italian Pot Roast with Creamy Polenta
Ingredients
Equipment
Method
- Preheat the Oven: Set your oven to 350°F (175°C) to warm up.
- Season the Beef: Generously season the chuck roast with salt and pepper on all sides.
- Brown the Roast: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the roast for 4-5 minutes on each side.
- Sauté Vegetables: Remove the roast and drain any excess fat. Sauté the onions, carrots, celery, and pancetta in the remaining oil for 7-8 minutes.
- Add Garlic: Stir in the chopped garlic and cook for about 15 seconds until fragrant.
- Combine Ingredients: Pour in the dry red wine, bring to a boil, then return the roast along with the beef broth, crushed tomatoes, sliced garlic, rosemary, Italian seasoning, and bay leaves.
- Slow Roast: Cover the pot and roast in the oven for 2.5 to 3 hours until fork-tender.
- Prepare the Polenta: Spray a casserole dish with cooking spray and mix chicken broth, half-and-half, polenta, and seasoning.
- Finish the Polenta: Stir the Gorgonzola and butter into the polenta halfway through baking.
- Serve: Slice or shred the beef and serve over the polenta, garnished with fresh parsley.