Italy’s Answer to Our All-American Pot Roast — “Stracotto” | Fall Comfort Meal at Its Finest!

Описание: I’m here today to show you Italy’s version of our beloved American pot roast — Stracotto!

A luxurious Tuscan slow-braised beef simmered for hours in red wine, garlic, tomatoes, and fresh herbs until it falls apart with a fork. This elegant yet rustic Italian comfort dish is deeply rich, tender, and full of old-world flavor. Stracotto is Italy’s soulful take on pot roast, focusing on deep, slow-developed flavors. While American pot roast is beloved for its hearty vegetables and comforting gravy, Stracotto stands out for its rich tomato–red wine braising sauce. The star ingredient is a full-bodied Italian red wine, which reduces slowly with garlic, rosemary, and classic soffritto to create a silky, aromatic sauce. It’s a beautiful example of how Italian cooking transforms simple ingredients into something elegant and comforting.

Perfect for cozy fall and winter dinners, Sunday family meals, or holiday gatherings — this recipe captures the soul of Italy’s countryside cooking.

Layers of flavor add an extra punch:
Quality red wine, sautéed pancetta (or smoked bacon), fire-roasted tomatoes, a blend of Italian spices and herbs, fresh parsley and rosemary, grass-fed Amish butter, celery leaves (a secret touch in Italian cooking!), bay leaf, and plenty of fresh garlic.

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Best Wishes,
Marie
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🧄 INGREDIENTS – STRACOTTO AL VINO ROSSO
1 Large Chuck Roast (as fresh as possible — I’m using Angus today)
1 Whole Large Onion
1½ cups Celery (with leaves)
1½ cups Carrots (chopped)
3 Cloves Garlic (chopped)
Large Handful Fresh Chopped Parsley
1 cup Fire-Roasted Tomatoes (or peeled if unavailable)
½ cup Olive Oil
2 cups Beef Broth
1 Golden Potato (chopped fine)
5 Potatoes (mashed or chunked with the roast — your choice!)
1 cup Red Wine (Italian or French recommended)
2 cups Portobello Mushrooms
1 tsp Salt
½ tsp Pepper
Pinch Paprika
1 tsp Oregano
Pinch Chili Flakes
½ tsp Chopped Rosemary (or 1 sprig)
½ tsp Thyme
3 Bay Leaves
2 Sprigs Fresh Thyme

(Printable recipe and detailed notes coming to my blog November 10th — keep an eye out!)
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