Stracotto translates literally from the Italian as “overcooked,” but the term has come to refer to beef stews and braises – especially in northern Italy.The important part of the recipe is the slow cooking of the meat at a very low temperature to tenderize even the toughest cut of beef. The recipe starts with a soffritto of onion, carrot, celery and, sometimes, finely diced pancetta or the fat from prosciutto and continues with the addition of red wine, beef broth, tomatoes and tomato paste.
There are as many versions of this dish as there are cooks. In much of Tuscany, the meat to be roasted in the pot is seasoned with a minced mixture of celery, carrot, onion and parsley, but never garlic, whereas the cooks of Arezzo use garlic and juniper berries to season the meat.
In Lombardy, the meat is marinated overnight in the red wine. In northern Italy, especially the Parma area, leftover stracotto becomes a filling for ravioli.
In Florence, before the discovery of America and the importation of tomatoes, stracotto was cooked with agresto – a sauce made from crushed, tart grapes, boiled and flavored with cloves, cinnamon and the juice of a squeezed onion. Chianti is the wine of choice in preparing this dish in Florence and porcini mushrooms are often an important ingredient.
In Bologna, a veal roast is used for this dish. In Sicily, the meat is cut into chunks, stew like, before braising.
Italian Jews also make stracotto with wine and tomatoes that is eaten both as a shabbos lunch and as a Friday night dinner. Rome resident, Celeste Pavoncello Pipenro, recalls eating stracotto throughout her life, “I remember Grandmother Celeste cooking stracotto in a special crock pot that she used just for this dish. It was very important to her to cook the stracotto in the crockpot. Also, my father, Marco, cooks the stracotto quite often and he puts some chocolate in with the meat just to add a different flavor.”
The dish originated in the Piedmont area of italy and here is an early recipe translated from Italian to English.
Piedmontese Pot Roast of Beef with Barolo Wine
Ingredients for 6 persons
1 Kg of lean beef, Italian parsley, sage, garlic, onion, carrot, celery, a
little flour, one bottle of Barolo wine, olive oil, butter, nutmeg, salt
You place in a casserole dish some spoonfuls of butter, olive oil
and sliced onions. Saute these ingredients, then brown the meat
after dredging it in the flour. Cover with the parsley, garlic, the
herbs and the rest of the chopped vegetables. Brown the meat on
all sides to seal it, then add the Barolo wine. Simmer a while to
reduce the liquid & evaporate the wine, then add salt and pepper.
Cover and place in a preheated oven(150C/300F/Gas 2). Continue
cooking for approximately three hours in the covered casserole.
Slice the meat and serve the dish with its gravy, straining the gravy if
you prefer smooth gravy.
Barolo wine is traditionally used for this dish in Italy and in Italy it is possible to find inexpensive Barolo wines that are perfect to cook with. Unfortunately, that is not the case in America. Because you don’t want to pour a fifteen or twenty-dollar bottle of wine over a four-dollar piece of meat, I recommend cooking with a flavorful inexpensive red wine and reserving the Barolo to serve with dinner. For tender, flavorful meat, it is best to prepare this dish several hours or, even better, a full day ahead of time. Reheat it in the oven before serving.
Italian Pot Roast (Stracotto)
I also include slow cooker directions for those who prefer that method for this recipe.
1 tablespoon olive oil
4 lb chuck roast
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
8 oz Cremini mushrooms, chopped
3 garlic cloves, chopped
2 cups dry red wine
1/4 cup flat leaf parsley leaves, chopped
2 tablespoons sage leaves, chopped
1 bay leaf
1 cup beef stock
1 container crushed tomatoes (26-28 ounces)
1 tablespoon tomato paste
Polenta, recipe below, or Spaghetti
Heat olive oil in a large Dutch oven. Salt and pepper the roast, then brown it on both sides.
If using a slow cooker, put the roast in the cooker. If you’re using a Dutch oven, put the roast on a plate.
Sauté the vegetables in the oil that remains until they’re soft and a little browned.
Add the wine to stir up the browned bits on the bottom of the pan and bring to a boil for 2-3 minutes.
Add the herbs, tomato paste, tomatoes and beef stock.
For the Dutch oven put the roast back in the pot and bring the mixture to a simmer and keep at just a simmer for 2 ½ to 3 hours.
If the liquid begins to boil, you may need to place the lid ajar. You don’t want a rapid boil, just a few lazy bubbles or the meat will get tough.
If you’re using a slow cooker, add the vegetables, wine, stock, herbs, tomato paste and tomatoes to the cooker and turn on low for 6-8 hours.
When the meat is tender, remove and cut into thin slices. To thicken the sauce, especially if made in the slow cooker, boil for a few minutes. Remove the bay leaf before serving.
Serve the sliced beef with creamy polenta or spaghetti and a green salad. An Italian red wine, like Masciarelli Montepulciano d’Abruzzo, will be great to use in the recipe and to drink with dinner.
Quick Creamy Polenta
3 cups water or beef broth
1/2 teaspoon salt, if using water
1 tablespoon butter
1 cup quick cooking polenta
Bring the water/broth to a boil. Add salt and butter, then while stirring, slowly pour in the polenta. Stir until there are no lumps, then turn the heat down to a bare simmer. After 5 minutes, turn off the heat and cover the pan until ready to serve.
- Italian Pot Roast for When You are Entertaining (jovinacooksitalian.com)
- Weekly Cooking Challenge: Stracotto al Chianti (champagnemoods.com)
- Pappardelle con Stracotto (itsnotartitsdinner.wordpress.com)
- Cooking With Italian Red Wine (jovinacooksitalian.com)
Our Growing Paynes
September 5, 2014 at 8:20 am
I prefer my polenta creamy. Interesting that in Tuscany they don’t season the meat with garlic.
September 5, 2014 at 8:35 am
Yes regional italian cooking is interesting. Probably why there are so many variations of the recipe.
Our Growing Paynes
September 5, 2014 at 8:37 am
Well given how Italy didn’t become it’s present form until relatively recently in history there are so many influences! It’s fascinating really.
September 5, 2014 at 8:25 am
This brought back alot of memories of my mom’s pot roast! She didn’t have a slow cooker but used a Dutch oven to sear the meat then slowly cook in the oven. I’m looking forward to using your recipe as my mom’s written notes didn’t include measurements, just ingredients so I’m always testing her meals out with varying amounts!
September 5, 2014 at 8:31 am
This is an old Italian American favorite. While you can vary the ingredients and amounts, I find this combination works well and the family likes it.
September 5, 2014 at 8:25 am
A good, hearty dish for the transition of seasons. Happy fall!
September 5, 2014 at 8:30 am
Yes Happy Fall. Thanks Karen.
September 5, 2014 at 9:29 am
The pot roast and polenta both look and sound delicious.
September 5, 2014 at 10:47 am
September 7, 2014 at 11:50 am
Been away from the computer lately and missed your posts, Jovina! Looks like Italians have their own way to do absolutely everything!!
September 7, 2014 at 12:17 pm
Yes they do Patty and each individual Italian has his/herr own way. Thanks for taking time to comment.
September 7, 2014 at 4:00 pm
Delish! Have you ever made this recipe in a pressure cooker? I may try it if it cools off here in sunny AZ 😉 And I’m a huge fan of polenta. I freeze individual servings for quick meals (yes, when life is even too busy for quick cooking polenta!) Happy Sunday, Jovina 🙂
September 7, 2014 at 4:05 pm
Happy Sunday Angie. You can use a slow cooker but I have never used a pressure cooker. I think chuck meat get its flavor from long, slow cooking. It is hot for most of the year where I live, so I make these dishes even then and this dish tastes really good over polenta. Polenta is easy – doesn’t mind it you freeze it, grill it or bake it.
September 7, 2014 at 4:12 pm
I’m going to pull out my dutch oven and give it a whirl in a few Sundays. I’ll be traveling for a bit to see my daughter and her family so returning home and making a hearty meal for my men sounds perfect 🙂
Do you use a specific brand of polenta? I use Bob’s Red Mill.
September 7, 2014 at 4:17 pm
I usually use a quick cooking Italian brand made by Bellino.
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September 15, 2014 at 8:02 am
This looks so delicious, my kind of food. Mushrooms and beef are a match made in heaven. I’ll definitely be making this dish soon. Thank you for the glorious recipe.
September 15, 2014 at 8:07 am
Thank you Natalie. It is a very popular dish in my family and for entertaining friends