Why is my pot roast tough even after long cooking?

The most common reason is cooking at too high a temperature. For pot roast, lower and slower is better. If it's still tough, it simply needs more time. Unlike many cuts, you can't overcook pot roast (within reason). Just keep cooking until it reaches that fork-tender state.

Can I use a different cut of beef?

Absolutely! Any tough, well-marbled cut works well for pot roast. Chuck roast is popular for its flavor and price, but brisket, round roast, or even short ribs work beautifully. The key is long, slow cooking to break down the connective tissues.

Do I really need to brown the meat first?

While you technically can skip this step, browning creates a depth of flavor through the Maillard reaction that can't be achieved any other way. Those extra 10-15 minutes make a world of difference in the final dish.

Can I make this in an Instant Pot or pressure cooker?

Yes! Follow the same steps for sautéing and building flavors, then pressure cook on HIGH for about 60-70 minutes with a natural pressure release. The flavor won't be quite as developed as the slow methods, but it makes a delicious quickened version.

Italian Pot Roast (Stracotto) Recipe

Name: Italian Pot Roast (Stracotto) Recipe
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: Italian
Ingredients: 4 ounces bacon (or pancetta), diced (optional); 3 pounds beef (such as chuck), cut into 3 large pieces; Salt and pepper to taste; 1/2 teaspoon red pepper flakes (optional); 1 teaspoon thyme, chopped (or 1/2 teaspoon dried); 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried); 1 teaspoon Italian seasoning (or oregano); 2 bay leaves; 1 cup onion, diced; 1 cup carrot, diced; 1 cup celery, diced; 1 tablespoon garlic, chopped; 2 cups beef broth; 1 (14.5 ounce) can crushed tomatoes

This Italian Pot Roast, known as “Stracotto” in Italy, transforms an affordable cut of beef into a melt-in-your-mouth masterpiece through slow cooking. The rich tomato-based sauce, infused with aromatic herbs and vegetables, creates a deeply flavorful dish that’s perfect for Sunday family dinners or special occasions. While it requires some patience, the actual hands-on time is minimal, making this an impressively simple recipe with spectacular results.

Why You’ll Love This Recipe

Melt-in-your-mouth texture: The slow cooking process breaks down tough connective tissues in the beef, resulting in meat so tender you can cut it with a fork.
Rich depth of flavor: The combination of bacon, aromatic vegetables, herbs, and tomatoes creates layers of flavor that simply can’t be rushed.
Effortless elegance: Despite its gourmet taste, this recipe is surprisingly straightforward and forgiving.
Versatility: You can prepare it on the stovetop, in the oven, or in a slow cooker depending on your schedule and preference.
Even better the next day: The flavors continue to develop overnight, making leftovers something to look forward to!

Ingredients You’ll Need

Bacon or pancetta: Provides a savory base and rich flavor foundation. The rendered fat is also perfect for searing the beef.
Beef chuck: This affordable cut has the perfect amount of marbling and connective tissue that breaks down during slow cooking for ultimate tenderness.
Onion, carrot, and celery: This classic Italian soffritto (similar to French mirepoix) forms the aromatic base of the dish.
Garlic: Adds essential aromatic flavor that complements the beef beautifully.
Red pepper flakes: Adds a gentle heat that balances the richness of the dish. Can be adjusted to taste or omitted.
Beef broth: Provides the liquid needed for braising while adding meaty depth to the sauce.
Crushed tomatoes: Creates the base for the rich sauce and adds pleasant acidity to balance the fatty meat.
Fresh or dried herbs: Thyme, rosemary, Italian seasoning, and bay leaves infuse the dish with classic Italian flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Wine-Enriched Stracotto

Add 1 cup of dry red wine (like Chianti or Barolo) when adding the broth for an extra layer of flavor. Reduce the broth by 1/2 cup to compensate.

Mushroom Stracotto

Add 8 ounces of sliced cremini or porcini mushrooms when sautéing the vegetables for an earthy depth.

Spiced Stracotto

Add 1/2 teaspoon each of ground cinnamon and cloves for a northern Italian twist that works beautifully in colder months.

Creamy Variation

Stir in 1/4 cup of heavy cream just before serving for a richer, silkier sauce.

How to Make Italian Pot Roast

Step 1: Prepare the Base

In a large Dutch oven over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 2: Sear the Beef

Season the beef chunks generously with salt and pepper. Increase heat to medium-high and sear the beef in the bacon fat until deeply browned on all sides, about 4-6 minutes per side. This step is crucial for developing flavor! Once browned, transfer the beef to a plate.

Step 3: Create the Flavor Base

Reduce heat to medium and add the diced onion, carrot, and celery to the pot. Cook until softened and slightly caramelized, about 7-10 minutes, scraping up any browned bits from the bottom of the pot.

Step 4: Add Aromatics

Add the chopped garlic and red pepper flakes (if using) to the vegetable mixture. Sauté until fragrant, about 1 minute, being careful not to burn the garlic.

Step 5: Combine and Cook

Return the bacon to the pot. Add the beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, and bay leaves. Stir well to combine. Return the seared beef to the pot, submerging it in the liquid.

Step 6: Slow Cook

Choose your preferred cooking method:

Stovetop: Bring to a boil, then reduce heat to low. Cover and simmer for 2-4 hours.
Oven: Cover the Dutch oven and place in a preheated 275°F oven for 2-4 hours.
Slow cooker: Transfer everything to a slow cooker and cook on LOW for 8-10 hours or HIGH for 4-6 hours.

The pot roast is done when the meat is fork-tender and falling apart easily.

Step 7: Finish and Serve

Remove the bay leaves, taste and adjust seasoning with salt and pepper as needed. For a thicker sauce, you can remove the beef, increase the heat, and simmer the sauce uncovered for 10-15 minutes to reduce.

Pro Tips for Making the Recipe

Don’t rush the browning: A good sear on the meat is essential for developing deep flavor.
Cut the beef into large pieces: Rather than one big roast, cutting it into 2-3 pieces creates more surface area for browning while still allowing for long cooking.
Use homemade beef stock if possible for superior flavor, but a good-quality store-bought beef broth works well too.
Keep it low and slow: The magic happens with gentle heat over a long time. Rushing will result in tough meat.
Let it rest: If time allows, make this a day ahead. The flavors will deepen overnight, and any excess fat will rise to the top and can be easily removed when chilled.

How to Serve

Perfect Pairings

This Italian pot roast pairs wonderfully with:

Creamy polenta for an authentic Italian experience
Mashed potatoes to soak up the delicious sauce
Wide pasta like pappardelle or tagliatelle
Crusty Italian bread for mopping up every last bit of sauce

Complementary Sides

Balance the rich main dish with:

A simple arugula salad with lemon dressing
Roasted or sautéed broccoli rabe with garlic
Braised greens like kale or escarole

Make Ahead and Storage

Storing Leftovers

This pot roast actually improves with time! Store in an airtight container in the refrigerator for up to 4 days. The flavor will continue to develop, and any fat will rise to the top when chilled, making it easy to remove if desired.

Freezing

This dish freezes beautifully. Cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. The sauce helps protect the meat from freezer burn and keeps it moist.

Reheating

Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of beef broth if needed to thin the sauce. Alternatively, reheat covered in a 325°F oven until hot, about 20-30 minutes.

FAQs

Why is my pot roast tough even after long cooking?

The most common reason is cooking at too high a temperature. For pot roast, lower and slower is better. If it’s still tough, it simply needs more time. Unlike many cuts, you can’t overcook pot roast (within reason). Just keep cooking until it reaches that fork-tender state.
Can I use a different cut of beef?

Absolutely! Any tough, well-marbled cut works well for pot roast. Chuck roast is popular for its flavor and price, but brisket, round roast, or even short ribs work beautifully. The key is long, slow cooking to break down the connective tissues.
Do I really need to brown the meat first?

While you technically can skip this step, browning creates a depth of flavor through the Maillard reaction that can’t be achieved any other way. Those extra 10-15 minutes make a world of difference in the final dish.
Can I make this in an Instant Pot or pressure cooker?

Yes! Follow the same steps for sautéing and building flavors, then pressure cook on HIGH for about 60-70 minutes with a natural pressure release. The flavor won’t be quite as developed as the slow methods, but it makes a delicious quickened version.

Final Thoughts

This Italian Pot Roast embodies the heart and soul of Italian cooking – simple ingredients transformed through time and technique into something extraordinary. Don’t be intimidated by the long cooking time; the actual hands-on work is minimal, and your house will be filled with the most amazing aroma as it cooks. Whether for a Sunday family dinner or a special occasion, this dish creates the kind of memorable meal that brings people together. Give it a try – your family will be asking for it again and again!