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Traditional Tuscan Stracotto

Stracotto is the Italian pot roast that transforms a humble cut of beef into fork-tender perfection, bathed in a rich wine-infused sauce. This slow-cooked Tuscan masterpiece features beef braised low and slow in Chianti wine with aromatic vegetables and herbs until it falls apart at the mere suggestion of a fork.
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian, Tuscan
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 3 to 4 pounds beef chuck roast tied with kitchen twine
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
For the Braising Liquid
  • 1 large onion finely diced
  • 2 medium carrots finely diced
  • 2 celery stalks finely diced
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 bottle 750ml dry red wine, preferably Chianti or Sangiovese
  • 1 cup beef broth
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 4 whole cloves
  • 1 cinnamon stick

Equipment

  • Large Dutch oven or heavy-bottomed braising pot with lid
  • Kitchen twine for tying the roast
  • Wooden spoon
  • Meat thermometer
  • Sharp chef's knife and cutting board
  • Measuring cups and spoons
  • Tongs for handling the roast

Method
 

  1. Remove the beef from the refrigerator 45 minutes before cooking to bring it to room temperature. Pat it completely dry with paper towels, then season generously on all sides with salt and pepper.
  2. Heat olive oil in your Dutch oven over medium-high heat until it shimmers and just begins to smoke. Place the beef in the pot and sear without moving for 4 to 5 minutes per side until a deep brown crust forms. Transfer the seared beef to a plate.
  3. Reduce heat to medium. Add the diced onion, carrots, and celery to the pot, stirring to scrape up any browned bits from the bottom. Cook the vegetables for 8 to 10 minutes until softened and lightly golden.
  4. Stir in the minced garlic and cook for about 30 seconds until fragrant. Push the vegetables to one side and add the tomato paste directly to the hot surface, letting it toast for 1 to 2 minutes while stirring.
  5. Pour in the entire bottle of red wine, scraping the bottom of the pot vigorously to release any remaining fond. Bring the wine to a boil and let it reduce by about one-third, which takes roughly 8 to 10 minutes.
  6. Return the beef and any accumulated juices to the pot. Add the beef broth, rosemary, thyme, bay leaves, cloves, and cinnamon stick, tucking the herbs around the meat. Preheat your oven to 300 degrees Fahrenheit while you bring the liquid to a gentle simmer.
  7. Cover the Dutch oven with its lid and transfer to the preheated oven. Braise for 3 to 3.5 hours, turning the meat once halfway through cooking.
  8. The stracotto is done when a fork slides into the meat with zero resistance and the beef easily pulls apart. Internal temperature should read around 200 to 205 degrees Fahrenheit.
  9. Transfer the beef to a cutting board and tent loosely with foil. Remove and discard the herb sprigs, bay leaves, cloves, and cinnamon stick from the braising liquid. Taste the sauce and adjust seasoning with salt and pepper as needed. If you prefer a thicker sauce, simmer it on the stovetop for 10 to 15 minutes while the meat rests.
  10. Remove the kitchen twine from the beef and slice against the grain into thick portions, or simply use two forks to pull it into chunks. Arrange on a serving platter and spoon the warm sauce generously over the top. Serve immediately.

Notes

Make your stracotto a day ahead and refrigerate it overnight in the sauce. The flavors meld and intensify dramatically, and you can easily skim off any solidified fat before reheating. Serve with creamy polenta, mashed potatoes, fresh pappardelle pasta, or crusty Italian bread for soaking up the sauce.