Deeply flavorful, slow-braised, and irresistibly comforting, Italian Stracotto Pot Roast is the kind of dish that turns a simple cut of beef into something truly extraordinary. Cooked gently until meltingly tender and paired with silky Gorgonzola polenta, this classic Italian recipe delivers rustic elegance and soul-warming satisfaction—perfect for Sunday dinners, holidays, or any time you crave a rich, hearty meal.
What Is Italian Stracotto?
In Italian, stracotto literally means “overcooked”—but in the best possible way. It refers to beef that is slowly braised for several hours until it becomes fork-tender and infused with deep flavor. Unlike quicker braises, stracotto relies on patience, gentle heat, and time to develop a sauce that’s rich, glossy, and intensely savory.
Traditionally prepared with onions, tomatoes, herbs, and wine, Italian stracotto varies by region but always centers around slow cooking and simple, honest ingredients.
Ingredients for Italian Stracotto Pot Roast
For the Stracotto (Pot Roast)
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1.8–2 kg (4–4.5 lb) beef chuck, blade roast, or shoulder
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3 tablespoons olive oil
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2 large onions, finely sliced
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2 carrots, finely diced
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2 celery stalks, finely diced
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4 cloves garlic, minced
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2 tablespoons tomato paste
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400 g (14 oz) crushed tomatoes or passata
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375 ml (1½ cups) dry red wine
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375 ml (1½ cups) beef broth
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2 bay leaves
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2 sprigs fresh rosemary
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2 sprigs fresh thyme
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Salt and freshly ground black pepper
For the Creamy Gorgonzola Polenta
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1 cup coarse polenta (cornmeal)
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4 cups water or light broth
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1 cup whole milk
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120 g (4 oz) Gorgonzola cheese, crumbled
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2 tablespoons butter
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Salt, to taste
Required Kitchen Tools
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Large heavy-bottomed Dutch oven or oven-safe pot
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Sharp knife and cutting board
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Wooden spoon
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Measuring cups and spoons
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Lid or aluminum foil
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Stove and oven
A heavy pot is essential to maintain even heat during the long braise.
Step-by-Step: How to Make Italian Stracotto
Step 1: Prepare the Beef
Pat the beef dry with paper towels and season generously on all sides with salt and black pepper. Drying the surface helps achieve a better sear, which is crucial for flavor development.
Step 2: Sear the Meat
Heat olive oil over medium-high heat in your Dutch oven. Sear the beef on all sides until deeply browned. This step builds the foundation of flavor. Remove the meat and set aside.
Step 3: Build the Flavor Base
Lower the heat to medium. Add onions, carrots, and celery to the pot and sauté for 10–12 minutes until soft and lightly caramelized. Stir occasionally to avoid burning. Add garlic and cook for 30 seconds.
Step 4: Add Tomato Paste and Deglaze
Stir in the tomato paste and cook for 1–2 minutes to remove its raw taste. Pour in the red wine and scrape the bottom of the pot to release all the browned bits. Let it simmer for 3–4 minutes until slightly reduced.
Step 5: Braise the Stracotto
Add crushed tomatoes, beef broth, bay leaves, rosemary, and thyme. Return the beef to the pot, ensuring it is mostly submerged. Bring to a gentle simmer.
Cover and transfer to a 160°C / 325°F oven. Cook for 3–3½ hours, turning the beef once or twice, until it is fork-tender and nearly falling apart.
Step 6: Finish the Sauce
Remove the beef and herbs. If desired, simmer the sauce on the stovetop for 10–15 minutes to thicken slightly. Adjust seasoning to taste. Slice or gently pull the beef apart before serving.
How to Make Creamy Gorgonzola Polenta
Step 1: Cook the Polenta
Bring water (or broth) to a gentle boil. Gradually whisk in the polenta to avoid lumps. Reduce heat to low and cook, stirring frequently, for 30–40 minutes until thick and creamy.
Step 2: Enrich and Flavor
Stir in milk, butter, and Gorgonzola cheese. Continue stirring until smooth and velvety. Season lightly with salt. Keep warm until ready to serve.
Serving Italian Stracotto with Polenta
Spoon a generous layer of creamy Gorgonzola polenta onto warm plates. Top with tender slices of stracotto and ladle over the rich tomato-wine sauce. Finish with cracked black pepper or fresh herbs if desired.
This dish pairs beautifully with:
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A bold Italian red wine
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Simple green salad with lemon vinaigrette
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Roasted seasonal vegetables
Helpful Tips for Perfect Stracotto
Choose the Right Cut
Chuck or shoulder works best. These cuts contain connective tissue that breaks down during slow cooking, creating a luscious texture.
Don’t Rush the Process
Stracotto relies on time. Low heat and long cooking are what transform the beef and deepen the sauce.
Make It Ahead
Like many braised dishes, Italian stracotto tastes even better the next day. The flavors continue to develop overnight.
Sauce Too Thin?
Simmer uncovered on the stovetop to concentrate flavors.
Storage and Reheating
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Refrigerator: Store up to 4 days in an airtight container
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Freezer: Freeze for up to 3 months
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Reheating: Warm gently over low heat, adding a splash of broth if needed
Approximate Nutritional Value (Per Serving)
(Values are estimates and vary by portion size)
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Calories: ~680 kcal
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Protein: ~45 g
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Fat: ~38 g
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Carbohydrates: ~32 g
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Fiber: ~4 g
This is a rich, satisfying dish best enjoyed as part of a balanced meal.
Why Italian Stracotto Is a Timeless Classic
Italian stracotto represents everything comforting about traditional Italian cooking: patience, simplicity, and respect for ingredients. It transforms humble beef into something luxurious without unnecessary complexity. Paired with creamy Gorgonzola polenta, it becomes a dish that feels both rustic and refined—perfect for sharing.
Conclusion
If you’re looking for a deeply satisfying, restaurant-worthy meal made with simple ingredients, Italian Stracotto Pot Roast with Creamy Gorgonzola Polenta is an exceptional choice. Slow-cooked to perfection, rich with flavor, and endlessly comforting, this dish invites you to slow down and savor every bite. Try it once, and it will quickly earn a permanent place in your cooking repertoire.
