There’s nothing like the warmth of a home filled with the rich, comforting aroma of Stracotto di Manzo simmering away in the oven. The moment I catch a whiff of braised beef mingling with red wine and fragrant herbs, I’m instantly transported to a cozy trattoria tucked away in a sun-kissed Italian village. This enchanting dish, known as Italian pot roast, transforms even the simplest cuts of beef into a fork-tender masterpiece that melts in your mouth.
Whether you’re looking to impress guests or simply bring the family together for a cozy winter meal, Stracotto di Manzo has got you covered. The beauty of this recipe lies in its adaptability; toss in some pancetta or play with the herbs to make it your own. It’s the ultimate comfort food that invites shared stories and laughter around the table—prove that delicious home-cooked meals don’t need to be complicated. Ready to embark on a culinary journey to Italy? Let’s dive into this delightful recipe!
Why is Stracotto di Manzo a must-try?
Melt-in-your-mouth tenderness: This recipe transforms tough cuts of beef into a sublime, fork-tender delight that your family will rave about.
Rich, layered flavors: Infused with wine and aromatic herbs, each bite bursts with comforting, savory goodness.
Simple technique: With straightforward steps, you’ll feel like a seasoned chef without the hassle.
Versatile variations: Customize with pancetta or your choice of herbs for a personal touch.
Crowd pleaser: Perfect for family dinners or special occasions, it’s guaranteed to impress your guests.
For more tips on how to serve this delicious dish, check out our serving suggestions.
Stracotto di Manzo Ingredients
For the Beef
• Boneless Beef Chuck Roast (4 to 4.5 lbs) – The main protein that becomes incredibly tender; can substitute with brisket for a different flavor.
• Kosher Salt and Black Pepper – Essential for enhancing flavor; make sure to season generously.
For the Cooking Base
• Extra Virgin Olive Oil (3 tbsp) – Perfect for searing the beef and sautéing vegetables; can use canola oil if preferred.
• Onion (1 large, diced) – Adds natural sweetness to the dish; yellow onions can be used in a pinch.
• Carrots (2 large, peeled and diced) – Introduces a pop of color and sweetness to the pot roast.
• Celery (2 stalks, diced) – A crucial player in achieving that rich soffrito flavor base.
• Garlic (4 cloves, peeled and crushed) – Elevates the taste; feel free to reduce the amount if desired.
For Flavor and Aromatics
• Dried Porcini Mushrooms – Adds a deep umami flavor to the dish; optional but highly recommended.
• Thyme (6 sprigs) – For an earthy flavor; dried thyme can be a good substitute.
• Rosemary (1 large sprig) – Imparts an incredible aromatic essence; dried rosemary can work if fresh isn’t available.
• Bay Leaves (2) – Essential for adding depth; remember to remove them before serving.
• Cinnamon Stick (1 small) – Adds warmth and complexity; optional depending on taste.
• Whole Cloves (3-5) – Delivers aromatic flavors while cooking; optional and sometimes hard to find.
For the Sauce
• Dry Red Wine (3 cups) – The hero of this Stracotto di Manzo; preferably Italian for authenticity, but other red wines are acceptable.
• Low-Sodium Beef Stock (2 cups) – Enhances moisture and flavor; homemade stock is ideal.
• Crushed Tomatoes (14 oz can) – Brings acidity and richness to the sauce; fresh tomatoes can be used for a lighter alternative.
For Garnish
• Chopped Flat Leaf Parsley – A fresh finish for your dish; can be swapped with other herbs if desired.
Embrace the joy of creating this Stracotto di Manzo (Italian Pot Roast)—a dish that truly exemplifies comfort and hearty flavor!
How to Make Stracotto di Manzo
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Prepare Porcini Mushrooms: Soak the dried porcini mushrooms in hot beef stock for about 30 minutes. Once softened, strain the mushrooms and chop them roughly for later use.
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Sear Beef: Pat the boneless beef chuck roast dry with paper towels, then season all sides generously with kosher salt and black pepper. In a Dutch oven, heat 3 tablespoons of extra virgin olive oil over medium-high heat. Sear the beef on all sides for 8-10 minutes until a deep brown crust forms, then remove it and set aside.
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Sauté Soffrito: In the same pot, add the remaining olive oil if needed, then toss in the diced onion, carrots, celery, crushed garlic, and a pinch of salt. Sauté this mixture for about 10 minutes, or until the vegetables begin to soften and the onions look translucent.
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Add Herbs and Liquids: Gather the thyme and rosemary sprigs and tie them together with kitchen twine for easier removal. Add this herb bundle to the pot, then pour in the red wine. Bring the mixture to a gentle boil, letting the wine reduce slightly for about 5 minutes.
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Braise: Stir in the crushed tomatoes, chopped porcini mushrooms, the strained mushroom liquid, and the low-sodium beef stock. Place the seared beef back into the pot, bringing everything back to a boil. Cover with a lid and transfer to a preheated 325°F oven, braising for 2.5 to 3 hours. Turn the roast once or twice during cooking if it’s particularly thick.
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Finish & Serve: After the beef is fork-tender, remove it from the oven and let it rest for about 10 minutes. Skim off any excess fat from the sauce, discard the herb bundle, and thicken the sauce if desired. Slice the beef against the grain and serve it over creamy polenta or buttery mashed potatoes, drizzling the sauce generously over the top.
Optional: Garnish with freshly chopped flat-leaf parsley for a burst of color.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Stracotto di Manzo
Fridge: Keep your leftover Stracotto di Manzo in an airtight container for up to 4 days. Make sure to let it cool completely before sealing to maintain freshness.
Freezer: For longer storage, freeze the pot roast in a freezer-safe container or bag for up to 3 months. Portion it for easy reheating later.
Reheating: Thaw overnight in the fridge before reheating. Rewarm gently on the stovetop or in the microwave, adding a splash of beef stock if needed to keep it juicy.
Airtight Tip: Ensure it’s tightly wrapped or stored in an airtight container to prevent freezer burn and maintain the dish’s rich flavors.
Stracotto di Manzo Variations
Unlock the magic of customization with these delightful twists to the classic Stracotto di Manzo!
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Different Beef Cut: Opt for brisket or round for a fantastic flavor alternative. Both cuts work beautifully when braised to tender perfection.
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Pancetta Boost: Add diced pancetta during the sauté for a rich, savory depth that adds layers of flavor. It’s a delightful Italian touch!
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Herb Exchange: Swap in herbs like sage or oregano for a unique flavor profile. Using regional herbs can offer a distinct taste based on your preferences.
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Wine Twist: Experiment with different red wine varieties. Syrah or Merlot can introduce a new dimension while still keeping it deliciously rich.
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Tomato Choices: Try fresh tomatoes instead of canned for a lighter, brighter sauce. It can elevate your dish with that fresh garden flavor.
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Spicy Kick: For heat lovers, add a pinch of red pepper flakes when sautéing the soffrito. It’s a simple way to turn up the heat and excitement!
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Vegetable Varieties: Incorporate additional vegetables like mushrooms or parsnips for a robust flavor and added nutrition. Each vegetable can change the character of the dish.
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Sweet Touch: Try adding a bit of dark chocolate or balsamic vinegar towards the end of cooking to balance the flavors with a touch of sweetness. It adds complexity to the sauce and accentuates the richness.
Let your culinary creativity run wild as you explore these variations, creating a dish that feels uniquely yours!
What to Serve with Stracotto di Manzo?
There’s nothing quite like creating a balanced meal to accompany your delicious Italian pot roast, filling the table with a variety of delightful flavors and textures.
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Creamy Mashed Potatoes:
The buttery richness of mashed potatoes absorbs the savory sauce beautifully, creating a comforting bite. -
Fluffy Polenta:
Soft and creamy polenta provides a hearty base, allowing the flavors of the Stracotto to shine through. -
Garlic Bread:
Crunchy and aromatic, garlic bread is perfect for soaking up the delicious sauce and adds a delightful crunch to every bite. -
Roasted Vegetables:
A medley of seasonal vegetables roasted to perfection adds a bright contrast and earthy notes that complement the pot roast wonderfully. -
Herbed Rice:
Fluffy rice infused with fresh herbs provides a light, fragrant canvas that balances the rich, hearty flavors of the beef. -
Side Salad:
A fresh arugula or mixed greens salad with a lemon vinaigrette adds a refreshing bite that cuts through the richness of the dish. -
Red Wine:
A glass of the same red wine used for braising enriches the dining experience, enhancing the savory notes of the Stracotto. -
Dark Chocolate Cake:
For dessert, a slice of decadent dark chocolate cake delivers a sweet finish to your Italian meal, balancing the savory roasted flavors.
Make Ahead Options
These Stracotto di Manzo (Italian Pot Roast) are perfect for meal prep enthusiasts! You can sear the beef and prepare the soffrito base up to 24 hours in advance. Simply store the seared beef covered in the fridge, and keep the sautéed vegetables in a separate airtight container. On the day of serving, reheat the vegetables gently, tie the herb bundle, and proceed with braising the roast as directed. If needed, the complete dish can be made up to 4 days ahead; just cool it completely before refrigerating. Reheat gently on the stovetop, and remember to skim off any excess fat for that delicious, restaurant-quality result, ensuring you save time while still impressing your family!
Expert Tips for Stracotto di Manzo
Searing Success: Ensure the beef is patted dry before seasoning; this helps achieve a beautiful brown crust for maximum flavor.
Slice Smart: Always cut the beef against the grain to ensure tender, melt-in-your-mouth slices that are easy to enjoy.
No Slow Cooker: Avoid using a slow cooker for this Stracotto di Manzo recipe, as it prevents proper reduction of the wine, impacting flavor and texture.
Flavor Variations: Don’t hesitate to mix and match herbs and spices; using pancetta or different herbs can enhance the dish and make it uniquely yours.
Rest is Best: Allow the beef to rest after cooking; this helps the juices redistribute, ensuring each bite is juicy and flavorful.
Stracotto di Manzo Recipe FAQs
What type of beef is best for Stracotto di Manzo?
For the most tender results, I recommend using a boneless beef chuck roast, as it becomes beautifully tender during the braising process. If you prefer a different flavor, brisket or round are good alternatives, but they might not yield the same melt-in-your-mouth texture.
How should I store leftover Stracotto di Manzo?
Store your delicious Stracotto di Manzo in an airtight container in the refrigerator for up to 4 days. Allow it to cool completely before sealing to preserve its wonderful flavors and avoid moisture buildup.
Can I freeze Stracotto di Manzo?
Absolutely! To freeze, make sure to place it in a freezer-safe container or a heavy-duty freezer bag. It can be stored for up to 3 months. Just remember to write the date on it so you’ll know when to enjoy it next!
What’s the best way to reheat Stracotto di Manzo?
For the tastiest results, thaw the pot roast overnight in the refrigerator. Reheat it gently using the stovetop or microwave, adding a splash of beef stock to keep it moist. Make sure not to rush the process—slow and steady will maximize flavor!
Do I have to let the beef rest after cooking?
Yes! Allowing the beef to rest for about 10 minutes after cooking is key. This lets the juices redistribute, resulting in more flavorful and juicy slices. Trust me; you won’t want to miss this step!
Can pets eat Stracotto di Manzo?
While the beef itself may be safe for pets, keep in mind that ingredients like garlic and onions can be harmful to them. It’s best to enjoy this dish as a family meal and save any scraps for your furry friends!
Irresistible Stracotto Di Manzo: Melt-in-Your-Mouth Comfort
Ingredients
Equipment
Method
- Soak the dried porcini mushrooms in hot beef stock for about 30 minutes. Once softened, strain the mushrooms and chop them roughly for later use.
- Pat the boneless beef chuck roast dry with paper towels, then season generously with kosher salt and black pepper. In a Dutch oven, heat 3 tablespoons of extra virgin olive oil over medium-high heat. Sear the beef on all sides for 8-10 minutes until a deep brown crust forms, then remove it and set aside.
- In the same pot, add the remaining olive oil if needed, then toss in the diced onion, carrots, celery, crushed garlic, and a pinch of salt. Sauté this mixture for about 10 minutes, or until the vegetables begin to soften and the onions look translucent.
- Gather the thyme and rosemary sprigs and tie them together with kitchen twine. Add this herb bundle to the pot, then pour in the red wine. Bring the mixture to a gentle boil, letting the wine reduce slightly for about 5 minutes.
- Stir in the crushed tomatoes, chopped porcini mushrooms, the strained mushroom liquid, and the low-sodium beef stock. Place the seared beef back into the pot, bringing everything back to a boil. Cover with a lid and transfer to a preheated 325°F oven, braising for 2.5 to 3 hours. Turn the roast once or twice during cooking if it’s particularly thick.
- After the beef is fork-tender, remove it from the oven and let it rest for about 10 minutes. Skim off any excess fat from the sauce, discard the herb bundle, and thicken the sauce if desired. Slice the beef against the grain and serve it over creamy polenta or buttery mashed potatoes, drizzling the sauce generously over the top.