Bring a touch of Italy to your home with this Stracotto di Manzo (Italian Pot Roast). A beloved Italian dish that’s made by braising beef in red wine with hearty vegetables and warming spices until it’s fork-tender, moist and delicious. Whether you’re hosting a festive holiday feast or enjoying a quiet, comforting meal at home, this Italian pot roast will delight everyone that tries it.

The Best Time Of The Year For Slow Cooking
‘Tis the season for slow cooking warm and cozy dishes. The kind you can leave on the stove or in the oven for hours before they’re due to be eaten. With the smell spreading and building throughout the house, the anticipation of something wonderful to come always brings me joy.
Few dishes showcase the magic of slow cooking better than this Stracotto di Manzo. An Italian pot roast that gently cooks a humble piece of meat for hours in red wine, vegetables, warming spices and bundles of fresh herbs. I like to cook the beef as a single roll, letting it simmer until it’s break-apart tender with the touch of a fork and so richly flavored your taste buds will sing.
With beef prices so high, the beauty of this exquisite roast is that it will feed a crowd using a cheaper cut of meat. Served over hearty mashed potatoes or fluffy polenta, this Italian pot roast is perfect for a lazy, wintery weekend but elegant and impressive enough to be the star of any holiday feast.
If you want even more cozy winter braises, try my Chicken Cacciatore or Braised Short Ribs!
What Is Stracotto di Manzo?
Stracotto di Manzo is a traditional Italian dish that consists of beef braised slowly in red wine, along with vegetables and aromatic herbs. The name “stracotto” means “overcooked” in Italian, referring to the long cooking time that results in tender, melt-in-your-mouth beef.
This dish is a staple in regions like Tuscany and Emilia-Romagna, where it is often served with sides like polenta, mashed potatoes, or fresh pasta. The key to Stracotto di Manzo is its slow cooking process, which allows the beef to absorb the rich flavors of the wine, vegetables, and spices, creating a hearty, flavorful sauce.
So What Makes This Pot Roast Italian?
What differentiates this pot roast from others, is that red wine is the primary liquid used for braising. The sauce also includes warming spices such as cinnamon and cloves, and a good amount of fresh herbs such as rosemary and thyme. Along with just a little bit of tomato sauce, the sauce is rich and complex and unlike any other pot roast you’ve ever tasted.
Like most Italian dishes, a Stracotto di Manzo will vary from region to region and household to household. Some use more or less wine, some add pancetta, some add very little tomatoes and some omit it entirely.
Lastly, I had the pleasure of trying a Stracotto di Manzo in Northern Italy made with the inclusion of dried porcini and it was delectable so I have added it here as an option. It gives the sauce a mysterious depth that I absolutely love but feel free to leave this out, if you wish.
Helpful Ingredient Notes
- Beef: For this Stracotto di Manzo you want to use a well-marbled cut of beef such as a chuck roast or blade. Both of these cuts are fairly economical and contain a lot of connective tissue and collagen, which break down during cooking and add a lot of flavor. In a pinch, you can use brisket, eye-of-round, or short ribs but I have not tried making Italian pot roasts with these cuts.
- Onion, carrots and celery: Finely diced onion, carrots and celery form the base of an Italian soffrito. Typically a larger amount of onion is used than carrots and celery.
- Garlic cloves: For this pot roast, the garlic is peeled and left whole. I like to give each clove a very gentle smash to release some of the flavor.
- Tomatoes: I use a small amount of canned tomatoes. You can used crushed, or whole tomatoes that you crush by hand. If using fresh tomatoes, make sure you peel and deseed them.
- Dry red wine: You don’t have to use an expensive wine but use a good wine that you enjoy drinking. I like to use a Chianti or Cabernet but a Merlot will also be good.
- Beef broth: There is another much-loved Italian pot roast called Brasato al Barolo where the only liquid used to cook the beef is red wine—no broth, and no tomatoes. I love that version, too, but it’s a little harder to get the beef and sauce just right. Adding a bit of beef broth and tomatoes with a good amount of red wine provides enough liquid to soften the meat, while still creating a rich and complex sauce. I like to use the low-sodium Better Than Bouillon Roasted Beef Base to make the beef broth. It’s super tasty and convenient because it lasts forever in the fridge.
- Cinnamon stick and whole cloves: I’d like to say these are optional but they will add lovely warmth and complexity to this post roast. All you need is a small cinnamon stick and two or three whole cloves but if you don’t have either on hand, try adding a pinch each of ground cinnamon and cloves. And if you have Juniper berries on hand, add a tablespoon, too.
- Dried porcini mushrooms: This is optional but the dried porcini mushrooms add a deep, earthy umami flavor to the pot roast. Here we rehydrate the dried porcini mushrooms in warm water to release their rich, concentrated flavor. This will give the pot roast a savory, slightly smoky, and woodsy taste making it more complex and robust. If this sounds too fussy for you, feel free to skip the mushrooms—the pot roast will still be delicious.
- Fresh herbs: Dried herbs will work in a pinch but I highly recommend using a bundle of fresh herbs for this pot roast. I like to use a sprig of rosemary, a few sprigs of thyme, and a few bay leaves. Tying these into a bundle makes it easy to fish out when the pot roast is done cooking. For a pop of color and freshness, I like to garnish the dish with fresh chopped parsley, but this is optional.
How To Make Stracotto Di Manzo (Italian Pot Roast)
Although preparing and cooking a Stracotto pot roast in the oven takes some time, the process is easy straightforward. Once the pot roast is in the oven, it requires minimal hands-on attention, giving you close to 3 hours to focus on other tasks.
While a pressure cooker can shorten the cooking time, the deep, rich flavors achieved by slow-roasting in the oven are well worth the wait.
Prepare the porcini mushrooms (if using): Soak the porcini mushrooms in 1 cup of hot stock until softened, about 30 minutes. Strain the liquid through a coffee filter or a sieve lined with a
double layer of cheesecloth or paper towel. Give the mushrooms a rough chop and set
aside the mushrooms and liquid separately.
Sear the beef: Pat the beef dry with paper towels liberally season with salt and pepper all over. In a large dutch oven, heat the oil and sear the beef on all sides until a brown crust forms, about 10 minutes total. Transfer the browned meat to a large plate.
Sauté the soffrito: If necessary, add a little more oil to the pan. Add the onion, carrot, celery, cloves of garlic and 1 teaspoon salt. Sauté over medium heat, stirring occasionally, for about 10 minutes or until the vegetables are beginning to soften and slightly brown.
Add the herbs, spices and braising liquid: Tie the herbs and bay leaves together with kitchen twine and toss them into the pot along with the cinnamon stick and cloves, if using. Add the red wine and bring to a gentle boil. Let the wine simmer for 2 to 3 minutes.
Braise: Add in the tomatoes, porcini mushrooms, mushroom liquid, and beef broth. Transfer the beef and any juices from the plate back into the pot. Bring to a boil, then cover with the lid and place in a preheated 325ºF oven to braise for 2-1/2 to 3 hours. TIP: Flip the roast once or twice while it’s cooking to ensure the un-submerged part of the roasts gets just as flavourful.
To finish: When the meat is ready (it should be tender enough to cut with a spoon), transfer it to a serving platter and cover loosely with foil to rest for 10 minutes. Skim most of the fat off the top of the sauce and remove and discard the herb bundle, cinnamon stick and cloves (the cloves are hard to find so I usually just leave them in and no one has ever complained). Optional: If you prefer a thicker sauce, bring the sauce to a boil, then lower to a simmer. Cook for about 5 minutes or until thickened to desired consistency. Taste and season with more salt and pepper to taste if needed.
To serve: Slice the beef into large, thick pieces and top with all of the sauce. Garnish with chopped parsley, if using. Serve with mashed potatoes, tagliatelle or polenta, spooning more of the sauce over each serving.
*If making ahead, place the sauce and beef in separate containers and refrigerate for up to 4 days. When ready to use, skim off the fat and reheat gently. Garnish with parsley and serve with your favorite side dish.
Helpful Tips
- Use a good wine: This recipe calls for a lot of red wine so it’s important you use one that is delicious to drink and preferably Italian. I like to use Chianti but a Cabernet or Merlot will also work.
- Make Ahead: Like most braises, this Italian pot roast is even better the next day. Letting the dish sit overnight gives the ingredients time to marry further, creating deeper and more complex flavors. This is especially true for dishes with aromatics, herbs, and spices. It is best to store the beef and sauce separately so the sauce stays nice and loose.
- Braising time: Depending on how big/thick your roast is, it could take up to 4 hours to be ready.
- Flip the meat while it’s braising. If your roast is thick like mine shown in the photos, you will need to flip it a few times while it’s braising. This ensures the un-submerged part of the roast gets just as flavourful. Note that if your piece of meat is not very thick it will likely be almost fully submerged in the liquid so you won’t need to flip it.
- Blend the sauce: If you prefer a smoother sauce, you can use an immersion blender to puree the sauce. Make sure you remove the herb bundle before blending.
Recipe FAQs
Yes, you technically can but I don’t really recommend it. While I love my slow cooker, I am not a fan of cooking this Italian pot roast in a slow cooker. There is a lot of wine in this recipe and it just won’t reduce properly in a slow cooker. The roast willl also not caramelize as well as it does when cooked in a pot in the oven or stovetop.
If you need to make it in a slow cooker, sear the meat and sauté the vegetables on the stovetop. Add the wine and let it reduce by half before adding the rest of the ingredients and transferring to the slow cooker. Cook on low for 8 hours and high for 4-5 hours.
Yes, you technically can but I don’t really recommend it. While I love my Instant Pot, I am not a fan of cooking this Italian pot roast in an electric pressure cooker. There is a lot of wine in this recipe and it just won’t reduce properly in an Instant pot. The roast willl also not caramelize as well as it does when cooked in a pot in the oven or stovetop.
If you really want to use an Instant Pot to make it, make sure you sear the meat well and reduce the wine before adding the rest of the ingredients. I have not tested this recipe in an Instant Pot so I am not able to provide accurate cooking times.
If you need to double the recipe, use a very large pot that holds at least 8 quarts of liquid. You may need to cut the beef roasts in large pieces to fit the pot. Alternatively, use two Dutch ovens which should easily fit in most standard ovens.
Serving Suggestions
We love this saucy Stracotto di Menzo served over:
- Mashed potatoes or a creamy polenta (our favorite!).
- Also delicious served with tagliatelle or pappardelle.
- If you need a salad (we always dd!), try something with bitter leaves like this radicchio with pears, or something even lighter like this fennel and apple salad.
Storage And Reheating Tips
- To store: Store any leftover beef and sauce in an airtight container and refrigerate for up to 4 days.
- To freeze: Like most braised dishes, this pot roast freezes beautifully. Store in an airtight container and freeze for up to 3 months.
- To reheat: Thaw in the refrigerator overnight, then warm the beef and sauce gently on the stovetop. You may need to add a splash of broth or water to loosen the sauce a little.
More Great Braises To Try
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Thank you!~Sandra
Stracotto di Menza

Ingredients
- 1/2 ounce dried porcini mushrooms (optional-see notes)
- 1 (4-4 1/2 lb) boneless beef chuck roast, tied
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra virgin olive oil, divided
- 1 large onion, diced (can use yellow or red)
- 2 large carrots, peeled and diced
- 2 large stalks celery, diced
- 4 garlic cloves, peeled and crushed
- 6 thyme sprigs
- 1 large rosemary sprig
- 2 bay leaves
- 1 small cinnamon stick
- 3-5 whole cloves
- 3 cups dry red wine preferably Italian, but use whatever you enjoy drinking
- 2 cups low-sodium beef stock (I use Better than Bouillon)
- 1 14-oz can crushed tomatoes
- chopped flat leaf parsley for garnish (optional)
Instructions
- Prepare the porcini mushrooms (if using): Soak the porcini mushrooms in 1 cup of hot stock until softened, about 30 minutes. Strain the liquid through a coffee filter or a sieve lined with a double layer of cheesecloth or paper towel. Give the mushrooms a rough chop and set aside the mushrooms and liquid separately.
- Adjust an oven rack in the middle, or lower-middle of the oven (ensure there is enough room on top to fit your pot). Preheat oven to 325ºF.
- Pat the beef dry with paper towels and liberally season with salt and pepper all over. In a large Dutch oven, or a heavy-bottomed pot, heat 2 tablespoons oil over medium-high heat. Add the beef and sear on all sides until a brown crust forms, about 8-10 minutes total (brown the sides as well). Transfer the browned meat to a large plate and set aside.
- If necessary, add the remaining 1 tablespoon of oil to the pan and reduce to medium heat. Add the onion, carrot, celery, cloves of garlic and 1 teaspoon salt. Sauté, stirring occasionally, for about 10 minutes or until the vegetables are beginning to soften and slightly brown.
- Tie the thyme sprigs, rosemary sprigs and bay leaves together with kitchen twine and toss them into the pot along with the cinnamon stick and cloves, if using. Add the red wine and bring to a gentle boil. Let the wine simmer for 2 to 3 minutes, then add in the porcini mushrooms, mushroom liquid, beef broth and tomatoes.
- Add the beef and any juices from the plate back into the pot. Season with a pinch more salt and pepper. Over high heat, bring to a boil, then cover with the lid and place in a preheated 325ºF oven to braise for 3 to 3 1/2 hours. TIP: Flip the roast once or twice while it's cooking to ensure the un-submerged part of the roasts gets just as flavourful.
- When the meat is ready (it should be tender enough to cut with a spoon), transfer to a serving platter and loosely cover with foil to rest for 10 minutes.
- Skim most of the fat off the top of the sauce and remove and discard the herb bundle, cinnamon stick and cloves (the cloves are hard to find so I usually just leave them in and no one has ever complained). Optional: If you prefer a thicker sauce, bring the sauce to a boil, then lower to a simmer. Cook for about 5 minutes or until thickened to desired consistency. Taste and season with more salt and pepper to taste, if needed.
- Slice the beef into large, thick pieces and top with all of the sauce. Garnish with chopped parsley, if using. Serve with mashed potatoes, tagliatelle or polenta, spooning more of the sauce over each serving.
- *If making ahead, place the sauce and beef in separate containers and refrigerate for up to 4 days. When ready to use, skim off the fat and reheat gently. Garnish with parsley and serve with your favorite side dish.
Notes
- Beef: Chuck roast is the best choice of beef to use for this pot roast. It is well-marbled with plenty of fat throughout so it won’t dry out during the long braising time. Though not as well-marbled, you can also use brisket or other leaner roasts such as rump roast, top round, and bottom round. Just be aware they will not be as fall-apart tender.
- Use a good wine: This recipe calls for a lot of red wine so it’s important you use one that is delicious to drink and preferably Italian. I like to use Chianti but a Cabernet or Merlot will also work.
- Make Ahead: Like most braises, this Italian pot roast is even better the next day. Letting the dish sit overnight gives the ingredients time to marry further, creating deeper and more complex flavors. This is especially true for dishes with aromatics, herbs, and spices. It is best to store the beef and sauce separately so the sauce stays nice and loose.
- Braising time: Depending on how big/thick your roast is, it could take up to 4 hours to be ready.
- Store: Leftover beef and sauce can be stored in an airtight container and refrigerated for up to 4 days.
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