Overcooked (Stracotto) Recipe Guide

Let me walk you through an incredible Italian dish, Stracotto, which is essentially a pot roast that’s “overcooked” in the best way possible. From my own personal experience, this dish is a favorite when it comes to tender, fall-apart beef in a rich sauce that will melt your heart. The term stracotto translates to “overcooked” in Italian, but in reality, it refers to slow braising, making the meat incredibly tender and juicy.

Stracotto is popular in various regions of Italy, particularly in central Italy, with the city of Emilia-Romagna often taking credit for its origin. Let me show you how I make this incredible dish, so that you can experience a piece of Italian comfort at home.

Notes on What to Expect:

Expect an incredibly rich and comforting dish, with tender meat that just melts in your mouth. The flavors will deepen and become more intense the longer the beef cooks, so don’t rush the process.

Stracotto Recipe: Slow-Braised Italian Pot Roast

Prep Time: 20 minutes

Course: Main Course

Equipment Needed:

Dutch oven, sharp knife, cutting board, stove, oven

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Ingredients:

• 3–4 lbs (1.5–2 kg) beef shoulder, brisket, or short ribs
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 1–2 cups red wine (preferably dry)
• 2 cups beef broth
• 1 can (14 oz) crushed tomatoes
• 1–2 sprigs fresh rosemary
• 2–3 bay leaves
• 1 cinnamon stick (optional)
• Salt and pepper to taste
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Method:

1. Prepare the Meat: Season the beef generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until browned (about 8–10 minutes). Remove and set aside.
2. Make the Soffritto: In the same pot, add chopped onion, carrots, celery, and garlic. Cook for 5–7 minutes until the vegetables are softened.
3. Deglaze the Pot: Pour in the red wine to deglaze, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce slightly (about 5 minutes).
4. Add the Tomatoes and Broth: Stir in the crushed tomatoes and beef broth. Add rosemary, bay leaves, and cinnamon (if using). Return the seared beef to the pot.
5. Slow Cook the Beef: Cover the pot and place it in the oven at 350°F (175°C) or leave it on the stovetop at a low simmer. Let it cook for 5–6 hours, until the meat is fork-tender and falling apart. Check occasionally, adding more broth or wine if necessary.
6. Serve: Once the meat is tender, remove it from the pot. Slice or shred the beef and serve it with the braising sauce. I love to serve this with mashed potatoes or polenta to soak up the delicious sauce.

Variations:

• Vegetarian Option: You can substitute the beef with a large cut of seitan for a plant-based version. Just ensure you cook it slowly to get that deep flavor.
• Wine Swap: If you prefer, you can use red wine vinegar or a mix of balsamic vinegar and water for a slightly tangier flavor.

Tips and Substitutions:

• Dietary Needs: If you’re avoiding alcohol, you can substitute the wine with more broth or even a splash of grape juice for sweetness.
• Slow Cooker Version: If you prefer a more hands-off approach, use a slow cooker on low for 8 hours instead of the oven.
• Storage: This dish tastes even better the next day, so don’t hesitate to make it in advance. Refrigerate for up to 3 days or freeze for up to 3 months.
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Nutritional Information Per Serving:

• Calories: 350–450
• Protein: 45g
• Fat: 20g
• Carbs: 15g
• Fiber: 4g

I hope this guide has made making Stracotto seem a little less daunting! Have you tried it before, or does it sound like something you’d love to try? Please, be honest and let me know in the comments below. I’d love to hear feedback from a real person like you, so please leave your honest thoughts!