Tuscan-Style Slow-Cooked Beef Roast

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Tuscan-Style Slow-Cooked Beef Roast (Stracotto – Italian Pot Roast)

A comforting, rustic Italian dish with melt-in-your-mouth beef simmered in a rich tomato and herb sauce.

Introduction

Looking for a cozy, one-pot meal that fills your home with irresistible aroma? This Tuscan-style beef roast, known in Italy as Stracotto, is your answer.
“Stracotto” means overcooked — in the best possible way. Think tender, slow-braised chuck roast nestled in a savory sauce of garlic, tomatoes, broth, and herbs. Whether you’re using a slow cooker or Dutch oven, this hearty dish delivers restaurant-level comfort with minimal effort.

Why You’ll Love This Recipe

  • Authentic Tuscan flavor with minimal ingredients
  • Slow-cooked tenderness using budget-friendly chuck roast
  • Perfect for make-ahead dinners, family meals, and leftovers
  • Customizable — serve with polenta, pasta, mashed potatoes, or rustic bread

Ingredients You’ll Need

Ingredient Notes
2 lbs beef chuck roast Well-marbled for the best texture
1 tbsp olive oil For searing
1 onion, chopped Adds sweetness and depth
2 carrots, chopped For a subtle sweetness
2 celery stalks, chopped Part of the soffritto base
3 garlic cloves, minced Rich, aromatic flavor
2 cups beef broth Adds depth and moisture
1 (14 oz) can crushed tomatoes Creates a rustic sauce
1 tsp dried rosemary Earthy and herbaceous
1 tsp dried thyme Enhances complexity
Salt & black pepper To taste
2 tbsp fresh parsley, chopped For garnish and brightness

Step-by-Step Instructions

Step 1: Sear the Beef

  1. Pat beef dry with paper towels. Season generously with salt and pepper.
  2. In a Dutch oven or skillet, heat olive oil over medium-high heat.
  3. Sear the beef on all sides (3–4 minutes per side) until browned.
  4. Transfer the seared beef to your slow cooker or set aside if continuing in the Dutch oven.

Step 2: Sauté the Vegetables

  1. In the same pan, add onions, carrots, and celery.
  2. Sauté for 4–5 minutes, scraping up browned bits (fond) from the bottom.
  3. Stir in the garlic and cook for another 30 seconds.

Step 3: Build the Sauce

  1. Transfer sautéed vegetables to the slow cooker or leave in the Dutch oven.
  2. Add:
    • Beef broth
    • Crushed tomatoes
    • Rosemary and thyme
    • Additional salt and pepper, to taste
  3. Nestle the beef into the sauce so it’s mostly submerged.

Step 4: Slow Cook Until Tender

  • Slow Cooker:
    Cook on LOW for 8–10 hours or HIGH for 5–6 hours
  • Dutch Oven:
    Cook covered at 325°F (160°C) for 3–3.5 hours, checking occasionally

Step 5: Shred, Stir, and Serve

  1. Remove the beef once it’s fork-tender. Rest 10 minutes.
  2. Shred or slice the beef, then return it to the sauce.
  3. Stir gently and adjust seasoning.
  4. Garnish with fresh parsley and serve hot.

hot at to Serve With Stracotto

This flavorful pot roast pairs beautifully with:

  • Creamy polenta – Traditional Tuscan-style
  • Mashed potatoes – For a classic comfort combo
  • Pappardelle or tagliatelle – Wide noodles to hold the sauce
  • Rustic toasted bread – To soak up every last drop

Tips for Success

  • Choose chuck roast: Its fat marbling ensures tenderness.
  • Sear deeply: Don’t skip this — browning adds depth.
  • Use the fond: Deglaze the pan while sautéing veggies.
  • Let it rest: This locks in juices before shredding.
  • Taste before serving: Adjust salt, pepper, and herbs if needed.

Storage & Reheating

  • Refrigerate leftovers in an airtight container for up to 4 days
  • Freeze for up to 3 months — thaw overnight in the fridge
  • Reheat on the stovetop or microwave until warmed through

Prep Time: 15 minutes
Cook Time: 8–10 hours (slow cooker) / 3–3.5 hours (oven)
Total Time: ~8.5 hours
Servings: 6

Ingredients:

  • 2 lbs beef chuck roast
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 2 cups beef broth
  • 1 (14 oz) can crushed tomatoes
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • Salt & pepper, to taste
  • 2 tbsp chopped parsley (garnish)

Instructions:

  1. Sear beef in olive oil until browned. Set aside.
  2. Sauté onion, carrots, and celery; add garlic.
  3. Combine all ingredients in slow cooker or Dutch oven.
  4. Cook until fork-tender: LOW 8–10 hrs (or oven 3–3.5 hrs at 325°F).
  5. Shred beef, return to sauce, garnish with parsley. Serve hot.

 

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