Italian Pot Roast (Stracotto con Cipolle)
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Serves: 8
  • 1 beef pot roast, about 4 pounds
  • 6 garlic cloves, chopped
  • 2 ounces pancetta, chopped
  • 3 tablespoons olive oil
  • 1 cup red wine
  • 3 cups chopped onions
  • 2 carrots, peeled and chopped
  • 1 celery stalk, sliced
  • 2 cups beef stock
  • 2 cups tomato puree
  • Salt and pepper to taste
  1. In a large, heavy pot, heat the olive oil, then brown the roast on all sides (about 10 minutes). Season with salt and pepper, remove it from the pot and place it to the side on a large plate.
  2. Cook the pancetta in the pot over medium heat until it is crispy.
  3. Add the chopped garlic and cook for 2 minutes, stirring to ensure it doesn't burn.
  4. Add the wine to the pot and cook until most of the moisture has evaporated, about 2 minutes.
  5. Add the onions, carrots, celery, stock and puree and stir well, then return meat to the pot. Cover and bring to a simmer.
  6. Reduce the heat to low and cook until the beef is tender, 3 hours or more.
  7. Before serving, transfer the beef to a plate.
  8. Remove the vegetables from the pot and place in a food processor or blender. Process until smooth, then return them to the pot.
  9. At this point, season with salt and pepper to taste and add more broth if the sauce is too thick.
  10. Place the meat to the pot and keep warm until serving.
Recipe by Kees To The Kitchen at