Stracotto di Manzo, or Italian pot roast, is cozy Sunday supper at its best: fork-tender beef simmered in a rich, savory sauce and served over creamy polenta. Paired with roasted Brussels sprouts, it’s a hearty, comforting meal made for lingering around the table.
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The name stracotto means “overcooked,” but in the best possible way. The beef cooks slowly until it’s tender enough to pull apart, while the sauce becomes deeply savory and full of flavor. It’s the kind of meal that rewards a little patience and fills the kitchen with the promise of a cozy dinner.
Serve the pot roast over creamy polenta so it can catch every bit of that rich sauce, with roasted Brussels sprouts alongside for a little color and contrast. It’s special enough for a Sunday dinner, yet comforting enough to enjoy any night you’re craving a hearty meal.
This slow cooker version makes Stracotto di Manzo especially easy to fit into a busy day. Let the beef cook low and slow until tender, then spoon it and its savory sauce over creamy polenta for a comforting dinner with very little last-minute work.
Why You’ll Love Stracotto di Manzo | Italian Pot Roast
- Tender, comforting beef: Slow cooking gives the pot roast time to become fork-tender and soak up its savory sauce.
- Easy slow cooker prep: Let the slow cooker do most of the work while the flavors develop.
- Made for creamy polenta: The rich sauce is delicious spooned over polenta, which catches every bit.
- A cozy dinner for sharing: Serve it with roasted Brussels sprouts for a hearty meal that feels special enough for Sunday supper.
What You’ll Need for Stracotto di Manzo | Italian Pot .
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- Beef chuck roast – I like to use a frozen 3-4 pound chuck roast. Using a from roast makes a super tender bite!
- Vegetables – Onion, celery and carrots make a soffritto when cooked together, plus we add a couple cloves of garlic.
- Olive oil – Your favorite olive oil works just fine. I typically use a good quality extra virgin.
- Crushed tomato – Freshly roasted is always good, but you can use a 14 oz. can of crushed tomato.
- Beef Broth – I keep a jar of Better Than Bouillon in my fridge at all times.
- Red Wine – A dry red wine that you have on hand. I used Pinot Noir this time and it was fabulous.
- Aromatics – Fresh parsley, rosemary and Italian seasoning.
- Butter – A half a stick of butter makes it all come together.
- S & P – Salt and pepper, of course.
Make It Your Way
Try boneless short ribs for a rich and tender meal.
Serve with crispy fried polenta or mashed potatoes.
Top with fresh chopped parsley.
Stracotto di Manzo | Italian Pot Roast
Ingredients
Equipment
Method
- Turn slow cooker on low and drizzle olive oil over bottom of pan. Place diced onion, celery, carrot and garlic. Then add crushed tomatoes, beef broth, wine, salt and pepper. Now add parsley and rosemary. Set frozen chuck roast on top. Season with salt, pepper and Italian seasoning. Place half a stick of butter on top. Cook all day about 8 hours on the low setting. If in a hurry, use high setting for about 5 hours.
- Serve with creamy polenta and spoon some of the cooked vegetables over top.
- Bring a medium pot of milk to a simmer. Stir in polenta. Continue stirring for about 15 minutes or until polenta has thickened. Add butter and pinch of salt.
- Spoon polenta into serving bowls, top with slices of cooked roast and a couple spoonfuls of vegetables.
SALTY OWL TIP
If the slow cooker sauce is thinner than you’d like, transfer it to a saucepan and simmer until it reduces to your preferred consistency. Spoon it generously over the pot roast and creamy polenta.
More Seriously Good Recipes
If this Stracotto di Manzo has you craving more seriously good comfort food, try my Roman Meatballs with Polenta, served over a creamy bed of polenta, or Beef Braised in Port Wine, with its rich, savory sauce. For pasta night, my Beef Short Rib Ragù with Pappardelle pairs tender, slow-cooked beef with wide ribbons of pasta for a cozy, satisfying meal.
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