Stracotto - How I Make The Ultimate Italian Pot Roast

Today we're making Stracotto (Italian Pot Roast). This is a great one for cool weather!
SUPPORT ON PATREON (FULL MEAL VIDEOS!):
/ sipandfeast
FOLLOW US ON INSTAGRAM:
/ sipandfeast
PRODUCTS USED (This is an affiliate link)
Lodge 7.5qt Dutch oven: amzn.to/3Zu0tNc
Olive-Wood Handcrafted Salt Box: amzn.to/4h9eiKr
Sectioned Wood Salt Box: amzn.to/46bSWqJ
Better than Boullion Reduced Sodium Beef Base: amzn.to/3sVLDEu
8 PCS Reusable Cheesecloth: amzn.to/3NsFypD
Faay Flat Edge Wooden Spoon: amzn.to/3UW5oaE
Mac Chef's Knife: amzn.to/48xkbvt
Workhorse Cutting Board: amzn.to/3kIgyvC
MY AMAZON STORE (This is an affiliate link)
www.amazon.com...
***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
www.sipandfeas...
INGREDIENTS
3 pound (1.4kg) chuck roast
1 tablespoon (10g) Diamond Crystal Kosher salt
1 teaspoon black pepper
8 cloves garlic
3 tablespoons (45g) olive oil
1 large sweet onion - finely diced
2 large carrots - shredded or pulsed in a food processor
3 ribs celery - shredded or pulsed in a food processor
3 tablespoons (45g) tomato paste
1 28-ounce can plum tomatoes hand crushed or blender pulsed
1 1/2 cups (360g) dry red wine
2 cups (480g) low-sodium beef stock
1 cinnamon stick optional
3 large bay leaves
5 large sage leaves
10 sprigs thyme - tied
salt and pepper - to taste
3 tablespoons minced flat-leaf parsley- for garnish
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.

[@SipandFeast]

Stracotto means "overcooked". I recommend the cinnamon stick. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. ▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/

[@raymondmuench3266]

“Stracotto” can also mean “well-done”, versus “medium” or “rare”.

[@dianer.9203]

This recipe is nearly exactly my Yia Yia’s recipe for makaronada. Back in the 1950’s we would have Sunday dinners at her home. Lamb, duck, chicken or makaronada were served. I would sit in her kitchen watching her cook. My grandfather had a Greek Italian imports grocery store so the kitchen was stocked with everything she needed. My job, as a small child was to fix a large platter with salami, mortadella, feta, kasseri, several types of olives and peperoncinis. My older sisters sliced the Italian bread. My mother made a large Greek salad. Yia Yia used a Chuck roast or a rump roast. The rump roast was preferred, it was well cooked , removed from the sauce to sit, then sliced and put on each dinner plate. She always served it with the large rigatoni. I’m 70 and still make it today.

[@detlefsuenberg5868]

Thank you very much.

[@jamesmilos9909]

What time is dinner?!

[@bobbyb1607]

What a great memory

[@tonysopranosduck416]

What a beautiful memory, I really visualized the moment 🌈🙏 Your Yia Yia is smiling 🥰

[@Ozzymandius1]

What a fkn roll this channel has been on this week. My grocery budget is pleading.

[@maggieellis2303]

🤣 Agreed!

[@BigboiiTone]

Agreed the channel has been knockin things out of the park lately!

[@warwicks2780]

Lotsa left overs. You can put them on a roll too!

[@AbigailGerlach-zt1sh]

My grocery bill was crying, so I finally decided to make one or two recipes per month. I eat half the left overs and freeze half.

[@Kah0ona]

I know! Yes. It's in the oven now 😎 cant wait. Cheers from the Netherlands

[@jxfiles4]

The honesty and family discussion is one of my favorite parts of your videos. I’m sure you’re super proud of your son’s refined and ever evolving palate!

[@dan8402]

Now that the leaves are turning and the crisp nights are here, this seems like the perfect dinner!

[@BigboiiTone]

In Alaska we lost our leaves a few weeks ago and the wind storms are setting in...this dish sounds great for this weather too!

[@tamikamorris2972]

I think the way you made it looks perfect! When he said the beef was fatty, I was like I'm all in😂

[@queenbee3647]

👍👍

[@MrKarmapolice97]

I loved you let and shown your son’s honest opinion! That speaks volumes.

[@joefischetti2383]

Hey Jim. It’s getting a little chilly out so I decided to make your Lentil soup tonight for supper. Followed your instructions “to a T”. The only change was I tripled all the ingredients. (I like to have leftovers to freeze). It was the best Lentil soup I’ve ever had! Seriously. I had 3 large bowls and loved the olive oil and cheese on top. I’m ready to bust. Thanks again! Be well!

[@janjkey]

Truth be told. Im not here for the thumbnail. Lol. I discovered you just before the pandemic. Your videos got me through. I love to cook and being Italian on my dads side, but being raised by my Irish and german grandmother and mother we did not eat hone cooked Itialian. Thanks to you I can eat the food of my dads side. Followed you from the first epioade of the podcast till the last. ( pleaae bring it back). You guys are inspiring. Keep it up.

[@SA-hf3fu]

I'm embarrassed to say how many years I spent trying (and failing) to make a good Pot Roast with leaner cuts (Top Round, Sirloin, etc.). When I finally found out that the CUT is everything, I've never gone back! For me it's got to be a Chuck Roast. This looks really good.

[@HarryCopperPot]

I love your son's honesty! Also, this looks amazing and I can't wait to make it!

[@chrisann144]

It looks amazing James is hilarious as he continues hooving 😂😂😂😂

[@craigsimons2217]

I think your Jaques Pepin method for removing grease is spot-on! I started doing that since I first saw you do it. Works great and less messy.😊

[@jimbrennan1181]

I'm making polenta with pork ragu for dinner tonight, but if I'm honest I actually prefer papardelle to polenta. When I make this I'll make some fresh papardelle but I will argue, at least to myself, that the sweetness of the corn in polenta works well with the sweetness of pork. Great recipe!

[@adventureswithgnomie6553]

I almost always use Chuck Roast because it gets so tender. Looks amazing.

[@SipandFeast]

I didn't go into it in the video, but if you want to cook this dish with a rump roast or other lean cuts, larding will help. That invloves sticking pieces of fat (pancetta works well) into the beef to keep it more juicy during the braise.

[@DavidRoush-l4e]

My favorite part of your videos is the taste test! Your food always looks great but I love the taste tests!

[@TopoGigio555]

I love James’ honesty. Thanks to his Dad, he has such an appreciation for good food and isn’t overly picky like some teenagers tend to be.

[@randytaylor4766]

I've made most of your recipes and they are delicious. Your wife and son are blessed!

[@InfiniteQuest86]

Man, pot roast is just the best. I know it's cheap peasant food, but the long cook just builds so much flavor like a Sunday sauce. The cinnamon stick is a nice touch. I've never tried it, but it sounds great. I'm going to do it next time.

[@jeanniebrooks]

It’s not cheap peasant food anymore! And slow-cooked and braised tough cuts of meat of all kinds are on menus of the top restaurants.

[@InfiniteQuest86]

@@jeanniebrooks Yeah so true.

[@2Wheels_NYC]

Excellent as always, Jim! We did a very similar Greek version of this last week, and it's always a favorite. We used eye round, which would be a nice option here as well if someone wanted to cut down on the fat content. Thanks for another great video!

[@hollyduggan8139]

My favourite part of your videos is going over the ingredients at the beginning. You present them so nicely and I learn more about different ingredients. I miss your podcasts. Thank you 💐

[@jweider007]

My dad always shredded the meat and served it with a baked polenta. The leftover polenta was always great the next morning with scrambled eggs.

[@kenoman2007]

I was in Florence the beginning of March, and I took a pasta making class. The instructor made the same dish with the noodles. He called the sauce ragu or bolognese (I don't remember anymore)and used a different cut of meat. It was SO GOOD!... it was hard to remember all of the steps mainly because we were having fun making the pasta and drinking wine. I haven't cooked much in my life, and your videos make learning fun and easy. THANK YOU! I can't wait to try this recipe next week and reminisce on what a fun trip I had!!!

[@piratessalyx7871]

Thats right bolognese sauce made with beef and pork or either alone. We always get this at the better italian restaurants..preferably with pappardelle or at least with fettuccine. My better half is roman so have been exposed to more authentic meals.

[@craigmiller752]

You ALREADY do a fabulous job of preparing us to attempt your recipes. Your presentation is always articulate and sufficiently in depth. Sooo glad to have found your channel!👍

[@jsimmons7023]

I love it when people say/ask if they can be honest. Just look at them and say, "No, lie to me."

[@EphemeralProductions]

😂😂

[@crystalrowan]

I made this recipe the weekend before last (after seeing it in your newsletter email, I think) and it's phenomenal. I think that cinnamon stick is a game changer. It did something to this sauce that took it over the top for me and made this my favorite version of a Sunday sauce that I've ever made! And kudos to James! Excellent feedback. When I made it, the beef was pretty much falling apart/shredding so I did exactly that and just mixed it into the sauce before dressing the pasta.

[@bascrd]

If its fall and Jim breaks out the dutch oven, I know he is about to make my new favorite meal

[@nancycarney]

I love deglazing with red wine and then add a little extra to the dish. So much flavor and I think it helps tenderize the not so grade of beef. I will be making this one. Super excited. Sounds kind of like German Sauerbraten roast which we love all thing German. 😂😂

[@janetp5956]

I love the shredding of the veggies, very similar process to making bolognese. For bolognese I chop mine in my food processor. Saves so much time. Anyway I also love putting the garlic pieces in the slits. Great idea. You get my vote for using the paper towel. SO easy !

[@annesimpson6988]

This just popped up while I was watching something else on KZbin and my mouth is salivating. Whether this is the right or wrong way of making a pot roast etc, who cares. Althought there are only two people in our household these days, I will definitely be making this meal. There are so many other dishes you can make with the leftovers. Thank you.

[@anniefitt8623]

Jim, I don’t even look at the thumbnails because I know whatever you’re cooking I will learn so much as I watch!

[@CONTINGENCY_sys]

The ceramic coated pans have been my go to for kitchen use over everything else. Ditched every other one to others or recycled at scrap yard. Besides cast iron I have not had any luck with kitchen pans doing what they say they are supposed to do. I tried copper pans but wasn't impressed as much as with cast iron and ceramic coated. That roast and pretty much all that you are menu expanding are great right to the directions and examples. If your face was on a box at the store I'd know what it has inside was exactly as directed. Enjoy the fall weather and the season food flux upcoming. Eat what you like, and we watch what you make. Its our family time here to see what you are cooking up. My kids have been doing a vote here each episode too. You've been scoring great scores on our end.

[@keithkiser7011]

I love the way you soaked up the excess fat! Learned something new today!

[@udp1073]

Sir, please consider that stracotto is the base for many Italian dishes.. stracotto means overcooked (star is a contraption of extra, and cotto is cooked... so stracotto is extra cooked... ragù alla bolognese is basically stracotto where the meat is minced... cappelletti stuffer? stracotto with various kind of meat and other (secret) ingredients... so said, amazing video, thanks

[@richardswinbusk7787]

Hi James Another great video You can also use a potato masher to crush the tomatoes 🍅

[@chrismalzahn8645]

I love how he keeps shoveling it in !!

[@tonysopranosduck416]

Oh man!!!! I know what I’m making for Sunday dinner!! Thank you so much!! 💃🏼💃🏼💃🏼💃🏼💃🏼

[@eugeneweston3891]

Definitely will be making this. Thank you. This channel is great, especially for LI folks! Two "tips." Leave enough twine on the bouquet garni and tie it to the handle so you can find & fish out easily. I buy whole peppercorns and grind them in a spice or coffee grinder to keep in the dispensers.

[@finleykim]

I am totally making this. I don't know how many times I have made your Italian beef stew which is FABULOUS along with several other recipes. I made it Sunday and served it with Pappardelle!

[@brisvegasblonde6191]

Papa used a good slice of Vienna loaf to mop up the excess oil on the sauce if needed, then my sisters and I all fought for a mouthful of it!!! 🤣🤣🤣 Many thanks from your Sub in Australia 🇦🇺🇦🇺🇦🇺♥️🙏♥️🙏

[@piratessalyx7871]

Your son is just not used to authentic “ragu” sauce that italians love! Give him time, enough times having this dish he will appreciate over time..I think. He is probably used to americanized italian food re spaghetti and meatballs with a thin sauce. Me and my family with my roman better half love ragu style sauce. I have always loved a meatier sauce with my pasta. Besides that I want to thank you for the idea of the crushed tomatoes. I made a traditional american pot roast the other night and the meat seemed never to get tender even after many hours….well after seeing your video, I decided to buy a bag of the widest pappardelle I could find and a can of Cento crushed to Tomatoes the large can. I dumped my pot roast gravy and veggies (removing most of the accumulated fat) into my dutch oven added the can of crushed tomatoes and simmered an hour and a half. Also added some water and Lambrusco. Well the meat finally fell apart, no fattiness and it was just like italian restaurant quality dishes that we pay usually around 23$ a platter. And I have so many mores out of this. Your video saved my potroast and turned it spectacular!!!!! Thank you again.

[@johnjperricone7856]

I'm gonna make this soon. Looks amazing, and I have never heard of it before. I am Bronx Italian.

[@bkm2797]

Nice job Jim, looks like a winner! We do appreciate James and his honesty, you and Tara taught him well. Not sure what fat he was talking about, I saw none. Back in the day, my mom used what they called a seven blade chuck roast, now that cut had fat, but the meat itself was moist and melted in your mouth. Personally I love a good pot roast pasta, pappradelle was a good choice. Thanks for the recipe, makes you look forward to the colder days ahead.👍❤💫

[@tii2015]

LOVE THE TASTE TESTER! Great recipe!

[@Mike20464]

You guys are awesome. Right now it doesn't matter if I make it or not I enjoyed the video!

[@jdman-ohio]

Looks delicious and I have been doing the paper towel trick for 2 or 3 years and it works great.

[@timperley69]

My god that looks awesome!!

[@GBR23-ts4lg]

Look so delicious!! Reminds me of how my mom would sear her Chuck roast, and make her Spaghetti. With one other step, she’d place the garlic and same size carrots in a little bit of wine vinegar and olive oil. Then insert them into the slits. She then sear the meat, then take it out and start making her sauce, after, place the Chuck roast back into sauce let it simmer for about 2 hours or more depending on size of Chuck roast. Boil the pasta, then strained it over a colander reserving the pasta water. After two hours or more, remove the Chuck roast and put in your drained pasta gently mixing pasta and sauce together. She’d slice up the Chuck roast. Plated up the pasta with sauce, added a slice of the Chuck roast. Sprinkle with chopped Italian parsley and grated parm. Delicious!

[@JustGrillingandChilling.]

I love this channel, have been a subscriber for a few years now… and re. “honesty” 💯 agree… even when James Sr. mentions Tik Tok and instagram and how, if you watch him there, you won’t learn anything…. This channel gets a 10/10 from me….👍🏼👍🏼

[@LeslieRoach-uu9xm]

I'm a long time subscriber, this looks great. I'm Italian American, I have never seen this with pasta. We make regular roast, potatoes, onions and carrots. My mom makes an Italian stew with chunks of pot roast, sauce, green beans and potatoes with dumplings on top. Interesting.

[@robduffy9879]

"scientific pouring" that's classic ! Been enjoying the channel for a long time. great content and well instructed cooking steps and lessons. Thank you !

[@maymorning8504]

“You’re here because there’s pasta in the thumbnail” ok true

[@Satans_lil_helper]

I feel attacked.

[@Mark_Nadams]

Sounds like James would have preferred the rump roast with less fat. We will have to try a version of this soon. Probably have to adjust the tomato so we can use our own canned tomato sauce from this years' harvest. Maybe our thick sauce and a few fresh cut into it will equal out the paste and the hand crushed canned tomatoes with their juice.

[@biffmalibu1715]

Grits sound awesome

[@SoForkingGood]

Ultimate fall comfort dish!

[@jessieferguson7500]

I agree with Ozzy, you are on a great fall roll! Great ideas now that we're cooler. You're A super teacher as well. I'm watching for roasts to go on sale.

[@annettecampbell9913]

I think it’s a beautiful, hearty dish! Great job! I think it’s a toss up on polenta, potatoes or pasta, whatever you have on hand

[@marykatewiley2732]

I read the comments, now I want to try it for myself, it looks great😊

[@iggyzorro2406]

"We have one onion that I FINALLY diced." Well, what were you waiting for? When I went to Farmingdale High School, we could never understand those guys with the Massapequa accent. LOL. This is a great looking recipe, and I love pot roast. I'll definitely try it. thanks.

[@lucyw.7597]

Well you couldn't have timed this one better! I just got home from food shopping with a big hunk of beef I saw on sale...I love pot roast, but I'll try your recipe tomorrow...I hadn't thought of adding cinnamon, I put it with lamb sometimes so I'm interested to see what it'll be like with the beef!

[@shannonbrown8966]

The sass about reels and TT had me LOLing. I can't wait to make this!

[@peterlarsen7779]

@SipandFeast - looks delicious! 😋👍 How does this dish differ from _Ragu?_

[@rosalindhb]

I put garlic cloves in my ribeye steak before grilling. It is so good.

[@jamesprice4647]

I look forward to watching this. I have tried to make the 'ultimate' coq au vin today, and I used some shitake mushrooms. I shall let it cool and correct the seasoning and maybe thicken it before reheating it tomorrow (like a pot roast it tastes better the next day!). Antipasti from my local Italian deli! I just spent two weeks in France. Bliss, though there is good food everywhere. Great channel.

[@gillian7425]

Oh wow, this caught my eye!! Perfect October meal💜

[@rickybryan1759]

The Aussie way to do roast lamb proper is the slit with garlic and rosemary inside. Even my non foodie brother was like ‘that thing you do with lamb is amazing’

[@tbrittle3041]

I usually buy chuck roast at the local grocery store or Costco but have never seen it tied. I have no problem tying it myself but can you suggest an adjustment in cooking times if it's prepared flat? If it's better to tie it I will do that because this looks delicious!

[@SipandFeast]

They just tied it because it was cut and had some fat removed. Your flat roast will take roughly the same time which should be to fork tender. If you want it to shred and fall apart, cook it for another hour. Chuck roasts are extremely forgiving cuts of meat

[@butchbroussard8468]

Yours is my favorite cooking show. I can't wait for my wife to make this roast.

[@Mochi-sn3ud]

😋😋😋Loving this and drooling over it. I will shred the meat per James's recommendation:) Nicely done!

[@FrielFamilyFootball]

Looks delicious.

[@gregentwistle5105]

Laguiole knives? Great recipe Jim, you guys are crushing it bro!

[@brendaf1033]

OK I have to make this!

[@peterwatters]

your family is great

[@howardgarrett7865]

Gonna try this one soon Just watching is making me hungry but today I'm making your lemon zest and creamy parmesan chicken dish. It's s my daughter's birthday and she has requested it two years in a row now lol

[@RyllenKriel]

Thanks for the recipe. I really like the cinnamon stick idea. I was wanting a new spin on a roast and I'll try it this weekend... but with venison!

[@chezmoi42]

Careful, the good cuts of venison are best served rare, since they are so very lean. I wouldn't want to waste them on a recipe like this. The neck, which has more collagen and connective tissue, is probably the best part for slow cooking, giving a nice unctuous result. Bon appétit!

[@RyllenKriel]

@@chezmoi42 Thanks for the advice, and it is good advice for people who have not cooked venison before! I am not using back-strap or tenderloin so do not worry my friend! I am going to use a bone-in shoulder roast which has tough working muscle best slow roasted over time. It is low in fat and actually makes a fantastic pot roast since the acids tenderize the tougher muscle and you can enjoy the rich gamey flavour. (For those who do not know) Both Top and Bottom Rounds are also wonderful roasting/stew cuts from the hind quarters of a deer because slow cooking helps tenderize it. I use those cuts in curries as well. It's not Vindaloo... it's Venison-daloo! 😄

[@tanyamiller6275]

I think I'll have to try that one

[@teknobear]

This dish looks so delicious, and I agree with James that polenta or Grits (southern here) would be a better option. However, I love all the fat in the roast.

[@dennismatthews6660]

Thank you.

[@debrahorst8154]

The best pot roast!

[@SuiGenerisAbbie]

I would highly recommend turning the roast midway during the oven cooking process, so that what was on top gets a chance to cook in the sauce.

[@shirleyvastine9328]

I like the idea of shredding the vegetables, although some slices of carrots with that sauce would be awesome! Shredding the meat back in with the sauce is a great idea, too. Maybe I just want a whole lot of that sauce!!😊

[@TL13Minecraft]

Hey sip and feast. I love all your video's and i might be the only one who has watched every single one of your video's !!! Anyway if you want a better way of removing fat, without taking some of the sauce and flavour out, use clingfilm. or plastic wrap as its called in America. this will just take the top layer of the fat out and that's it. you can use both sides also with tongs and that way you are not losing any of the sauce. This is the way i was taught in chef college and I can't stop doing it now. Keep up the amazing videos!!!!!

[@rank1839]

I’ll make this one this weekend. The gnocchi soup came out good. I put a little too much pepper but it’s still good. My favorite, put of the three soups I’ve made is the tortalini. But they’ve all been good.

[@robertaarnold3519]

Yes! Yourway with the pappardella.

[@jack_mcdoogle2609]

Ur kid rules man this channel is fun!

[@EphemeralProductions]

Never heard of this before but oh my GOSH! It looks so good I am wanting to eat the screen! 😂😂

[@AdamCraigOutdoors]

going to give this a shot with some venison!! looked awesome!! Thanks for sharing.

[@SuiGenerisAbbie]

Your kitchen and house size look impressive.

[@pennyf9886]

Your taste tester is the best

[@tamiann542]

Grits! He's so right. I was thinking grits would be awesome.

[@NeoclassicalRadagast]

Closing in on a million!

[@stephaniefeddock776]

I have only had pot roast with potatoes but I want to try it with pasta. And my great-grandmother and grandmother never peeled carrots or potatoes, they also lived in a time when less chemicals were used to grow vegetables. I wash and peel but when I am lazy, I just wash the veggies.

[@SA-hf3fu]

I actually haven't tried the "dry brining" method yet but it intrigues me so I might want to try. I'm curious as to whether there's a difference or not. By the way, my very favorite meal to cook is the one that I can make 2-3 hours ahead (and put into a crockpot or slow oven) so that I can clean up all the dirty dishes before we sit down to eat! (jus sayin') 😜

[@terri200]

Mama mia!! Yummy!!🙏💖🪶💞✨️💜

[@SavagePickers]

Thank you

[@bertenpetrasinagl2692]

The "and/or" options you give; if there are still panic situations at home after these you should be prohibited to ever enter a kitchen area again...😅😅 it really made me laugh...on a serious note; will make this recipe this week, looks stunning and rewarding to make

[@RYN988]

James is becoming quite the food critic!

[@edgreen3749]

Honestly...I would just do that as a ground chuck dish...maybe even like 15 to 20 min in the one pot after its assembled (as opposed to 3 hours in the oven) Love that tagliatelle pasta though. May have to do this pasta this weekend? Cheers! 😊

[@paulvoelker3801]

Love the recipe, i will surely try it next week. Quick question: how do you keep your Dutch oven so clean after use? Mine is sadly stained.

[@rbpe3thatsme841]

My wife came home with a pot roast today. She has no idea that we’re going to make this. Yum

[@mutatedsilverunicorn]

Would 0% wine work? Always love your videos. My mom and I have made several of your recipes. 💜😊

[@EphemeralProductions]

Yep. Just use stock or broth instead

[@waynegordon2628]

Put a handful of raisins in, either chopped up or wrapped in another piece of cheesecloth.