Italian Pot Roast with Vegetables (Stracotto Di Manzo)

Stracotto di Manzo (Italian Pot Roast)

  • Author: Roz Corieri Paige | La Bella Vita Cucina





  • 2 ounces dried porcini mushrooms, reconstituted in 1 cup hot beef stock, then cut into ½” pieces
  • 45-lb. boneless chuck roast
  • 2 tsp. salt (taste in the middle of cooking to determine if you want more salt added)
  • 1 tsp. pepper
  • ¼ cup extra virgin olive oil
  • 46 medium size russet potatoes, peeled and cut in 2″ cubes
  • 1 carrots – 1 chopped and 6 – 8 peeled sliced on the diagonal approximately 2″wide
  • celery – 1 stalk chopped and 4 – 6 stalks sliced on the diagonal approximately 2″ wide
  • 1 onion – chopped into ½” pieces
  • 1 container crimini (button) mushroom caps, not sliced
  • 1 small jar sliced roasted red peppers, drained, use no more than ½ cup
  • 1 small can artichoke hearts, drained, use no more than ½ cup
  • garlic – 2 cloves sliced to insert into beef, 3 cloves minced to saute’ in sauce
  • 1 small 6 oz. can tomato paste, using 3 Tbsp at first and then if necessary, the remainder after baking for a few hours.
  • ½ cup Italian red wine
  • 1 tall carton low-sodium beef broth/stock
  • thyme – 3 sprigs minced, 2 sprigs of leaves for final seasoning
  • sage – 1 tbsp. freshly chopped
  • basil – 1/3 cup finely chopped
  • rosemary – leaves of 2 sprigs minced, 1 sprig of leaves for final seasoning
  • 28-oz. canned whole peeled tomaotes, drained and crushed, preferably an imported Italian brand
  • ½ cup Italian parsley, finely chopped


  • minced parsley
  • rosemary sprig


  1. Place dried porcini mushrooms in hot beef stock to reconstitute and soften for about 30 minutes.
  2. Meanwhile, pour olive oil into a large, deep cast iron pot or a lined cast iron pot (such as Le Creuset).
  3. Season both sides of the beef and add to the pan to sear (brown) on each side for about 7 minutes, turning only once, totaling about 15 minutes. While beef is searing, sprinkle about a teaspoon of chopped garlic all over to saute with the beef.
  4. Remove beef from the pot and place on a platter.
  5. With a sharp knife, cut slits in the beef and insert the slices of garlic.
  6. In the hot olive oil, saute the chopped onions, carrots, celery.
  7. Add the cans of peeled tomatoes and juice, squishing the tomatoes so that they fall apart as you pour them into the pot.
  8. Add the large cut up pieces of carrots, celery and potatoes.
  9. Add all of the chopped herbs, except for the Italian parsley which is added at the end of cooking.
  10. Place the garlic-studded beef roast back into the pot on top of the vegetables.
  11. Add the artichokes, roasted red pepper slices, and the crimini and porcini mushrooms.
  12. Add the red wine.
  13. Add the beef broth.
  14. Add a few sprigs of thyme and rosemary together.
  15. Cover the pot with a lid and bake in the oven for 4 hours.
  16. Taste throughout to flavor as desired: I found that one cup of red wine was too overpowering for our preference so I added 3 Tbsp. more of tomato paste and 2 Tbsp. of beef bouillion paste.
  17. Add the chopped Italian parsley for the last 5 minutes of cooking.


  • This is an extraordinary Italian Pot Roast. Serve with polenta, either soft and creamy or fried. It is also wonderful served with parmesan risotto, garlic mashed potatoes, or pasta