The Italian Pot Roast with Broccoli (Stracotto) is a comforting, slow-cooked Italian classic infused with deep tomato-herb flavors and tender beef that melts in your mouth. This updated version adds fresh broccoli florets, introducing color, nutrition, and a subtle earthy note that perfectly balances the rich sauce. Originating from Tuscany, Stracotto—which means “overcooked”—is the perfect name for this dish, as it celebrates slow, gentle cooking that transforms simple ingredients into an unforgettable meal.
Whether you’re preparing a cozy Sunday dinner or hosting a family gathering, this Italian Pot Roast with Broccoli brings together the warmth of Italian tradition with a modern, wholesome twist.
Table of Contents
Why You’ll Love This Italian Pot Roast with Broccoli
- Nutritious Upgrade: The addition of broccoli provides fiber, vitamins, and a vibrant pop of green.
- Rich, Comforting Sauce: A slow-cooked blend of tomatoes, herbs, and tender beef creates a luscious gravy.
- Perfect Make-Ahead Meal: Flavors deepen overnight, making leftovers even more delicious.
- Versatile Serving Options: Pairs beautifully with mashed potatoes, polenta, or rustic bread.
- Family Favorite: Easy to prepare and perfect for both weeknights and special occasions.
Ingredients for Italian Pot Roast with Broccoli
Main Ingredients
- 3 pounds beef chuck roast
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups broccoli florets (fresh or blanched)
- 1 cup red wine (or substitute with 1 cup beef broth + 1 tablespoon balsamic vinegar)
- 2 cups beef stock
- 1 can (14 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- ¼ cup chopped fresh parsley
Ingredient Notes & Substitutions
- Beef: Chuck roast is ideal for its marbling and tenderness. For a leaner version, try top round or brisket.
- No Wine Option: Swap wine with a mix of beef broth and balsamic vinegar for a family-friendly version.
- Broccoli: Add during the last 15 minutes of cooking so it stays bright green and tender-crisp.
- Tomatoes: Crushed tomatoes create a rich base—choose Italian plum tomatoes for the best flavor.
- Herbs: Try basil or oregano for a different Italian twist.
Step-by-Step Instructions
Step 1 – Prepare the Beef
Pat the beef chuck roast dry with paper towels, then season generously with salt and pepper. This helps develop a beautiful crust when searing.
Step 2 – Sear the Meat
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the beef on all sides until deeply browned, locking in the juices. Remove the beef and set aside.
Step 3 – Sauté the Aromatics
Add onions, carrots, and celery to the same pot. Sauté for about 5 minutes, until softened and slightly golden. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 4 – Deglaze and Build Flavor
Pour in red wine (or beef broth and vinegar). Stir and scrape up any brown bits from the bottom of the pot — those are pure flavor! Simmer for 5 minutes to slightly reduce the liquid.
Step 5 – Add Liquids and Seasoning
Stir in beef stock, crushed tomatoes, and tomato paste. Add thyme, rosemary, and bay leaves. Mix well.
Step 6 – Slow Cook the Beef
Return the seared beef to the pot. Bring everything to a simmer, cover tightly, and place in a preheated oven at 300°F (150°C). Let it braise for 3 to 4 hours, or until the beef is fork-tender.
Step 7 – Add Broccoli
In the final 15 minutes of cooking, add broccoli florets directly into the sauce. They’ll cook gently and soak up the flavors without losing their color.
Step 8 – Rest and Serve
Remove the pot from the oven. Skim off any excess fat from the surface. Slice or shred the beef and serve with the rich sauce spooned over the top. Garnish with fresh parsley for a burst of freshness.
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Italian Pot Roast with Broccoli (Stracotto)
- Total Time: 30
- Yield: 4–6 servings 1x
Description
Slow-braised Italian beef roast simmered in tomato-herb sauce with broccoli for a wholesome, flavorful family meal.
Ingredients
3 lb beef chuck roast
Salt & pepper to taste
2 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 cups broccoli florets
1 cup red wine or beef broth + balsamic vinegar
2 cups beef stock
14 oz crushed tomatoes
2 tbsp tomato paste
1 tsp thyme
1 tsp rosemary
2 bay leaves
¼ cup parsley
Instructions
1. Season beef and sear on all sides.
2. Sauté onion, carrot, celery, and garlic.
3. Deglaze with wine or broth mixture.
4. Add tomatoes, stock, and herbs.
5. Return beef; braise at 300°F for 3–4 hours.
6. Add broccoli in last 15 minutes.
7. Rest, slice, and serve with sauce.
Notes
Add broccoli late to keep it vibrant.
Substitute wine with broth + vinegar.
Make ahead for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American-Italian
Nutrition
- Serving Size: 4 serving
- Calories: 420
- Sugar: 2g
- Sodium: 5
- Fat: 6
- Saturated Fat: 15
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 90
Pro Tips for Success
- Sear Thoroughly: Browning the beef properly creates a rich base flavor for the sauce.
- Low and Slow is Key: The longer, gentle braise makes the meat tender and juicy.
- Add Broccoli Late: To avoid mushy vegetables, add them near the end of cooking.
- Use Quality Stock: A good beef stock elevates the sauce dramatically.
- Make Ahead: This dish tastes even better the next day — the flavors deepen overnight.
- Reduce Sauce (Optional): For a thicker gravy, simmer uncovered for 10–15 minutes after cooking.
Flavor Variations
- Root Vegetable Mix: Add parsnips, potatoes, or turnips for more body.
- Mushroom Stracotto: Add sliced mushrooms for an earthy flavor.
- Spicy Twist: Add a pinch of red pepper flakes for a subtle kick.
- Garlic Lovers’ Version: Double the garlic for a stronger aroma.
- Citrus Touch: Finish with lemon zest for brightness.
Serving Suggestions
- Serve over creamy mashed potatoes or buttery polenta.
- Pair with crusty Italian bread to soak up the savory sauce.
- Add a side of green salad with balsamic dressing for a light contrast.
- Garnish with fresh parsley or grated Parmesan cheese before serving.
Storage and Freezing Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Cool completely, then store in a freezer-safe container for up to 3 months.
- Reheating: Thaw overnight in the fridge and reheat gently over low heat or in the oven at 300°F (150°C).
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 415 kcal |
| Protein | 38 g |
| Carbohydrates | 10 g |
| Fat | 23 g |
| Fiber | 3 g |
| Sodium | 480 mg |
(Approximate values based on 6 servings)
Fresh ingredients ready for the Italian Pot Roast (Stracotto): tender beef chuck roast, carrots, celery, onions, garlic, herbs, and broccoli florets.
FAQ’s
Can I make this Italian Pot Roast in a slow cooker?
Absolutely! Sear the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 8–10 hours or high for 4–5 hours until tender. Add broccoli during the last 30 minutes.
Can I use a different cut of beef?
Yes — brisket or short ribs also work beautifully. Just adjust the cooking time slightly depending on the cut’s thickness.
Can I make it vegetarian?
Yes! Replace beef with portobello mushrooms and lentils for a hearty, plant-based version. Use vegetable stock instead of beef stock.
How do I thicken the sauce?
Remove the meat and simmer the sauce uncovered on the stove for 10–15 minutes until thickened to your liking.
What should I serve it with?
It’s delicious with mashed potatoes, pasta, risotto, or even buttered noodles — perfect for soaking up the sauce.
Final Thoughts
The Italian Pot Roast with Broccoli (Stracotto) is a true Italian treasure—slow-cooked, flavorful, and hearty. The addition of broccoli brings freshness and extra nutrition without changing its comforting soul. This dish proves that with simple ingredients, patience, and a touch of love, you can create something extraordinary.
Whether it’s Sunday dinner or a cozy night in, this pot roast promises to fill your kitchen with irresistible aromas and your table with smiles.
