Recipe:🍷 Nonna Pia’s Special Italian Pot Roast (Stracotto di Manzo)

When the weather cools and the family gathers, Nonna Pia knows exactly what to make: her Special Italian Pot Roast, a hearty, slow-cooked masterpiece that fills the whole house with warmth and mouthwatering aromas. This isn’t just a meal — it’s a celebration of Italian comfort, made with patience, love, and flavors that speak of home.

Nonna starts with a beautiful cut of beef, usually a chuck roast, which she sears until golden on the outside to lock in all the juices. Then comes the magic: a rustic medley of garlic, onions, carrots, celery, fresh herbs, and crushed tomatoes. But the real secret? A splash of red wine and a slow braise that turns the meat meltingly tender, infused with the bold flavors of Italy.

As it simmers on the stovetop or in the oven, the scent is irresistible — a mix of rosemary, garlic, and tomato that draws everyone into the kitchen. Nonna always serves it with creamy polenta, pillowy mashed potatoes, or hunks of crusty bread to soak up the rich, savory sauce.

Every bite is pure comfort: tender beef that falls apart with a fork, vegetables that melt in your mouth, and a sauce so good you’ll want to lick the plate. For Nonna Pia, this dish is more than food — it’s a Sunday ritual, a symbol of love, and a reminder that the best meals are made slowly, shared generously, and savored completely.

So if you’re craving a taste of true Italian soul food, Nonna Pia’s Special Pot Roast is the dish for you. One pot, a few humble ingredients, and hours of love — that’s the secret to a meal you’ll never forget.

🍷 Nonna Pia’s Special Italian Pot Roast (Stracotto di Manzo)

A traditional Italian-style pot roast that’s slowly braised until meltingly tender, and bursting with flavor from herbs, wine, and vegetables.

📝 Ingredients:

• 3–4 lb (1.3–1.8 kg) beef chuck roast
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 1 cup dry red wine (Chianti or Sangiovese works well)
• 1 cup beef broth
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• Optional: pinch of red pepper flakes for heat

👩‍🍳 Instructions:

1. Prepare the Meat:
   Pat the roast dry with paper towels. Season generously with salt and pepper.
2. Sear the Roast:
   In a large Dutch oven or heavy pot, heat olive oil over medium-high. Sear the roast on all sides until deeply browned (about 4–5 minutes per side). Remove and set aside.
3. Sauté the Vegetables:
   In the same pot, reduce heat to medium. Add onion, carrots, celery, and garlic. Sauté 5–7 minutes until soft.
4. Add Flavor Base:
   Stir in tomato paste and cook 1–2 minutes. Pour in wine, scraping up any brown bits from the bottom. Simmer for 3 minutes.
5. Combine & Braise:
   Add crushed tomatoes, broth, rosemary, thyme, bay leaves, and optional red pepper flakes. Return roast to the pot. Bring to a simmer.
6. Cook Low & Slow:
   Cover with lid and transfer to a preheated 325°F (165°C) oven. Cook for 3–3½ hours, or until the beef is fall-apart tender.
7. Serve:
   Discard herbs. Slice or shred the meat and spoon over creamy polenta, mashed potatoes, or pasta. Spoon sauce and veggies over top.

🍽️ Nonna’s Tip:

Make it a day ahead — it tastes even better the next day as the flavors deepen!