If you have ever dreamed of sinking your teeth into a tender, slow-cooked dinner with bold, comforting flavors, then this Italian Pot Roast (Stracotto) Recipe will quickly become a beloved classic in your kitchen. Combining hearty beef with a rich tomato and herb sauce, this dish brings together simple, fresh ingredients that transform into a luscious, savory masterpiece. Perfect for cozy nights or special family gatherings, the deep flavors and melt-in-your-mouth texture make it a must-try for anyone who appreciates authentic Italian comfort food at its finest.
Ingredients You’ll Need
Gathering straightforward, wholesome ingredients is key to creating the perfect Italian Pot Roast (Stracotto) Recipe, each element playing a vital role in building the rich depth of flavor and luscious texture that make this dish unforgettable.
- 3 pounds beef (such as chuck), cut into 3 large pieces: Chuck roast is ideal for slow cooking as it becomes tender and flavorful.
- Salt and pepper to taste: Simple seasoning to enhance the beef’s natural flavor.
- 1 cup diced onion: Adds sweetness and body to the sauce.
- 1 cup diced carrot: Brings a gentle earthiness and subtle sweetness.
- 1 cup diced celery: Contributes a fresh, aromatic base.
- 1 tablespoon chopped garlic: For that unmistakable punch of warmth and depth.
- 1/2 teaspoon red pepper flakes (optional): A delicate heat to awaken the flavors.
- 2 cups beef broth: Provides savory richness and moist cooking liquid.
- 1 (14.5 ounce) can crushed tomatoes: Gives the sauce a robust, tangy foundation.
- 1 sprig fresh thyme (or 1 teaspoon chopped fresh, or 1/2 teaspoon dried): Earthy herbaceousness that pairs beautifully with beef.
- 1 sprig fresh rosemary (or 1 teaspoon chopped fresh, or 1/2 teaspoon dried): Adds a fragrant, piney aroma perfect for slow-cooked dishes.
- 1 teaspoon Italian seasoning: A classic blend that rounds out the herb profile.
- 2 bay leaves: Infuses subtle depth and complexity.
- 2 tablespoons diced bacon or pancetta (optional): Offers smoky richness that layers additional flavor.
How to Make Italian Pot Roast (Stracotto) Recipe
Step 1: Cook the Bacon or Pancetta
Start by gently crisping the diced bacon or pancetta in a large, oven-safe saucepan over medium heat. This step allows the fat to render out, creating an irresistibly flavorful base for the sauce. Once crispy, remove the bacon and set it aside, making sure to keep all those tasty browned bits in the pan.
Step 2: Brown the Beef
Season your beef chunks generously with salt and pepper before placing them in the pan with the bacon grease. Brown the beef pieces on all sides over medium-high heat, which helps seal in juices and builds a deep, savory crust that will elevate the final dish. Once browned, set the beef aside with the bacon.
Step 3: Sauté the Vegetables
Using the same pan, add diced onion, carrot, and celery. Cook these aromatic vegetables until they soften and become fragrant, about 7 to 10 minutes. Then stir in the chopped garlic and red pepper flakes if you like a bit of warmth, letting everything meld for about a minute. This vegetable medley builds the flavor foundation for your sauce.
Step 4: Add Liquids and Herbs
Pour in the beef broth and crushed tomatoes, stirring to combine. Toss in fresh herbs like thyme, rosemary, Italian seasoning, and bay leaves along with the cooked bacon or pancetta. These herbs infuse the sauce with classic Italian country flavors, enhancing the hearty character of the dish.
Step 5: Cook the Roast
Return the beef to the pan, making sure it’s mostly submerged in the sauce for even cooking. Cover the pan and either bake it in the oven at 275°F (140°C) for 2 to 4 hours until the meat is tender or transfer everything to a slow cooker, cooking low for 8 to 10 hours or high for 4 to 6 hours. This slow, gentle cooking is what transforms the beef into tender, pull-apart perfection.
Step 6: Serve the Italian Pot Roast (Stracotto) Recipe
Once the beef is fall-apart tender, remove it from the sauce and shred or slice it. Season the sauce to taste, removing the herb sprigs and bay leaves. Now you are ready to bring this restaurant-worthy dish to the table!
How to Serve Italian Pot Roast (Stracotto) Recipe
Garnishes
Freshly chopped flat-leaf parsley or a sprinkle of grated Parmesan cheese adds a bright, flavorful finish to your stracotto. These garnishes create contrast, both visually and taste-wise, providing a fresh lift to balance the rich sauce.
Side Dishes
This Italian Pot Roast (Stracotto) Recipe pairs beautifully with creamy mashed potatoes, velvety polenta, or buttered egg noodles. These sides soak up the rich sauce perfectly, making every bite a luscious experience. A crisp green salad also brings a refreshing crunch to complement the hearty main course.
Creative Ways to Present
For a rustic family-style presentation, serve the pot roast in the same pan you cooked it in, surrounded by sides in large wooden bowls or platters. Alternatively, try layering shredded stracotto over creamy polenta and topping it with a spoonful of sauce for a beautiful plated look that impresses any guest.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Pot Roast (Stracotto) keeps beautifully in an airtight container in the refrigerator for up to 4 days. As the flavors meld even more overnight, you’ll find it just as delicious, if not better, when reheated.
Freezing
This recipe freezes wonderfully, making it perfect for meal prep. Freeze cooled leftovers in airtight containers or heavy-duty freezer bags for up to 3 months. Defrost in the refrigerator overnight for best results.
Reheating
Reheat gently on the stovetop over low heat or in the oven covered with foil to prevent drying out. Add a splash of broth or water if the sauce has thickened too much. Avoid microwaving if you want to retain the best texture and flavor.
FAQs
Can I use other cuts of beef for Italian Pot Roast (Stracotto) Recipe?
Yes! While chuck roast is ideal because it becomes tender and flavorful when slow-cooked, other cuts like brisket or round roast can also work well, just adjust cooking times accordingly.
Is it necessary to brown the beef before cooking?
Browning the beef adds incredible depth of flavor through the Maillard reaction, so while you can skip it, we highly recommend taking the few extra minutes for this step to enrich your dish.
Can I make this recipe in a slow cooker?
Absolutely! The Italian Pot Roast (Stracotto) Recipe adapts perfectly to slow cooker cooking, making it easy to set and forget while you go about your day.
What if I don’t have fresh herbs on hand?
Dried herbs are a great substitute; just use about half the amount compared to fresh herbs to avoid overpowering the dish.
How spicy is this dish with red pepper flakes?
The red pepper flakes are optional and used in a small amount to add just a subtle warmth, not overwhelming heat. Feel free to omit or adjust based on your spice preference.
Final Thoughts
There is something truly special about the way this Italian Pot Roast (Stracotto) Recipe brings comfort, flavor, and a touch of Italian tradition to your table. From the first glance into that luscious sauce to the last bite of tender beef, it invites you to slow down and savor every moment. Trust me, once you try it, this recipe will become a cherished favorite for your family and friends. So, don’t wait—get cooking and delight in a meal that feels like a warm Italian hug.
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Italian Pot Roast (Stracotto) Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes (oven) or 8 hours (slow cooker low)
- Total Time: 3 hours 50 minutes (oven) or 8 hours 20 minutes (slow cooker low)
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Description
Italian Pot Roast (Stracotto) is a hearty and flavorful slow-cooked beef dish featuring tender chuck roast simmered in a rich tomato and herb sauce, enhanced with aromatic vegetables, bacon or pancetta, and classic Italian seasonings.
Ingredients
Beef and Seasoning
- 3 pounds beef chuck, cut into 3 large pieces
- Salt and pepper to taste
Vegetables and Aromatics
- 1 cup diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 1 tablespoon chopped garlic
- 1/2 teaspoon red pepper flakes (optional)
Liquids and Herbs
- 2 cups beef broth
- 1 (14.5 ounce) can crushed tomatoes
- 1 sprig fresh thyme (or 1 teaspoon fresh chopped, or 1/2 teaspoon dried)
- 1 sprig fresh rosemary (or 1 teaspoon fresh chopped, or 1/2 teaspoon dried)
- 1 teaspoon Italian seasoning
- 2 bay leaves
Additional Flavor
- 2 tablespoons diced bacon or pancetta (optional)
Instructions
- Cook the bacon/pancetta: In a large, oven-safe saucepan, cook the diced bacon or pancetta over medium heat until crispy, about 5-7 minutes. Remove and set aside.
- Brown the beef: Season the beef with salt and pepper. In the same pan with the bacon grease, increase heat to medium-high. Brown the beef pieces on all sides for 8-10 minutes. Remove the beef and set aside.
- Sauté the vegetables: Add diced onion, carrot, and celery to the pan. Cook for 7-10 minutes until softened. Add garlic and red pepper flakes (if using), cooking for another minute until fragrant.
- Add liquids and herbs: Pour in beef broth and crushed tomatoes. Stir in thyme, rosemary, Italian seasoning, and bay leaves. Add the cooked bacon or pancetta back into the pan.
- Cook the roast: Return the beef to the pan, ensuring it is submerged in the sauce. For oven cooking, cover the pan and cook at 275°F (140°C) for 2-4 hours until the meat is tender. Alternatively, transfer everything to a slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
- Serve: Once the beef is tender, remove it from the pot. Shred or slice the meat as preferred. Season the sauce to taste and discard the herb sprigs and bay leaves. Serve alongside mashed potatoes, polenta, or your preferred sides.
Notes
- Red pepper flakes are optional and add mild heat; omit for a milder dish.
- Using an oven-safe pan allows seamless transfer from stovetop to oven.
- Bacon or pancetta adds depth; can be omitted for a leaner version.
- Low and slow cooking ensures maximum tenderness and flavor development.
- Serve with creamy polenta or mashed potatoes for traditional Italian pairing.
