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
Scale
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.
