If you’ve ever dreamed of enjoying a rich, deeply flavorful stew that melts in your mouth and fills your kitchen with irresistible aromas, then this Italian Pot Roast (Stracotto) Recipe is exactly what you need. This classic Italian dish brings together tender braised beef cooked low and slow with a symphony of herbs, tomatoes, and just a touch of warmth from red pepper flakes. It’s comfort food elevated to an art form—perfect for sharing with loved ones on a cozy evening or impressing guests with little effort. Trust me, once you try this Stracotto, it will become a beloved recipe you turn to time and again.
Ingredients You’ll Need
The magic of this Italian Pot Roast (Stracotto) Recipe lies in its simple yet powerful ingredients. Each plays a crucial role: the bacon delivers smokiness, the aromatics build depth, and the mixture of herbs and tomatoes creates a rich, savory base that transforms the beef into a tender masterpiece.
- 4 ounces bacon (or pancetta), diced (optional): Adds smoky, salty richness that infuses the whole dish.
- 3 pounds beef (such as chuck), cut into 3 large pieces: The perfect cut for slow braising, offering great marbling and tenderness.
- Salt and pepper to taste: Essential for seasoning and enhancing all the flavors.
- 1 cup onion, diced: Provides sweetness and depth when softened.
- 1 cup carrot, diced: Adds subtle sweetness and color to the sauce.
- 1 cup celery, diced: Brings earthy freshness and crunch that mellows while cooking.
- 1 tablespoon garlic, chopped: A fragrant punch that complements the herbs beautifully.
- 1/2 teaspoon red pepper flakes (optional): Gives a gentle warmth that balances the richness.
- 2 cups beef broth: The liquid foundation that keeps the beef moist and flavors concentrated.
- 1 (14.5 ounce) can crushed tomatoes: Creates a robust and slightly tangy sauce base.
- 1 teaspoon thyme, chopped (or 1/2 teaspoon dried): Offers a subtle herbal fragrance that lingers delightfully.
- 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried): Adds piney notes that pair perfectly with beef.
- 1 teaspoon Italian seasoning (or oregano): A classic blend that ties all the herbs together.
- 2 bay leaves: Infuse the sauce with a deep, complex aroma throughout cooking.
How to Make Italian Pot Roast (Stracotto) Recipe
Step 1: Cook the Bacon
Start by cooking the diced bacon in a large oven-safe saucepan over medium heat. You want it crispy to render out enough flavorful fat, which will become the cooking base for your beef and vegetables. Once crisp, remove and set aside but keep that glorious fat in the pan.
Step 2: Sear the Beef
Next, generously season your beef pieces with salt and pepper. Sear them in the hot bacon grease over medium-high heat until every side is beautifully browned. This step locks in flavor and creates those wonderful caramelized notes that are key to a good pot roast. Remove the beef and set it aside for the next phase.
Step 3: Cook the Vegetables
Reduce the heat slightly and add the onion, carrot, and celery to the pan. Cook them slowly until they soften and develop a natural sweetness, usually about 7 to 10 minutes. This soffritto is the soul of many Italian dishes, giving your Stracotto layers of flavor and a lovely base for the sauce.
Step 4: Add Aromatics
Stir in the garlic and red pepper flakes, cooking just until fragrant. This quick step wakes up the spices and ensures their flavors are well integrated without burning the garlic’s delicate profile.
Step 5: Combine Ingredients
Pour in the beef broth and crushed tomatoes, then add thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon. Return your seared beef pieces to the pan, nestling them into the rich tomato mixture. The combination of broth and tomatoes creates that unmistakable tangy yet hearty sauce.
Step 6: Braise the Beef
Cover the pan tightly and let the magic happen by simmering on low heat for 2 to 4 hours. You can do this on the stovetop, in a preheated oven at 275°F (140°C), or use a slow cooker on low for 8 to 10 hours. This slow braising is what breaks down the beef’s connective tissue, transforming it into a silky, fall-apart delight.
Step 7: Season and Serve
Before serving, taste and adjust the seasoning if needed. Remove the bay leaves, then serve your luscious Italian Pot Roast (Stracotto) over a bed of pasta, creamy gnocchi, or soft polenta to soak up all that sauce. You’re ready to enjoy a plate of pure comfort!
How to Serve Italian Pot Roast (Stracotto) Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few shavings of Parmesan cheese add brightness and a touch of elegance to the dish. These simple garnishes contrast beautifully with the rich, slow-cooked meat and sauce.
Side Dishes
Besides pasta, sides such as roasted seasonal vegetables, garlic bread, or a light arugula salad with lemon vinaigrette complement the richness of the Stracotto perfectly. The goal is to balance out the meal while keeping it hearty and satisfying.
Creative Ways to Present
Try serving the Italian Pot Roast (Stracotto) over a creamy polenta base, piling some tender meat on top and ladling luscious sauce around it. You can also turn leftovers into a delicious ragù for fresh pappardelle or make a savory hand pie using the shredded beef—so many ways to enjoy this versatile dish!
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. The flavors actually deepen overnight, making your next meal even more delicious.
Freezing
This pot roast freezes exceptionally well. Portion it into freezer-safe containers, making sure to cover fully with sauce to prevent drying out. It will keep for up to 3 months, making it a perfect meal to prepare ahead for busy days.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to distribute the sauce evenly and retain moisture. You can also reheat in a microwave, covering the dish and pausing to stir every minute or so for even warming.
FAQs
What cut of beef is best for Italian Pot Roast (Stracotto) Recipe?
Chuck roast is ideal because it has the right amount of fat and connective tissue. When slowly braised, it becomes tender and flavorful, breaking down perfectly without drying out.
Can I make this recipe without bacon?
Absolutely! While bacon adds a wonderful smoky depth, you can omit it for a lighter version or to accommodate dietary preferences. Just add a touch more olive oil to sauté the vegetables.
How long should I braise the pot roast?
Braising times vary between 2 to 4 hours on the stove or in the oven. The key is low and slow cooking until the beef is fork-tender and easily pulls apart.
What should I serve with Italian Pot Roast?
Traditional sides include creamy polenta, buttered noodles, gnocchi, or hearty crusty bread. Fresh salads or roasted vegetables help balance the richness of the dish.
Can I use a slow cooker for this recipe?
Yes! Cooking on low for 8 to 10 hours in a slow cooker gives the beef plenty of time to become tender while developing deep flavors, making it a convenient and hands-off method.
Final Thoughts
This Italian Pot Roast (Stracotto) Recipe is a true showstopper that transforms simple ingredients into a comfort-food classic you’ll savor all year round. It’s warm, hearty, and bursting with layers of flavor that make every bite unforgettable. I encourage you to dive into this recipe and experience the joy of crafting a slow-braised masterpiece—you’ll be so glad you did!
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Italian Pot Roast (Stracotto) Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 25 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Braising
- Cuisine: Italian
Description
Italian Pot Roast, also known as Stracotto, is a rich and hearty braised beef dish simmered slowly with aromatic vegetables, herbs, and tomatoes. This traditional recipe yields tender, flavorful meat perfect served over pasta, gnocchi, or polenta, showcasing the comforting essence of Italian home cooking.
Ingredients
Meat and Bacon
- 4 ounces bacon (or pancetta), diced (optional)
- 3 pounds beef (such as chuck), cut into 3 large pieces
Vegetables
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 tablespoon garlic, chopped
Seasonings and Liquids
- Salt and pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups beef broth
- 1 (14.5 ounce) can crushed tomatoes
- 1 teaspoon thyme, chopped (or 1/2 teaspoon dried)
- 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried)
- 1 teaspoon Italian seasoning (or oregano)
- 2 bay leaves
Instructions
- Cook the bacon: In a large oven-safe saucepan, cook the diced bacon over medium heat until crispy. Once done, remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Sear the beef: Season the beef pieces generously with salt and pepper. Increase the heat to medium-high and sear the beef in the bacon fat until browned evenly on all sides. Remove the beef and set aside.
- Cook the vegetables: Add the diced onion, carrot, and celery to the same pan. Cook over medium heat, stirring occasionally, until the vegetables are tender, about 7-10 minutes.
- Add aromatics: Stir in the chopped garlic and red pepper flakes, cooking for 1-2 minutes until fragrant to build depth of flavor.
- Combine ingredients: Pour in the beef broth and crushed tomatoes. Add the chopped thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon back to the pan. Return the seared beef pieces to the pan, submerging them partially in the liquid.
- Braise the beef: Cover the pan with a lid and cook on low heat for 2 to 4 hours on the stovetop, or place it in a preheated oven at 275°F (140°C) for the same amount of time. Alternatively, transfer everything to a slow cooker and cook on low for 8-10 hours. The meat should become tender and pull apart easily.
- Season and serve: Remove bay leaves. Adjust seasoning with salt and pepper to taste. Serve the Italian pot roast hot over your choice of pasta, gnocchi, or creamy polenta for a complete hearty meal.
Notes
- Optional bacon adds a smoky depth but can be omitted for a lighter version.
- Slow braising is key to tenderizing the beef and developing rich flavors.
- Red pepper flakes add a subtle heat; adjust quantity as preferred.
- Leftovers keep well and taste great reheated the next day.
- Feel free to substitute chuck beef with brisket or short ribs for variation.
