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
Scale
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.
