Description
Italian Pot Roast, or Stracotto, is a classic slow-cooked beef dish bursting with rich flavors from aromatic herbs, bacon, and a savory tomato broth. This hearty recipe features tender, melt-in-your-mouth meat perfect for a comforting family meal served alongside mashed potatoes or polenta.
Ingredients
Scale
Main Ingredients
- 3 pounds beef (such as chuck), cut into 3 large pieces
- Salt and pepper to taste
- 1 cup diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 1 tablespoon chopped garlic
- 1/2 teaspoon red pepper flakes (optional)
- 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
- 2 tablespoons diced bacon or pancetta (optional)
Instructions
- Cook Bacon or 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 to retain the flavorful fat.
- Brown the Beef: Season the beef pieces generously with salt and pepper. Increase the pan heat to medium-high and brown the beef on all sides for 8-10 minutes to develop a rich crust. Remove and set aside.
- Sauté Vegetables: Add diced onion, carrot, and celery to the same pan, cooking for 7-10 minutes until softened and fragrant. Stir in garlic and red pepper flakes if using, and cook for another minute.
- Add Liquids and Herbs: Pour in the beef broth and crushed tomatoes. Stir in thyme, rosemary, Italian seasoning, and bay leaves. Return the cooked bacon or pancetta to the pan to infuse flavor.
- Combine Beef and Sauce: Return the browned beef pieces to the pan, ensuring they are submerged in the tomato and herb sauce.
- Oven Cooking: Cover the pan with a lid and cook in a preheated oven at 275°F (140°C) for 2 to 4 hours, until the beef is tender.
- Slow Cooker Option: Alternatively, transfer all ingredients to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is fork-tender.
- Finish and Serve: Once done, remove the beef from the pot and shred or slice it. Discard the herb sprigs and season the sauce to taste. Serve hot with mashed potatoes, polenta, or your preferred sides.
Notes
- You can omit the bacon or pancetta for a leaner version.
- Adjust the red pepper flakes according to your preferred spice level.
- Using an oven-safe Dutch oven or heavy saucepan ensures even heat distribution during cooking.
- This dish tastes even better the next day after allowing the flavors to meld overnight.
- Leftover pot roast can be used in sandwiches or pasta dishes.
