Description
Italian Pot Roast (Stracotto) is a classic, comforting main course featuring tender beef braised slowly with aromatic vegetables, herbs, tomatoes, and bacon or pancetta, resulting in rich, flavorful meat that falls apart effortlessly. Perfect for a cozy family dinner or entertaining, this slow-cooked dish brings authentic Italian taste to your table.
Ingredients
Units
Scale
Meat
- 4 ounces bacon (or pancetta), diced (optional)
- 3 pounds beef (such as chuck), cut into 3 large pieces
Seasonings
- Salt and pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
- 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
Vegetables
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 tablespoon garlic, chopped
Other
- 2 cups beef broth
- 1 (14.5 ounce) can crushed tomatoes
Instructions
- Cook Bacon: In a large oven-safe saucepan or Dutch oven, cook the diced bacon (or pancetta) over medium heat until crisp. Transfer the bacon to a plate and set aside, leaving the rendered fat in the pan.
- Sear the Beef: Season the beef pieces with salt and pepper on all sides. Increase the heat to medium-high and sear the beef in the bacon grease until browned on all sides, about 4-6 minutes per side. Remove the browned beef from the pan and set aside.
- Sauté Vegetables: Add the diced onion, carrot, and celery to the pan. Cook, stirring occasionally, until the vegetables are tender, about 7-10 minutes.
- Add Garlic and Spices: Stir in the chopped garlic and optional red pepper flakes. Cook for about 1 minute, until fragrant.
- Deglaze and Combine: Add the beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and the reserved cooked bacon. Mix well, scraping up any browned bits from the bottom of the pan. Return the seared beef to the pot, nestling it into the liquid.
- Braise the Beef: Choose your cooking method:
- Stovetop: Bring to a boil, then reduce heat to low and simmer, covered, until the beef is tender and falling apart, about 2-4 hours.
- Oven: Cover the pot and transfer to a preheated oven at 275°F (140°C), cooking for 2-4 hours until the beef is very tender.
- Slow Cooker: Transfer everything to a slow cooker and cook on LOW for 8-10 hours or HIGH for 4-6 hours until beef is fork-tender.
- Finish and Serve: Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaves before serving. Serve the pot roast hot, with sauce and vegetables over your favorite side.
Notes
- Bacon or pancetta adds depth of flavor, but can be omitted for a lighter dish.
- Stracotto pairs beautifully with polenta, mashed potatoes, or crusty bread.
- For extra richness, use a mix of red wine and beef broth (replace 1 cup broth with wine).
- Leftovers are delicious and freeze well.
- Garnish with fresh parsley or additional herbs if desired.
Nutrition
- Serving Size: 1/6 of recipe (approx. 8 oz cooked)
- Calories: 370
- Sugar: 6g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 115mg
