If you have ever dreamed of a dish that embraces you with warmth, depth, and the comforting taste of Italian tradition, then this Italian Pot Roast (Stracotto) Recipe is about to become your new favorite. This slow-cooked marvel turns simple ingredients into a tender, flavorful celebration of rich beef, aromatic herbs, and savory tomato sauce that feels like a heartfelt Italian hug right at your dinner table. It’s perfect for family meals, special occasions, or whenever you want something that warms the soul and indulges your senses.
Ingredients You’ll Need
The beauty of the Italian Pot Roast (Stracotto) Recipe lies in its simplicity—each ingredient plays an important role in building the layered flavors that make this dish shine. From fresh vegetables to fragrant herbs and hearty beef, these essentials work together seamlessly to create a comforting and vibrant pot roast experience.
- 3 pounds beef (such as chuck), cut into 3 large pieces: Chuck is perfect for slow cooking because it becomes meltingly tender while staying juicy and flavorful.
- Salt and pepper to taste: Essential for seasoning every layer of the dish and bringing out the natural flavors of the beef and vegetables.
- 1 cup diced onion: Adds sweetness and depth once softened, providing an aromatic foundation.
- 1 cup diced carrot: Offers natural sweetness and vibrant color for balance.
- 1 cup diced celery: Brings a subtle earthiness and crunch before slow cooking softens it beautifully.
- 1 tablespoon chopped garlic: Injects a warm, pungent aroma that complements the meat perfectly.
- 1/2 teaspoon red pepper flakes (optional): A gentle kick for those who like their comfort food with a little heat.
- 2 cups beef broth: Adds richness and helps infuse the beef with savory depth during slow cooking.
- 1 (14.5 ounce) can crushed tomatoes: Brings acidity and a thick, luscious texture to the sauce.
- 1 sprig fresh thyme (or 1 teaspoon fresh chopped, or 1/2 teaspoon dried): Offers subtle herbal notes that elevate the dish’s aroma and flavor.
- 1 sprig fresh rosemary (or 1 teaspoon fresh chopped, or 1/2 teaspoon dried): Adds an earthy pine-like fragrance complementing the beef’s richness.
- 1 teaspoon Italian seasoning: A blend of herbs that enhances the authentic Italian taste.
- 2 bay leaves: Imparts a gentle, slightly floral bitterness that balances the tomatoes and meat.
- 2 tablespoons diced bacon or pancetta (optional): Adds smoky, savory depth to the sauce for an extra layer of indulgence.
How to Make Italian Pot Roast (Stracotto) Recipe
Step 1: Crisp the Bacon or Pancetta
Begin by crisping diced bacon or pancetta in a large, oven-safe saucepan over medium heat. This step not only provides the base for the sauce but also infuses it with smoky, savory richness. Once crispy, remove and set aside—your pot roast is off to a flavorful start.
Step 2: Brown the Beef
Season your beef generously with salt and pepper to ensure each bite is perfectly seasoned. In the pan where you cooked the bacon, increase the heat to medium-high and brown the beef pieces on all sides. This is not just for color; browning develops deep, caramelized flavors that will make your stracotto shine. Once browned, remove the beef and set it aside.
Step 3: Sauté the Vegetables
Add diced onion, carrot, and celery to the pan and cook them for 7 to 10 minutes until they soften and release their natural sweetness. This trio, known as soffritto, is the flavorful cornerstone of Italian cooking. Next, stir in garlic and, if you like a little heat, the red pepper flakes. Let these fragrance the pan for a minute so that their aroma fully blooms.
Step 4: Build the Sauce
Pour in the beef broth and crushed tomatoes, the heart of the succulent sauce. Stir in your fresh herbs including thyme, rosemary, Italian seasoning, and bay leaves. Don’t forget to add back the crispy bacon or pancetta. These elements together create a symphony of flavors that will slowly meld and deepen during cooking.
Step 5: Return and Submerge the Meat
Place the browned beef pieces back into the pan, making sure they are submerged in the sauce. This ensures tender, flavorful meat that soaks up all those aromatic juices while cooking slowly to perfection.
Step 6: Slow Cook to Tenderness
Cover the pan and place it in an oven preheated to 275°F (140°C) for about 2 to 4 hours. The extended low and slow heat will transform the beef into fall-apart tender deliciousness. If you prefer, you can transfer everything to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours. Either method brings out wonderfully rich flavors.
Step 7: Final Touches and Serving
Once your beef is tender enough to shred or slice, carefully remove it from the pot. Season the sauce to taste, discard the herbs for a smooth texture, and prepare to serve this Italian comfort masterpiece.
How to Serve Italian Pot Roast (Stracotto) Recipe
Garnishes
To brighten your plate and add fresh contrast, sprinkle some chopped fresh parsley over your shredded stracotto. A drizzle of good-quality extra virgin olive oil can add silky richness and a fruity aroma that lifts the hearty dish even more.
Side Dishes
This Italian pot roast pairs beautifully with creamy mashed potatoes, which soak up the luscious sauce like a dream. For a slightly lighter option, serve alongside creamy polenta or a crisp green salad to help balance the richness of the meal.
Creative Ways to Present
For a rustic Italian feast, serve your Italian Pot Roast (Stracotto) Recipe in a large, warm casserole dish straight from the oven, inviting everyone to dig in family-style. Or plate it elegantly with a quenelle of creamy polenta, fresh herb sprigs, and a sprinkle of grated Parmigiano-Reggiano for that authentic touch.
Make Ahead and Storage
Storing Leftovers
Your leftover stracotto keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making the next day’s meal even more indulgent.
Freezing
This pot roast freezes exceptionally well. Portion the meat and sauce into freezer-friendly containers or bags, label them, and freeze for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge.
Reheating
To reheat, warm gently on the stovetop over low heat or in the oven until heated through, adding a splash of beef broth if the sauce has thickened too much. This will help bring back that luscious, velvety texture and juicy tenderness.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While chuck is ideal for its marbling and tenderness after slow cooking, you can also use brisket or shoulder. Just be sure to allow ample cooking time to break down tougher connective tissues.
Is it necessary to brown the meat?
Yes, browning the meat adds beautiful flavor and color through the Maillard reaction, which deepens the taste of the pot roast and gives the sauce an extra richness that you’ll notice with every bite.
Can this recipe be made in a slow cooker only?
Definitely! The slow cooker makes this dish incredibly hands-off. Just follow the same ingredient steps, transfer everything to the slow cooker, and cook low for 8-10 hours or high for 4-6 hours.
What can I substitute if I don’t have pancetta or bacon?
If you don’t have pancetta or bacon, you can still achieve delicious results by sautéing the vegetables in olive oil. The bacon adds smokiness, but the herbs and slow cooking will ensure plenty of depth regardless.
How do I know when the meat is done?
The meat is done when it’s tender enough to easily shred with a fork. This means the connective tissues have melted, and the beef is juicy and falling apart, making for the perfect Italian Pot Roast experience.
Final Thoughts
I wholeheartedly encourage you to give this Italian Pot Roast (Stracotto) Recipe a go. It’s a true crowd-pleaser that brings comfort, warmth, and authentic Italian flavor together in one unforgettable dish. Slow cooking allows the meat to become incredibly tender while the sauce captures all those wonderful aromas and tastes. Your family and friends will thank you, and you might just find yourself making it again and again.
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Italian Pot Roast (Stracotto) Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours (oven) or 8 hours (slow cooker)
- Total Time: 3 hours 20 minutes (oven) or 8 hours 20 minutes (slow cooker)
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
Italian Pot Roast, also known as Stracotto, is a flavorful, slow-cooked beef dish braised in a rich tomato and herb sauce. The beef is first seared to develop a deep, savory crust, then simmered gently in a combination of beef broth, crushed tomatoes, aromatic vegetables, and Italian herbs until tender. This classic comfort meal is perfect for a hearty family dinner and pairs beautifully with mashed potatoes, polenta, or crusty bread.
Ingredients
Beef and Seasoning
- 3 pounds beef (such as 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
Optional
- 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 with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Brown the beef: Season the beef pieces generously with salt and pepper. Increase heat to medium-high and brown the beef on all sides in the bacon fat, about 8-10 minutes. This creates a flavorful crust that enhances the final dish. Remove beef and set aside.
- Sauté vegetables: Add diced onion, carrot, and celery to the same pan and cook over medium heat for 7-10 minutes until softened and lightly caramelized. Stir in the garlic and red pepper flakes, cooking for another minute until fragrant.
- Add liquids and herbs: Pour in the beef broth and crushed tomatoes. Stir in the thyme, rosemary, Italian seasoning, and bay leaves. Return the crispy bacon or pancetta to the pan to deepen flavor.
- Combine beef and sauce: Return the browned beef pieces to the pan, nestling them so they are submerged in the sauce and aromatics.
- Oven cook: Cover the oven-safe pan with a lid or foil. Place in a preheated oven at 275°F (140°C) and cook gently for 2-4 hours until the beef is fork-tender and shreddable.
- Slow cooker alternative: Transfer all ingredients to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours for the same tender result.
- Serve: Once the beef is tender, remove it from the pot and shred or slice as preferred. Season the sauce to taste, discarding the bay leaves and herb sprigs. Serve hot with your choice of mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
Notes
- If you prefer a spicier dish, increase the red pepper flakes or add a pinch of crushed chili.
- For a richer flavor, use pancetta instead of bacon, or omit both for a lighter version.
- This recipe can be adapted to a pressure cooker to reduce cooking time to about 1-1.5 hours under high pressure.
- Store leftovers refrigerated for up to 3 days or freeze for up to 3 months.
- Allow the pot roast to rest for 10 minutes after cooking before shredding to retain juices.
