Description
Italian Pot Roast (Stracotto) is a classic, slow-cooked beef dish that features tender, flavorful chuck roast simmered in a rich tomato and beef broth sauce infused with aromatic herbs and vegetables. Perfect for a comforting family meal, this recipe offers two cooking methods—oven-braising or slow cooking—to bring out deep flavors and melt-in-your-mouth texture.
Ingredients
Scale
Meat and Seasoning
- 3 pounds beef chuck, cut into 3 large pieces
- Salt and pepper to taste
- 2 tablespoons diced bacon or pancetta (optional)
Vegetables
- 1 cup diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 1 tablespoon chopped garlic
Liquids and Herbs
- 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
Instructions
- Cook the Bacon or Pancetta: In a large, oven-safe saucepan, cook the diced bacon or pancetta over medium heat for 5-7 minutes until crispy. Remove and set aside, leaving the rendered fat in the pan.
- Brown the Beef: Season the beef pieces with salt and pepper. Increase the heat to medium-high and brown the beef on all sides in the bacon fat for 8-10 minutes to develop a rich crust. Remove the beef and set aside.
- Sauté the Vegetables: Add the diced onion, carrot, and celery to the pan. Cook for 7-10 minutes until the vegetables soften. Stir in the chopped garlic and optional red pepper flakes, cooking for 1 more minute until fragrant.
- Add Liquids and Herbs: Pour in the beef broth and crushed tomatoes. Stir to combine. Add thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon or pancetta back into the pan.
- Return the Beef: Place the browned beef pieces back into the pan, ensuring they are submerged in the sauce to allow even cooking.
- Cook in the Oven: Cover the pan and bake at 275°F (140°C) for 2-4 hours until the beef is tender and easily shredded.
- Alternative Slow Cooker Method: Transfer all ingredients to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours until the beef is fork-tender.
- Finish and Serve: Remove the beef from the pot and shred or slice it. Season the sauce to taste, discard the herb sprigs and bay leaves, and serve the pot roast with your choice of mashed potatoes, polenta, or other preferred sides.
Notes
- You can skip the bacon or pancetta if you prefer a leaner dish.
- For more intense flavor, marinate the beef with Italian seasoning and herbs overnight.
- Red pepper flakes add a mild heat but are optional for a milder taste.
- Using an oven-safe heavy pot or Dutch oven is recommended for even heat distribution during braising.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
