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
Scale
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.