Description
A classic Italian Pot Roast (Stracotto) slow-cooked to tender perfection in a rich tomato and herb-infused broth, featuring savory bacon, aromatic vegetables, and robust herbs. This comforting dish is perfect served over pasta, gnocchi, or polenta for a hearty meal.
Ingredients
Scale
Meat and Bacon
- 4 ounces bacon (or pancetta), diced (optional)
- 3 pounds beef chuck, cut into 3 large pieces
Vegetables
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 tablespoon garlic, chopped
Seasonings and Liquids
- Salt and pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups beef broth
- 1 (14.5 ounce) can crushed tomatoes
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
- 1 teaspoon Italian seasoning (or oregano)
- 2 bay leaves
Instructions
- Cook the bacon: In a large oven-safe saucepan, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Sear the beef: Season the beef pieces generously with salt and pepper. Increase heat to medium-high and sear the beef in the bacon fat until browned on all sides, about 4-5 minutes per side. Remove the beef and set aside.
- Cook the vegetables: Add diced onion, carrot, and celery to the pan. Cook over medium heat, stirring occasionally, until the vegetables soften and begin to brown, about 7 to 10 minutes.
- Add aromatics: Stir in chopped garlic and red pepper flakes (if using), cooking until fragrant, about 1 minute.
- Combine ingredients: Pour in the beef broth and crushed tomatoes. Add chopped thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon. Stir to combine and bring to a simmer.
- Braise the beef: Return the seared beef pieces to the pan, partially submerging them in the liquid. Cover with a tight-fitting lid. You can braise by simmering gently on the stovetop on low heat for 2 to 4 hours, or transfer the pan to a preheated oven at 275°F (140°C) for the same amount of time. Alternatively, use a slow cooker on low for 8 to 10 hours until the beef is fork-tender.
- Season and serve: Remove bay leaves and adjust seasoning with salt and pepper if needed. Serve the Italian pot roast hot over cooked pasta, gnocchi, or creamy polenta for a traditional Italian-style meal.
Notes
- Using pancetta instead of bacon gives an authentic Italian flavor but bacon works well too.
- For more heat, increase red pepper flakes to taste.
- This dish tastes even better the next day as flavors deepen.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Make sure to sear the beef well to develop a rich flavor base for the braise.
- Serve with a sprinkle of fresh parsley or grated Parmesan for extra taste.
