Description
Italian Pot Roast, also known as Stracotto, is a slow-cooked, tender beef dish simmered in a flavorful broth with tomatoes, herbs, and aromatic vegetables. This comforting recipe results in melt-in-your-mouth meat infused with Italian seasonings, perfect for a hearty family meal.
Ingredients
Scale
Meat and Bacon
- 4 ounces bacon (or pancetta), diced (optional)
- 3 pounds beef (such as chuck), cut into 3 large pieces
- Salt and pepper to taste
Vegetables
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 tablespoon garlic, chopped
Seasonings and Liquids
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups beef broth
- 1 (14.5 ounce) can crushed tomatoes
- 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
- Salt and pepper to taste
Instructions
- Cook the Bacon: In a large oven-safe saucepan or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pan.
- Sear the Beef: Season the beef pieces with salt and pepper. In the bacon fat, sear the beef over medium-high heat about 4-6 minutes per side until browned on all sides. Remove and set aside.
- Sauté the Vegetables: Add diced onion, carrot, and celery to the pan. Cook over medium heat until they are tender, about 7-10 minutes.
- Add Garlic and Red Pepper Flakes: Stir in the chopped garlic and red pepper flakes, cooking until fragrant, about 1 minute.
- Add Liquids and Herbs: Pour in beef broth and crushed tomatoes. Add thyme, rosemary, Italian seasoning, bay leaves, and cooked bacon. Stir to combine.
- Combine and Cook: Return the beef pieces to the pan with the sauce, ensuring they are submerged. Choose one cooking method: (1) Bring to a boil, then reduce heat to low, cover, and simmer for 4 hours until beef is tender; (2) Cover and transfer to a preheated 275°F (140°C) oven and cook for 4 hours; or (3) Transfer everything to a slow cooker and cook on LOW for 8-10 hours or HIGH for 4-6 hours until beef is falling apart.
- Finish and Serve: Season the pot roast with salt and pepper to taste. Remove bay leaves before serving. Enjoy your Italian Pot Roast warm.
Notes
- Using pancetta instead of bacon adds a traditional Italian flavor.
- For thicker sauce, remove the lid during the last half hour of cooking to reduce liquid.
- If you prefer less spicy, omit the red pepper flakes.
- Serve with creamy polenta, mashed potatoes, or crusty bread to soak up the sauce.
- Leftovers taste even better the next day as flavors deepen.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg
