If you’re looking to cozy up with a meal that embodies comfort and rich, hearty flavors, this Italian Pot Roast (Stracotto) Recipe is absolutely the one to turn to. Imagine tender, slow-braised beef infused with the aromatic embrace of fresh herbs, savory bacon, and a tomato-base that’s both vibrant and soulful. Each bite tells a story of patience and love, making it perfect for gathering loved ones around the table to share something truly special and satisfying. This dish is a celebration of rustic Italian cooking that’s as easy to prepare as it is rewarding to eat.
Ingredients You’ll Need
Simple ingredients are the secret to this Stracotto’s deep, comforting flavor. Each component plays an essential role in creating layers of taste, from the fatty richness of bacon to the fresh brightness of herbs and the hearty depth of beef broth.
- Bacon (or pancetta), 4 ounces, diced: Adds smoky, savory depth that really elevates the stew base.
- Beef chuck, 3 pounds: Perfectly marbled for tenderness and flavor after slow braising.
- Salt and pepper: Essential for seasoning the beef and bringing out its natural flavors.
- Onion, 1 cup diced: Builds a sweet and savory foundation in the sauce as it cooks down.
- Carrot, 1 cup diced: Offers a subtle sweetness and contributes to the overall texture.
- Celery, 1 cup diced: Adds a slight crunch and aromatic earthiness that complements the other veggies.
- Garlic, 1 tablespoon chopped: Brings warmth and a fragrant punch that’s classic in Italian dishes.
- Red pepper flakes, ½ teaspoon (optional): Introduces a gentle heat that wakes up the palate just right.
- Beef broth, 2 cups: Acts as the flavorful liquid base that braises the meat tender.
- Crushed tomatoes, 1 (14.5 ounce) can: Lends acidity and sweetness, grounding the sauce beautifully.
- Fresh herbs – thyme, rosemary, Italian seasoning: These add fragrant, woodsy notes that are signature to Stracotto.
- Bay leaves, 2: Infuse a subtle aromatic bitterness that balances the richness.
How to Make Italian Pot Roast (Stracotto) Recipe
Step 1: Cook the bacon
Start by crisping diced bacon (or pancetta) in a large, oven-safe saucepan over medium heat. This renders flavorful fat, which forms the luscious base for browning the beef and cooking the veggies. Once crisped, remove the bacon and set it aside to add back later.
Step 2: Sear the beef
Generously season the beef chunks with salt and pepper. Using the bacon fat still in the pan, sear the beef over medium-high heat until it’s beautifully browned on all sides. This step locks in juices and adds a deep caramelized flavor. Once browned, set the meat aside–we’ll come back to it shortly.
Step 3: Cook the vegetables
In the same pan, toss in the diced onion, carrot, and celery. Stir and cook them gently for 7 to 10 minutes until they soften and start releasing their natural sweetness. These veggies create the rich flavor base for your sauce, transforming simple ingredients into something magical.
Step 4: Add aromatics
Stir in the chopped garlic and red pepper flakes if you’re using them. Cook just until the garlic becomes fragrant—this releases its essential oils and wakes up the flavors without burning.
Step 5: Combine ingredients
Pour in the beef broth and crushed tomatoes followed by thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon pieces. Return the browned beef chunks to the pan, nestling them among the sauce and veggies.
Step 6: Braise the beef
Cover your pan tightly and let the magic happen. You can simmer the pot roast gently on the stovetop on low heat for about 2 to 4 hours, place it in a preheated oven at 275°F (140°C) for the same duration, or use a slow cooker on low heat for 8 to 10 hours. The low-and-slow cooking melts the connective tissues, turning the meat extraordinarily tender and flavorful.
Step 7: Season and serve
Remove the bay leaves, taste the sauce, and adjust salt or pepper as needed. This is where the flavors harmonize perfectly. Serve your Italian Pot Roast (Stracotto) Recipe piping hot over a bed of pasta, creamy polenta, or pillowy gnocchi for a truly authentic and hearty meal.
How to Serve Italian Pot Roast (Stracotto) Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few grated shavings of Parmigiano-Reggiano cheese adds brightness and a touch of indulgence to each plate. The fresh herbs contrast beautifully with the rich sauce, giving every forkful an extra pop of color and flavor.
Side Dishes
This Stracotto pairs wonderfully with rustic sides like buttery polenta, delicate gnocchi, or even creamy mashed potatoes. A crisp green salad with lemon vinaigrette or roasted seasonal vegetables also complement and balance the richness of the braised beef.
Creative Ways to Present
For a crowd-pleasing presentation, serve the Italian Pot Roast right in the braising pot – rustic and inviting. Alternatively, layer slices of the tender meat over pasta nests arranged on a platter, then drizzle with sauce and a sprinkle of fresh herbs for an elegant feast.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Italian Pot Roast in airtight containers in the refrigerator. The flavors actually deepen and improve overnight, making it perfect for enjoying the next day.
Freezing
This dish freezes beautifully. Portion the Stracotto and store it in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw slowly in the refrigerator before reheating to preserve the tender texture.
Reheating
Reheat gently on the stovetop over low heat or in the oven at a moderate temperature, stirring occasionally to keep the sauce smooth and moist. Avoid microwaving aggressively, as that can dry out the beef.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While beef chuck is ideal due to its marbling and tenderness after slow cooking, you can also use brisket or even short ribs for equally delicious results.
Is it possible to make Italian Pot Roast (Stracotto) Recipe in a slow cooker?
Yes, the slow cooker is a fantastic option for easy prep. Just combine all ingredients in the slow cooker and cook on low for 8 to 10 hours. The result will be just as tender and flavorful.
Can I skip the bacon or pancetta?
You can, but keep in mind that the bacon adds a smoky richness that really enhances the sauce. If you omit it, consider adding a splash of smoked paprika or a bit of olive oil to boost flavor.
What’s the best way to serve leftovers?
Leftover Stracotto is perfect as a hearty sandwich filling, in a pasta bake, or simply reheated and served over creamy polenta or mashed potatoes for a comforting meal.
How can I make this dish spicier?
Increase the red pepper flakes or add a pinch of chili powder or cayenne when adding aromatics. Just be careful to balance heat so it complements, rather than overwhelms, the sauce.
Final Thoughts
Trying the Italian Pot Roast (Stracotto) Recipe is like inviting a bit of Italian warmth and tradition into your kitchen. Its slow-cooked tenderness and rich, herb-infused sauce make every bite memorable. If you’re craving a meal that feels like a loving hug on a plate, this recipe is waiting for you to make it your own and share with those you care about.
Print
Italian Pot Roast (Stracotto) Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 25 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Description
This Italian Pot Roast (Stracotto) is a rich and flavorful braised beef dish simmered slowly with aromatic herbs, vegetables, and a touch of pancetta or bacon for added depth. Perfectly tender and infused with the essence of crushed tomatoes, garlic, and Italian seasonings, this classic comfort meal pairs wonderfully with pasta, gnocchi, or polenta for an authentic Italian dining experience.
Ingredients
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 and Aromatics
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 tablespoon garlic, chopped
- 1/2 teaspoon red pepper flakes (optional)
Liquids and Seasonings
- 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
Instructions
- Cook the bacon: In a large oven-safe saucepan over medium heat, cook the diced bacon (or pancetta) until it becomes crispy. Once cooked, remove and set aside, leaving the rendered fat in the pan.
- Sear the beef: Season the beef pieces generously with salt and pepper. Using the bacon fat, sear the beef over medium-high heat until browned on all sides to lock in flavor. Remove the beef and set aside.
- Cook the vegetables: In the same pan, add the diced onion, carrot, and celery. Cook over medium heat for about 7 to 10 minutes until the vegetables are tender and aromatic.
- Add aromatics: Stir in the chopped garlic and red pepper flakes (if using), cooking until fragrant, about 1 to 2 minutes, to enhance the dish’s flavor profile.
- Combine ingredients: Pour in the beef broth and the can of crushed tomatoes. Add the chopped thyme, rosemary, Italian seasoning, and bay leaves. Return the cooked bacon and seared beef pieces back to the pan.
- Braise the beef: Cover the pan and braise the beef on low heat. You can simmer it on the stovetop, bake it in a preheated oven set at 275°F (140°C), or use a slow cooker on low. The cooking time varies: 2 to 4 hours on stovetop or oven, or 8 to 10 hours in a slow cooker, until the beef is tender and falling apart.
- Season and serve: Once cooked, adjust seasoning with salt and pepper as needed. Remove the bay leaves and serve the pot roast hot over pasta, gnocchi, or polenta for a satisfying meal.
Notes
- Using bacon or pancetta adds a savory depth to the dish but can be omitted for a lighter version.
- Slow cooking enhances the tenderness and flavor of the beef; the longer the cook time at low heat, the more tender the meat.
- Stracotto pairs beautifully with soft polenta or buttered pasta to soak up its delicious sauce.
- If you don’t have fresh herbs, dried herbs are a suitable substitute in half the quantity.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
