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
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 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.
