If you’re craving a dish that radiates comfort, soul, and rich Italian tradition, then the Italian Pot Roast (Stracotto) Recipe is your new best friend. This slow-braised beef masterpiece is simmered to perfection in a luscious blend of tomatoes, aromatic herbs, and savory bacon, creating layers of flavor that melt in your mouth. It’s the kind of recipe that fills your kitchen with warmth and turns any meal into a special occasion, whether it’s a casual weeknight dinner or a gathering with loved ones.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each item is simple yet essential, working together to build the hearty, robust character of this dish. From the tender beef to the earthy carrots and vibrant herbs, every ingredient adds depth, texture, and color that makes the Stracotto truly unforgettable.
- 4 ounces bacon (or pancetta), diced (optional): Adds smoky richness and helps build a flavorful base.
- 3 pounds beef (such as chuck), cut into 3 large pieces: The star of the dish, perfect for slow braising to tender perfection.
- Salt and pepper to taste: Essential for seasoning and bringing out the natural flavors.
- 1/2 teaspoon red pepper flakes (optional): Offers a gentle touch of heat for balance.
- 1 teaspoon thyme, chopped (or 1/2 teaspoon dried): Adds a fresh, subtle earthy aroma.
- 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried): Brings pine-like notes that complement the beef wonderfully.
- 1 teaspoon Italian seasoning (or oregano): A blend of herbs that ties all the flavors together.
- 2 bay leaves: Infuses a delicate, herbal depth throughout the slow cooking.
- 1 cup onion, diced: Provides sweetness and a soft texture base.
- 1 cup carrot, diced: Adds natural sweetness and a pop of color.
- 1 cup celery, diced: Contributes aromatic crunch and balances the sweetness.
- 1 tablespoon garlic, chopped: Gives a warm, pungent punch that elevates the entire dish.
- 2 cups beef broth: Ensures moist, flavorful braising liquid.
- 1 (14.5 ounce) can crushed tomatoes: Delivers tanginess and richness to the sauce.
How to Make Italian Pot Roast (Stracotto) Recipe
Step 1: Cooking the bacon
Start by cooking the diced bacon or pancetta in a large oven-safe saucepan or Dutch oven over medium heat until it becomes crisp and golden. This step releases flavorful fat that will be the foundation of your dish. Once cooked, transfer the bacon to a plate and leave the delicious rendered fat in the pan to build amazing flavor.
Step 2: Searing the beef
Season your beef pieces generously with salt and pepper, then crank the heat up to medium-high. Brown the beef in the bacon fat, making sure every side gets that beautiful caramelized crust. This process locks in the juicy beefy goodness and adds complexity to the final dish. Once seared, set the beef aside for the next steps.
Step 3: Sautéing the vegetables
In the same pot, toss in the diced onion, carrot, and celery. These veggies soften and release their natural sweetness as you cook them for 7-10 minutes, creating a rich base of flavor beneath your braise. Don’t rush this—a gentle stir occasionally will help them cook evenly without burning.
Step 4: Adding garlic and spices
Now, stir in the chopped garlic and the optional red pepper flakes. Cooking these for about a minute intensifies their aromas without letting the garlic burn, giving the dish its signature inviting scent.
Step 5: Deglazing and combining ingredients
Pour in the beef broth and crushed tomatoes, then add thyme, rosemary, Italian seasoning, bay leaves, and the reserved cooked bacon. Scrape up the browned bits clinging to the pan’s bottom—those bits are packed with flavor. Nestle the seared beef pieces back into this savory liquid, letting all the ingredients merge beautifully.
Step 6: Braising the beef
At this point, your pot roast is ready to slowly transform. You have two options: cover your pot and place it in a 275°F (140°C) oven for 2-4 hours, allowing that low, slow heat to break down the beef into tender perfection; or transfer everything to a slow cooker and let it cook on LOW for 8-10 hours (or HIGH for 4-6 hours), perfect for a hands-off, all-day simmer. Either way, patience rewards you with the most tender, flavorful Italian Pot Roast (Stracotto) Recipe imaginable.
Step 7: Finishing touches
Before serving, taste and adjust with salt and pepper as needed. Remember to remove the bay leaves to keep only the pure flavor. Your Italian Pot Roast (Stracotto) is ready to shine alongside your favorite accompaniments!
How to Serve Italian Pot Roast (Stracotto) Recipe
Garnishes
Fresh herbs like chopped parsley or a sprinkle of grated Parmesan add visual appeal and an extra punch of savory brightness that beautifully complements the hearty sauce. Serve it warm, and don’t hesitate to drizzle a bit of the braising liquid over everything for moist, melting bites.
Side Dishes
This pot roast pairs wonderfully with creamy polenta, buttery mashed potatoes, or rustic crusty bread to soak up the luscious tomato sauce. Green vegetables like sautéed spinach or roasted broccoli add balance and a fresh finish to your meal.
Creative Ways to Present
Try serving slices of the Stracotto over wide pappardelle noodles for an Italian feast or pile it atop soft polenta for a soul-warming dinner. You can even turn leftovers into a rich ragù for pasta or sandwiches the next day—versatility that never disappoints!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Italian Pot Roast (Stracotto) to airtight containers and keep in the refrigerator for up to 3-4 days. The flavors actually intensify after a day, making it even better as leftovers.
Freezing
This dish freezes beautifully. Place cooled portions in freezer-friendly containers or heavy-duty zip bags, leaving some room for expansion. It will stay at peak flavor for up to 3 months in the freezer.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to warm evenly and prevent drying out. Adding a splash of broth or water can help restore moisture. For microwave reheating, cover loosely and heat in short bursts, stirring between intervals.
FAQs
Can I use a cut of beef other than chuck for this recipe?
Absolutely! While chuck is ideal for its marbling and tenderness after slow cooking, brisket or bottom round can also work well. Just be mindful that leaner cuts might require slightly shorter cooking times to avoid drying out.
Is it necessary to include bacon or pancetta?
Including bacon or pancetta adds a lovely layer of smoky flavor and fat that enriches the sauce, but it’s optional. If you prefer a lighter dish or don’t eat pork, you can omit it and use a bit of oil or butter to sauté the vegetables instead.
Can I prepare this dish in advance?
Yes! In fact, making Italian Pot Roast (Stracotto) a day ahead is a fantastic idea because the flavors develop even more deeply after resting. Just refrigerate and gently reheat before serving.
What wine pairs best with Italian Pot Roast (Stracotto)?
This dish goes beautifully with bold red wines like Chianti, Barolo, or a robust Cabernet Sauvignon. The wine’s acidity and tannins complement the rich, meaty sauce perfectly.
Can I make Italian Pot Roast (Stracotto) in an Instant Pot?
Definitely! Use the sauté function for browning and then pressure cook with all ingredients for about 60-70 minutes, followed by natural release. This method dramatically cuts cooking time while maintaining tender results.
Final Thoughts
Making this Italian Pot Roast (Stracotto) Recipe is like inviting warmth, tradition, and comfort right into your kitchen. It’s a slow-cooked treasure that rewards your patience with unforgettable flavors and tender, melt-in-your-mouth meat. Whether it’s a family dinner or a special gathering, this dish never fails to impress. I’m confident you’ll love it as much as I do—so go ahead and give it a try. You won’t regret it!
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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, also known as Stracotto, is a hearty and flavorful slow-braised beef dish featuring tender chuck roast cooked with aromatic herbs, bacon, and a robust tomato-based sauce. Perfect for a comforting family meal, it’s slow-cooked until the meat is fork-tender and infused with rich Italian flavors.
Ingredients
Meat and Bacon
- 4 ounces bacon (or pancetta), diced (optional)
- 3 pounds beef chuck roast, cut into 3 large pieces
Seasonings and Herbs
- Salt and pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
- 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
Vegetables
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 tablespoon garlic, chopped
Liquids
- 2 cups beef broth
- 1 (14.5 ounce) can crushed tomatoes
Instructions
- Cook Bacon: In a large oven-safe saucepan or Dutch oven, cook the diced bacon or pancetta over medium heat until crisp. Remove the cooked 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 on all sides. Increase the heat to medium-high and sear the beef in the bacon fat until browned on all sides, about 4-6 minutes per side. Remove the beef and set aside.
- Sauté Vegetables: To the same pan, add diced onion, carrot, and celery. Cook over medium heat, stirring occasionally, until the vegetables soften, about 7-10 minutes.
- Add Garlic and Spices: Stir in the chopped garlic and red pepper flakes (if using). Cook for about 1 minute or until fragrant to release their flavors.
- Deglaze and Combine Ingredients: Pour in the beef broth and crushed tomatoes. Add thyme, rosemary, Italian seasoning, bay leaves, and the reserved cooked bacon. Stir well, scraping up any browned bits from the bottom of the pan. Nestle the seared beef pieces back into the liquid.
- Braise the Beef (Oven Method): Cover the pot with a lid and transfer to a preheated oven at 275°F (140°C). Cook for 2 to 4 hours, or until the beef is very tender and easily shredded with a fork.
- Braise the Beef (Slow Cooker Method): Alternatively, transfer all ingredients to a slow cooker. Cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours until beef is fork-tender.
- Finish and Serve: Once cooked, taste and adjust salt and pepper as needed. Remove the bay leaves before serving. Serve the pot roast hot, spooned with sauce and vegetables, over your favorite side dish like mashed potatoes or polenta.
Notes
- The bacon is optional but adds a rich smoky flavor to the dish.
- Red pepper flakes are optional and can be omitted for a milder flavor.
- For best results, use a well-marbled beef chuck roast for tenderness and flavor.
- If using the slow cooker, searing the beef and sautéing veggies beforehand helps develop deeper flavors.
- Leftovers can be refrigerated up to 3 days or frozen for up to 3 months.
- Enjoy with crusty bread or creamy polenta for a complete Italian meal experience.
