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
Scale
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.
