Description
Italian Pot Roast (Stracotto) is a hearty and flavorful slow-cooked beef dish infused with aromatic herbs, vegetables, and rich tomato sauce. This comforting meal features tender chuck beef simmered to perfection in a mixture of beef broth, crushed tomatoes, and Italian seasonings, making it perfect for family dinners or special occasions.
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
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Cook the Bacon: Cook the diced bacon in a large oven-safe saucepan or Dutch oven over medium heat until crisp, then remove and set aside.
- Sear the Beef: Season the beef pieces generously with salt and pepper. In the bacon grease, sear the beef over medium-high heat, about 5-6 minutes per side, until browned on all sides. Remove and set aside.
- Sauté Vegetables: Add the diced onion, carrot, and celery to the pan and cook over medium heat until tender, about 7-10 minutes.
- Add Garlic and Red Pepper Flakes: Stir in the chopped garlic and optional red pepper flakes, cooking until fragrant, about 1 minute.
- Combine Liquids and Seasonings: Pour in the beef broth and crushed tomatoes. Add thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon. Stir to combine well.
- Add Beef Back and Cook: Return the seared beef to the pot, nestling it into the tomato mixture.
- Cook Until Tender: Choose one cooking method: (1) Bring to a boil, then reduce heat to low and simmer covered on the stovetop for 3 hours until beef is fall-apart tender; (2) Cover and transfer to a preheated 275°F (140°C) oven and bake for 3 hours until tender; or (3) Transfer to a slow cooker and cook on LOW for 8 hours or HIGH for 5 hours until the beef is tender.
- Final Seasoning and Serve: Remove bay leaves, season with salt and pepper to taste, shred or slice the beef as desired, and serve with the rich sauce.
Notes
- For a richer flavor, use pancetta instead of bacon if available.
- To save time, use the slow cooker method by preparing all ingredients in the morning and letting it cook throughout the day.
- Leftovers taste even better the next day as flavors meld further.
- Serve this pot roast with polenta, mashed potatoes, or crusty bread to soak up the delicious sauce.
- If you prefer less spicy, omit the red pepper flakes.
- Make sure to brown the beef well to develop deep, savory flavors.
- The cooking times may vary depending on your oven or slow cooker – the beef is done when it is tender and falls apart easily.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
