Description
This classic Italian Pot Roast (Stracotto) is a hearty and flavorful dish where beef chuck is slowly braised with aromatic vegetables, herbs, bacon, and crushed tomatoes until tender and richly infused with Italian flavors. Ideal for a comforting family meal, it pairs beautifully with pasta, gnocchi, or polenta.
Ingredients
Scale
Meat and Bacon
- 4 ounces bacon (or pancetta), diced (optional)
- 3 pounds beef chuck, cut into 3 large pieces
Vegetables
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 tablespoon garlic, chopped
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
Liquids and Canned Goods
- 2 cups beef broth
- 1 (14.5 ounce) can crushed tomatoes
Instructions
- Cook the bacon: In a large oven-safe saucepan, cook the diced bacon over medium heat until it becomes crispy. Once cooked, remove the bacon pieces and set aside, leaving the bacon grease in the pan for added flavor.
- Sear the beef: Season the beef pieces generously with salt and pepper. Increase the heat to medium-high and sear the beef in the bacon grease until browned on all sides, which helps to lock in juices and adds depth to the flavor. Remove the seared beef and set aside.
- Cook the vegetables: In the same pan, add diced onion, carrot, and celery. Cook over medium heat until the vegetables soften and become tender, approximately 7-10 minutes, which forms the base of the sauce.
- Add aromatics: Stir in the chopped garlic and red pepper flakes (if using), cooking just until fragrant to release their aromas and enhance the sauce’s complexity.
- Combine ingredients: Pour in the beef broth and crushed tomatoes. Add the thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon back into the pan. Return the seared beef pieces to the pan, ensuring they are submerged in the flavorful liquid.
- Braise the beef: Cover the pan with a lid and simmer the mixture on low heat for 2-4 hours on the stovetop. Alternatively, you can place the covered pan in a preheated oven at 275°F (140°C) and cook for the same duration, or use a slow cooker on low for 8-10 hours. The slow braising tenderizes the beef beautifully and blends all the flavors.
- Season and serve: Once the beef is fork-tender, adjust the seasoning with salt and pepper as needed. Remove the bay leaves and serve the Italian Pot Roast hot, over pasta, gnocchi, or creamy polenta for a satisfying meal.
Notes
- Using bacon or pancetta adds a smoky depth, but it can be omitted for a leaner dish.
- For a spicier version, increase the red pepper flakes to taste.
- Make sure to brown the beef well to develop rich, caramelized flavors in the sauce.
- Leftovers taste even better the next day as the flavors meld further.
- This dish can be made a day ahead and reheated gently before serving.
- Pair with a robust Italian red wine for a complete dining experience.
