Description
This Italian Pot Roast, also known as Stracotto, is a richly flavored, slow-cooked beef dish braised with aromatic vegetables, herbs, and crushed tomatoes. The tender beef infused with savory bacon and Italian seasonings makes a comforting and hearty main course perfect for family dinners or special occasions.
Ingredients
Scale
Meat and Bacon
- 4 ounces bacon (or pancetta), diced (optional)
- 3 pounds beef chuck, cut into 3 large pieces
- Salt and pepper to taste
Vegetables
- 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
- Salt and pepper to taste
Instructions
- Cook the bacon: In a large oven-safe saucepan or Dutch oven over medium heat, cook the diced bacon until crispy. Remove the 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. Increase heat to medium-high and sear the beef in the bacon fat for about 4-6 minutes per side until browned all over. Remove the beef and set aside.
- Sauté the vegetables: Add the diced onion, carrot, and celery to the pan. Cook over medium heat, stirring occasionally, until the vegetables are tender, about 7-10 minutes.
- Add garlic and spices: Stir in the chopped garlic and red pepper flakes, cooking until fragrant for about one minute.
- Add liquids and herbs: Pour in the beef broth and crushed tomatoes. Add the chopped thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon. Stir to combine.
- Return beef to pot: Place the seared beef pieces back into the pan, nestling them into the liquid and vegetables.
- Cook the pot roast: You can prepare this either by simmering on the stovetop over low heat with a lid for about 3 hours 30 minutes until the beef is fall-apart tender; or transfer the covered Dutch oven to a preheated oven at 275°F (140°C) and cook for the same duration; or alternatively place everything into a slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
- Finalize and serve: Once the beef is tender, discard the bay leaves. Adjust seasoning with salt and pepper to taste. Serve hot, accompanied by your favorite sides.
Notes
- For deeper flavor, sear the beef in batches to avoid overcrowding the pan.
- Bacon is optional but adds a wonderful smoky richness; pancetta is a great substitute.
- If time is limited, the slow cooker method is ideal for hands-off cooking.
- Use fresh herbs if available for a more vibrant flavor; dried herbs work well too.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day.
- Thicken the sauce by simmering uncovered for 10-15 minutes if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
