Description
This Italian Pot Roast, or Stracotto, is a hearty, slow-cooked beef dish infused with aromatic herbs, bacon, and a rich tomato and beef broth sauce. Perfectly tender from slow braising in the oven or slow cooker, this comforting dish brings traditional Italian flavors to your table.
Ingredients
Scale
Meat and Bacon
- 4 ounces bacon (or pancetta), diced (optional)
- 3 pounds beef (such as chuck), cut into 3 large pieces
Seasonings
- 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 and Sauces
- 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. Transfer the bacon to a plate and set aside, leaving the rendered fat in the pan.
- Sear the Beef: Season the beef pieces 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 browned beef from the pan and set aside.
- Sauté Vegetables: Add the diced onion, carrot, and celery to the pan. Cook, stirring occasionally, until the vegetables become tender, about 7-10 minutes.
- Add Garlic and Spices: Stir in the chopped garlic and optional red pepper flakes. Cook for about 1 minute, until fragrant.
- Deglaze and Combine: Add the beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and the reserved cooked bacon to the pan. Mix well, scraping up any browned bits from the bottom of the pan. Return the seared beef to the pot, nestling it into the liquid.
- Braise the Beef: You can cook the pot roast either in the oven or slow cooker. For oven: Cover the pot and transfer to a preheated oven at 275°F (140°C), cooking for 2-4 hours until the beef is very tender. For slow cooker: Transfer everything to a slow cooker and cook on LOW for 8-10 hours or HIGH for 4-6 hours until beef is fork-tender.
- Finish and Serve: Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaves before serving. Serve the pot roast hot with the sauce and vegetables over your favorite side.
Notes
- Using bacon or pancetta adds depth and richness to the dish but can be omitted for a leaner meal.
- Adjust the red pepper flakes to your heat preference or omit entirely for no spice.
- The beef chuck is preferred for its marbling and tenderness when slow-cooked.
- If using a Dutch oven for oven braising, ensure it is oven-safe.
- Leftovers keep well and often taste even better the next day.
