If you are craving a cozy, soul-warming meal that feels like a hug on a plate, look no further than this Italian Pot Roast (Stracotto) Recipe. This dish embodies the comforting essence of slow-cooked beef infused with fragrant herbs, rich tomato sauce, and the hearty goodness of tender vegetables. Perfect for gatherings or relaxing Sunday dinners, this Italian classic transforms simple ingredients into a spectacular, melt-in-your-mouth experience that lingers long after the last bite.
Ingredients You’ll Need
Getting the right balance of ingredients is key to nailing this Italian Pot Roast (Stracotto) Recipe. Each component plays a vital role, from adding depth and savory notes to creating that irresistible texture and inviting color in the final dish.
- Bacon or Pancetta (4 ounces, diced): Adds smoky depth and renders flavorful fat for searing the beef.
- Beef chuck (3 pounds, cut into large pieces): The star of the dish; well-marbled for tenderness after slow cooking.
- Salt and pepper: Essential for seasoning and enhancing the meat’s natural flavors.
- Red pepper flakes (1/2 teaspoon, optional): Introduces a subtle heat that awakens the palate without overpowering.
- Thyme (1 teaspoon, chopped or 1/2 teaspoon dried): Adds earthy, aromatic notes that pair beautifully with beef.
- Rosemary (1 teaspoon, chopped or 1/2 teaspoon dried): Offers a piney fragrance that complements the long braise.
- Italian seasoning (1 teaspoon): A blend of herbs that brings classic Mediterranean flavor.
- Bay leaves (2): Impart subtle depth and complexity during the slow cooking process.
- Onion (1 cup, diced): Builds a sweet and savory base for the sauce.
- Carrot (1 cup, diced): Adds natural sweetness and tender bite.
- Celery (1 cup, diced): Provides aromatic, crunchy contrast.
- Garlic (1 tablespoon, chopped): Brings pungency and warmth.
- Beef broth (2 cups): The flavorful liquid that braises the beef to melting tenderness.
- Crushed tomatoes (14.5 ounces): Creates a rich, tangy sauce with luscious color.
How to Make Italian Pot Roast (Stracotto) Recipe
Step 1: Cook Bacon
Start by crisping the diced bacon or pancetta in a large oven-safe saucepan or Dutch oven over medium heat. This simple step is pure magic because the rendered fat not only flavors the pot but also provides the perfect searing surface for the beef. Once crispy, transfer the bacon to a plate and set aside, saving the fat in the pan.
Step 2: Sear the Beef
Season the beef pieces generously with salt and pepper. Increase the heat to medium-high and sear each side of the beef in the bacon fat until beautifully browned, roughly 4 to 6 minutes per side. This step locks in flavor and creates those irresistible caramelized edges. Remove the beef and set aside, keeping all the gorgeous browned bits in the pan.
Step 3: Sauté Vegetables
Add the diced onion, carrot, and celery to the pan, stirring occasionally as they soften and take on a bit of color. This mix, known as soffritto, provides a fragrant base and lovely sweetness that balances the savory meat.
Step 4: Add Garlic and Spices
Stir in the chopped garlic and, if you’re using them, the red pepper flakes. Let everything cook for about a minute to release those enticing aromas that will enrich the sauce deeply.
Step 5: Deglaze and Combine
Pour in the beef broth and crushed tomatoes, then sprinkle in thyme, rosemary, Italian seasoning, and bay leaves. Add back the crispy bacon as well. Scrape the bottom of the pan to lift all those flavorful browned bits into the sauce. Nestle the seared beef pieces right into the liquid; this will become their slow-cooked bath of goodness.
Step 6: Braise the Beef
This is where patience turns the beef into tender perfection. You have two delightful options: cover the pot and place it in a preheated oven at 275°F (140°C) for 2 to 4 hours, or transfer everything to a slow cooker and choose LOW for 8 to 10 hours or HIGH for 4 to 6 hours. Either way, you’ll end up with fork-tender beef soaked in rich, flavorful sauce.
Step 7: Finish and Serve
Once the beef is tender and ready, check the seasoning and add more salt or pepper if needed. Remove the bay leaves before serving. Ladle the luscious sauce and vegetables over the beef and prepare to savor every bite.
How to Serve Italian Pot Roast (Stracotto) Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a pop of color and fresh herbaceous brightness that contrasts beautifully with the rich, slow-cooked sauce. A drizzle of high-quality olive oil can add a luscious finish as well.
Side Dishes
This Italian Pot Roast (Stracotto) Recipe pairs wonderfully with creamy polenta or buttery mashed potatoes, both of which soak up the savory sauce beautifully. Rustic crusty bread also shines here, perfect for sopping up every last bit of the flavorful juices.
Creative Ways to Present
For a special touch, serve the roast sliced thin over a bed of fresh pasta like pappardelle to mingle with the sauce. You can also transform leftovers into a hearty sandwich with melted provolone and arugula for a taste of Italy any day of the week.
Make Ahead and Storage
Storing Leftovers
Let the pot roast cool to room temperature before transferring to airtight containers. Stored in the refrigerator, the flavors actually deepen after a day, making leftovers even more delightful for up to 4 days.
Freezing
Italian Pot Roast (Stracotto) Recipe freezes beautifully. Portion the meat and sauce into freezer-safe containers or bags, leaving some headspace for expansion. It will stay delicious for up to 3 months frozen.
Reheating
Reheat slowly on the stovetop over low heat or gently in the oven to preserve the moist tenderness of the beef. Stir occasionally and add a splash of broth or water if the sauce becomes too thick.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While chuck is ideal for its marbling and tenderness after long cooking, brisket or short ribs also work well if you want to experiment.
Is it necessary to use bacon or pancetta?
Not necessarily, but bacon adds a fantastic smoky, savory layer to the dish. If you prefer, you can skip it and cook the beef in olive oil instead.
How spicy is the dish with red pepper flakes?
The red pepper flakes provide just a gentle background heat to brighten the flavors. You can omit them if you prefer a completely mild dish.
Can I prepare this recipe in a slow cooker only?
Yes! The slow cooker method is excellent and very hands-off. Just make sure to sear the beef and sauté the vegetables first to develop maximum flavor before transferring everything to the slow cooker.
What is the best way to serve leftovers?
Leftovers are fantastic reheated and served over pasta or creamy polenta. You can also shred the beef for sandwiches or even a hearty stew the next day.
Final Thoughts
This Italian Pot Roast (Stracotto) Recipe is truly a labor of love that rewards you with unbeatable flavor and comforting warmth. Whether you’re sharing it with family or enjoying a quiet dinner, this dish invites you to slow down and savor the simple, rich pleasures of a perfectly braised meal. I can’t wait for you to try it and make it your own favorite!
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Italian Pot Roast (Stracotto) Recipe
- Total Time: 3 hours 45 minutes
- Yield: 6 servings 1x
Description
This hearty Italian Pot Roast, also known as Stracotto, features tender, slow-braised beef infused with aromatic herbs, vegetables, and a rich tomato-based sauce. Perfectly cooked in a Dutch oven or slow cooker, this traditional Italian dish is ideal for comforting dinners and serves 6 with a robust flavor profile and melt-in-your-mouth texture.
Ingredients
Meat and Bacon
- 4 ounces bacon (or pancetta), diced (optional)
- 3 pounds beef chuck, cut into 3 large pieces
Seasonings and Spices
- 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. Use a slotted spoon to transfer the bacon to a plate and set aside, leaving the rendered fat in the pan to impart flavor to the dish.
- 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 nicely browned on all sides, approximately 4 to 6 minutes per side. Remove the beef from the pan and set aside.
- Sauté Vegetables: Add the diced onion, carrot, and celery to the hot pan. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 7 to 10 minutes.
- Add Garlic and Spices: Stir in the chopped garlic and optional red pepper flakes. Cook for about 1 minute until fragrant, taking care not to burn the garlic.
- Deglaze and Combine: Pour in the beef broth and crushed tomatoes, scraping the bottom of the pan to loosen any browned bits. Add thyme, rosemary, Italian seasoning, bay leaves, and the reserved cooked bacon. Stir well to combine, then nestle the seared beef pieces back into the liquid.
- Braise the Beef in Oven: Cover the Dutch oven with its lid and transfer it to a preheated oven set at 275°F (140°C). Cook for 2 to 4 hours until the beef is very tender and pulls apart easily with a fork.
- Or Braise in Slow Cooker: Alternatively, transfer all ingredients to a slow cooker. Cook on LOW for 8 to 10 hours or HIGH for 4 to 6 hours until the beef reaches fork-tender perfection.
- Finish and Serve: Remove the pot roast from heat, discard the bay leaves, and taste the sauce. Adjust seasoning with salt and pepper as needed. Serve hot with the sauce and vegetables spooned generously over your preferred side dish, such as polenta, mashed potatoes, or crusty bread.
Notes
- Using pancetta instead of bacon adds a slightly different, authentic Italian flavor.
- For a thicker sauce, remove the lid during the last 30 minutes of oven cooking to reduce the liquid.
- This dish can be made a day ahead as flavors deepen after resting overnight.
- Leftovers reheat beautifully and are excellent for sandwiches or pasta dishes.
- If using fresh herbs, use about double the amount compared to dried.
- Prep Time: 20 minutes
- Cook Time: 3 hours 25 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
