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
Scale
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
