Italian Pot Roast, also known as Stracotto, is a rich and hearty dish where tender beef simmers in a flavorful broth of tomatoes, herbs, and vegetables. This slow-cooked masterpiece is perfect for a cozy family dinner, providing a melt-in-your-mouth texture that pairs beautifully with polenta, mashed potatoes, or crusty bread.
Stracotto has become one of our family’s go-to comfort meals. The first time I made it, my husband couldn’t stop raving about how the beef just fell apart with a fork, and the kids loved soaking up the flavorful sauce with bread. Now, it’s a staple for special Sunday dinners, filling the house with the irresistible aroma of herbs and slow-cooked goodness. The best part? It’s just as delicious as leftovers the next day, making it a meal we savor again and again.
Why This Italian Pot Roast (Stracotto) Will Become Your Favorite
- Slow-Cooked Perfection: The beef becomes incredibly tender after hours of slow simmering, absorbing all the rich flavors from the broth, herbs, and vegetables.
- Versatile Cooking Options: Whether you prefer using the stovetop, oven, or slow cooker, this recipe adapts to your cooking style, ensuring a perfect result every time.
- Flavor Explosion: Bacon (or pancetta) adds a smoky depth to the dish, while crushed tomatoes, garlic, and a medley of Italian herbs create a savory sauce that’s perfect for drizzling over pasta or bread.
- Comfort in Every Bite: Stracotto is the ultimate comfort food, warming your soul with every tender bite and making any occasion feel special.
Ingredients:
For the Pot Roast:
- 115g (4 oz) bacon or pancetta, diced (optional)
- 1.4kg (3 lbs) beef chuck, cut into 3 large pieces
- Salt and pepper, to taste
- 240g (1 cup) diced onion
- 240g (1 cup) diced carrot
- 240g (1 cup) diced celery
- 1 tablespoon (15g) chopped garlic
- ½ teaspoon red pepper flakes (optional)
- 475ml (2 cups) beef broth
- 1 can (410g/14.5 oz) crushed tomatoes
- 1 sprig fresh thyme (or 1 tsp fresh chopped, or ½ tsp dried)
- 1 sprig fresh rosemary (or 1 tsp fresh chopped, or ½ tsp dried)
- 1 teaspoon Italian seasoning
- 2 bay leaves
- Salt and pepper, to taste
Directions:
- Cook the bacon: In a large, oven-safe saucepan (such as a Dutch oven), cook the diced bacon over medium heat 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 generously with salt and pepper. Increase the heat to medium-high and brown the beef in the bacon grease on all sides, about 4-5 minutes per side. Once browned, remove the beef from the pan and set aside.
- Cook the vegetables: In the same pan, add the diced onion, carrot, and celery. Sauté the vegetables for about 7-10 minutes, stirring occasionally, until they are tender.
- Add garlic and spices: Stir in the chopped garlic and red pepper flakes, cooking for another minute until fragrant.
- Prepare the sauce: Pour in the beef broth and crushed tomatoes. Add the thyme, rosemary, Italian seasoning, bay leaves, and cooked bacon. Stir everything together until well combined.
- Simmer with beef: Return the seared beef to the pot, nestling it into the sauce. You have three cooking options:
- Stovetop: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-4 hours, until the beef is fork-tender.
- Oven: Preheat your oven to 140°C (275°F). Cover the pot and transfer it to the oven for 2-4 hours, until the beef is tender and falling apart.
- Slow Cooker: Transfer everything to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
- Final touches: Once the beef is done, taste the sauce and adjust the seasoning with additional salt and pepper if needed. Remove the sprigs of thyme, rosemary, and bay leaves before serving.
- Serve: Shred the beef with a fork and serve with the rich sauce over polenta, mashed potatoes, or a side of crusty bread.
Notes:
- Substitutions: You can swap out beef chuck for other cuts such as brisket or short ribs for different textures.
- Vegetarian Option: For a meat-free version, omit the beef and bacon, and use hearty vegetables like mushrooms and root vegetables. Replace the beef broth with vegetable stock.
- Make-Ahead: This dish tastes even better the next day as the flavors meld. Simply store it in the fridge and reheat gently before serving.
