Italian Pot Roast (Stracotto) – A Tender, Flavorful Classic

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.