Description
Italian Pot Roast, or Stracotto, is a traditional, hearty Italian dish made with tender beef slow-cooked in a rich broth with vegetables, tomatoes, and aromatic herbs. Perfect for a cozy family dinner, this comforting meal is easy to prepare and can be cooked in a slow cooker, oven, or on the stovetop. The result is a melt-in-your-mouth roast with savory flavors that pair wonderfully with mashed potatoes, polenta, or crusty bread.
Ingredients
Scale
- 3 pounds beef (such as chuck), cut into 3 large pieces
- Salt and pepper to taste
- 1 cup diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 1 tablespoon chopped garlic
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups beef broth
- 1 (14.5 ounce) can crushed tomatoes
- 1 sprig fresh thyme (or 1 teaspoon fresh chopped, or 1/2 teaspoon dried)
- 1 sprig fresh rosemary (or 1 teaspoon fresh chopped, or 1/2 teaspoon dried)
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 2 tablespoons diced bacon or pancetta (optional)
Instructions
- Cook the bacon/pancetta: In a large, oven-safe saucepan, cook the diced bacon or pancetta over medium heat until crispy, about 5-7 minutes. Remove and set aside.
- Brown the beef: Season the beef with salt and pepper. In the same pan with the bacon grease, increase heat to medium-high. Brown the beef pieces on all sides for 8-10 minutes. Remove the beef and set aside.
- Sauté the vegetables: Add diced onion, carrot, and celery to the pan. Cook for 7-10 minutes until softened. Add garlic and red pepper flakes (optional), cooking for another minute until fragrant.
- Add liquids and herbs: Pour in beef broth and crushed tomatoes. Stir in thyme, rosemary, Italian seasoning, and bay leaves. Add the cooked bacon or pancetta.
- Cook the roast: Return the beef to the pan, ensuring it’s submerged in the sauce.
- For stovetop: Bring to a boil, reduce heat, cover, and simmer for 2-4 hours.
- For oven: Cover the pan and cook at 275°F (140°C) for 2-4 hours.
- For slow cooker: Transfer everything to the slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
- Serve: Once the beef is tender, remove it from the pot. Shred or slice the meat, season the sauce to taste, and discard herbs. Serve with mashed potatoes, polenta, or your preferred sides.
Notes
- For best results, cook the roast slowly to allow the flavors to meld and the meat to become tender.
- You can use dried herbs if fresh ones are unavailable.
- If the sauce is too thin, simmer it uncovered until it thickens, or add a slurry of cornstarch and water.
- If you prefer a spicier dish, increase the red pepper flakes or add fresh chili peppers.
- Prep Time: 20-25 minutes
- Cook Time: 2-4 hours (depending on cooking method)
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approximately 1/6th of the recipe)
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg