This Italian Pot Roast, also known as Stracotto, is the epitome of slow-cooked comfort food! It’s a deeply flavorful and incredibly tender beef roast that’s braised in a rich tomato and herb-infused broth until it literally falls apart at the touch of a fork. I love how the simple ingredients transform into something truly extraordinary with a little bit of time and patience. This is the perfect dish for a Sunday supper, a special occasion, or anytime you’re craving a hearty and satisfying meal.
Why You’ll Love This Italian Pot Roast (Stracotto)
- Fall-Apart Tender Beef: Slow cooking the beef results in incredibly tender and flavorful meat.
- Rich and Savory Sauce: The combination of beef broth, crushed tomatoes, and herbs creates a deeply flavorful sauce.
- Easy to Make: While it takes time to cook, the recipe itself is very straightforward.
- Versatile: Serve it over pasta, polenta, mashed potatoes, or with crusty bread.
- Make-Ahead Friendly: This dish tastes even better the next day, making it perfect for meal prepping.
Ingredients for Italian Pot Roast (Stracotto)
Here’s what you’ll need to make this comforting pot roast. The full list with measurements is in the recipe card below.
Meat and Vegetables
- Beef (such as chuck), cut into large pieces (Meat)
- Bacon (or pancetta), diced (optional) (Meat)
- Onion, diced (Vegetable)
- Carrot, diced (Vegetable)
- Celery, diced (Vegetable)
Aromatics and Seasoning
- Garlic, chopped (Aromatic)
- Red pepper flakes (optional) (Spice)
- Thyme, chopped (or dried) (Herb)
- Rosemary, chopped (or dried) (Herb)
- Italian seasoning (or oregano) (Spice Blend)
- Bay leaves (Herb)
- Salt (Seasoning)
- Pepper (Spice)
Liquids
- Beef broth (Liquid)
- Crushed tomatoes (Canned Vegetable)
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love this Italian Pot Roast (Stracotto) recipe as is, but here are a few ideas for variations:
- Add Wine: Deglaze the pan with a cup of dry red wine after browning the beef for added depth of flavor.
- More Vegetables: Add mushrooms, potatoes, or parsnips to the pot roast during the last hour of cooking.
- Different Herbs: Experiment with other herbs, like sage or marjoram.
- Make it Spicy: Add more red pepper flakes or a pinch of cayenne pepper.
How to Make Italian Pot Roast (Stracotto)
Let me show you how to make this incredibly tender and flavorful Italian Pot Roast (Stracotto):
Cook the Bacon (Optional)
- If using bacon (or pancetta), I cook it in a large oven-safe saucepan (Dutch oven) over medium heat until crispy. Then, I set it aside.
Season and Sear the Beef
- I season the beef generously with salt and pepper.
- I sear/brown the beef in the bacon grease (or olive oil if not using bacon) over medium-high heat, about 4-6 minutes per side. I do this in batches if necessary to avoid overcrowding the pan. Then I set the beef aside.
Sauté Vegetables
- I add the diced onion, carrot, and celery to the pan and cook until they’re tender, about 7-10 minutes.
Add Garlic and Red Pepper Flakes
- I add the chopped garlic and red pepper flakes (if using) and cook until fragrant, about a minute.
Add Liquids and Herbs
- I pour in the beef broth and crushed tomatoes.
- Then I add the chopped thyme, rosemary, Italian seasoning, and bay leaves.
- I add the bacon if I cooked.
- I mix everything well.
Return Beef and Cook
- I add the seared beef back to the pot.
Choose Your Cooking Method:
- Stovetop: I bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the beef is falling apart tender, about 2-4 hours.
- Oven: I cover the pot and transfer it to a preheated oven at 275°F (140°C). I cook until the beef is falling apart tender, about 2-4 hours.
- Slow Cooker: I transfer the mixture to a slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
Season and Serve
- I season the pot roast with salt and pepper to taste.
- I remove the bay leaves.
- I serve!
Tips and Tricks for the BEST Italian Pot Roast
Here are my secrets for making this pot roast truly melt-in-your-mouth delicious:
- Use a Good Quality Beef Chuck Roast: Chuck roast is the best cut for pot roast because it becomes incredibly tender when slow-cooked.
- Sear the Beef Well: Searing the beef creates a flavorful crust and adds depth to the sauce.
- Low and Slow is Key: Cooking the pot roast at a low temperature for a long time is essential for breaking down the tough connective tissue and making the beef incredibly tender.
- Don’t Skimp on the Herbs: Fresh herbs add a wonderful aroma and flavor to the dish.
How to Serve
This Italian Pot Roast (Stracotto) is incredibly versatile. Here are a few serving suggestions:
- Over Pasta: Serve it over your favorite pasta, like pappardelle or tagliatelle.
- With Polenta: Creamy polenta is a classic Italian pairing for pot roast.
- Mashed Potatoes: Mashed potatoes are another comforting and delicious side dish.
- Crusty Bread: Serve with a side of crusty bread for soaking up the flavorful sauce.
Make Ahead and Storage
This pot roast tastes even better the next day! You can store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. You can also freeze the pot roast for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs about Italian Pot Roast (Stracotto)
- Can I use a different cut of beef?
- While chuck roast is the best choice, you can also use brisket or round roast.
- Can I make this without the bacon?
- Yes, you can omit the bacon. Use olive oil to sear the beef instead.
- Can I skip searing step?
- Searing adds a lot of flavor, but you can.
Enjoy this incredibly tender and flavorful Italian Pot Roast (Stracotto)! It’s a comforting and satisfying meal that’s perfect for any occasion.
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Italian Pot Roast (Stracotto)
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6-8 1x
- Category: Main Course
- Cuisine: Italian
Description
This classic Italian Pot Roast (Stracotto) is a rich and flavorful dish featuring tender, slow-cooked beef in a savory tomato and herb sauce. It’s a perfect comfort food meal for a special occasion or a cozy Sunday dinner.
Ingredients
- 4 ounces bacon or pancetta, diced (optional)
- 3 pounds beef chuck roast, cut into 3 large pieces
- Salt, to taste
- Black pepper, to taste
- 1 cup yellow onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 tablespoon garlic, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups beef broth
- 1 (14.5-ounce) can crushed tomatoes
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
- 1 teaspoon Italian seasoning (or dried oregano)
- 2 bay leaves
Instructions
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Cook Bacon (Optional): If using bacon or pancetta, cook it in a large, oven-safe saucepan or Dutch oven over medium heat until crispy. Remove the cooked bacon with a slotted spoon and set it aside. Leave the bacon grease in the pot.
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Sear Beef: Season the beef pieces generously with salt and black pepper. Increase the heat to medium-high. Sear the beef in the bacon grease (or add a tablespoon of olive oil if not using bacon) for 4-6 minutes per side, until well browned. Remove the beef from the pot and set it aside.
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Sauté Vegetables: Add the diced onion, carrots, and celery to the pot. Cook over medium heat for 7-10 minutes, or until the vegetables are softened, stirring occasionally.
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Add Garlic and Red Pepper Flakes: Add the chopped garlic and red pepper flakes (if using) to the pot. Cook for about 1 minute, or until fragrant.
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Combine Ingredients: Add the beef broth, crushed tomatoes, chopped thyme, chopped rosemary, Italian seasoning (or oregano), bay leaves, and cooked bacon (if using) to the pot. Stir well to combine.
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Return Beef: Return the seared beef to the pot, nestling it into the sauce.
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Choose Cooking Method & Cook Choose ONE of the following cooking methods:
- Stovetop: Bring the mixture to a boil over high heat. Then, reduce the heat to low, cover the pot tightly, and simmer for 2-4 hours, or until the beef is fork-tender and easily falls apart.
- Oven: Preheat your oven to 275°F (140°C). Cover the pot tightly and transfer it to the preheated oven. Bake for 2-4 hours, or until the beef is fork-tender.
- Slow Cooker: Transfer the entire mixture to a slow cooker. Cook on low for 8-10 hours or on high for 4-6 hours, or until the beef is very tender.
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Season and Serve: Once the beef is cooked, remove the bay leaves. Taste the sauce and season with additional salt and pepper, if needed. Shred the beef with two forks, if desired, or serve the pieces whole. Serve hot over polenta, mashed potatoes, pasta, or crusty bread.
Notes
- Beef: Chuck roast is the best cut of beef for pot roast, as it becomes very tender when slow-cooked. You can also use other cuts of beef suitable for braising, such as brisket or round roast.
- Bacon/Pancetta: The bacon or pancetta adds a smoky flavor to the dish, but it’s optional.
- Red Pepper Flakes: Adjust the amount of red pepper flakes to your preference.
- Serving Suggestions: This pot roast is delicious served with creamy polenta, mashed potatoes, pasta, or crusty bread to soak up the sauce. A side of roasted vegetables or a green salad would also be a great addition.