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.