Italian Pot Roast
Experience the rich tradition of Italian Pot Roast, or Stracotto, a meltingly tender dish that blends high-quality beef with aromatic vegetables and herbs in a savory sauce.
Ingredients
Meat & Fat
- 4 ounces bacon (or pancetta), diced (optional) Adds depth of flavor
- 3 pounds beef (such as chuck), cut into 3 large pieces High marbling for tenderness
- Salt and pepper to taste For seasoning
Vegetables
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 tablespoon garlic, chopped
- 1/2 teaspoon red pepper flakes (optional) For heat
Liquids & Seasonings
- 2 cups beef broth
- 1 (14.5 ounce) can crushed tomatoes Adds acidity and moisture
- 1 teaspoon thyme, chopped (or 1/2 teaspoon dried)
- 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried)
- 1 teaspoon Italian seasoning (or oregano)
Instructions
Preparation
- Cook the bacon in a large oven-safe saucepan (Dutch oven) over medium heat, then set aside.
- Season the beef with salt and pepper and sear/brown in the bacon grease, over medium-high heat, about 4-6 minutes per side, then set aside.
- Add the onion, carrot, and celery to the pan and cook until tender, about 7-10 minutes.
- Add the garlic and red pepper flakes, cooking until fragrant, about a minute.
- Add the broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and bacon to the mix before adding the beef.
Cooking
- Choose your cooking method: (1) Bring to a boil, reduce heat to low, and simmer, covered, for 2-4 hours; OR (2) Cover and transfer to a preheated oven at 275F/140C and cook until tender for 2-4 hours; OR (3) Transfer to a slow cooker and cook on LOW for 8-10 hours or HIGH for 4-6 hours.
- Season with salt and pepper to taste, remove the bay leaves, and enjoy.
Notes
This dish pairs nicely with rustic bread or creamy polenta. Roasted vegetables could complement the heartiness of the pot roast making it a complete meal.