Why You’ll Love This Recipe
This Italian Pot Roast stands out for its deep, savory flavors developed through slow braising. The combination of beef, pancetta, and a medley of vegetables creates a harmonious and robust taste. The versatility of cooking methods—stovetop, oven, or slow cooker—allows you to choose the most convenient option. Additionally, the dish pairs well with various sides like polenta, pasta, or mashed potatoes, making it adaptable to different preferences.
Ingredients
- 4 ounces diced bacon or pancetta (optional)
- 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
- ½ teaspoon red pepper flakes (optional)
- 2 cups beef broth
- 1 (14.5-ounce) can crushed tomatoes
- 1 sprig fresh thyme (or 1 teaspoon chopped, or ½ teaspoon dried)
- 1 sprig fresh rosemary (or 1 teaspoon chopped, or ½ teaspoon dried)
- 1 teaspoon Italian seasoning
- 2 bay leaves
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Bacon: In a large, oven-safe saucepan or Dutch oven, cook the diced bacon or pancetta over medium heat until crispy. Remove and set aside.
- Brown the Beef: Season the beef pieces with salt and pepper. In the same pan, brown the beef on all sides over medium-high heat. Once browned, remove the beef and set aside.
- Sauté the Vegetables: Add the diced onion, carrot, and celery to the pan. Cook until tender, about 7-10 minutes.
- Add Garlic and Spices: Stir in the chopped garlic and red pepper flakes (if using). Cook until fragrant, approximately 1 minute.
- Combine Liquids and Herbs: Pour in the beef broth and crushed tomatoes. Add the thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon or pancetta. Stir to combine.
- Cook the Roast: Return the beef to the pot, ensuring it’s submerged in the sauce. Choose one of the following cooking methods:
- Stovetop: Bring to a boil, reduce heat to low, cover, and simmer until the beef is tender, about 2-4 hours.
- Oven: Preheat to 275°F (140°C). Cover the pot and bake until the beef is tender, about 2-4 hours.
- Slow Cooker: Transfer everything to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
- Finalize and Serve: Once the beef is tender, remove and discard the bay leaves. Season the sauce with additional salt and pepper to taste. Serve the pot roast over polenta, pasta, gnocchi, or mashed potatoes.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 15 minutes
- Cooking Time: 2-4 hours (depending on the method chosen)
- Total Time: 2 hours 15 minutes to 4 hours 15 minutes
Variations
- Mushroom Addition: Incorporate 1 ounce of reconstituted and chopped dried porcini mushrooms along with the onions, carrots, and celery for an earthy flavor.
- Wine Infusion: Replace some or all of the beef broth with a dry white or red wine to add depth to the sauce.
- Tomato Paste Enhancement: Add 2 tablespoons of tomato paste along with the garlic for a richer tomato flavor.
- Herb Variation: Include 1 teaspoon of chopped sage (or ½ teaspoon dried) for an aromatic twist.
- Balsamic Touch: Stir in 1 tablespoon of balsamic vinegar to introduce a subtle sweetness and tang.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the pot roast in airtight containers for up to 3 months.
- Reheating: Thaw frozen pot roast in the refrigerator overnight. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through.
FAQs
1. Can I make this recipe without pancetta or bacon?
Yes, you can omit the pancetta or bacon. While it adds depth of flavor, the dish will still be delicious without it.
2. What is the best cut of beef for this pot roast?
A chuck roast is ideal due to its marbling, which breaks down during slow cooking, resulting in tender meat.
3. Can I use dried herbs instead of fresh ones?
Yes, dried herbs can be used. Use half the amount of dried herbs in place of fresh ones, as they are more concentrated.
4. How can I thicken the sauce if it’s too thin?
If the sauce is too thin, remove the beef and simmer the sauce uncovered until it reduces to your desired consistency. Alternatively, mix a tablespoon of cornstarch with water to create a slurry and stir it into the simmering sauce until it thickens.
5. Is it necessary to brown the beef before cooking?
Browning the beef enhances the flavor by creating a caramelized crust. While it’s recommended, you can skip this step if pressed for time.
Stracotto Italian Pot Roast
- Total Time: 2 hours 15 minutes to 4 hours 15 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Slow-cooked Italian Pot Roast, or Stracotto, is a tender beef dish simmered in a rich tomato-based sauce with aromatic herbs and vegetables. Perfect for family dinners or special occasions, this flavorful dish is a comforting meal paired with pasta, polenta, or mashed potatoes.
Ingredients
- 4 ounces diced bacon or pancetta (optional)
- 3 pounds beef (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
- ½ teaspoon red pepper flakes (optional)
- 2 cups beef broth
- 1 (14.5-ounce) can crushed tomatoes
- 1 sprig fresh thyme (or 1 teaspoon chopped, or ½ teaspoon dried)
- 1 sprig fresh rosemary (or 1 teaspoon chopped, or ½ teaspoon dried)
- 1 teaspoon Italian seasoning
- 2 bay leaves
Instructions
- Cook the Bacon: In a large, oven-safe saucepan or Dutch oven, cook pancetta until crispy. Remove and set aside.
- Brown the Beef: Season beef with salt and pepper, brown all sides in the same pan, then set aside.
- Sauté Vegetables: Cook onion, carrot, and celery until tender (7-10 minutes).
- Add Garlic and Spices: Stir in garlic and red pepper flakes. Cook until fragrant (1 minute).
- Combine Liquids and Herbs: Add beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and pancetta. Stir to combine.
- Cook the Roast:
- Stovetop: Simmer on low for 2-4 hours, covered.
- Oven: Bake at 275°F (140°C) for 2-4 hours, covered.
- Slow Cooker: Cook on low for 8-10 hours or high for 4-6 hours.
- Serve: Once tender, remove bay leaves and season sauce to taste. Serve over polenta, pasta, or mashed potatoes.
Notes
- Add mushrooms or wine for a flavor twist.
- If the sauce is too thin, simmer uncovered or thicken with a cornstarch slurry.
- Leftovers can be stored in the refrigerator for 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 2-4 hours
- Category: Dinner
- Method: Braising
- Cuisine: Italian
