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
