Italian Pot Roast (Stracotto)

Italian Pot Roast, or Stracotto, is a comforting and hearty dish that captures the essence of traditional Italian cooking. With tender chunks of beef slowly simmered in rich broth, aromatic vegetables, and a blend of herbs, this recipe transforms simple ingredients into a savory masterpiece.

Perfect for family gatherings or cozy dinners, it’s a dish that warms both the heart and the home. Enjoy the delightful flavors and the satisfying aroma that fills your kitchen as it cooks!

Italian Pot Roast (Stracotto)

Ingredients

4 ounces bacon (or pancetta), diced (optional)

3 pounds beef (such as chuck), cut into 3 large pieces

Salt and pepper to taste

1 cup onion, diced

1 cup carrot, 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 sprig thyme (or 1 teaspoon fresh chopped or 1/2 teaspoon dried)

1 sprig rosemary (or 1 teaspoon fresh chopped or 1/2 teaspoon dried)

1 teaspoon Italian seasoning

2 bay leaves

Salt and pepper to taste

Instructions:

Step 1:

Cook the bacon in a large, oven-safe pot (like a Dutch oven) over medium heat, then remove and set aside.

Step 2:

Season the beef with salt and pepper. Brown the beef in the bacon grease over medium-high heat, then remove and set aside.

Step 3:

Add the onion, carrot, and celery to the pot and cook until tender, about 7-10 minutes.

Step 4:

Add the garlic and red pepper flakes, cooking for about a minute until fragrant.

Step 5:

Pour in the beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon. Stir to combine before adding the beef back into the pot.

Step 6: You can choose one of the following methods:

(1) Bring to a boil, reduce the heat to low, and simmer covered until the beef is tender, about 2-4 hours.
(2) Cover and transfer to a preheated oven at 275°F (140°C) and cook until the beef is tender, about 2-4 hours.
(3) Transfer to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.

Step 7: Once done, season with salt and pepper to taste. Remove the sprigs of thyme, rosemary, and bay leaves, and enjoy!

Notes:

Meat Choice: Chuck roast is ideal for this recipe due to its marbling, which makes it tender and flavorful when slow-cooked. You can also use brisket or round if preferred.

Bacon vs. Pancetta: While both add great flavor, pancetta offers a slightly sweeter taste. Feel free to omit it for a leaner dish or substitute with a different fat like olive oil.

Vegetable Variations: You can add other vegetables such as potatoes, parsnips, or mushrooms for additional flavor and nutrition. Just adjust the cooking time accordingly.

Herb Freshness: Fresh herbs provide a vibrant flavor, but dried herbs work well too. If using dried, remember to use less, as they are more concentrated.

Cooking Time: The longer the meat simmers, the more tender it becomes. Don’t rush the process; low and slow yields the best results.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a day!

Serving Suggestions: This pot roast pairs beautifully with crusty bread, polenta, or creamy mashed potatoes to soak up the delicious sauce.

Adjusting Spiciness: If you prefer a milder dish, you can reduce or omit the red pepper flakes.

Slow Cooker Option: If you choose to use a slow cooker, browning the meat and vegetables beforehand enhances the flavor, but it’s not strictly necessary.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different cut of beef?

Yes, while chuck roast is recommended for its tenderness and flavor, you can use other cuts like brisket or round.

Just be mindful that cooking times may vary depending on the cut’s tenderness.

How do I know when the pot roast is done?

The pot roast is done when it’s fork-tender and easily shreds.

This usually takes 2-4 hours on the stovetop or in the oven, and 8-10 hours in a slow cooker, depending on the method you choose.

Can I make this recipe ahead of time?

Absolutely! You can prepare the pot roast a day in advance. It often tastes even better the next day as the flavors meld.

Just store it in the fridge and reheat when ready to serve.

What can I serve with pot roast?

Pot roast pairs well with crusty bread, mashed potatoes, polenta, or a simple green salad.

You can also serve it over pasta for a hearty meal.

Is it possible to freeze leftovers?

Yes, you can freeze leftover pot roast.

Make sure it’s cooled completely before transferring it to an airtight container or freezer bag.

It can be stored in the freezer for up to 3 months.

Thaw in the refrigerator before reheating.

Do I need to sear the beef before cooking?

Yes, searing the beef adds depth of flavor and creates a nice crust.

It helps lock in juices, making the final dish more flavorful and tender.

Can I skip the bacon/pancetta?

Yes, you can omit the bacon or pancetta if you prefer a leaner dish.

You can replace it with a bit of olive oil for cooking the vegetables if desired.

What if I don’t have fresh herbs?

You can use dried herbs instead! Just remember to use about one-third of the amount since dried herbs are more concentrated.

For example, use 1 teaspoon of dried thyme instead of 1 sprig of fresh.

Can I cook this recipe on the stovetop instead of in the oven?

Yes, you can cook it entirely on the stovetop.

Just ensure to keep it at a low simmer, covered, and stir occasionally to prevent sticking.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

To reheat, you can use the microwave or gently warm it on the stovetop over low heat until heated through.

Add a splash of broth if it seems dry.