Italian Pot Roast (Stracotto) Recipe

The Italian Pot Roast (Stracotto) Recipe is a soul-satisfying, hearty dish that warms the heart and fills the kitchen with irresistible aromas. This classic Italian slow-cooked beef dish boasts tender chunks of chuck roast simmered gently in a rich tomato and herb sauce that melds perfectly with the sweetness of sautéed vegetables and the smoky touch of pancetta or bacon. Every bite bursts with depth and comfort, making this recipe a treasured favorite for gatherings or a special family dinner that feels like a big, flavorful hug.

Ingredients You’ll Need

Gathering the right ingredients is like building a flavor foundation for this Italian Pot Roast (Stracotto) Recipe. Each component, from herbs to vegetables, plays a crucial role in layering the dish’s complexity and richness.

• Bacon (or pancetta), 4 ounces, diced: Adds a smoky, savory base that infuses the dish with hearty depth.
• Beef chuck, 3 pounds, cut into 3 large pieces: The perfect cut for slow braising that results in tender, juicy meat.
• Salt and pepper, to taste: Essential for seasoning to enhance and balance flavors.
• Red pepper flakes, 1/2 teaspoon (optional): Provides a subtle spicy kick to brighten the profile.
• Thyme, 1 teaspoon chopped (or 1/2 teaspoon dried): Lends a fresh, herbal aroma that complements the beef.
• Rosemary, 1 teaspoon chopped (or 1/2 teaspoon dried): Brings piney and earthy notes that marry beautifully with the meat.
• Italian seasoning, 1 teaspoon (or oregano): A classic blend that ties all Italian flavors together.
• Bay leaves, 2: Infuse a subtle complexity and depth during slow cooking.
• Onion, 1 cup diced: Adds sweetness and softness that melts into the sauce.
• Carrot, 1 cup diced: Offers natural sweetness and vibrant color.
• Celery, 1 cup diced: Introduces a slight crunch and fresh undertone to the base.
• Garlic, 1 tablespoon chopped: Enhances the savory flavor with robust, aromatic intensity.
• Beef broth, 2 cups: The liquid that slowly tenderizes the meat while enriching the sauce.
• Crushed tomatoes, 1 (14.5-ounce) can: Provides acidity and body, balancing the richness.

How to Make Italian Pot Roast (Stracotto) Recipe

Step 1: Cook the Bacon

Start by crisping the diced bacon or pancetta in a large oven-safe pan over medium heat. This first step renders out that flavorful fat which becomes the prized cooking medium for the beef and vegetables, offering a deep smoky base for the entire dish. Once cooked, transfer the bacon to a plate but keep all that goodness in the pan.

Step 2: Sear the Beef

Generously season the chunks of beef chuck with salt and pepper. Crank up the heat to medium-high and carefully sear each side in the reserved bacon fat until a rich brown crust forms. This browning is essential—it locks in the juices and intensifies the beef’s flavor. Remove the seared beef and set it aside while you prepare the vegetables.

Step 3: Sauté Vegetables

Next, toss in the diced onion, carrot, and celery to the same pan. These vegetables soften and caramelize gently for about 7 to 10 minutes, building a fragrant, sweet flavor base that will marry so well with the beef.

Step 4: Add Garlic and Spices

Stir in the freshly chopped garlic along with optional red pepper flakes for a hint of heat, cooking just until they release their aroma—a quick but vital step to unlock layers of fragrance and flavor.

Step 5: Deglaze and Combine Ingredients

Pour in the beef broth and crushed tomatoes, then add thyme, rosemary, Italian seasoning, bay leaves, and the crisp bacon pieces. Use a wooden spoon to scrape up any browned bits stuck to the bottom—that’s pure flavor magic right there! Nestle the seared beef back into the pot, ensuring it’s surrounded by the vibrant sauce.

Step 6: Braise the Beef

Cover your pot and choose your cooking method. Oven lovers can braise at a low 275°F (140°C) for about 2 to 4 hours until the beef is meltingly tender. If you prefer a slow cooker, let it simmer on LOW for 8 to 10 hours or HIGH for 4 to 6 hours. This slow, gentle cooking is the heart of the Italian Pot Roast (Stracotto) Recipe, transforming tough meat into an unforgettable, succulent delight.

Step 7: Finish and Serve

Before serving, adjust the seasoning with salt and pepper as needed, and remove the bay leaves. The sauce should be rich and aromatic, coating the tender beef beautifully—ready to enjoy with your favorite sides.

How to Serve Italian Pot Roast (Stracotto) Recipe

Garnishes

A sprinkle of fresh parsley or a light grating of Parmesan cheese adds a burst of color and that final fresh note that makes this plate absolutely perfect. For some extra indulgence, drizzle a little high-quality olive oil just before serving.

Side Dishes

This Italian Pot Roast (Stracotto) Recipe shines alongside creamy polenta, buttery mashed potatoes, or al dente pasta, which soak up every drop of the luscious sauce. A simple green salad or sautéed greens offers a fresh crunch that balances the richness wonderfully.

Creative Ways to Present

For a family-style feast, serve the beef pieces whole on a large platter surrounded by the vegetables and sauce. Alternatively, shred the beef and pile it on rustic bread for an epic Italian-style sandwich. The versatility of this dish invites endless creativity!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftovers to airtight containers and store in the refrigerator for up to 3 days. The flavors meld even more overnight, making your second meal as delicious as the first.

Freezing

This Italian Pot Roast (Stracotto) Recipe freezes beautifully. Simply place portions into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Thaw overnight in the fridge for easy, hearty meals any time.

Reheating

Gently reheat on the stovetop over low heat, stirring occasionally to ensure even warming without drying out the beef. You can add a splash of beef broth if the sauce has thickened too much. Avoid microwaving if possible to keep the texture tender and moist.

FAQs

Can I use a different cut of beef for this recipe?

Chuck roast works best for its marbling and tenderness when slow-cooked, but other braising cuts like brisket or shoulder can also be used with great results.

Do I have to use bacon or pancetta?

While optional, bacon or pancetta adds wonderful smoky depth. If you want a lighter version, you can skip it, though you might want to add a splash of smoked paprika or a touch of olive oil for some flavor.

How long should I cook the pot roast in the oven?

Cooking time varies between 2 to 4 hours at 275°F depending on the size and cut of the beef, but always aim for the meat to be fork-tender and easily pull apart.

Can I prepare this recipe in a slow cooker?

Absolutely! Using a slow cooker is a fantastic hands-off method. Just cook on LOW for 8-10 hours or HIGH for 4-6 hours until the beef is perfectly tender.

What can I do if the sauce is too thick or too thin?

If the sauce is too thick after cooking, add a bit of beef broth or water to loosen it. If it’s too thin, simmer it uncovered on the stovetop to reduce and intensify the flavors.

Final Thoughts

There’s something truly magical about the Italian Pot Roast (Stracotto) Recipe. It’s one of those dishes that feels like tradition, comfort, and celebration all wrapped into one pot. The way the tender beef soaks up the rich, herbal tomato sauce brings smiles and satisfied sighs every time. I can’t wait for you to make this recipe and experience that warm, cozy feeling in your own kitchen!

Italian Pot Roast (Stracotto) Recipe

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4.3 from 49 reviews

• Author: admin
• Total Time: 3 hours 45 minutes
• Yield: 6 servings 1x

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Description

This Italian Pot Roast (Stracotto) recipe is a flavorful, slow-braised beef dish that combines tender chunks of beef with aromatic herbs, vegetables, and a rich tomato-based sauce. The beef is seared in bacon fat for extra depth and then slowly cooked until meltingly tender, making it perfect for a comforting family meal. The recipe allows for flexible cooking methods including oven braising or slow cooker use.

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Ingredients

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Meat and Bacon

• 4 ounces bacon (or pancetta), diced (optional)
• 3 pounds beef (such as chuck), cut into 3 large pieces
• Salt and pepper to taste

Herbs and Spices

• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon thyme, chopped (or 1/2 teaspoon dried)
• 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried)
• 1 teaspoon Italian seasoning (or oregano)
• 2 bay leaves

Vegetables

• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 1 tablespoon garlic, chopped

Liquids

• 2 cups beef broth
• 1 (14.5 ounce) can crushed tomatoes

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Instructions

1. Cook Bacon: In a large oven-safe saucepan or Dutch oven, cook the diced bacon (or pancetta) over medium heat until crisp. Transfer the bacon to a plate and set aside, leaving the rendered fat in the pan.
2. Sear the Beef: Season the beef pieces generously with salt and pepper. Increase heat to medium-high and sear the beef in the bacon fat until browned on all sides, about 4-6 minutes per side. Remove the browned beef and set aside.
3. Sauté Vegetables: Add diced onion, carrot, and celery to the pan. Cook, stirring occasionally, until vegetables soften and become tender, about 7-10 minutes.
4. Add Garlic and Spices: Stir in the chopped garlic and optional red pepper flakes. Cook for about 1 minute until fragrant.
5. Deglaze and Combine: Pour in beef broth and crushed tomatoes. Add thyme, rosemary, Italian seasoning, bay leaves, and the reserved cooked bacon. Stir to combine, scraping up any browned bits from the pan bottom. Return seared beef to the pot, nestling pieces into the liquid.
6. Braise the Beef in Oven: Cover the pot with a lid and transfer to a preheated oven at 275°F (140°C). Cook for 2 to 4 hours until the beef is very tender and easily shredded.
7. Alternative Slow Cooker Method: Transfer all ingredients to a slow cooker. Cook on LOW for 8-10 hours or HIGH for 4-6 hours until beef is fork-tender.
8. Finish and Serve: Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving. Serve hot with the sauce and vegetables over your favorite side dish.

Notes

• Using bacon or pancetta adds smoky depth but can be omitted for a milder flavor.
• For a thicker sauce, remove the lid during the last 30 minutes of oven cooking to reduce liquid.
• If you prefer, use fresh herbs instead of dried for a brighter flavor.
• Rest the meat briefly after cooking before slicing for better texture.
• This dish pairs well with polenta, mashed potatoes, or crusty bread to soak up the rich sauce.

• Prep Time: 20 minutes
• Cook Time: 3 hours 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian