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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Sauté Vegetables: Add diced onion, carrot, and celery to the pan. Cook, stirring occasionally, until vegetables soften and become tender, about 7-10 minutes.
- Add Garlic and Spices: Stir in the chopped garlic and optional red pepper flakes. Cook for about 1 minute until fragrant.
- 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.
- 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.
- 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.
- 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
