Name: Italian Pot Roast (Stracotto) Recipe
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: Italian
Ingredients: 4 ounces bacon (or pancetta), diced (optional); 3 pounds beef 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 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; Salt and pepper to taste

Jump to Recipe· 3.8 from 172 reviews

If you’re craving a rich, comforting meal that fills your kitchen with the warmth of Italian flavors, then this Italian Pot Roast (Stracotto) Recipe is exactly what you need. This slow-braised beef dish simmers for hours in a luscious tomato sauce infused with aromatic herbs and smoky bacon, resulting in tender meat that melts in your mouth and a sauce that’s bursting with depth. Perfect for a family dinner or a special gathering, this recipe is a true celebration of Italian home cooking that’s guaranteed to bring everyone to the table with a smile.

Ingredients You’ll Need

The image shows several white bowls arranged closely, each containing different ingredients on a wooden surface. There are three large pieces of raw red meat with light marbling placed in one bowl. Another bowl holds a smooth, bright red tomato sauce with a slightly chunky texture. Freshly chopped orange carrots, green celery, and white onions each occupy their own bowls, all diced into small uniform pieces. There is a bowl filled with small chunks of raw bacon, showing a mix of pink meat and white fat. A small bowl contains crushed red pepper flakes. The ingredients are neatly arranged and visible in bright, natural light, photo taken with an iphone --ar 4:5 --v 7

This Italian Pot Roast (Stracotto) Recipe calls for straightforward, pantry-friendly ingredients that come together beautifully to create a dish that’s both hearty and sophisticated. Each component adds a layer of flavor or texture, making the final meal deeply satisfying and authentic.

4 ounces bacon (or pancetta), diced (optional): Brings a smoky, savory foundation to the sauce and helps brown the beef.
3 pounds beef (such as chuck), cut into 3 large pieces: Chuck is ideal for slow cooking due to its marbling and flavor.
Salt and pepper to taste: Essential for seasoning both the beef and the sauce.
1 cup onion, diced: Adds sweetness and aromatic depth when softened.
1 cup carrot, diced: Contributes a subtle natural sweetness and hearty texture.
1 cup celery, diced: Offers a fresh, slightly earthy balance to the other vegetables.
1 tablespoon garlic, chopped: Infuses the sauce with pungent warmth and flavor.
1/2 teaspoon red pepper flakes (optional): Delivers a gentle spicy kick for complexity.
2 cups beef broth: Provides the moist cooking liquid that tenderizes the beef and enriches the sauce.
1 (14.5 ounce) can crushed tomatoes: Creates a vibrant, tangy base for the sauce.
1 teaspoon thyme, chopped (or 1/2 teaspoon dried): Adds a subtle herbal earthiness to the dish.
1 teaspoon rosemary, chopped (or 1/2 teaspoon dried): Offers piney, aromatic notes to complement the meat.
1 teaspoon Italian seasoning (or oregano): Brings classic Italian herb flavors that tie the sauce together.
2 bay leaves: Infuse a delicately floral and slightly bitter undertone while cooking.

How to Make Italian Pot Roast (Stracotto) Recipe

Step 1: Cook the Bacon

Start by cooking the diced bacon or pancetta in a large oven-safe pan or Dutch oven over medium heat. This step renders the fat and infuses the pot with a smoky aroma that sets the stage for the rest of the dish. Once crispy, remove the bacon, but leave the flavorful fat in the pan for searing the beef.

Step 2: Brown the Beef

Season your beef pieces generously with salt and pepper. Then, in the bacon fat over medium-high heat, sear each side of the beef for about 4 to 6 minutes until they develop a beautiful brown crust. This Maillard reaction locks in juices and deepens the flavor. Remove the beef and set it aside, ready for the next stage.

Step 3: Sauté the Vegetables

To the same pan, add diced onion, carrot, and celery. Cook these vegetables over medium heat for 7 to 10 minutes until they soften and start to caramelize gently. Their sweetness balances the robustness of the beef and bacon perfectly, creating that signature Italian soffritto base.

Step 4: Add Garlic and Red Pepper Flakes

Stir in the chopped garlic and red pepper flakes, cooking for about a minute until the garlic releases its intoxicating aroma. This quick step ensures you don’t overcook the garlic and lose its flavor or risk burning it, which could add unpleasant bitterness.

Step 5: Combine Broth, Tomatoes, and Herbs

Pour in the beef broth and crushed tomatoes, then add all your herbs: thyme, rosemary, Italian seasoning, and bay leaves. Stir everything together, then toss in the cooked bacon. This vibrant sauce is the essence of the Italian Pot Roast (Stracotto) Recipe—rich, herbaceous, and so inviting.

Step 6: Braise the Beef

Return the browned beef to the pot, nestling it into the sauce. Now the slow magic begins. You have three options: (1) Simmer it gently on the stovetop with the lid on for 2 to 4 hours until tender; (2) Transfer to a 275°F (140°C) preheated oven, covered, for the same time frame; or (3) Use a slow cooker set on LOW for 8 to 10 hours or HIGH for 4 to 6 hours. The goal is fall-apart tender meat that soaks up every bit of the sauce.

Step 7: Final Seasoning

Once the beef is tender, remove the bay leaves and taste the sauce. Adjust seasoning with salt and pepper as needed. Now your Italian Pot Roast (Stracotto) Recipe is ready to savor!

How to Serve Italian Pot Roast (Stracotto) Recipe

A white bowl is filled with large pieces of dark brown cooked meat that have visible grains and some light areas showing the texture inside. The meat sits on top of a thick red sauce mixed with small chunks of orange carrots and bits of other vegetables. Small green herb pieces are sprinkled on top of both the meat and the sauce, adding contrast. The bowl is placed on a wooden surface with a few sprigs of fresh green rosemary nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle freshly chopped flat-leaf parsley or a handful of basil leaves over the pot roast just before serving to add a burst of color and a fresh herbal note. A light drizzle of good quality extra virgin olive oil can also elevate the final presentation with a subtle richness.

Side Dishes

This dish shines when paired with creamy polenta, buttery mashed potatoes, or al dente pasta to soak up the mouthwatering sauce. Roasted vegetables or a simple green salad with a tangy vinaigrette make great companions that balance the richness of the pot roast.

Creative Ways to Present

For a rustic family-style meal, serve the beef in the Dutch oven right at the table, letting everyone help themselves. Alternatively, slice the beef and arrange it neatly on a platter, spooning over plenty of the sauce and vegetables for a more formal presentation. You can even serve it stuffed inside crusty Italian rolls for a hearty sandwich treat.

Make Ahead and Storage

Storing Leftovers

Store any leftover Italian Pot Roast (Stracotto) in an airtight container in the refrigerator. The flavors develop even more overnight, making leftovers an absolute delight to enjoy the next day.

Freezing

This recipe freezes beautifully. Place the cooled pot roast and sauce in a freezer-safe container or heavy-duty freezer bag, leaving some space for expansion. It will keep well for up to 3 months, so you can enjoy this Italian classic anytime you want.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if the sauce thickens too much. Alternatively, heat in the microwave but do so in short intervals, stirring between, to maintain tenderness and flavor.

FAQs

Can I use a different cut of beef for this Italian Pot Roast (Stracotto) Recipe?

Absolutely! While chuck roast is ideal for its marbling and tenderness after slow cooking, brisket or bottom round can also work well. Just be sure to adjust cooking times as needed to achieve that melt-in-your-mouth texture.

Is it necessary to include bacon or pancetta in the recipe?

The bacon or pancetta adds a delicious smoky depth to the dish, but the recipe still works without it if you prefer a leaner or pork-free version. Just use oil or butter to brown the beef and sauté the vegetables instead.

Can I prepare this dish in a slow cooker only?

Yes, the slow cooker method is excellent for this recipe and requires less active cooking time. Simply brown the meat and sauté the vegetables on the stovetop first, then add everything to the slow cooker for a long, slow braise.

What wine pairs well with Italian Pot Roast (Stracotto) Recipe?

A full-bodied red wine like Chianti, Barolo, or a robust Sangiovese complements the rich tomato sauce and tender beef perfectly, making your meal even more memorable.

Can I make this recipe gluten-free?

Definitely! This recipe is naturally gluten-free as long as your beef broth and seasonings don’t contain any gluten additives. It’s a hearty, comforting option suitable for many dietary preferences.

Final Thoughts

There’s something truly special about slow-cooked meals that bring comfort and joy all at once, and this Italian Pot Roast (Stracotto) Recipe fits that description perfectly. It’s a wonderful dish to prepare when you want to fill your home with mouthwatering aromas and gather loved ones around the table for a memorable meal. Give this recipe a try — your taste buds will thank you!