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Italian Pot Roast (Stracotto) Recipe

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3.8 from 172 reviews

This Italian Pot Roast (Stracotto) is a rich and flavorful slow-braised beef dish cooked in a savory tomato sauce with aromatic herbs and vegetables. The beef is seared to lock in juices, then simmered slowly to tender perfection, delivering a comforting meal perfect for any occasion.

  • Total Time: 3 hours 45 minutes
  • Yield: 6 servings

Ingredients

Meat and Bacon

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

Vegetables

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

Seasonings and Liquids

  • 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

Instructions

  1. Cook the Bacon: In a large oven-safe saucepan or Dutch oven, cook the diced bacon over medium heat until crispy and fat is rendered. Remove the bacon and set aside, leaving the fat in the pan.
  2. Brown the Beef: Season the beef pieces with salt and pepper. In the bacon fat over medium-high heat, sear the beef on all sides for about 4-6 minutes per side until nicely browned. Remove beef and set aside.
  3. Sauté Vegetables: Add the diced onion, carrot, and celery to the pan. Cook over medium heat until the vegetables are tender, about 7-10 minutes.
  4. Add Aromatics: Stir in the chopped garlic and red pepper flakes (if using) and cook for about 1 minute until fragrant.
  5. Combine Ingredients: Pour in the beef broth and crushed tomatoes. Add the thyme, rosemary, Italian seasoning, bay leaves, and cooked bacon. Stir to combine.
  6. Return Beef to Pan: Place the seared beef pieces back into the saucepan, submerging them in the sauce.
  7. Braise the Beef: You have three options for cooking: (1) Bring the mixture to a boil, then reduce heat to low, cover and simmer gently on stovetop for 2-4 hours until beef is tender and falls apart. (2) Cover and transfer the pan to a preheated oven at 275°F (140°C), and cook for 2-4 hours until tender. (3) Transfer all contents to a slow cooker and cook on LOW for 8-10 hours or HIGH for 4-6 hours until beef is tender.
  8. Finish and Serve: Remove bay leaves, taste and adjust salt and pepper if needed. Serve the pot roast hot with its rich tomato sauce.

Notes

  • Using pancetta instead of bacon adds authentic Italian flavor but you can omit if preferred.
  • For more heat, increase red pepper flakes or add fresh chili.
  • Low and slow cooking is key to tender beef, so don’t rush the braising time.
  • Serve with polenta, mashed potatoes, or crusty bread to soak up the delicious sauce.
  • Leftovers taste even better the next day after flavors meld.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian

Find it online: https://ellarecipe.com/italian-pot-roast-stracotto-recipe/