Italian Pot Roast (Stracotto)

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There’s something irresistibly comforting about a slow-cooked pot roast, especially when it’s infused with the rich and robust flavors of Italian cuisine. This Italian Pot Roast, also known as Stracotto, is a dish that transforms simple ingredients into a meal that feels both hearty and indulgent. The beauty of this recipe lies in its simplicity and versatility. Whether you’re preparing this dish for a cozy family dinner or a special occasion, the results are always impressive. The beef is slowly braised until it’s melt-in-your-mouth tender, absorbing the savory essence of pancetta, aromatic herbs, and a tangy tomato sauce. You can cook this roast on the stove, in the oven, or use a slow cooker for convenience. Pair it with gorgonzola polenta, pasta, gnocchi, or creamy mashed potatoes to soak up all that delicious sauce. This recipe not only delivers on flavor but also brings a touch of Italy to your dining table, offering a meal that’s sure to be a favorite.

Ingredients:

  • 3 pounds beef (such as chuck), cut into 3 large pieces
  • 4 ounces diced bacon or pancetta (optional)
  • Salt and pepper to taste
  • 1 cup diced onion
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 cups beef broth
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 sprig fresh thyme (or 1 teaspoon fresh chopped, or 1/2 teaspoon dried)
  • 1 sprig fresh rosemary (or 1 teaspoon fresh chopped, or 1/2 teaspoon dried)
  • 1 teaspoon Italian seasoning
  • 2 bay leaves

Directions:

  1. Start by cooking the diced bacon or pancetta in a large, oven-safe saucepan over medium heat until crispy. Remove and set aside.
  2. Season the beef with salt and pepper, then brown it in the same pan with the bacon grease over medium-high heat. Once browned, set the beef aside.
  3. In the same pan, add the diced onion, carrot, and celery. Cook until the vegetables are tender, about 7-10 minutes.
  4. Add the chopped garlic and red pepper flakes, cooking until fragrant, roughly one minute.
  5. Pour in the beef broth and crushed tomatoes. Stir in the thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon or pancetta.
  6. Return the beef to the pan, making sure it is submerged in the sauce.
  7. You have three cooking options: (1) Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2-4 hours until the beef is tender; (2) Cover the pan and transfer it to a preheated 275°F (140°C) oven, cooking for 2-4 hours; or (3) Transfer everything to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
  8. Once cooked, season with additional salt and pepper to taste, remove the sprigs of thyme, rosemary, and the bay leaves. Serve the pot roast with your choice of sides.

Serving Suggestions:

This recipe serves 6 people. For additional depth of flavor, consider adding reconstituted dried porcini mushrooms, tomato paste, sage, balsamic vinegar, Worcestershire sauce, or a hint of fish sauce. You could also substitute part of the broth with a dry white or red wine, or finish the dish with a sprinkling of grated Parmesan.

Nutritional Information:

This Italian Pot Roast is a protein-packed dish that’s also rich in iron and vitamins from the vegetables. The beef provides essential amino acids, while the tomato-based sauce offers a good dose of antioxidants. If using pancetta, the dish will be higher in fat, but it also adds a wonderful depth of flavor. The meal is versatile and can be adapted to suit different dietary needs, such as using low-sodium broth for a heart-healthier version.

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