Italian Pot Roast (Stracotto) Recipe
Introduction
Italian Pot Roast, or Stracotto, is a rich and comforting dish featuring tender slow-cooked beef infused with aromatic herbs and a savory tomato sauce. Perfect for a cozy dinner, this recipe brings classic Italian flavors to your table with minimal fuss.
Ingredients
- 3 pounds beef (such as 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
Instructions
- Step 1: Cook the bacon in a large oven-safe saucepan or Dutch oven over medium heat. Once browned and crisp, remove the bacon and set aside.
- Step 2: Season the beef generously with salt and pepper. Using the bacon grease, sear the beef over medium-high heat, about 4-6 minutes per side, until well browned. Remove and set aside.
- Step 3: Add the diced onion, carrot, and celery to the pan. Cook over medium heat until the vegetables are tender, about 7-10 minutes.
- Step 4: Stir in the garlic and red pepper flakes (if using). Cook until fragrant, about 1 minute.
- Step 5: Add the beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon. Stir to combine.
- Step 6: Return the beef pieces to the pan, nestling them into the sauce.
- Step 7: Choose your cooking method:
- Bring to a boil, then reduce heat to low and simmer covered on the stovetop until the beef is tender and falling apart, about 2-4 hours.
- Or cover and transfer to a preheated 275°F (140°C) oven. Cook until tender, about 2-4 hours.
- Or transfer everything to a slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
- Step 8: Once cooked, season with additional salt and pepper to taste. Remove the bay leaves before serving.
Tips & Variations
- For extra depth of flavor, add a splash of red wine before the broth in step 5 and let it reduce slightly.
- Use fresh herbs when possible for a brighter taste, but dried herbs work well if fresh aren’t available.
- If you prefer a thicker sauce, simmer uncovered for the last 20-30 minutes to reduce the liquid.
- Serve over creamy polenta or buttery mashed potatoes to soak up the delicious sauce.
Storage
Store leftover pot roast in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat to keep the meat tender. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of beef?
Yes, other tougher cuts like brisket or round roast work well since slow cooking breaks down the connective tissue, making the meat tender.
Do I have to use bacon?
The bacon adds savory richness, but you can omit it if preferred or use pancetta as a substitute for a similar flavor.
PrintItalian Pot Roast (Stracotto) Recipe
Italian Pot Roast, also known as Stracotto, is a rich, slow-cooked beef dish infused with aromatic herbs, vegetables, crushed tomatoes, and savory beef broth, resulting in tender, flavorful meat perfect for a comforting meal.
- Prep Time: 20 minutes
- Cook Time: 2 to 4 hours (stovetop or oven) or 4 to 10 hours (slow cooker)
- Total Time: 2 hours 20 minutes to 4 hours 20 minutes (stovetop/oven) or 4 hours 20 minutes to 10 hours 20 minutes (slow cooker)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Scale
Meat
- 3 pounds beef (such as chuck), cut into 3 large pieces
- Salt and pepper to taste
- 2–3 slices bacon (for cooking and flavor)
Vegetables
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 tablespoon garlic, chopped
Spices and Herbs
- 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
- Salt and pepper to taste
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 bacon over medium heat until crisp. Remove bacon and set aside, leaving the bacon grease in the pan.
- Sear the beef: Season the beef pieces with salt and pepper. In the same pan with bacon grease, sear the beef over medium-high heat for about 4-6 minutes per side until browned. Remove and set aside.
- Sauté vegetables: Add diced onion, carrot, and celery to the pan. Cook over medium heat until the vegetables are tender, about 7-10 minutes.
- Add garlic and spices: Stir in the chopped garlic and red pepper flakes (if using). Cook until fragrant, about 1 minute.
- Combine liquids and seasonings: Pour in the beef broth and crushed tomatoes. Add thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon back to the pan. Stir to combine.
- Cook the pot roast: Return the seared beef to the pot. Choose one of the following methods: (1) On stovetop, bring to a boil, then reduce heat to low, cover, and simmer for 2-4 hours until beef is tender and falling apart; (2) In an oven preheated to 275°F (140°C), cover the pot and cook for 2-4 hours; or (3) Transfer all ingredients to a slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-6 hours until tender.
- Finish and serve: Season with salt and pepper to taste, remove bay leaves, and serve hot with your choice of side dishes.
Notes
- Using chuck beef ensures tenderness after slow cooking.
- Red pepper flakes add a subtle kick but can be omitted for milder flavor.
- Leftovers reheat well and taste even better the next day.
- Serve with polenta, mashed potatoes, or crusty bread to soak up the sauce.
- Brown the beef well for enhanced flavor through caramelization.
Keywords: Italian pot roast, stracotto, braised beef, slow cooked beef, Italian beef stew
