Italian Pot Roast Stracotto

This Italian pot roast transforms everyday ingredients into a savory centerpiece fit for a Sunday dinner or any night you want to savor something special. Slow braising tenderizes the beef as it simmers in a tomato-rich sauce with vegetables and fragrant herbs. This is serious comfort food with Italian soul, and after serving it on a cozy rainy evening, it quickly became a regular request in my home.

The first time I made this I was amazed at how the aromas filled the whole house. My family could hardly wait until it was time to eat and everyone went back for seconds.

Ingredients

• Bacon or pancetta diced: Optional but adds rich smoky flavor and a base for browning the beef Choose thick-cut for the best result
• Chuck beef: Look for marbled beef for extra tenderness Cut into large chunks so it holds together and stays juicy
• Salt and pepper: Season the beef well before browning to build layers of flavor Use coarse kosher salt and fresh-ground pepper
• Onion diced: Sweet onions create a fragrant and flavorful base for the sauce Pick a firm onion without soft spots
• Carrot diced: Adds natural sweetness and bright color Try to chop the carrot evenly for even cooking
• Celery diced: Balances sweetness with savoriness Use thin inner ribs for the most tender texture
• Garlic chopped: Fresh is best for a punchy classic aroma and flavor Avoid pre-minced garlic for optimal taste
• Red pepper flakes: Optional but gives a gentle kick Use a light touch if serving kids
• Beef broth: Look for a low sodium version to control saltiness Adds depth and keeps the meat moist
• Crushed tomatoes: Go for Italian style or San Marzano if possible They make the sauce rich and thick
• Thyme chopped: Fresh adds brightness but dried works in a pinch Choose leaves that are vibrant with no browning
• Rosemary chopped: Earthy and piney the heart of Italian braises Snip from a fresh bunch if possible
• Italian seasoning or oregano: Adds complexity and classic Italian notes Use a blend with basil marjoram and oregano if available
• Bay leaves: Lend subtle bitter herbal depth Remove before serving

Step-by-Step Instructions

Sear the Bacon:

Start by cooking the bacon in a large oven safe pot over medium heat until it is browned and crispy This gives you a flavorful fat for browning the beef Remove bacon and set aside

Brown the Beef:

Season your beef pieces with a generous sprinkle of salt and pepper Place them in the hot bacon fat and sear each side for at least four to six minutes The beef should have a dark brown crust This locks in juices and flavor Remove the beef and set aside

Cook the Aromatics:

Add chopped onion carrot and celery to the pot Stir and scrape up any brown crust from the bottom With the heat on medium cook the vegetables slowly for seven to ten minutes until they soften and start to caramelize This forms a sweet and savory flavor base

Build the Sauce:

Add chopped garlic and a pinch of red pepper flakes Stir and cook for about one minute until the garlic is fragrant but not browned

Deglaze and Layer the Flavors:

Pour in beef broth and crushed tomatoes Stir in chopped thyme rosemary Italian seasoning or oregano bay leaves and the crispy bacon Combine everything well so the liquid picks up all the cooked on flavor

Simmer the Beef:

Return the browned beef to the pot Nestle it into the sauce so it is partly submerged For stovetop cover and simmer gently on the lowest heat for two to four hours until beef is fork tender For oven method cover and move to a preheated oven set at 275 degrees Fahrenheit and cook for about two to four hours For a slow cooker place everything inside cover and cook on low for eight to ten hours or high for four to six hours

Season and Serve:

Before serving taste the sauce and adjust salt and pepper as needed Remove bay leaves and slice or shred the beef Serve with plenty of sauce over your favorite side

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The roasted garlic in this recipe is my personal favorite It perfumes the whole pot and my kids always try to fish out the softest pieces It reminds me of family gatherings where everyone hovered around the kitchen waiting for a taste

Storage Tips

Cool any leftovers to room temperature then store in an airtight container in the refrigerator This pot roast will keep for three to four days For longer storage freeze individual portions in freezer safe containers and thaw overnight in the fridge before reheating Simmer gently on the stove or microwave with a splash of broth to revive the sauce

Ingredient Substitutions

If you don’t have bacon you can start the recipe with a splash of olive oil For beef broth vegetable or chicken broth will work too though the depth will be milder No fresh herbs Use dried in half the amount and rub them between your fingers to release their flavor Wine can be swapped for half of the broth if you like a wine forward sauce

Serving Suggestions

Italian pot roast is traditionally served alongside creamy polenta buttered noodles or mashed potatoes at my house For a twist spoon it over crusty bread for open faced sandwiches Leftover sauce is wonderful tossed with short pasta and sprinkled with parmesan the next day A simple green salad cuts through the richness

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Cultural Context

Stracotto means overcooked in Italian which sounds funny until you taste how meltingly tender the beef becomes This dish is especially popular in Northern Italy where long braises warm up cold days Families would simmer big pots for Sunday lunch or holidays letting the sauce grow more flavorful by the hour

Recipe FAQs

→ What cut of beef works best for this dish?

Chuck roast is ideal, as it becomes tender and flavorful when slow-cooked. Brisket or round cuts can also be used.

→ Can I use a slow cooker for this preparation?

Yes, after browning the ingredients, transfer everything to a slow cooker and cook on low for 8-10 hours or high for 4-6 hours.

→ What can I serve alongside this dish?

Polenta, mashed potatoes, pasta, or crusty bread all pair beautifully with the rich sauce and tender meat.

→ Are there recommended ingredient additions?

Adding porcini mushrooms, wine, tomato paste, or balsamic vinegar can enhance the depth of flavor.

→ How do I know when the beef is done?

The beef will be fork-tender and easily pull apart after simmering for several hours.