Italian Pot Roast Stracotto (Print)

Slow-braised beef with tomato, vegetables, and Italian herbs for a rich, comforting family favorite.

# Ingredients:

→ Meat and Protein

01 - 4 ounces pancetta or bacon, diced
02 - 1.4 kilograms beef chuck, cut into 3 large pieces

→ Vegetables and Aromatics

03 - 1 cup onion, finely diced
04 - 1 cup carrot, finely diced
05 - 1 cup celery, finely diced
06 - 1 tablespoon garlic, chopped

→ Seasonings and Herbs

07 - Salt, to taste
08 - Freshly ground black pepper, to taste
09 - 1/2 teaspoon red pepper flakes
10 - 1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme
11 - 1 teaspoon fresh rosemary, chopped or 1/2 teaspoon dried rosemary
12 - 1 teaspoon Italian seasoning or oregano
13 - 2 bay leaves

→ Liquids

14 - 480 millilitres beef broth
15 - 410 grams crushed tomatoes (1 can)

# Steps:

01 - In a large oven-safe Dutch oven, cook diced pancetta or bacon over medium heat until browned and fat is rendered. Remove with a slotted spoon and set aside. Reserve rendered fat in the pan.
02 - Pat beef dry and season generously with salt and pepper. Increase heat to medium-high and sear beef pieces in the reserved fat until browned on all sides, about 4–6 minutes per side. Transfer browned beef to a plate.
03 - Add onion, carrot, and celery to the Dutch oven. Sauté over medium heat until vegetables are softened and beginning to caramelize, about 7–10 minutes.
04 - Stir in chopped garlic and red pepper flakes. Cook for 1 minute, until fragrant.
05 - Add beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and the cooked pancetta or bacon. Stir to incorporate and scrape up any browned bits from the pan bottom.
06 - Return the seared beef to the pot, nestling pieces in the sauce. Bring mixture to a gentle boil, then reduce heat to low, cover, and simmer for 2–4 hours, or transfer covered pot to a preheated oven at 140°C and cook until beef is fork-tender and falling apart, approximately 2–4 hours. Alternatively, transfer everything to a slow cooker and cook on LOW for 8–10 hours or HIGH for 4–6 hours.
07 - Season the braising liquid with additional salt and pepper as needed. Remove bay leaves. Shred beef into large pieces, return to sauce, and serve hot.

# Notes:

01 - For enhanced depth, incorporate 1 ounce of reconstituted porcini mushrooms with the onion, carrot, and celery.
02 - Replace part or all of the beef broth with dry red or white wine for greater complexity.
03 - Adding 2 tablespoons of tomato paste with the garlic will enrich the sauce.
04 - Add 1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage for extra herbal notes.
05 - Finish with 1 tablespoon balsamic vinegar, 1 tablespoon Worcestershire sauce, fish sauce, or a gluten-free soy sauce for umami before serving.
06 - For gluten-free adaptation, use certified gluten-free broth and omit or substitute sauces accordingly.
07 - Garnish with 1/4 cup freshly grated Parmigiano Reggiano before serving, if desired.
08 - Serve atop polenta, mashed potatoes, pasta, or gnocchi.

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