The Italian Pot Roast (Stracotto) Recipe brings together tender, slow-cooked beef and rich, vibrant flavors that will make your kitchen smell irresistible. This hearty and comforting dish showcases a perfect harmony of aromatic herbs, savory bacon, and a luscious tomato broth that melts in your mouth. Whether you’re making a family dinner or impressing guests, this recipe will become a treasured favorite for its incredible depth and soul-warming taste.
Ingredients You’ll Need
Each ingredient in this Italian Pot Roast (Stracotto) Recipe plays an essential role in creating a dish that’s deeply flavorful, beautifully textured, and perfectly balanced. From the hearty beef chuck to the fresh herbs, every element effortlessly elevates the final result.
- 3 pounds beef chuck, cut into 3 large pieces: Ideal for slow cooking to achieve that melt-in-your-mouth tenderness.
- Salt and pepper to taste: Simple seasoning that enhances the natural flavors of the beef.
- 1 cup diced onion: Adds sweetness and depth as it softens and caramelizes.
- 1 cup diced carrot: Brings a subtle earthy sweetness and vibrant color.
- 1 cup diced celery: Provides a fresh, crisp base note that rounds out the vegetables.
- 1 tablespoon chopped garlic: Offers a warm, aromatic punch.
- 1/2 teaspoon red pepper flakes (optional): Adds just a hint of heat to brighten the sauce.
- 2 cups beef broth: Infuses rich umami and moisture for slow braising.
- 1 (14.5 ounce) can crushed tomatoes: The heart of the sauce, giving body and a tangy sweetness.
- 1 sprig fresh thyme (or 1 teaspoon fresh chopped, or 1/2 teaspoon dried): Imparts fragrant herbal notes.
- 1 sprig fresh rosemary (or 1 teaspoon fresh chopped, or 1/2 teaspoon dried): Brings a piney, woodsy aroma that complements beef perfectly.
- 1 teaspoon Italian seasoning: Enhances the traditional Italian flavors with a blend of herbs.
- 2 bay leaves: Add depth and subtle complexity to the sauce.
- 2 tablespoons diced bacon or pancetta (optional): Provides smoky richness and adds a lovely layer of flavor.
How to Make Italian Pot Roast (Stracotto) Recipe
Step 1: Crisp the Bacon or Pancetta
Start your Italian Pot Roast (Stracotto) Recipe by cooking the diced bacon or pancetta in a large, oven-safe saucepan over medium heat. Let it crisp up for about 5-7 minutes, releasing its smoky flavor and fat. Once done, remove it from the pan and set aside. This flavorful fat will be your base for browning the beef and sautéing the vegetables.
Step 2: Brown the Beef
Season your beef pieces generously with salt and pepper. Turn the heat up to medium-high and brown the beef in the bacon fat, letting each side develop a rich, caramelized crust for 8-10 minutes. This step is crucial for building the depth of flavor that makes this pot roast extraordinary. When perfectly browned, set the beef aside to wait for its turn to slow cook.
Step 3: Sauté the Vegetables
Into the same pan, add your diced onion, carrot, and celery; cook for about 7-10 minutes until they soften and become fragrant. Then stir in the garlic and red pepper flakes, cooking for an additional minute. These veggies create a natural sweetness and complexity that balances the robust beef and herbs ahead.
Step 4: Build the Sauce
Pour in the beef broth and crushed tomatoes, stirring to combine all those delicious browned bits from the pan. Add the fresh thyme, rosemary, Italian seasoning, bay leaves, and return the crispy bacon or pancetta to the sauce. This mixture will slowly meld into an aromatic, rich braising liquid that bathes the beef lovingly as it cooks.
Step 5: Submerge and Slow Cook the Beef
Nestle the browned beef pieces back into the pot, pressing them gently into the sauce so they’re mostly submerged. Cover the pan tightly and either transfer to a low oven set at 275°F (140°C) for 2-4 hours or move everything to a slow cooker for a more hands-off approach. The longer the beef cooks, the more tender and flavorful it becomes—patience is key here!
Step 6: Finish and Prepare to Serve
Once the beef is fall-apart tender, remove it from the pot and shred or slice the meat according to your preference. Adjust the seasoning of the sauce, remove the herbs, and get ready for a truly unforgettable meal with the Italian Pot Roast (Stracotto) Recipe.
How to Serve Italian Pot Roast (Stracotto) Recipe
Garnishes
Simple touches make a difference when serving this hearty dish. A sprinkle of freshly chopped parsley or a drizzle of high-quality extra virgin olive oil adds freshness and vibrancy. Grated Parmesan cheese works beautifully for an umami boost and a touch of creamy saltiness that complements the rich sauce.
Side Dishes
The silky richness of Italian Pot Roast (Stracotto) Recipe deserves equally comforting sides. Serve it over creamy mashed potatoes, soft polenta, or buttered egg noodles to soak up every luscious bite of the sauce. Roasted seasonal vegetables or a crisp green salad provide balance and color to your plate.
Creative Ways to Present
Impress your guests by presenting this pot roast served in rustic bowls, topped with a sunny-side-up egg for an indulgent twist. You can also use the shredded beef as a filling for hearty sandwiches, paired with horseradish cream or sautéed mushrooms for a delightful variation that lasts well beyond dinner time.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Pot Roast (Stracotto) Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors often improve as they meld together, making it an excellent choice for make-ahead meals that taste even better the next day.
Freezing
This dish freezes wonderfully. Portion the shredded beef and sauce into freezer-safe containers or heavy-duty bags, removing as much air as possible before sealing. It can be frozen for up to 3 months, giving you a convenient and delicious option whenever you crave a comforting Italian meal.
Reheating
To reheat, thaw in the refrigerator overnight if frozen, then gently warm the pot roast in a saucepan over low heat, stirring occasionally. This slow reheating preserves the tender texture and ensures the sauce stays rich and luscious. Avoid microwaving straight from frozen to keep that authentic homemade feel.
FAQs
Can I use a different cut of beef for this Italian Pot Roast (Stracotto) Recipe?
Absolutely! While chuck is preferred for its marbling and tenderness after slow cooking, brisket or round can also work well. Just be sure to adjust cooking times if needed to achieve that melt-in-your-mouth texture.
Is it necessary to include bacon or pancetta in the recipe?
Bacon or pancetta adds wonderful smoky depth and richness, but the recipe still works wonderfully without it. You can omit it for a lighter dish or if you want to keep it vegetarian by substituting with olive oil.
Can I make this recipe in a slow cooker only?
Yes! The slow cooker method is perfect for this dish, offering convenience and excellent results. Just follow the step of browning the beef and sautéing the vegetables on the stove for best flavor before transferring everything to the slow cooker for 4-10 hours depending on your timing.
How spicy is this dish with the red pepper flakes?
The red pepper flakes add just a gentle warmth, not overpowering heat. Feel free to adjust or omit them based on your heat preference. The main focus is on the savory and herbal notes in this Italian Pot Roast (Stracotto) Recipe.
What’s the best way to serve leftovers for meal prep?
Leftover shredded beef and sauce pair perfectly with grains like rice or farro, or wrapped in a warm flatbread with fresh greens. This versatility makes it a great base for quick lunches and cozy dinners throughout the week.
Final Thoughts
If you’re craving a dish that feels like warm Italian hospitality on a plate, the Italian Pot Roast (Stracotto) Recipe is waiting for you to try it. Its tender beef, rich sauce, and fragrant herbs make it a recipe that’s as comforting as it is impressive. Trust me, once you make it, it will quickly become your go-to for those special family meals or whenever you want a taste of Italy at home.
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Italian Pot Roast (Stracotto) Recipe
- Total Time: 2 hours 20 minutes to 4 hours 20 minutes (oven) or 4 hours 20 minutes to 10 hours 20 minutes (slow cooker)
- Yield: 6 servings 1x
Description
Italian Pot Roast (Stracotto) is a classic, slow-cooked beef dish that features tender, flavorful chuck roast simmered in a rich tomato and beef broth sauce infused with aromatic herbs and vegetables. Perfect for a comforting family meal, this recipe offers two cooking methods—oven-braising or slow cooking—to bring out deep flavors and melt-in-your-mouth texture.
Ingredients
Meat and Seasoning
- 3 pounds beef chuck, cut into 3 large pieces
- Salt and pepper to taste
- 2 tablespoons diced bacon or pancetta (optional)
Vegetables
- 1 cup diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 1 tablespoon chopped garlic
Liquids and Herbs
- 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
Instructions
- Cook the Bacon or Pancetta: In a large, oven-safe saucepan, cook the diced bacon or pancetta over medium heat for 5-7 minutes until crispy. Remove and set aside, leaving the rendered fat in the pan.
- Brown the Beef: Season the beef pieces with salt and pepper. Increase the heat to medium-high and brown the beef on all sides in the bacon fat for 8-10 minutes to develop a rich crust. Remove the beef and set aside.
- Sauté the Vegetables: Add the diced onion, carrot, and celery to the pan. Cook for 7-10 minutes until the vegetables soften. Stir in the chopped garlic and optional red pepper flakes, cooking for 1 more minute until fragrant.
- Add Liquids and Herbs: Pour in the beef broth and crushed tomatoes. Stir to combine. Add thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon or pancetta back into the pan.
- Return the Beef: Place the browned beef pieces back into the pan, ensuring they are submerged in the sauce to allow even cooking.
- Cook in the Oven: Cover the pan and bake at 275°F (140°C) for 2-4 hours until the beef is tender and easily shredded.
- Alternative Slow Cooker Method: Transfer all ingredients to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours until the beef is fork-tender.
- Finish and Serve: Remove the beef from the pot and shred or slice it. Season the sauce to taste, discard the herb sprigs and bay leaves, and serve the pot roast with your choice of mashed potatoes, polenta, or other preferred sides.
Notes
- You can skip the bacon or pancetta if you prefer a leaner dish.
- For more intense flavor, marinate the beef with Italian seasoning and herbs overnight.
- Red pepper flakes add a mild heat but are optional for a milder taste.
- Using an oven-safe heavy pot or Dutch oven is recommended for even heat distribution during braising.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 to 4 hours (oven) or 4 to 10 hours (slow cooker)
- Category: Main Course
- Method: Baking
- Cuisine: Italian
