Description
This Italian Pot Roast, or Stracotto, is a hearty and flavorful slow-cooked beef dish enriched with aromatic herbs, crushed tomatoes, and optional bacon or pancetta for a deep, savory taste. Perfectly tender after hours of simmering, it makes a comforting main course ideal for family dinners.
Ingredients
Scale
Meat and Bacon
- 4 ounces bacon (or pancetta), diced (optional)
- 3 pounds beef (such as chuck), cut into 3 large pieces
Vegetables
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 tablespoon garlic, chopped
Seasonings and Liquids
- 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
- Salt and pepper to taste
Instructions
- Cook bacon: In a large oven-safe saucepan or Dutch oven, cook the diced bacon over medium heat until crisp. Remove bacon pieces with a slotted spoon and set aside, leaving the bacon grease in the pan.
- Sear beef: Season the beef with salt and pepper. Increase heat to medium-high and brown the beef pieces in the bacon grease, about 4-6 minutes per side until well seared. Remove beef and set aside.
- Sauté vegetables: Add diced onion, carrot, and celery to the pan and cook over medium heat until tender, approximately 7-10 minutes.
- Add garlic and spices: Stir in the chopped garlic and red pepper flakes; cook for about 1 minute until fragrant.
- Add liquids and herbs: Pour in the beef broth and crushed tomatoes. Stir in thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon.
- Combine and cook: Return the seared beef to the pan, nestling it into the sauce mixture.
- Simmer or bake: Choose one cooking method: either bring to a boil, then reduce heat to low and simmer covered for 4 hours; or cover and transfer pan to a preheated 275°F (140°C) oven, cooking for 4 hours; or transfer everything to a slow cooker and cook on LOW for 8 hours or HIGH for 6 hours until beef is fall-apart tender.
- Finish and serve: Remove bay leaves, adjust seasoning with salt and pepper to taste, and serve hot.
Notes
- For a smoky depth, use pancetta instead of bacon or omit altogether for a milder flavor.
- If you prefer a thicker sauce, remove the beef once cooked and reduce the sauce over medium heat until desired consistency is reached.
- Serve with polenta, mashed potatoes, or crusty bread to soak up the rich sauce.
- Leftovers reheat well and flavors deepen after a day in the fridge.
- To save time, use pre-chopped mirepoix mix (onion, carrot, celery) from grocery stores.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 120 mg
