Italian Pot Roast (Stracotto) Recipe: Slow-Cooked Perfection

 Discover the authentic taste of Italy with our classic Italian Pot Roast (Stracotto) recipe. This hearty, slow-cooked dish is a staple of Italian comfort food, featuring tender beef braised in a rich tomato and red wine sauce. Perfect for a cozy dinner, this recipe combines traditional Italian herbs, garlic, and fresh vegetables, simmering to perfection. Whether you're looking to recreate the flavors of Italy at home or searching for a delicious pot roast recipe for your next family meal, this Stracotto will surely impress. Follow our step-by-step guide to create an unforgettable Italian feast!

Italian Pot Roast (Stracotto)

ingredients

4 ounces bacon (or pancetta), diced (optional)

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 1/2 cups beef broth

1 (14.5 ounce) can crushed tomatoes

1 sprig thyme (or 1 teaspoon fresh chopped or 1/2 teaspoon dried)

1 sprig rosemary (or 1 teaspoon fresh chopped or 1/2 teaspoon dried)

1 teaspoon Italian seasoning

2 bay leaves

salt and pepper to taste

 

Directions:

 

1-Cook the bacon in a large oven safe saucepan (dutch oven), over medium heat, before setting aside.

2-Season the beef with salt and pepper and brown in the bacon grease, over medium-high heat, in the pan before setting aside.

3-Add the onion, carrot, and celery and cook until tender, about 7-10 minutes.

4-Add the garlic and red pepper flakes and cook until fragrant, about a minute.

5-Add the broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and bacon, and mix before adding the beef.

Either: (1) bring to a boil, reduce the heat to low and simmer, covered, until the beef is falling apart tender, about 2-4 hours; OR (2) cover, transfer to a preheated to 275F/140C oven and cook until falling apart tender, about 2-4 hours; OR (3) transfer to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.

6-Season with salt and pepper to taste, remove the sprigs of thyme, rosemary and bay leaves, and garnish with parsley and enjoy!