Italian Pot Roast (Stracotto)
Ingredients
Main
4 oz bacon or pancetta, diced (optional but flavorful)
3 lbs beef chuck roast, cut into 3 large pieces
Salt & black pepper to taste
Vegetables & Aromatics
1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
1 tbsp garlic, chopped
½ tsp red pepper flakes (optional)
Liquids & Seasoning
2 cups beef broth (or use wine for added flavor)
1 (14.5 oz) can crushed tomatoes
1 tsp thyme, chopped (or ½ tsp dried)
1 tsp rosemary, chopped (or ½ tsp dried)
1 tsp Italian seasoning (or oregano)
2 bay leaves
Instructions
Cook Bacon (if using)
In a large oven-safe pot or Dutch oven, cook diced bacon over medium heat until crispy. Remove and set aside.
Sear the Beef
Season beef with salt and pepper. In the same pot with bacon fat, sear the beef on all sides (about 4–6 minutes per side). Set aside.
Sauté Veggies
Add diced onion, carrot, and celery to the pot. Cook for 7–10 minutes until softened.
Stir in garlic and red pepper flakes, cooking for 1 more minute until fragrant.
Add Liquids & Herbs
Pour in the beef broth and crushed tomatoes. Add thyme, rosemary, Italian seasoning, bay leaves, and cooked bacon. Stir to combine.
Return Beef to Pot
Nestle the seared beef into the sauce.
Cooking Options
Choose one
Stovetop Simmer on low, covered, for 2–4 hours, until beef is fork-tender.
Oven Cover and bake in preheated 275°F (140°C) oven for 2–4 hours.
Slow Cooker
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LOW for 8–10 hours
HIGH for 4–6 hours
Finishing Touches
Remove bay leaves.
Taste and adjust salt and pepper.
Optional add-ins
2 tbsp tomato paste
1 tbsp balsamic vinegar or Worcestershire sauce
¼ cup grated Parmesan (at the end)
1 oz chopped dried porcini mushrooms
1 tbsp fish sauce or soy sauce for umami
To Serve
Serve over pasta, gnocchi, creamy polenta, or mashed potatoes. Garnish with herbs or Parmesan, if desired.
Nutrition (Per Serving – approx.)
Calories 427
Fat 18g (7g saturated)
Protein 55g
Carbs 12g (2g fiber, 5g sugars)
Sodium 636mg
Cholesterol 155mg
1 Comment
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