This slow-braised Italian-style pot roast is a flavor-packed dish that’s sure to satisfy any comfort food craving! With tender, falling-apart beef braised in a rich tomato sauce, it’s the ultimate one-pot meal.
The combination of beef, pancetta, fresh vegetables, and aromatic herbs creates a hearty and savory sauce that’s perfect for serving over pasta, polenta, gnocchi, or mashed potatoes.
Ingredients:
- 4 ounces pancetta (or bacon), diced (optional)
- 3 pounds beef (chuck or similar), 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 cups beef broth
- 1 (14.5-ounce) can crushed tomatoes
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1 teaspoon fresh rosemary (or 1/2 teaspoon dried)
- 1 teaspoon Italian seasoning (or oregano)
- 2 bay leaves
- Salt and pepper, to taste
Directions:
- Cook the Pancetta (optional): In a large oven-safe saucepan (or Dutch oven), cook the pancetta over medium heat until crispy. Set aside.
- Sear the Beef: Season the beef with salt and pepper. In the same pan with the pancetta grease, sear the beef on all sides until browned, about 4-6 minutes per side. Remove the beef and set aside.
- Cook the Vegetables: Add the diced onion, carrot, and celery to the pan, cooking for 7-10 minutes until the vegetables soften. Stir in the garlic and red pepper flakes (if using) and cook until fragrant, about 1 minute.
- Add the Liquid and Herbs: Pour in the beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, and bay leaves. Stir to combine and add the pancetta back in. Return the beef to the pan, nestling it into the sauce.
- Braise the Beef:
- Stovetop: Bring to a boil, then reduce the heat to low and simmer, covered, for 2-4 hours, or until the beef is tender and falling apart.
- Oven: Preheat your oven to 275°F (140°C). Cover the pan and cook for 2-4 hours, until the beef is fork-tender.
- Slow Cooker: Transfer everything to a slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-6 hours, until the beef is tender.
- Finish: Once the beef is done, remove the bay leaves and season the sauce with salt and pepper to taste. Optionally, serve over pasta, gnocchi, polenta, or mashed potatoes.
Optional Variations:
- Mushrooms: Add 1 ounce of reconstituted and chopped dried porcini mushrooms along with the onions, carrots, and celery for extra depth of flavor.
- Wine: Replace some or all of the beef broth with a dry white or red wine for a rich, aromatic sauce.
- Tomato Paste: Add 2 tablespoons of tomato paste along with the garlic for a thicker sauce.
- Herb Variations: Feel free to add 1 teaspoon of chopped fresh sage or use dried sage instead.
- Flavor Enhancers: Add 1 tablespoon each of balsamic vinegar, fish sauce, soy sauce (for a gluten-free version), or Worcestershire sauce to deepen the flavor.
- Cheese: Stir in 1/4 cup of grated Parmesan cheese at the end for a creamy finish.
Serving Suggestions:
Serve this Italian Pot Roast (Stracotto) over your favorite base like pasta, gnocchi, creamy polenta, or mashed potatoes for a complete, satisfying meal.
This hearty, slow-braised pot roast is sure to become a family favorite, bringing classic Italian flavors to your dinner table with minimal effort. Enjoy!
Nutrition (per serving):
- Calories: 427
- Fat: 18g (Saturated 7g, Trans 0.5g)
- Cholesterol: 155mg
- Sodium: 636mg
- Carbs: 12g (Fiber 2g, Sugars 5g)
- Protein: 55g