A slow-braised beef roast simmered in a rich tomato sauce with herbs, vegetables, and optional pancetta—perfect for a cozy, flavor-packed dinner.
If you’re looking for the ultimate comfort food, this Italian-style pot roast, also known as Stracotto, delivers big flavor with minimal fuss. It features tender beef slowly braised until it’s melt-in-your-mouth soft, all in a savory tomato-based sauce infused with garlic, herbs, and aromatic vegetables.
Whether you choose to make it on the stovetop, in the oven, or in your slow cooker, this is a hearty meal that feels like it came straight from an Italian kitchen. Serve it over creamy gorgonzola polenta, buttery mashed potatoes, pasta, or gnocchi to soak up every last drop of that incredible sauce.
Why You’ll Love This Recipe
- Deep, developed flavor from slow cooking
- Versatile: stove, oven, or slow cooker options
- Make-ahead friendly: even better the next day
- Cozy and satisfying: perfect for Sunday dinner or guests
Ingredients
- 4 oz pancetta or bacon, diced (optional but recommended)
- 3 lbs beef chuck roast, cut into 3 large chunks
- Salt and black pepper, to taste
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 tbsp garlic, minced
- ½ tsp red pepper flakes (optional, for a little heat)
- 2 cups beef broth
- 1 can (14.5 oz) crushed tomatoes
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp fresh rosemary (or ½ tsp dried)
- 1 tsp Italian seasoning or dried oregano
- 2 bay leaves
Instructions
- Cook the Pancetta (Optional)
In a large Dutch oven or oven-safe pot, cook the pancetta or bacon over medium heat until crispy. Remove and set aside, reserving the drippings in the pan. - Sear the Beef
Season the beef generously with salt and pepper. In the same pot, sear each piece of beef over medium-high heat for 4–6 minutes per side, until deeply browned. Set the beef aside. - Sauté the Vegetables
Add the onion, carrot, and celery to the pan and cook for 7–10 minutes, until softened. Stir in the garlic and red pepper flakes and cook for 1 minute more. - Build the Sauce
Pour in the beef broth and crushed tomatoes. Add thyme, rosemary, Italian seasoning, bay leaves, and the cooked pancetta. Stir well to combine. - Add the Beef & Braise
Return the beef to the pot, nestling it into the sauce. Choose your cooking method:- Stovetop: Bring to a simmer, reduce heat to low, cover, and cook for 2–4 hours, until the beef is fork-tender.
- Oven: Preheat to 275°F (140°C). Cover and bake for 2–4 hours.
- Slow Cooker: Transfer everything to a slow cooker and cook on LOW for 8–10 hours or HIGH for 4–6 hours.
- Finish & Serve
Remove bay leaves and season the sauce with salt and pepper to taste. Shred the beef or serve in large tender pieces over your favorite base—polenta, mashed potatoes, pasta, or gnocchi.
Tips & Serving Suggestions
- Make it ahead: The flavors deepen overnight, so it’s great as leftovers.
- Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Serving ideas: Try with garlic mashed potatoes, cheesy polenta, or crusty bread for soaking up sauce.