This Italian-style pot roast, also known as Stracotto, is a rich and flavorful slow-braised dish simmered in a tasty tomato sauce. The combination of tender beef, pancetta (or bacon), veggies, and herbs results in a hearty and satisfying meal. The beef is cooked to perfection, falling apart with a melt-in-your-mouth texture after hours of braising in a savory broth and tomato sauce. Whether you simmer it on the stovetop, roast it in the oven, or cook it in a slow cooker, this dish is versatile and easy to prepare.
Ingredients:
- 4 oz bacon (or pancetta), diced (optional)
- 3 lbs beef 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 cups beef broth
- 1 (14.5 oz) 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 the bacon (or pancetta): In a large oven-safe saucepan or Dutch oven, cook the bacon over medium heat until crispy, then set it aside.
- Brown the beef: Season the beef pieces with salt and pepper. In the same pan with the bacon grease, sear the beef over medium-high heat, cooking for 4-6 minutes per side until browned. Set aside.
- Sauté the vegetables: Add the diced onion, carrot, and celery to the pan. Cook until tender, about 7-10 minutes.
- Add garlic and spices: Stir in the chopped garlic and red pepper flakes (if using), cooking for about 1 minute until fragrant.
- Combine ingredients: Add the beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon. Stir everything together and add the browned beef pieces.
- Braise the beef:
- Option 1: Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 2-4 hours until the beef is tender and falling apart.
- Option 2: Preheat the oven to 275°F (140°C) and cook the covered pot roast for 2-4 hours in the oven until the beef is tender.
- Option 3: Transfer the mixture to a slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
- Finish the dish: Season the pot roast with salt and pepper to taste, remove the bay leaves, and serve hot.
Optional Additions:
- Mushrooms: Add 1 oz of reconstituted and chopped dried porcini mushrooms along with the vegetables.
- Wine: Replace some or all of the beef broth with dry white or red wine for a deeper flavor.
- Tomato Paste: Stir in 2 tablespoons of tomato paste with the garlic for extra richness.
- Herbs & Seasonings: Add 1 teaspoon of chopped sage or 1 tablespoon of balsamic vinegar for a unique twist.
- Umami boost: Add 1 tablespoon of fish sauce, Worcestershire sauce, or soy sauce (use gluten-free if needed).
- Finishing Touch: Top the finished dish with 1/4 cup of grated parmesan cheese for added flavor.
Serving Suggestions:
Serve this Italian pot roast over a bed of pasta, gnocchi, polenta, or mashed potatoes for a comforting, complete meal.
Nutrition Facts (Per Serving):
- Calories: 427
- Fat: 18g (Saturated 7g, Trans 0.5g)
- Cholesterol: 155mg
- Sodium: 636mg
- Carbs: 12g (Fiber 2g, Sugars 5g)
- Protein: 55g
Enjoy this tender, flavorful Italian Pot Roast for your next family meal, perfect for any season and a guaranteed crowd-pleaser!