Pot roast is one of those meals that truly brings comfort, and this Italian-style version is bursting with flavor! Simple to prepare, this recipe involves browning the beef, cooking pancetta (or bacon), and adding vegetables, broth, tomatoes, and aromatic herbs like thyme, rosemary, and Italian seasoning. The magic happens when the roast braises slowly, resulting in tender beef that practically falls apart. You can choose to simmer it on the stove, roast it in the oven, or let it cook slowly in a slow cooker—each method creating a melt-in-your-mouth meal. I love serving this pot roast over creamy gorgonzola polenta, pasta, gnocchi, or mashed potatoes for a hearty, satisfying dish.
Italian Pot Roast (Stracotto)
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes
Servings: 6
Ingredients:
- 4 oz bacon (or pancetta), diced (optional)
- 3 lbs 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 tbsp garlic, chopped
- 1/2 tsp red pepper flakes (optional)
- 2 cups beef broth
- 1 (14.5 oz) can crushed tomatoes
- 1 tsp fresh thyme, chopped (or 1/2 tsp dried)
- 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
- 1 tsp Italian seasoning (or oregano)
- 2 bay leaves
- Salt and pepper, to taste
Directions:
- In a large, oven-safe pot (Dutch oven), cook the diced bacon over medium heat until crispy. Remove and set aside.
- Season the beef with salt and pepper, then sear it in the bacon grease over medium-high heat for about 4-6 minutes per side. Once browned, set the beef aside.
- Add the diced onion, carrot, and celery to the same pan, and cook until the vegetables are tender, about 7-10 minutes.
- Stir in the garlic and red pepper flakes, and cook for an additional minute until fragrant.
- Pour in the beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon. Stir everything together.
- Return the beef to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 2-4 hours, or until the beef is fork-tender. Alternatively, you can:
- Transfer the pot to a preheated 275°F (140°C) oven and cook for 2-4 hours.
- Or, place everything in a slow cooker and cook on LOW for 8-10 hours or HIGH for 4-6 hours.
- Once the beef is tender, season with salt and pepper to taste, remove the bay leaves, and serve.
Optional Additions:
- Add 1 oz of rehydrated and chopped dried porcini mushrooms with the vegetables.
- Replace part or all of the beef broth with white or red wine for added depth of flavor.
- Stir in 2 tbsp of tomato paste with the garlic for a richer sauce.
- Try adding 1 tsp of chopped sage for a subtle earthy note.
- A tablespoon of balsamic vinegar adds a touch of sweetness and acidity.
- For an umami boost, add 1 tbsp of fish sauce, soy sauce (gluten-free if needed), or Worcestershire sauce.
- For a cheesy finish, sprinkle 1/4 cup of grated Parmesan just before serving.
Serving Suggestions:
Serve this savory Italian pot roast over pasta, gnocchi, polenta, mashed potatoes, or any hearty base of your choice. It’s a comforting meal that’s perfect for family dinners or special occasions!
Nutrition Facts (per serving):
- Calories: 427
- Fat: 18g (Saturated: 7g, Trans: 0.5g)
- Cholesterol: 155mg
- Sodium: 636mg
- Carbohydrates: 12g (Fiber: 2g, Sugars: 5g)
- Protein: 55g