Italian Pot Roast (Stracotto)

🍷 Italian Pot Roast (Stracotto)

A slow-braised Italian-style pot roast cooked in a rich tomato sauce with vegetables and herbs.
Tender, flavorful, and perfect for serving over polenta, mashed potatoes, or pasta!

Ingredients:

• 4 oz bacon or pancetta, diced (optional)
• 3 lbs beef chuck roast, 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 thyme (fresh or 1/2 tsp dried)
• 1 tsp rosemary (fresh or 1/2 tsp dried)
• 1 tsp Italian seasoning
• 2 bay leaves
• Salt and pepper, to taste

Directions:

1. Cook the bacon in a large Dutch oven over medium heat until crispy. Remove and set aside.
2. Season the beef with salt and pepper, then sear it in the bacon drippings over medium-high heat for 4–6 minutes per side. Remove and set aside.
3. Add the diced onion, carrot, and celery to the pot. Cook until softened, about 7–10 minutes.
4. Add the garlic and red pepper flakes. Cook for 1 minute until fragrant.
5. Add the beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and bacon. Stir well.
6. Return the beef pieces to the pot, submerging them in the sauce.

Cooking Options:

• Stovetop: Bring to a boil, cover, reduce heat to low, and simmer for 2–4 hours until the beef is fall-apart tender.
• Oven: Cover and cook at 275°F (140°C) for 2–4 hours.
• Slow Cooker: Cook on LOW for 8–10 hours or HIGH for 4–6 hours.

Finish:

Remove bay leaves, adjust seasoning, and serve hot.
Perfect with polenta, mashed potatoes, rice, or pasta. Garnish with fresh parsley!