Few meals evoke the comfort of home and the sophistication of Italian cuisine quite like a slow-braised pot roast simmered in a rich, flavorful tomato sauce. This Italian Pot Roast, or Stracotto, is a celebration of simple ingredients coming together to create a dish that feels both rustic and indulgent. Whether you’re gathering family around the table or planning a cozy dinner for two, this recipe promises to deliver tender, fall-apart beef infused with aromatic herbs and spices.

What sets this dish apart is its versatility. Braised to perfection in a combination of beef broth and crushed tomatoes, the roast becomes a tender centerpiece that pairs beautifully with creamy polenta, gnocchi, or buttery mashed potatoes. With options for stovetop, oven, or slow cooker preparation, it’s as easy to make as it is delightful to eat.

Why You’ll Love This Recipe

1. Flavor Explosion: The savory depth of pancetta, garlic, and herbs melds beautifully with the tangy sweetness of tomatoes.

2. Tender Perfection: The slow-braising process ensures the beef becomes irresistibly tender.

3. Versatile Serving Options: Enjoy it with polenta, pasta, gnocchi, or even crusty bread to soak up every drop of sauce.

Ingredients needed

• Bacon or Pancetta: Adds a smoky, savory richness.

• Chuck Roast: The star of the show, perfect for slow braising.

• Classic Mirepoix: A mix of onion, carrot, and celery provides a flavorful base.

• Garlic & Red Pepper Flakes: A little spice and depth.

• Beef Broth & Crushed Tomatoes: The liquid base that transforms into a delicious sauce.

• Herbs & Seasonings: Thyme, rosemary, Italian seasoning, and bay leaves for a fragrant aroma.

Step-by-Step Instructions

1. Prepare the Pancetta and Beef:

In a large Dutch oven, cook diced bacon or pancetta over medium heat until crispy. Remove and set aside. Season the beef with salt and pepper, then sear it in the rendered fat until golden brown on all sides.

2. Build the Flavor Base:

Add diced onion, carrot, and celery to the pot, cooking until softened (7-10 minutes). Stir in garlic and red pepper flakes, cooking for an additional minute until fragrant.

3. Braise the Roast:

Pour in beef broth and crushed tomatoes, followed by thyme, rosemary, Italian seasoning, bay leaves, and the cooked pancetta. Stir to combine, then return the beef to the pot.

4. Cook to Perfection:

• Stovetop: Bring to a boil, then lower the heat and simmer, covered, for 2-4 hours.

• Oven: Transfer the covered pot to a preheated oven at 275°F (140°C) for 2-4 hours.

• Slow Cooker: Cook on LOW for 8-10 hours or HIGH for 4-6 hours.

5. Finish and Serve:

Remove bay leaves, adjust seasoning with salt and pepper, and serve over your choice of sides.

Variations

• Add Mushrooms: Sauté sliced mushrooms with the vegetables for an earthy touch.

• Wine Braise: Replace 1 cup of beef broth with red wine for added richness.

• Spicy Kick: Increase the red pepper flakes or add a pinch of cayenne for extra heat.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.

FAQs

1. Can I make this recipe gluten-free?

Yes! Ensure your beef broth and seasonings are gluten-free, and serve with gluten-free sides.

2. Can I skip the pancetta?

Absolutely. While pancetta adds depth, the dish is still delicious without it.

3. How do I thicken the sauce?

Let the sauce simmer uncovered for the last 20-30 minutes to reduce and concentrate the flavors.

The Goods

Italian Pot Roast (Stracotto)

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Fall in love with the rich, bold flavors of this Italian Pot Roast (Stracotto)! Slow-braised in a fragrant tomato sauce, this tender beef dish is perfect for cozy dinners. Serve it with polenta, pasta, or mashed potatoes for an unforgettable meal. Save this recipe for your next comfort food craving!

Course Main Course

Cuisine Italian

Recipes

4 ounces diced bacon or pancetta optional
3 pounds beef e.g., chuck, cut into 3 large pieces
Salt and pepper to taste
1 cup diced onion
1 cup diced carrot
1 cup diced celery
1 tablespoon chopped garlic
½ teaspoon red pepper flakes optional
2 cups beef broth
1 14.5-ounce can crushed tomatoes
1 teaspoon fresh thyme chopped (or ½ teaspoon dried)
1 teaspoon fresh rosemary chopped (or ½ teaspoon dried)
1 teaspoon Italian seasoning or oregano
2 bay leaves

Instructions

Cook the Bacon:

In a large, oven-safe saucepan (Dutch oven), cook the bacon over medium heat until crispy. Remove and set aside.

Sear the Beef:

Season the beef with salt and pepper. Sear the pieces in the bacon grease over medium-high heat for 4-6 minutes per side until browned. Remove and set aside.

Sauté Vegetables:

Add the onion, carrot, and celery to the pan. Cook over medium heat until softened, about 7-10 minutes.

Add Garlic and Spices:

Stir in the garlic and red pepper flakes (if using). Cook for about 1 minute, until fragrant.

Combine Ingredients:

Pour in the beef broth and crushed tomatoes. Stir in the thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon. Mix well, then nestle the beef into the sauce.

Cook Until Tender:

Choose your preferred cooking method:
Stovetop: Bring the mixture to a boil, reduce the heat to low, cover, and simmer until the beef is tender and falling apart, about 2-4 hours.
Oven: Preheat to 275°F (140°C). Cover the pot and bake for 2-4 hours, until the beef is tender.
Slow Cooker: Transfer everything to a slow cooker. Cook on LOW for 8-10 hours or HIGH for 4-6 hours.

Final Touches:

Season the sauce with salt and pepper to taste. Discard the bay leaves before serving.