Italian Pot Roast (Stracotto)
This Italian Pot Roast Stracotto is a sumptuous feast of tender beef slow-cooked in a robust tomato sauce with a medley of aromatic herbs. The beef, infused with flavors of rosemary, thyme, and Italian seasoning, falls apart at the touch of a fork, making each bite a luxurious experience. Accompanied by carrots and celery, and enriched with the deep, smoky undertones of bacon, this dish is a celebration of traditional Italian comfort cooking, perfect for a hearty dinner with loved ones.
Ingredients
- 4 ounces of bacon or pancetta, finely diced (optional)
- 3 pounds of beef preferably chuck, cut into three large pieces
- Salt and freshly ground black pepper to taste
- 1 cup of onion finely diced
- 1 cup of carrot finely diced
- 1 cup of celery finely diced
- 1 tablespoon of garlic minced
- 1/2 teaspoon of red pepper flakes optional
- 2 cups of beef broth
- 1 14.5 ounce can of crushed tomatoes
- 1 teaspoon of fresh thyme finely chopped (or 1/2 teaspoon dried)
- 1 teaspoon of fresh rosemary finely chopped (or 1/2 teaspoon dried)
- 1 teaspoon of Italian seasoning or oregano
- 2 bay leaves
- Additional salt and freshly ground black pepper to taste
Instructions
- Preparation of Ingredients: Begin by preheating a large oven-safe saucepan (preferably a Dutch oven) over medium heat. Add the diced bacon or pancetta and cook until crisp. Remove the bacon from the pan and set aside, leaving the fat in the pan.
- Searing the Beef: Season the beef generously with salt and pepper. Increase the heat to medium-high and place the beef in the pan. Sear the beef on all sides, approximately 4-6 minutes per side, until a golden-brown crust forms. Remove the beef from the pan and set aside.
- Vegetable Sauté: In the same pan, reduce the heat to medium. Add the diced onions, carrots, and celery. Sauté the vegetables until they are soft and translucent, about 7-10 minutes.
- Adding Garlic and Spices: Incorporate the minced garlic and red pepper flakes into the pan, cooking until the garlic is fragrant, about 1 minute.
- Creating the Sauce: Pour in the beef broth and crushed tomatoes. Stir in the chopped thyme, rosemary, Italian seasoning, and return the cooked bacon to the pan. Mix well to combine all the ingredients.
- Cooking the Beef: Return the seared beef to the saucepan. Either bring the mixture to a boil and then reduce the heat to low, covering and simmering until the beef is tender and falling apart, approximately 2-4 hours; or cover and transfer to an oven preheated to 275°F (140°C) and cook until tender, about 2-4 hours; or place in a slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
- Final Seasoning and Serving: Once the beef is tender, season the dish with additional salt and pepper to taste. Remove the bay leaves before serving. Enjoy this exquisite and hearty Italian Pot Roast Stracotto as a centerpiece for a sophisticated dinner.