Go Back
Italian Pot Roast Stracotto in rustic bowl on white cloth napkin with glass of water
Chef Giovanni

Italian Pot Roast Stracotto: A Cozy Classic Dish

A hearty and comforting Italian pot roast featuring tender beef slowly braised with aromatic herbs, vegetables, and rich flavors for a classic, cozy meal perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 4 ounces bacon (or pancetta), diced (optional)
  • 3 pounds 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 tablespoon garlic, chopped
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 cups beef broth
  • 1 (14.5 ounce) 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

Method
 

  1. Season the beef pieces generously with salt and pepper.
  2. In a large heavy pot or Dutch oven, cook the diced bacon (or pancetta) over medium heat until crisp. Remove and set aside leaving the rendered fat.
  3. Sear the beef pieces in the bacon fat over medium-high heat until browned on all sides. Remove and set aside.
  4. Add the onion, carrot, and celery to the pot and sauté until vegetables are softened, about 5-7 minutes.
  5. Add the garlic and red pepper flakes (if using), cook for 1 minute until fragrant.
  6. Return the beef and bacon to the pot.
  7. Pour in the beef broth and crushed tomatoes.
  8. Add thyme, rosemary, Italian seasoning, bay leaves, and more salt and pepper to taste.
  9. Bring the mixture to a gentle simmer, then cover and reduce heat to low.
  10. Cook for 3 hours, turning the beef occasionally, until the meat is tender and easily shredded.
  11. Remove the bay leaves before serving.
  12. Serve hot with the rich sauce spooned over the top.

Notes

  • For extra depth, marinate the beef overnight in red wine and herbs. Serve with creamy polenta or crusty bread to soak up the sauce. Leftovers reheat well and taste even better the next day.