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Italian Pot Roast (Stracotto)

Savory Italian Pot Roast (Stracotto) That Melts in Your Mouth

This Italian Pot Roast (Stracotto) offers tender beef simmered in a rich tomato sauce with aromatic herbs, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat
  • 3 lbs Beef (chuck or similar) Tender cuts work best for braising.
  • 4 oz Bacon (or pancetta) Adds a smoky flavor; can be omitted.
For the Vegetables
  • 1 medium Onion Builds the flavorful base for the sauce.
  • 2 medium Carrot Adds natural sweetness and texture.
  • 2 stalks Celery Completes the mirepoix.
  • 4 cloves Garlic Fresh garlic enhances the flavor.
For the Sauce
  • 28 oz Crushed Tomatoes Essential for richness.
  • 2 cups Beef Broth Can be substituted with red wine.
  • 1 tsp Red Pepper Flakes Optional for heat.
For the Herbs & Seasoning
  • 1 tsp Salt Adjust to taste.
  • 1 tsp Pepper Adjust to taste.
  • 2 tsp Thyme Fresh or dried.
  • 2 tsp Rosemary Fresh or dried.
  • 1 tsp Italian Seasoning (or oregano) Adds herby depth.
  • 2 leaves Bay Leaves Remove before serving.

Equipment

  • oven-safe pan
  • Slow cooker

Method
 

Cooking Instructions
  1. In a large oven-safe pan, cook diced bacon or pancetta over medium heat until crispy, about 5-7 minutes. Remove bacon using a slotted spoon, leaving fat in the pan.
  2. Season beef with salt and pepper, add to hot bacon grease, and sear each side for 4-6 minutes until browned.
  3. Add chopped onions, carrots, and celery to the same pan and sauté for 7-10 minutes until they soften.
  4. Stir in minced garlic and red pepper flakes, cooking for another minute until fragrant.
  5. Add beef broth and crushed tomatoes to the pan, scraping up any stuck bits. Stir in thyme, rosemary, Italian seasoning, and bay leaves.
  6. Return the seared beef to the pot, cover, and either simmer on stovetop for 2-4 hours or bake in the oven at 275°F for 2-4 hours until fork-tender.
  7. Adjust seasoning with salt and pepper as needed, discard bay leaves, and serve with creamy polenta, pasta, or mashed potatoes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 5mgCalcium: 50mgIron: 4mg

Notes

This Italian Pot Roast (Stracotto) can be customized with different types of mushrooms or a splash of red wine for an extra layer of flavor.

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