Italian Pot Roast (Stracotto) is the ultimate comfort food—think melt-in-your-mouth beef gently simmered in a luscious tomato-herb sauce, scented with garlic and rosemary. It’s the kind of dish that feels both festive and homey, perfect for big Sunday dinners or cozy winter nights when you crave something hearty and soulful.
Why You’ll Love This Recipe
- Unbeatable Comfort: Each spoonful of this Italian Pot Roast (Stracotto) is rich, warming, and satisfying—like a hug in a bowl.
- Easy Hands-Off Cooking: Once everything is in the pot, you can let time and gentle heat work their magic—no fancy techniques required!
- Big Flavors, Simple Ingredients: Everyday pantry ingredients and classic Italian herbs come together for a truly memorable meal.
- Perfect for Make-Ahead: Italian Pot Roast (Stracotto) actually gets even tastier after a day in the fridge, making it ideal for entertaining or meal prep.
Ingredients You’ll Need
All the magic of Italian Pot Roast (Stracotto) starts with a handful of humble but essential ingredients. Each one adds a defining note—whether it’s the deep savoriness from beef and tomatoes, bright herbs, or the subtle richness that ties everything together.
- Bacon (or pancetta), diced: Adds smoky depth and a touch of luxurious savor, but it’s optional if you prefer a lighter result.
- Beef (chuck works best): Choose a well-marbled cut for ultimate tenderness—chuck is classic and breaks down beautifully.
- Onion, carrot, and celery: The classic Italian sofritto forms the aromatic backbone, infusing the sauce with subtle sweetness and complexity.
- Garlic, chopped: For that unmistakable Italian warmth and aroma.
- Red pepper flakes (optional): Just a hint wakes up the flavors without making it spicy—feel free to adjust to taste.
- Beef broth: Builds rich, meaty flavor as the roast simmers; homemade or store-bought both work.
- Crushed tomatoes: A can of good-quality tomatoes gives the sauce its body and bright tang.
- Thyme and rosemary (fresh or dried): These herbs are classic with beef, infusing every bite with earthy, herbal notes.
- Italian seasoning (or oregano): Lends extra Italian flair and balanced savory flavor.
- Bay leaves: Add subtle depth as the sauce simmers—don’t forget to remove them before serving!
- Salt and pepper: Essential for balancing and highlighting all the other flavors in the pot.
Variations
The beauty of Italian Pot Roast (Stracotto) is just how adaptable it is—feel free to play around with ingredients, swap things to fit your dietary needs, or put your own spin on the classic flavors!
- Wine-Braised Stracotto: Replace some or all of the beef broth with a good dry red or white wine—the sauce becomes silkier and more complex.
- Mushroom-Infused: Add reconstituted dried porcini mushrooms with the veggies for an earthy, almost luxurious dimension.
- Extra Tomato Depth: Stir in a spoonful of tomato paste with the garlic for a richer, more velvety sauce.
- Umami Boost: A dash of fish sauce, Worcestershire, or soy sauce (or all three!) at the end adds that elusive flavor punch—trust me on this one.
- Cheesy Finish: Stir in freshly grated parmesan right before serving for a creamier, more decadent result.
- Gluten-Free Friendly: Simply ensure your broth and condiments are gluten-free—the dish is naturally free from wheat.
How to Make Italian Pot Roast (Stracotto)
Step 1: Crisp the Bacon and Sear the Beef
Start by gently cooking the diced bacon (or pancetta) in a large Dutch oven until golden and crisp—keep the heat moderate to render out all that gorgeous fat. Remove the bacon, then pat your beef dry, season generously, and sear it in the rendered bacon fat until each side is a rich, deep brown. This important step builds complex flavor as the foundation for your stracotto.
Step 2: Build the Aromatics Layer
Once the meat is nicely seared, add the onion, carrot, and celery right into the pot. Let them cook until beautifully soft and just starting to caramelize—about 7–10 minutes—then add garlic (and red pepper flakes, if using). This is where the kitchen starts to smell incredible! Sauté just until fragrant, about a minute.
Step 3: Add Liquids & Herbs, Then Braise
Stir in the beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and the reserved bacon. Nestle the browned beef back into the pot, making sure it’s mostly submerged. Choose your favorite braising method: gentle stovetop simmer (covered), slow oven (preheated to 275°F/140°C), or even a slow cooker (LOW for 8–10 hours). Whichever you choose, let time work its magic—after 2–4 hours, your beef will be absolutely spoon-tender.
Step 4: Taste, Adjust & Serve
Once the beef is falling-apart tender, fish out the bay leaves, then taste the sauce for salt and pepper. Shred the meat directly in the pot or slice to your liking. Serve with plenty of sauce and your chosen accompaniments—and get ready for rave reviews!
Pro Tips for Making Italian Pot Roast (Stracotto)
- Choose the Right Cut: Well-marbled beef chuck will deliver the most succulent texture and deep flavor as it braises low and slow.
- Don’t Rush the Browning: Take your time to sear each side deeply—it’s what gives Italian Pot Roast (Stracotto) its signature richness and color.
- Layer Your Flavors: Build the dish step by step—sautéing aromatics and blooming the garlic—so every component shines in the final sauce.
- Low & Slow Wins: Whether on the stove, in the oven, or in the slow cooker, resist turning up the heat—gentle, patient braising creates that fork-tender, fall-apart beef you crave.
How to Serve Italian Pot Roast (Stracotto)
Garnishes
A sprinkle of freshly chopped parsley always makes Italian Pot Roast (Stracotto) look vibrant and inviting. If you love a savory finish, a bit of grated parmesan or even a drizzle of extra-virgin olive oil brings a glossy touch and a hint of richness right at the table.
Side Dishes
This pot roast yearns for something to soak up all that gorgeous sauce! Serve it over creamy polenta, pillowy mashed potatoes, ribbons of pappardelle, or even warm crusty bread for the ultimate Italian feast.
Creative Ways to Present
For a fun twist, use tender shreds of pot roast as a luxurious pasta sauce, stuff them into crusty rolls for Italian-style sandwiches, or spoon over parmesan risotto for an elevated dinner-party entrée. Little ramekins also make charming individual servings for cozy gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Pot Roast (Stracotto) keeps beautifully! Once cooled, transfer to airtight containers and refrigerate for up to 4 days. The flavors actually deepen overnight, so don’t hesitate to plan for leftovers.
Freezing
If you’ve made a big batch, Stracotto freezes like a dream. Cool completely, pack into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before gently reheating.
Reheating
For best results, reheat the pot roast slowly in a covered pan on the stovetop over low heat, adding a splash of broth or water if needed. This keeps the beef tender and the sauce perfectly silky.
FAQs
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Can I make Italian Pot Roast (Stracotto) in a slow cooker?
Absolutely! After searing the beef and sautéing the aromatics, simply transfer everything to your slow cooker. Cook on LOW for 8–10 hours or HIGH for 4–6 hours; the beef will be succulent and wonderfully tender.
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What’s the best cut of beef for Stracotto?
Beef chuck is traditional because it becomes meltingly tender with slow braising, but brisket or even boneless short ribs also work deliciously in this recipe.
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Can I prepare Italian Pot Roast (Stracotto) ahead of time?
Yes, in fact, it’s even better made a day ahead. Let it cool, refrigerate, and reheat gently—the flavors meld and deepen for an even more delicious meal.
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Do I have to use bacon or can I leave it out?
Bacon or pancetta adds a smoky, savory note, but you can absolutely skip it for a lighter version—just use a little olive oil to sear the beef instead.
Final Thoughts
If you’re looking for a meal that’s truly worth sharing, Italian Pot Roast (Stracotto) is pure comfort and celebration in one. Give it a try and fill your kitchen—and your table—with the irresistible spirit of Italian home cooking. Buon appetito!
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Italian Pot Roast (Stracotto) Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop, Oven, Slow Cooker
- Cuisine: Italian
- Diet: Gluten Free
Description
This Italian Pot Roast, known as Stracotto, is a hearty and flavorful dish that is perfect for a comforting meal. Slow-cooked beef with aromatic vegetables and herbs creates a rich and tender roast that pairs well with pasta, polenta, or mashed potatoes.
Ingredients
For the Pot Roast:
- 4 ounces bacon (or pancetta), diced
- 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 (link) (or oregano)
- 2 bay leaves
Instructions
- Cook the bacon: In a large oven-safe saucepan, cook the bacon over medium heat, then set aside.
- Sear the beef: Season the beef with salt and pepper, then sear in the bacon grease until browned on all sides. Set aside.
- Cook the vegetables: Add onion, carrot, and celery to the pan and cook until tender.
- Add flavors: Stir in garlic, red pepper flakes, broth, crushed tomatoes, herbs, and bacon.
- Cook the pot roast: Choose a cooking method (stovetop simmering, oven baking, or slow cooker) and cook until the beef is tender.
- Season and serve: Adjust seasoning, remove bay leaves, and serve the pot roast hot.
Notes
- Consider adding additional ingredients like dried porcini mushrooms, wine, tomato paste, sage, balsamic vinegar, or parmesan for extra flavor.
- This dish can be served over pasta, gnocchi, polenta, or mashed potatoes for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 135mg
