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
Units
Scale
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