Italian Pot Roast (Stracotto) Recipe

Italian Pot Roast (Stracotto) is the soul-warming, slow-cooked comfort classic that turns humble beef and vegetables into a rich, deeply flavored, utterly tender masterpiece. If you love hearty braised dishes with melt-in-your-mouth texture and Italian flair, this is one recipe you’ll crave all season long!

this Recipe

Ingredients You’ll Need

Every element in Italian Pot Roast (Stracotto) pulls its weight, from the luscious beef to the sweet mirepoix and fragrant herbs. These ingredients may be simple, but together they weave the kind of deep, layered flavors that feel truly Italian and homey.

• Bacon or Pancetta (optional): Adds irresistible smoky depth and savory fat for browning the beef—totally worth it if you have it on hand!
• Beef Chuck Roast: The king of braising cuts; it becomes ultra-tender and soaks up all those wonderful juices.
• Onion, Carrot, Celery: This classic Italian soffritto builds the aromatic base for the sauce and adds sweetness and complexity.
• Garlic: Just a little goes a long way, bringing signature Italian flavor to the pot roast.
• Red Pepper Flakes (optional): A pinch brings a gentle heat that wakes up the sauce—add as much or as little as you like.
• Beef Broth: The braising liquid that brings heartiness and enhances the meat’s savoriness.
• Crushed Tomatoes: Italians rave about San Marzano tomatoes for a reason—they bring a plump, tangy sweetness to the sauce.
• Thyme, Rosemary, Italian Seasoning, Bay Leaves: These herbs infuse every bite with earthy, comforting flavor and that “Italian grandma’s kitchen” aroma.
• Salt and Pepper: Don’t be shy—seasoning helps each ingredient shine and gives balance to the sauce.

Variations

Once you’ve made Italian Pot Roast (Stracotto) the classic way, you’ll want to riff on it every time. It’s endlessly adaptable whether you need to tweak for ingredients on hand, dietary preferences, or to create your own signature version.

• Add Porcini Mushrooms: Toss in a handful of reconstituted dried porcini with the veggies for extra earthy, umami depth.
• Splash of Wine: Swap some (or all) of the broth for dry red or white wine to add complexity and a touch of acidity.
• Extra Tomato Punch: Stir in a couple tablespoons of tomato paste along with the garlic for richer color and concentrated flavor.
• Go Herbal: Try sage in place of (or in addition to) the thyme and rosemary to nudge your Stracotto in a new direction.
• Savory Boost: A dash of balsamic vinegar, Worcestershire sauce, or even fish sauce adds savory intensity and intrigue.
• Finishing Cheese: Stir in a handful of grated parmesan just before serving and watch the sauce become sheer velvet.

How to Make Italian Pot Roast (Stracotto)

Step 1: Crisp the Bacon

Grab your favorite Dutch oven and cook the bacon (or pancetta, if you’re feeling fancy) over medium heat until it’s just golden and pumped out all its flavorful fat. Scoop the bacon out for now—you’ll see it again soon!

Step 2: Sear the Beef

Season the beef liberally with salt and pepper, then brown it in the rendered bacon fat. Get each side a nice, deep crust for flavor—don’t rush, since browning is where the magic really starts. Set aside once every side has a rich color.

Step 3: Soften the Veggies

Add onion, carrot, and celery (the holy trinity!) to the pan. Sauté until they’re softened and a little caramelized, around 7 to 10 minutes. This is your flavor foundation, so let them sweat and sweeten slowly.

Step 4: Add Garlic and Spice

Stir in the chopped garlic and red pepper flakes, giving them just a minute to bloom—don’t let the garlic burn! That pop of garlicky warmth lets everyone know something wonderful is on the way.

Step 5: Build the Braise

Pour in beef broth, crushed tomatoes, herbs, and bay leaves. Add the crispy bacon back in and give everything a generous stir. Nestle the browned beef into the sauce, making sure it’s partly submerged and ready for a long, flavor-filled bath.

Step 6: Low and Slow Cooking

Bring everything gently to a boil, then reduce to a simmer. Cover and cook on the stovetop, or slide the pot into a low oven (275°F/140°C). Let the roast relax for 2 to 4 hours, until it’s fall-apart tender. Alternatively, use your slow cooker for effortless results.

Step 7: Finish and Enjoy

Lift the beef onto a platter, discard the bay leaves, and taste the sauce for seasoning. Shred the meat with two forks and return it to the pot to soak up every last drop of that savory sauce. Time to dig in!

How to Serve Italian Pot Roast (Stracotto)

Garnishes

A flurry of freshly chopped parsley always brightens up the rich sauce, but don’t stop there—try lemon zest for freshness or a grating of parmesan for extra savory punch. Even a drizzle of good olive oil just before serving makes it irresistible.

Side Dishes

Italian Pot Roast (Stracotto) is heavenly over pillowy mashed potatoes, creamy polenta, or egg noodles to soak up every drop of sauce. Crusty bread is a must for sopping, and a simple green salad with a sharp vinaigrette keeps things balanced.

Creative Ways to Present

For a dinner party twist, pile the shredded beef atop rustic bruschetta or spoon it over toasted gnocchi. Or, serve Stracotto family-style in a big Dutch oven right on the table, letting everyone help themselves to the saucy, savory goodness.

Make Ahead and Storage

Storing Leftovers

Store leftover Italian Pot Roast (Stracotto) in an airtight container in the refrigerator for up to four days. The flavors get even richer as they sit, making leftovers a real treat!

Freezing

Stracotto freezes beautifully. Cool completely, portion into freezer bags or containers (with as much sauce as possible), and freeze for up to three months—perfect for a cozy meal on a busy weeknight.

Reheating

For best results, reheat gently on the stovetop or in a low oven, adding a splash of beef broth or water if needed to loosen the sauce. The flavors mingle and deepen even more the second time around!

FAQs

Final Thoughts

When you serve Italian Pot Roast (Stracotto), you’re guaranteed rave reviews, empty plates, and plenty of warmth around the table. I hope you’ll make it for someone you love—and let this timeless classic become a new tradition in your home, too.

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