Italian Pot Roast (Stracotto)
A slow braised Italian Pot Roast (Stracotto) in a tasty tomato sauce packed with flavor.
Equipment
- large oven safe saucepan
- Dutch Oven
- Slow Cooker
Ingredients
Meat and Bacon
- 4 ounces bacon (or pancetta), diced optional
- 3 pounds beef (such as chuck), cut into 3 large pieces
Vegetables
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 tablespoon garlic, chopped
Spices and Broth
- ½ teaspoon red pepper flakes optional
- 2 cups beef broth
- 1 14.5 ounce can crushed tomatoes
- 1 teaspoon thyme, chopped or ½ teaspoon dried
- 1 teaspoon rosemary, chopped or ½ teaspoon dried
- 1 teaspoon Italian seasoning or oregano
- salt and pepper to taste
Instructions
Cooking Instructions
- Cook the bacon in a large oven safe saucepan (dutch oven), over medium heat, before setting aside.
- Season the beef with salt and pepper and sear/brown in the bacon grease, over medium-high heat, in the pan, about 4-6 minutes per side, before setting aside.
- Add the onion, carrot, and celery and cook until tender, about 7-10 minutes.
- Add the garlic and red pepper flakes and cook until fragrant, about a minute.
- Add the broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and bacon, and mix before adding the beef.
- Either: (1) bring to a boil, reduce the heat to low and simmer, covered, until the beef is falling apart tender, about 2-4 hours; OR (2) cover, transfer to a preheated to 275F/140C oven and cook until falling apart tender, about 2-4 hours; OR (3) transfer to a slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
- Season with salt and pepper to taste, remove the bay leaves, and enjoy!
Notes
Optionally, you can add various ingredients such as dried porcini mushrooms, wine, tomato paste, or additional herbs for extra flavor.
Nutrition
Serving: 1servingCalories: 427kcalCarbohydrates: 12gProtein: 55gFat: 18gSaturated Fat: 7gTrans Fat: 0.5gCholesterol: 155mgSodium: 636mgFiber: 2gSugar: 5g
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