Italian Pot Roast (Stracotto) Recipe
Italian Pot Roast, also known as Stracotto, is a rich and hearty slow-cooked beef dish seasoned with aromatic herbs, vegetables, and tomatoes. Perfectly tender meat infused with deep flavors makes it an ideal comfort meal to enjoy with pasta, polenta, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Meat
- 3 pounds beef chuck, cut into 3 large pieces
Vegetables and Aromatics
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 tablespoon garlic, chopped
- 1/2 teaspoon red pepper flakes (optional)
Liquids and Seasonings
- 2 cups beef broth
- 1 (14.5 ounce) can crushed tomatoes
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
- 1 teaspoon Italian seasoning (or oregano)
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Season the Meat: Generously season the beef chuck pieces with salt and pepper on all sides to enhance flavor.
- Sear the Beef: In a heavy pot or Dutch oven over medium-high heat, brown the beef pieces on all sides until a deep golden crust forms. Remove the beef and set aside.
- Sauté Aromatics: In the same pot, add diced onions, carrots, and celery. Cook until softened, about 5-7 minutes. Add the chopped garlic and red pepper flakes (if using), cooking for another minute until fragrant.
- Deglaze the Pot: Pour in a splash of beef broth, scraping up browned bits from the bottom of the pot to incorporate rich flavor into the base.
- Add Liquids and Seasonings: Return the browned beef to the pot. Add the remaining beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and adjust salt and pepper as needed.
- Simmer Slowly: Bring the mixture to a gentle simmer. Cover the pot and let cook on low heat for about 3 to 4 hours or until the meat is very tender and falling apart.
- Final Adjustments: Remove bay leaves and taste the sauce; adjust seasoning if needed. If the sauce is too thin, uncover and simmer to reduce to desired thickness.
- Serve: Serve hot with your choice of sides such as mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce.
Notes
- For best results, use a heavy-bottomed pot or Dutch oven for even cooking.
- Red pepper flakes are optional and can be adjusted depending on your spice preference.
- This dish tastes even better the next day as flavors continue to meld.
- You can substitute beef chuck with brisket if preferred.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Find it online: https://justsosavory.com/italian-pot-roast-stracotto-recipe/
