Pot Roast (Stracotto) Recipe
This traditional Italian-style Pot Roast, also known as Stracotto, is a hearty and flavorful slow-cooked beef dish. Featuring tender chuck roast pieces braised with aromatic vegetables, herbs, and rich crushed tomatoes, it delivers a comforting meal perfect for family dinners and special occasions.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Beef
- 3 pounds beef chuck roast, cut into 3 large pieces
- Salt and pepper to taste
Vegetables
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 tablespoon garlic, chopped
Seasonings and Liquids
- 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 (or oregano)
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prepare the Beef: Season the beef chunks generously with salt and pepper on all sides. This step enhances the flavor and helps create a delicious crust during browning.
- Sear the Meat: In a large heavy-bottomed pot or Dutch oven, heat a small amount of oil over medium-high heat. Brown the beef pieces on all sides until a deep golden crust forms, about 3-4 minutes per side. Remove and set aside.
- Sauté the Vegetables: In the same pot, add the diced onion, carrot, celery, and chopped garlic. Cook over medium heat until softened and fragrant, about 5-7 minutes. If using, add red pepper flakes here for a slight kick.
- Add Herbs and Tomatoes: Stir in the thyme, rosemary, Italian seasoning, and bay leaves. Pour in the crushed tomatoes and beef broth, scraping the bottom of the pot to loosen any browned bits for extra flavor.
- Braise the Beef: Return the seared beef chunks to the pot, nestling them into the sauce. Bring the mixture to a simmer, then cover with a tight-fitting lid.
- Slow Cook: Reduce heat to low and cook gently for about 2.5 to 3 hours, or until the beef is tender enough to shred easily with a fork. Alternatively, you can place the covered pot in a preheated oven at 325°F (163°C) for the same amount of time.
- Final Seasoning: Once the beef is tender, taste the sauce and adjust salt and pepper as needed. Remove bay leaves before serving.
- Serve: Serve the pot roast hot with your choice of side dishes such as mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce.
Notes
- For richer flavor, brown the beef in batches to avoid overcrowding the pot.
- You can substitute beef chuck with brisket or short ribs for variation.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Adding a splash of red wine to the braising liquid adds depth to the sauce.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow it to reduce.
Find it online: https://justsosavory.com/pot-roast-stracotto-recipe/
