Italian Pot Roast (Stracotto) with Tomato Herb Braising Sauce
By Sophia Reed
Plan for 15 minutes of prep, then let this Italian pot roast braise while you handle the rest of dinner. Beef chuck turns falling-apart tender in a tomato, broth, herb, and pancetta sauce, with stovetop, oven, and slow-cooker methods to fit the time you have.
Bacon or pancetta starts the base, leaving flavorful fat for browning the beef and softening onion, carrot, and celery. Garlic, red pepper flakes, beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, and bay leaves build the braising liquid. Cut the chuck into three large pieces so it can sear in the Dutch oven before returning to the sauce.
The roast is ready when it is falling-apart tender, not simply cooked through; the beef should pull apart easily after the long covered braise. Keep the pot covered during the stovetop or oven method so the liquid can do its work. The main misstep is stopping early, when the beef can still be firm rather than tender.
Serve the tomato-coated beef over pasta, gnocchi, polenta, or mashed potatoes to catch the sauce. Gorgonzola polenta is another serving option mentioned with the recipe. Remove the bay leaves before serving, then season with salt and pepper to taste.
Why you'll love this recipe
- Gets dinner moving after only 15 minutes of prep because the long braise handles the tenderizing while you are free from active stirring.
- Uses one Dutch oven for bacon, beef, vegetables, and sauce, so the browned bits stay in the pot and cleanup stays contained.
- Offers three cooking routes because the same tomato-and-broth braise can simmer on the stove, cook in the oven, or finish slowly.
- Relies on familiar supermarket staples such as chuck, canned tomatoes, broth, onion, carrot, and celery, while herbs give the sauce its Italian character.
- Makes a substantial six-serving meal because three pounds of beef braise in a full pot of sauce with vegetables and aromatics.
- Fits several easy serving plans since the finished roast and sauce can be spooned over pasta, gnocchi, polenta, or mashed potatoes.
Ingredients
- •4 ounces bacon or pancetta (diced, optional)
- •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)
- •0.5 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
- •1 ounce dried porcini mushrooms (reconstituted and chopped, optional)
- •dry white or red wine (optional, replace some or all of the broth)
- •2 tablespoons tomato paste (optional)
- •1 teaspoon sage (chopped, or 1/2 teaspoon dried; optional)
- •1 tablespoon balsamic vinegar (optional)
- •1 tablespoon fish sauce or soy sauce (optional; use gluten-free soy sauce for a gluten-free option)
- •1 tablespoon Worcestershire sauce (optional; use gluten-free Worcestershire sauce for a gluten-free option)
- •0.25 cup Parmesan (grated, optional; add at the end)
- •pasta (optional, for serving)
- •gnocchi (optional, for serving)
- •polenta (optional, for serving)
- •gorgonzola polenta (optional, for serving)
- •mashed potatoes (optional, for serving)
Instructions
- 1
Cook the bacon in a large oven-safe saucepan or Dutch oven over medium heat, then set it aside.
- 2
Season the beef with salt and pepper.
- 3
Sear the beef in the bacon grease over medium-high heat for about 4 to 6 minutes per side, then set it aside.
- 4
Add the onion, carrot, and celery and cook until tender, about 7 to 10 minutes.
- 5
Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
- 6
Add the broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and bacon, and mix.
- 7
Add the beef to the pot.
- 8
For the stovetop method, bring to a boil, reduce the heat to low, and simmer covered until the beef is falling-apart tender, about 2 to 4 hours.
- 9
For the oven method, cover, transfer to a preheated 275F/140C oven, and cook until the beef is falling-apart tender, about 2 to 4 hours.
- 10
For the slow-cooker method, transfer to a slow cooker and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
- 11
Season with salt and pepper to taste, remove the bay leaves, and serve.
FAQ
Nutrition (per serving)
Calories
427
Protein
55g
Fat
18g
Carbs
12g
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