Italian Pot Roast (Stracotto)

Instructions:

  1. Prepare the Bacon and Beef:
    • Heat a large Dutch oven or oven-safe pot over medium heat. Cook the diced bacon or pancetta until crispy. Remove it and set aside.
    • Season the beef with salt and pepper. Sear the beef in the bacon fat (or olive oil if not using bacon) over medium-high heat until browned on all sides, about 4-6 minutes per side. Set the beef aside.
  2. Cook the Vegetables:
    • Add the diced onion, carrots, and celery to the same pot. Sauté for 7-10 minutes, stirring occasionally, until the vegetables are softened.
    • Stir in the garlic and red pepper flakes, cooking for 1 minute until fragrant.
  3. Build the Sauce:
    • Pour in the beef broth and crushed tomatoes. Stir in the thyme, rosemary, Italian seasoning, bay leaves, and cooked bacon. Mix well.
  4. Braise the Beef:
    • Return the seared beef to the pot, nestling it into the sauce.
    • Stovetop Method: Bring the mixture to a boil, then reduce to a low simmer. Cover and cook for 2-4 hours, until the beef is fall-apart tender.
    • Oven Method: Preheat the oven to 275°F. Cover the pot and transfer it to the oven. Cook for 2-4 hours.
    • Slow Cooker Method: Transfer everything to a slow cooker and cook on LOW for 8-10 hours or HIGH for 4-6 hours.
  5. Finish and Serve:
    • Once the beef is tender, season the sauce with salt and pepper to taste. Remove the bay leaves.
    • Serve the pot roast with its sauce over mashed potatoes, polenta, pasta, or crusty bread. Garnish with freshly grated Parmesan and chopped parsley if desired.

Variants :

  • Wine-Braised Pot Roast: Replace 1 cup of beef broth with a dry red wine for a richer, deeper flavor.
  • Mushroom Addition: Add 1 ounce of reconstituted, chopped dried porcini mushrooms for an earthy depth.
  • Tomato Paste: Stir in 2 tablespoons of tomato paste with the garlic for a more robust tomato flavor.
  • Herb Infusion: Add fresh sage or bay leaves for an aromatic twist.

Tips :

  • Searing is Key: Browning the beef before braising locks in flavor and creates a delicious caramelized crust.
  • Low and Slow: Cook the pot roast slowly for the most tender and flavorful result.
  • Make-Ahead: The flavors deepen when the pot roast is refrigerated overnight. Reheat gently on the stove or in the oven before serving.
  • Serving Ideas: Pair with mashed potatoes, creamy polenta, or egg noodles for a classic Italian meal.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.