Italian Pot Roast (Stracotto) With Tomato Sauce and Tender Beef
By Isabella Quinn
Prep
15 min
Cook
210 min
Total
225 min
Servings
6
Level
Easy
Choose a 3-pound beef chuck roast with marbling, cut into large pieces, to add flavor and tenderness to the tomato sauce. One Italian dish that uses beef is stracotto, a pot roast made with browned beef and bacon or pancetta, vegetables, and seasonings such as thyme and rosemary.
The sauce may contain diced bacon or pancetta for added fat and flavor. Beef is cooked in bacon or pancetta fat. Other ingredients in the sauce include onions, carrots, celery, garlic, and red pepper flakes, if desired. Beef broth and crushed tomatoes are added to the sauce. Crushed tomatoes provide sweetness to balance the beef flavor. Chopped fresh herbs, such as thyme and rosemary, Italian herbs or oregano, and bay leaves add Italian and other flavors to the braising liquid.
After the soup boils, aim for beef that can be shredded; it may not be tender throughout. Instructions for cooking on the stovetop and in the oven are needed to avoid burning off the tomatoes. The main problem with this recipe is that the beef isn't fully tender. When the beef can be shredded, remove the bay leaves and add other seasonings to taste.
Serve remaining meat and sauce with gorgonzola polenta, pasta, gnocchi, or mashed potatoes, along with other suggestions. Refrigerate leftovers to serve later, allowing the sauce to rehydrate the shredded meat when reheated and served.
Why we keep this one around
- A marbled chuck roast would be a suitable cut for this recipe. Chuck roast becomes tender during extended slow cooking as connective tissue breaks down.
- Optional bacon or pancetta provides additional flavor and texture for this dish with rendered fat that browns the beef and improves the sauce.
- Carrot, celery, and onion add vegetables to the dish. Beef broth and crushed tomatoes add enough liquid to make the braising liquid fuller.
- Fresh thyme and rosemary are specifically supported with dried alternatives.
- Using dried alternatives to fresh herbs can add flavor to dishes that include fresh thyme and rosemary if fresh herbs are not available.
- Crushed tomatoes add flavor without overpowering the beef flavor. Bay leaves and Italian seasoning add Italian flavor to the sauce.
- Several dishes use the same beef and gravy. Additional side dishes include polenta, pasta, gnocchi, and mashed potatoes.
Ingredients
- •4 oz bacon (or pancetta) (diced, optional)
- •3 lb beef, such as chuck (cut into 3 large pieces)
- •salt and pepper (to taste, plus more at the end)
- •1 cup onion (diced)
- •1 cup carrot (diced)
- •1 cup celery (diced)
- •1 tbsp garlic (chopped)
- •½ tsp red pepper flakes (optional)
- •2 cups beef broth
- •1 14.5-oz can crushed tomatoes
- •1 tsp thyme (chopped, or use 1/2 teaspoon dried)
- •1 tsp rosemary (chopped, or use 1/2 teaspoon dried)
- •1 tsp Italian seasoning (or oregano)
- •2 bay leaves
- •1 oz dried porcini mushrooms (reconstituted and chopped, optional; add with the vegetables)
- •dry white or red wine (optional; replace some or all of the beef broth)
- •2 tbsp tomato paste (optional; add with the garlic)
- •1 tsp sage (chopped, or use 1/2 teaspoon dried; optional)
- •1 tbsp balsamic vinegar (optional)
- •1 tbsp fish sauce or soy sauce (optional; use gluten-free soy sauce if needed)
- •1 tbsp Worcestershire sauce (optional; use gluten-free Worcestershire sauce if needed)
- •¼ cup Parmesan (grated, optional; add at the end)
- •gorgonzola polenta, pasta, gnocchi, or mashed potatoes (optional, for serving)
Instructions
- 1
Cook the bacon in a large oven-safe saucepan or Dutch oven over medium heat, then set aside.
- 2
Season the beef with salt and pepper.
- 3
Sear the beef in the bacon grease over medium-high heat for about 4–6 minutes per side, then set aside.
- 4
Add the onion, carrot, and celery and cook until tender, about 7–10 minutes.
- 5
Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
- 6
Add the beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and cooked bacon, then 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 2–4 hours.
- 9
For the oven method, cover and transfer to a preheated 275F/140C oven until the beef is falling-apart tender, about 2–4 hours.
- 10
For the slow-cooker method, transfer to a slow cooker and cook on low for 8–10 hours or high for 4–6 hours.
- 11
Season with salt and pepper to taste, remove the bay leaves, and serve.
FAQ
Nutrition (per serving)
427
Calories
55g
Protein
18g
Fat
12g
Carbs
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