Slow Braised Italian Stracotto

This Italian pot roast, known as Stracotto, transforms tough cuts of beef into a fork-tender delicacy through slow braising in a rich tomato sauce. The aromatic vegetables and herbs infuse the meat with classic Italian flavors while creating a sauce that's perfect for serving over polenta or pasta.

I discovered this recipe during a particularly cold winter in Chicago and it quickly became my Sunday tradition. The slow cooking process forced me to slow down too, reminding me of the way my Italian neighbor's grandmother would spend all day in the kitchen creating something magical from simple ingredients.

Ingredients

• Bacon or pancetta: Adds a smoky depth that elevates the entire dish
• Chuck roast: Perfect for slow cooking due to its marbling that breaks down into tenderness
• Mirepoix: Mix of onion carrot celery creates the aromatic foundation of any good Italian braise
• Crushed tomatoes: Provide acidity to help tenderize the meat while creating a silky sauce
• Fresh herbs like rosemary and thyme: Infuse the sauce with aromatic oils during the long cook
• Beef broth: Adds richness and creates the perfect amount of sauce
• Red pepper flakes: Add a gentle heat that balances the richness try using Calabrian chili flakes for authenticity

Step-by-Step Instructions

Render the Bacon:

Cook diced bacon over medium heat until crispy and the fat has rendered out. This creates a flavorful base for browning the beef and adds incredible depth to the final dish. Reserve the cooked bacon for later.

Sear the Beef:

Season beef chunks generously with salt and pepper before searing in the hot bacon fat until deeply browned on all sides, about 4-6 minutes per side. This crucial step creates the Maillard reaction, developing complex flavors that will permeate the entire dish. Remove beef and set aside.

Build the Flavor Base:

Add diced onions, carrots and celery to the same pot, cooking in the flavorful fat until they begin to soften and caramelize slightly, about 7-10 minutes. Stir occasionally to prevent burning while scraping up any browned bits from the bottom.

Add Aromatics:

Stir in chopped garlic and red pepper flakes, cooking just until fragrant, about one minute. Be careful not to burn the garlic as it will create bitterness in the final dish.

Create the Braising Liquid:

Pour in beef broth and crushed tomatoes, then add thyme, rosemary, Italian seasoning, bay leaves, and the reserved bacon. This liquid will work magic on the tough beef fibers over the long cooking time.

Braise Until Tender:

Return the beef to the pot, bring to a boil, then reduce heat and simmer covered for 3-4 hours until the meat falls apart at the touch of a fork. Alternatively, transfer to a 275°F oven or slow cooker for the same incredibly tender results.

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The secret to this dish is patience. When I first started making it, I would rush the process and end up with meat that was good but not transcendent. Now I know that those extra 30-60 minutes of cooking time make all the difference, turning the meat into something that melts in your mouth.

Make It Ahead

This stracotto actually improves when made 1-2 days in advance. The flavors meld together and deepen as it rests in the refrigerator. After cooking, let it cool completely before transferring to an airtight container. When ready to serve, gently reheat on the stovetop over medium-low heat, stirring occasionally until warmed through. The collagen in the meat will have had time to fully break down, resulting in an even more tender texture.

Serving Suggestions

While pasta is the obvious pairing, consider serving this rich pot roast over creamy polenta for a truly authentic Italian experience. The smooth cornmeal creates the perfect canvas for soaking up the flavorful sauce. For a lighter option, roasted root vegetables or sautéed greens provide a nice contrast to the richness of the meat. Always serve with crusty Italian bread for wiping your plate clean - this sauce is too good to waste!

Regional Variations

This dish varies throughout Italy. In Tuscany, they often add dried porcini mushrooms and a splash of red wine to the braising liquid. In Milan, you might find it scented with cinnamon and cloves. Some southern regions add olives and capers for a puttanesca-inspired version. Feel free to adapt this recipe based on your preferences, as Italian cooking is all about working with what you have and making it your own.

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This Italian pot roast proves that good things come to those who wait. Its rich, comforting flavors will warm your home and your heart.

Frequently Asked Questions

→ What cut of beef works best for Italian stracotto?

Chuck roast is ideal for stracotto as it has excellent marbling that breaks down during slow cooking. Other good options include brisket, bottom round, or rump roast. These tougher cuts become wonderfully tender during the long braising process and absorb the flavors of the sauce.

→ Can I make stracotto ahead of time?

Yes! Stracotto actually tastes better when made a day ahead as the flavors have time to develop. Simply cool completely, refrigerate overnight, and gently reheat on the stovetop before serving. This makes it perfect for entertaining or meal prep.

→ What can I serve with Italian pot roast?

Traditional accompaniments include creamy polenta, mashed potatoes, or pasta like pappardelle or tagliatelle to catch the rich sauce. A side of crusty Italian bread is excellent for sopping up the juices, and a simple green salad provides a fresh contrast.

→ Is it necessary to use bacon or pancetta?

While the bacon or pancetta adds a wonderful depth of flavor, it's marked as optional in the recipe. You can omit it and use olive oil for searing the beef instead. The dish will still be delicious with the other aromatics and herbs providing plenty of flavor.

→ How do I know when the stracotto is done cooking?

The beef is ready when it's fork-tender and falls apart easily when prodded. Depending on your cooking method and the exact cut of meat, this typically takes 2-4 hours on the stovetop or in the oven, or 4-10 hours in a slow cooker. If the meat isn't tender yet, continue cooking.

→ Can I freeze leftover stracotto?

Yes, stracotto freezes beautifully. Cool completely, then transfer to airtight containers or freezer bags. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed to thin the sauce.