Italian Pot Roast Stracotto (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 pounds beef chuck, cut into 3 large pieces
02 -
Salt and pepper to taste
→ Flavor Base
03 -
4 ounces bacon or pancetta, diced (optional)
04 -
1 cup onion, diced
05 -
1 cup carrot, diced
06 -
1 cup celery, diced
07 -
1 tablespoon garlic, chopped
08 -
1/2 teaspoon red pepper flakes (optional)
→ Liquids & Seasonings
09 -
2 cups beef broth
10 -
1 (400g) can crushed tomatoes
11 -
1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
12 -
1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
13 -
1 teaspoon Italian seasoning (or oregano)
14 -
2 bay leaves
# Instructions:
01 -
Cook the bacon in a large oven-safe Dutch oven over medium heat until crisp. Remove and set aside, leaving the fat in the pan.
02 -
Season beef chunks with salt and pepper. Sear in the bacon fat over medium-high heat for 4-6 minutes per side until deeply browned. Remove and set aside.
03 -
Add diced onion, carrot, and celery to the same pan. Cook until vegetables are tender, about 7-10 minutes.
04 -
Stir in garlic and red pepper flakes, cooking until fragrant, about one minute.
05 -
Return bacon to the pan. Add beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, and bay leaves. Stir to combine, then return the seared beef to the pot.
06 -
Choose one cooking method: either bring to a boil, reduce heat to low and simmer covered for 2-4 hours; or cover and transfer to a 140°C (275°F) oven for 2-4 hours; or transfer mixture to a slow cooker and cook on LOW for 8-10 hours or HIGH for 4-6 hours.
07 -
Once beef is fork-tender and falling apart, season with additional salt and pepper if needed. Remove bay leaves before serving.
# Notes:
01 -
For the most tender results, choose a well-marbled beef chuck roast. The dish tastes even better when prepared a day ahead and reheated.