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This Stracotto, a traditional Italian pot roast, turns tough beef cuts into melt-in-your-mouth meat by slow cooking in a flavorful tomato gravy. Fragrant veggies and herbs pack the meat with authentic Italian tastes while making an amazing sauce you'll want to pour over pasta or polenta.
I found this dish during a freezing Chicago winter and it soon became my weekend ritual. Letting it cook slowly made me slow down too, bringing back memories of my Italian neighbor's grandma spending all day crafting something wonderful from basic ingredients.
Ingredients
- Pancetta or bacon: Brings smoky richness that makes the whole dish better
- Chuck roast: Works great for long cooking because its fat marbling breaks down into softness
- Mirepoix: Combo of carrot onion celery forms the tasty base of any proper Italian slow-cooked meal
- Crushed tomatoes: Their acidity helps soften the meat while making a smooth sauce
- Thyme and rosemary: Release their flavorful oils into the sauce during hours of cooking
- Beef broth: Makes everything richer and creates just enough sauce
- Red pepper flakes: Give a slight kick that cuts through the richness try Calabrian chilies for real Italian flavor
Step-by-Step Instructions
- Cook the Bacon:
- Fry diced bacon on medium until crispy and fat melts out. This makes a tasty foundation for cooking the beef and gives amazing flavor to the finished dish. Set aside the cooked bacon for later use.
- Brown the Beef:
- Add plenty of salt and pepper to beef chunks before browning in hot bacon drippings until dark on all sides, roughly 4-6 minutes each side. This key step creates rich flavors that will spread throughout your meal. Put beef aside after browning.
- Create the Flavor Foundation:
- Throw diced carrots, onions and celery into the same pot, cooking in the tasty fat until soft with some browning, about 7-10 minutes. Stir now and then to avoid burning while scraping tasty bits from the bottom.
- Mix in Aromatics:
- Add chopped garlic and red pepper flakes, cooking just until you can smell them, about a minute. Don't let the garlic burn or it'll make everything taste bitter.
- Make the Cooking Liquid:
- Add beef broth and crushed tomatoes, then toss in thyme, rosemary, Italian seasoning, bay leaves, and the bacon you set aside. This mixture will work wonders on the tough meat during the long cook time.
- Cook Until Super Soft:
- Put the beef back in, bring everything to a boil, then lower heat and simmer covered for 3-4 hours until meat falls apart easily with a fork. You can also use a 275°F oven or slow cooker to get the same amazingly tender results.
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The real trick to this dish is taking your time. When I first tried making it, I rushed and got meat that was good but not amazing. Now I know those extra 30-60 minutes of cooking totally transform the meat into something incredibly tender.
Prep In Advance
This pot roast actually gets tastier when made 1-2 days before serving. The flavors mix and grow stronger in the fridge. After cooking, cool it completely then put in a sealed container. When you're ready to eat, warm it gently on the stove over medium-low heat, stirring now and then until hot. The meat's connective tissue will have fully softened, making it even more tender.
Serving Suggestions
While noodles work great, try this rich meat over creamy polenta for a truly Italian experience. The smooth cornmeal is perfect for soaking up all that delicious sauce. For something lighter, serve with roasted root veggies or sautéed greens to balance the richness. Always grab some crusty Italian bread to clean your plate - you won't want to waste a drop of this sauce!
Regional Variations
This meal changes across Italy. Tuscans often throw in dried porcini mushrooms and some red wine. In Milan, you might taste cinnamon and cloves. Southern regions sometimes add olives and capers for a puttanesca twist. Feel free to change things up based on what you like, since Italian cooking is all about using what's on hand and making the dish your own.
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This Italian pot roast shows that patience pays off in cooking. Its deep, soothing flavors will make your house cozy and your belly happy.
Frequently Asked Questions
- → What cut of beef works best for Italian stracotto?
Chuck roast works great for stracotto because it's nicely marbled and gets super tender while cooking. You can also try brisket, bottom round, or rump roast. These tougher meats turn amazingly soft during the long cooking time and soak up all the sauce flavors.
- → Can I make stracotto ahead of time?
Absolutely! Stracotto actually tastes even better the next day when all the flavors have mixed together. Just let it cool down, stick it in the fridge overnight, and warm it up gently before you eat. This makes it so handy for dinner parties or weekly meal planning.
- → What can I serve with Italian pot roast?
You can't go wrong with smooth polenta, fluffy mashed potatoes, or wide pasta like pappardelle or tagliatelle to soak up that amazing sauce. Add some crusty Italian bread to mop up every last drop, and maybe a simple green salad on the side for some freshness.
- → Is it necessary to use bacon or pancetta?
The bacon or pancetta adds great flavor, but we've marked it optional in the recipe. You can just use olive oil to brown the meat instead. Your stracotto will still taste wonderful from all the other veggies and herbs that go into it.
- → How do I know when the stracotto is done cooking?
Your beef is ready when you can easily break it apart with a fork. Depending on how you're cooking it and what cut of meat you picked, this usually takes 2-4 hours on the stove or in the oven, or 4-10 hours in a slow cooker. If it's still tough, just keep cooking it longer.
- → Can I freeze leftover stracotto?
You bet! Stracotto freezes really well. Let it cool completely, then put it in containers or freezer bags. It'll stay good for up to 3 months. When you want to eat it, thaw it in your fridge overnight and warm it up slowly on the stove, adding a bit of broth if the sauce seems too thick.