I love how this dish transforms simple ingredients into something deeply flavorful and hearty. The slow braising method melts the beef into fork-tender bites, and the sauce is rich enough to serve over pasta, mashed potatoes, or polenta. The combination of beef, tomatoes, garlic, and herbs fills the kitchen with the most comforting aroma. It’s perfect for Sunday dinner, meal prep, or special occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 ounces bacon (or pancetta), diced (optional) 3 pounds beef (such as chuck), cut into 3 large pieces salt and pepper to taste 1 cup onion, diced 1 cup carrot, diced 1 cup celery, diced 1 tablespoon garlic, chopped 1/2 teaspoon red pepper flakes (optional) 2 cups beef broth 1 (14.5 ounce) can crushed tomatoes 1 teaspoon thyme, chopped (or 1/2 teaspoon dried) 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried) 1 teaspoon Italian seasoning (or oregano) 2 bay leaves salt and pepper to taste
Directions
I cook the diced bacon or pancetta in a large Dutch oven over medium heat until browned, then set it aside.
I season the beef with salt and pepper, then sear it in the bacon grease over medium-high heat, about 4–6 minutes per side, until browned. I set the beef aside after searing.
In the same pan, I cook the onion, carrot, and celery for 7–10 minutes until softened.
I stir in the garlic and red pepper flakes and cook for another minute until fragrant.
I add beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon, mixing everything together.
I return the seared beef to the pot, making sure it’s mostly submerged in the sauce.
At this point, I either:
Simmer on the stovetop, covered, over low heat for 2–4 hours,
Transfer the pot to a 275°F (140°C) oven and bake for 2–4 hours, or
Cook in a slow cooker on LOW for 8–10 hours or on HIGH for 4–6 hours.
Once the beef is fall-apart tender, I remove the bay leaves, taste the sauce, and adjust the salt and pepper if needed. Then it’s ready to serve.
Servings and timing
This recipe serves 6 and takes about 3 hours and 45 minutes total, including 15 minutes of prep and 3.5 hours of cooking time. It’s a slow dish, but totally worth the wait.
Variations
Sometimes I add a splash of red wine with the broth for extra depth. I also like tossing in mushrooms or black olives for a different twist. If I want to make it spicier, I increase the red pepper flakes. And while I usually use beef chuck, I’ve made it with short ribs and even pork shoulder with great results.
Storage/reheating
I store leftover pot roast in the fridge for up to 4 days in an airtight container. It actually tastes better the next day as the flavors deepen. I reheat it gently on the stovetop or in the oven at 300°F (150°C) until warmed through. This dish also freezes well—just store it in a freezer-safe container for up to 3 months and thaw in the fridge before reheating.
FAQs
Can I make this recipe in advance?
Yes, I often make it a day ahead because the flavors only get better overnight. Just reheat gently before serving.
What cut of beef works best?
I use beef chuck because it has enough fat and connective tissue to become tender and flavorful when slow-cooked. Brisket or round can work too, but chuck is my favorite.
Can I cook this without bacon or pancetta?
Definitely. The bacon adds richness, but I leave it out when I want to keep it a bit lighter. The dish is still delicious.
What should I serve this with?
I like it over mashed potatoes, creamy polenta, or pappardelle pasta. A crusty loaf of bread is great for soaking up the sauce too.
How do I know when the beef is done?
I check by using a fork—when the meat easily pulls apart and is tender all the way through, it’s ready.
Conclusion
Italian Pot Roast (Stracotto) is a classic, slow-cooked meal that’s rich, comforting, and full of deep flavor. I always turn to this recipe when I want something hearty and impressive without too much fuss. Whether it’s for a family dinner or a cozy night in, this dish never disappoints.
