Stracotto
A slow braised Italian style pot roast in a tasty tomato sauce. Thanks to Vicki Holmes for this delicious recipe!
Ingredients
- 3 pounds beef such as chuck, cut into 3 large pieces
- 4 ounces diced bacon or pancetta optional
- Salt and pepper to taste
- 1 cup diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 1 tablespoon chopped garlic
- 1/2 teaspoon red pepper flakes optional
- 2 cups beef broth
- 1 14.5 ounce can crushed tomatoes
- 1 sprig fresh thyme or 1 teaspoon fresh chopped, or 1/2 teaspoon dried
- 1 sprig fresh rosemary or 1 teaspoon fresh chopped, or 1/2 teaspoon dried
- 1 teaspoon Italian seasoning
- 2 bay leaves
Instructions
- Start by cooking the diced bacon or pancetta in a large, oven-safe saucepan over medium heat until crispy. Remove and set aside.
- Season the beef with salt and pepper, then brown it in the same pan with the bacon grease over medium-high heat. Once browned, set the beef aside.
- In the same pan, add the diced onion, carrot, and celery. Cook until the vegetables are tender, about 7-10 minutes.
- Add the chopped garlic and red pepper flakes, cooking until fragrant, roughly one minute.
- Pour in the beef broth and crushed tomatoes. Stir in the thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon or pancetta.
- Return the beef to the pan, making sure it is submerged in the sauce.
- You have three cooking options: (1) Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2-4 hours until the beef is tender; (2) Cover the pan and transfer it to a preheated 275°F (140°C) oven, cooking for 2-4 hours; or (3) Transfer everything to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
- Once cooked, season with additional salt and pepper to taste, remove the sprigs of thyme, rosemary, and the bay leaves. Serve the pot roast with your choice of sides.
