Italian Pot Roast (Stracotto) - DietCrafts

Name: Italian Pot Roast (Stracotto) - DietCrafts
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: European, Italian, Mediterranean
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

8 steps

Prep:30minCook:4h

There’s something irresistibly comforting about a slow-cooked pot roast, especially when it’s infused with the rich and robust flavors of Italian cuisine. This Italian Pot Roast, also known as Stracotto, is a dish that transforms simple ingredients into a meal that feels both hearty and indulgent. The beauty of this recipe lies in its simplicity and versatility. Whether you’re preparing this dish for a cozy family dinner or a special occasion, the results are always impressive. The beef is slowly braised until it’s melt-in-your-mouth tender, absorbing the savory essence of pancetta, aromatic herbs, and a tangy tomato sauce. You can cook this roast on the stove, in the oven, or use a slow cooker for convenience. Pair it with gorgonzola polenta, pasta, gnocchi, or creamy mashed potatoes to soak up all that delicious sauce. This recipe not only delivers on flavor but also brings a touch of Italy to your dining table, offering a meal that’s sure to be a favorite.

Updated at: Sun, 03 Nov 2024 14:04:05 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories2060.5 kcal (103%)

Total Fat83 g (119%)

Carbs61.8 g (24%)

Sugars32.3 g (36%)

Protein288.3 g (577%)

Sodium6382.3 mg (319%)

Fiber16.3 g (58%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3 poundsbeef

such as chuck, cut into 3 large pieces

4 ouncesdiced bacon

or pancetta, optional

1 cuponion

1 cupcarrot

1 cupcelery

1 tablespoonchopped garlic

½ teaspoonred pepper flakes

optional

2 cupsbeef broth

1 x 14.5 ouncecan crushed tomatoes

1 sprigfresh thyme

or 1 teaspoon fresh chopped, or /2 spoon dried

1 sprigfresh rosemary

1 teaspoon fresh

1 teaspoonitalian seasoning

2bay leaves

Instructions

Step 1

Start by cooking the diced bacon or pancetta in a large, oven-safe saucepan over medium heat until crispy. Remove and set aside.

Step 2

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.

Step 3

In the same pan, add the diced onion, carrot, and celery. Cook until the vegetables are tender, about 7-10 minutes.

Step 4

Add the chopped garlic and red pepper flakes, cooking until fragrant, roughly one minute.

Step 5

Pour in the beef broth and crushed tomatoes. Stir in the thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon or pancetta.

Step 6

Return the beef to the pan, making sure it is submerged in the sauce.

Step 7

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.

Step 8

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.

View on dietcrafts.com

↑Support creators by visiting their site 😊