Italian Pot Roast (Stracotto)



  •  4 oz Bacon
  • 3 lbs Beef (such as chuck roast or brisket)

Fruits & vegetables:

  •  2 Bay leaves
  •  1 cup Carrot, chopped
  •  1 cup Celery, chopped
  •  1 tbsp Garlic, minced
  •  1 cup Onion, chopped
  •  1 sprig Rosemary
  •  1 sprig Thyme
  •  1 (14.5 ounce) can Tomatoes, diced or crushed


  •  2 cups Beef broth

Culinary aids and spices:

  • 1 tsp Italian seasoning
  • 1/2 tsp Red pepper flakes (adjust to taste)
  • Salt and pepper, to taste


1. Preheat your oven to 325°F (165°C).

2. In a large oven-safe Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the bacon grease in the pot.

3. Season the beef generously with salt and pepper. In the same pot with the bacon grease, sear the beef on all sides until it develops a nice brown crust. This should take about 4-5 minutes per side. Once seared, remove the beef from the pot and set it aside.

4. In the same pot, add a bit more oil if needed, then add the chopped onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

5. Stir in the Italian seasoning, red pepper flakes, bay leaves, rosemary, and thyme. Cook for another minute until the herbs are aromatic.

6. Return the beef and bacon to the pot, along with any juices that may have accumulated. Pour in the diced or crushed tomatoes and beef broth. Bring the mixture to a simmer.

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7. Cover the pot with a lid and transfer it to the preheated oven. Allow the pot roast to cook in the oven for about 3 to 3 1/2 hours, or until the beef is fork-tender and easily pulls apart.

8. Once the pot roast is done, remove it from the oven and let it rest for about 10 minutes before serving.

9. Serve the Italian Pot Roast (Stracotto) hot, garnished with fresh herbs if desired. Enjoy your delicious, flavorful pot roast!


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