Italian Pot Roast Recipe (Stracotto)
Ingredients:
– 4 oz bacon, chopped
– 3 lbs beef roast (such as chuck roast or bottom round)
– 2 bay leaves
– 1 cup carrots, diced
– 1 cup celery, diced
– 1 cup onion, diced
– 1 tablespoon minced garlic
– 1 sprig fresh rosemary
– 1 sprig fresh thyme
– 1 (14.5 ounce) can diced tomatoes
– 2 cups beef broth
– 1 teaspoon Italian seasoning
– 1/2 teaspoon red pepper flakes
– Salt and pepper, to taste
Instructions:
1. Preheat Oven:
– Preheat your oven to 325°F (160°C).
2. Cook Bacon and Brown Beef:
– In a large oven-safe pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
– Season the beef roast with salt and pepper. Increase the heat to medium-high and brown the beef roast in the bacon fat on all sides. Remove the beef and set aside.
3. Sauté Vegetables:
– In the same pot, add the diced carrots, celery, onion, and minced garlic. Sauté for about 5 minutes until the vegetables begin to soften.
4. Add Herbs and Spices:
– Tie the bay leaves, rosemary sprig, and thyme sprig together with kitchen twine (this makes it easier to remove later) and add them to the pot with the sautéed vegetables.
– Stir in the Italian seasoning, red pepper flakes, and season with additional salt and pepper to taste.
5. Combine Ingredients:
– Return the cooked bacon and browned beef roast to the pot.
– Pour in the diced tomatoes (with their juices) and beef broth. Bring the mixture to a simmer.
6. Braise in Oven:
– Cover the pot with a lid and transfer it to the preheated oven.
– Braise the pot roast in the oven for 2.5 to 3 hours, or until the beef is fork-tender and easily pulls apart.
7. Serve:
– Once done, remove the pot from the oven. Discard the bay leaves, rosemary, and thyme sprigs.
– Slice or shred the beef and serve with the vegetables and cooking juices.
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