Stracotto, meaning “overcooked” in Italian, is anything but ordinary. This Italian Pot Roast (Stracotto) is the soulful centerpiece of Italian comfort cooking a slow-braised beef pot roast, simmered for hours until meltingly tender, soaked in a rich tomato and herb-infused broth.
Layered with aromatic vegetables, crispy bacon, and the warmth of rosemary and thyme, this is a recipe built on time, patience, and tradition.Whether served over creamy polenta, buttered noodles, or rustic mashed potatoes, each bite is a reminder that sometimes, the most memorable meals are the ones that ask you to slow down and savor.
Ingredients
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 sprig thyme (or 1 teaspoon fresh chopped or 1/2 teaspoon dried)
1 sprig rosemary (or 1 teaspoon fresh chopped or 1/2 teaspoon dried)
1 teaspoon Italian seasoning
2 bay leaves
Salt and pepper to taste
Instructions
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