Italian Pot Roast, known as Stracotto, is a rich and hearty dish that showcases the flavors of slow-cooked beef simmered in a fragrant blend of herbs, vegetables, wine, and tomatoes.
The term “stracotto” means “overcooked” in Italian, referring to the slow-braising technique that tenderizes the meat to perfection.
Traditionally served with polenta, pasta, or mashed potatoes, this comforting dish is perfect for family gatherings or a cozy weekend meal.
With its deep, savory flavors, Stracotto is a true celebration of Italian comfort food.
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:
Preheat Oven: Preheat your oven to 325°F (160°C).
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.
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.
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.
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.
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.
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.
To store Italian Pot Roast (Stracotto) properly and maintain its quality, follow these steps:
Refrigeration:
Cool Completely: Allow the pot roast to cool to room temperature before storing it to prevent condensation and spoilage.
Transfer to an Airtight Container: Place the pot roast, along with its sauce, in an airtight container to keep it fresh.
Store in the Refrigerator: The pot roast can be stored in the refrigerator for up to 3-4 days.
Freezing:
Portion for Freezing: If you plan to freeze the pot roast, divide it into smaller portions for easy reheating later.
Use Freezer-Safe Containers or Bags: Store the pot roast in freezer-safe containers or heavy-duty freezer bags. Ensure to remove as much air as possible to prevent freezer burn.
Label and Date: Clearly label the container with the name and date to keep track of how long it has been stored.
Freeze for Up to 3 Months: Italian pot roast can be stored in the freezer for up to 3 months.
Reheating:
Refrigerated: Reheat the pot roast in a pot over low heat, adding a bit of water or broth if the sauce has thickened.
Frozen: Thaw the frozen pot roast in the refrigerator overnight before reheating. You can reheat it in a pot or oven at 160°C (325°F) until warmed through.
These steps will help retain the flavor and texture of your Italian Pot Roast.
The nutritional information for Italian Pot Roast (Stracotto) can vary based on the cut of beef, the amount of oil used, and other ingredients.
Below is an approximate breakdown for a typical serving (about 1 cup or 200g of pot roast with sauce):
Nutritional Information (per serving):
Calories: 400-450 kcal
Carbohydrates: 10-15g
Sugars: 3-4g
Fiber: 2-3g
Proteins: 30-35g
Fats: 25-30g
Saturated fat: 9-11g
Cholesterol: 100-120mg
Sodium: 700-900mg (varies depending on the amount of salt and broth used)
Potassium: 600-700mg
Key Nutritional Points:
Calories: The dish is moderately high in calories, mainly due to the beef and oil used in cooking.
Proteins: Stracotto is rich in protein, making it a satisfying main dish, especially when paired with vegetables or grains.
Fats: The fat content comes from both the beef and the oil used for browning the meat. Opting for leaner cuts of beef can reduce the fat content.
Carbohydrates: The dish is relatively low in carbs, with most coming from the vegetables and any tomatoes or wine used in the sauce.
Sodium: The sodium level can be high, especially if using broth and added salt. Choosing low-sodium broth can help reduce it.
Vitamins & Minerals: The vegetables (onions, carrots, celery) contribute fiber and important vitamins like vitamin A and potassium.
For a lighter version, you can reduce the amount of oil used, trim excess fat from the beef, and opt for leaner cuts like chuck roast or brisket. You can also adjust the seasoning to manage sodium levels.