Italian Pot Roast (Stracotto), Slow Braised Beef in Tomato Garlic Sauce

Dinner brain fog? I got you. This one simmers down into a bowl that feels like a hug

bright tomato, herbs that actually matter, and beef that falls apart without drama. I make this on tired weeknights and on Sundays when I want a big, reliable dinner that frees me up for dessert. If you like a hands-off roast, try my favorite crock-pot chuck roast method for another lazy busy-night win.

Why This Recipe Is a Win

It’s simple. You brown meat, build flavor in the pan, then let time do the rest. Few steps up front. Big payoff later. Most days that’s exactly what I want. The sauce feels Italian tomatoes, rosemary, thyme but it’s not precious. It plays well with mashed potatoes, polenta, or even buttered noodles. And yes, you can totally make it in a slow cooker if you want to nap while it cooks.

How This Recipe Italian Pot Roast Comes Together

Sear. Sweat the veggies. Add the liquids and herbs. Then pick your lazy level: stove, oven, or slow cooker. That’s it. Flavor builds fast when you brown the meat and let the pan hold on to those bits. Those browned bits are the secret. I learned this the hard way don’t skip the sear.

Tools You’ll Want Nearby

Keep it boring: a large oven-safe saucepan or Dutch oven, tongs, a sharp knife, and a spoon. If you plan to use the slow cooker, a slotted spoon helps. No fancy gear. A meat thermometer is optional but nice. And if you like shortcuts, having a jar of good crushed tomatoes ready saves ten minutes.

I also keep a trusty slow-cook recipe bookmarked for really busy weeks; it’s a different spin you’ll like: a Mississippi-style pot roast that’s even easier when life gets loud.

What You’ll Need To Make Italian Pot Roast

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 teaspoon thyme, chopped (or 1/2 teaspoon dried), 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried), 1 teaspoon Italian seasoning (or oregano), 2 bay leaves

Making It Happen: Clear, Efficient Cooking Steps

• Cook the bacon in a large oven-safe saucepan (Dutch oven) over medium heat, then set aside.
• Season the beef with salt and pepper and sear/brown in the bacon grease, over medium-high heat, about 4-6 minutes per side, then set aside.
• Add the onion, carrot, and celery to the pan and cook until tender, about 7-10 minutes.
• Add the garlic and red pepper flakes, cooking until fragrant, about a minute.
• Add the broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and bacon to the mix before adding the beef.
• Choose your cooking method: (1) Bring to a boil, reduce heat to low, and simmer, covered, for 2-4 hours; OR (2) Cover and transfer to a preheated oven at 275F/140C and cook until tender for 2-4 hours; OR (3) Transfer to a slow cooker and cook on LOW for 8-10 hours or HIGH for 4-6 hours.
• Season with salt and pepper to taste, remove the bay leaves, and enjoy.

Serving Ideas That Feel Natural and Flexible

Pile this on creamy mashed potatoes. Spoon it over quick polenta. Throw it on buttered noodles. Or toss a slice on a sturdy roll for a sandwich that eats like dinner. No fancy trick required.

If you want a bright side, a warm roasted sweet potato salad pairs nicely try this roasted sweet potato and goat cheese salad for contrast and crunch: roasted sweet potato and goat cheese salad.

Saving Any Leftovers

Cool it fast. Then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat so the sauce doesn’t break. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Smart Tips That Save Time Italian Pot Roast

Sear in batches so the pan stays hot and you get good color. Don’t crowd the meat. Use canned crushed tomatoes they’re flavorful and skip a step. If you’re using bacon, save some fat in the pan for a deeper flavor. Short on time? Use the slow cooker overnight. It’s forgiving.

If you like a sweet contrast, try serving roasted sweet potatoes with honey and feta on the side for a wonderful sweet-salty hit: roasted sweet potato with honey and feta.

Easy Swaps and Extras

No bacon? No problem. Use olive oil and add a splash of balsamic for depth. Out of rosemary? Use extra thyme and a pinch of fennel seed. Want a thicker sauce? Remove the beef, simmer the sauce until it reduces a bit, then return the meat.

What to Do If Something Goes Sideways

Sauce too thin? Simmer it uncovered until it reduces. Meat not tender after time? Keep cooking cut the heat low and add 30–45 minute checks. Too salty? Add a peeled potato to the pot for 20 minutes; it’ll soak up excess salt (weird but it works). Burned bits? If the bottom scorched, don’t scrape them into the sauce. Start fresh with a clean pan and salvage the good parts.

Questions You Might Have

Q: Can I use a different cut of beef?
A: Yes. Chuck is best for braising. You can use brisket or round, but they need the same slow cooking.

Q: Do I have to use bacon?
A: No. Bacon adds smoke and fat. If you skip it, brown the meat in oil and add a tiny splash of Worcestershire for savoriness.

Q: Can I make this ahead?
A: Absolutely. It often tastes better the next day after the flavors rest. Reheat gently.

Q: How do I know it’s done?
A: The meat should shred with a fork and feel tender. If it resists, it needs more time.

Q: Can I double the recipe?
A: You can, but use a larger pot and avoid crowding. Cook time stays similar, but check tenderness sooner.

One Last Thought

Trust the slow, trust the sear. It’s not fussy. It’s honest dinner that shows up and feeds people. And that’s the whole point.

If you want a classic Italian-style slow-braised roast to compare notes with, this Stracotto Recipe (Italian Pot Roast) – From A Chef’s Kitchen is a lovely reference for technique and can spark small ideas for serving.

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