Italian Pot Roast (Stracotto)

Ingredients

For the Roast:

• 3-4 pounds boneless beef chuck roast, tied

• Salt and freshly ground black pepper to taste

• 3-4 tablespoons olive oil, divided

• 4 ounces pancetta or bacon, diced (optional)

For the Soffritto Base:

• 1 large onion, finely diced

• 2 large carrots, finely diced

• 2-3 stalks celery, finely diced

• 8-10 cloves garlic, some chopped, some sliced

For Braising:

• 3-4 cups beef broth

• 1 (28-ounce) can crushed tomatoes

• 3 tablespoons tomato paste

• 2 large bay leaves

• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

• 1 tablespoon fresh thyme (or 1 teaspoon dried)

• 2 teaspoons Italian seasoning

• 1/2 teaspoon red pepper flakes (optional)

• 1 cinnamon stick (optional)

• 3-5 whole cloves (optional)

• Fresh parsley for garnish

Instructions

Preparation:

1. Preheat oven to 350°F

2. Pat the chuck roast dry with paper towels and season liberally with salt and pepper on all sides

Searing:

1. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat

2. Sear the beef on all sides until a brown crust forms, about 4-5 minutes per side

3. Transfer the browned meat to a plate and pour off excess fat

Building the Base:

1. Add remaining oil to the Dutch oven and reduce heat to medium

2. Add pancetta (if using) and cook until crispy

3. Add diced onion, carrots, and celery to create the soffritto base

4. Cook for 7-8 minutes until vegetables are tender and slightly golden

5. Add chopped garlic and cook for 10-15 seconds until fragrant

6. Stir in tomato paste and cook for 1-2 minutes

Braising:

1. Return the beef to the pot along with any accumulated juices

2. Add beef broth, crushed tomatoes, sliced garlic, bay leaves, rosemary, thyme, Italian seasoning, and optional spices

3. Bring to a gentle simmer over medium heat

4. Cover with aluminum foil, then the lid to minimize evaporation

5. Transfer to the oven and braise for 2½ to 3 hours until the meat is extremely tender and falls apart easily

Finishing:

1. Remove from oven and let rest for 10-15 minutes

2. Transfer the roast to a serving platter

3. Strain the braising liquid if desired, or serve as is

4. Garnish with fresh chopped parsley

This traditional Italian comfort food is best served over creamy polenta, pasta like pappardelle, or mashed potatoes. The slow braising process creates incredibly tender meat with a rich, flavorful sauce perfect for cold weather dining.