**Italian Pot Roast (Stracotto)**


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

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.
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.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button