Pot roasts are comfort food at its finest, and this Italian-style pot roast takes it up a notch with rich, savory flavors. This recipe is simple to follow but delivers restaurant-quality results: tender beef braised in a fragrant tomato sauce with pancetta, vegetables, and classic Italian herbs. You can cook it on the stove, in the oven, or in a slow cooker, making it versatile and easy for any schedule.

I love serving this Stracotto over creamy gorgonzola polenta, pasta, gnocchi, or classic mashed potatoes—any of these options soak up the sauce beautifully.

Why You’ll Love This Italian Pot Roast

Tender, Melt-in-Your-Mouth Beef: Slow-braised until perfectly tender.
Flavorful Sauce: Tomatoes, herbs, pancetta, and aromatics create a rich, savory sauce.
Versatile Cooking Options: Stovetop, oven, or slow cooker—choose your preferred method.
Family-Friendly: Perfect for special dinners, Sunday meals, or meal prep for the week.
Customizable: Add wine, tomato paste, mushrooms, or extra herbs to suit your taste.

Ingredients

4 oz bacon or pancetta, diced (optional)
3 lbs beef chuck, cut into 3 large pieces
Salt and pepper, to taste
1 cup diced onion
1 cup diced carrot
1 cup diced celery
1 tbsp chopped garlic
½ tsp red pepper flakes (optional)
2 cups beef broth
1 (14.5 oz) can crushed tomatoes
1 tsp chopped thyme (or ½ tsp dried)
1 tsp chopped rosemary (or ½ tsp dried)
1 tsp Italian seasoning (or oregano)
2 bay leaves

Optional additions: porcini mushrooms, white or red wine, tomato paste, sage, balsamic vinegar, fish sauce, Worcestershire sauce, grated parmesan

Instructions

Cook the Bacon: In a large oven-safe saucepan or Dutch oven, cook the bacon over medium heat until crisp. Remove and set aside.
Sear the Beef: Season the beef with salt and pepper. Brown in the bacon grease over medium-high heat, about 4–6 minutes per side. Remove and set aside.
Cook the Vegetables: Add onion, carrot, and celery to the pan. Cook until tender, 7–10 minutes. Stir in garlic and red pepper flakes and cook for 1 minute until fragrant.
Build the Sauce: Add beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon. Stir to combine. Return the beef to the pan.
Cook the Pot Roast:
- Stovetop: Bring to a boil, reduce heat to low, cover, and simmer 2–4 hours until the beef is falling-apart tender.
- Oven: Preheat oven to 275°F (140°C), cover the pan, and cook 2–4 hours until tender.
- Slow Cooker: Cook on LOW for 8–10 hours or HIGH for 4–6 hours until beef is tender.
Finish & Serve: Season with salt and pepper, remove bay leaves, and enjoy. Serve over pasta, gnocchi, polenta, or mashed potatoes for a hearty Italian meal.

Optional Flavor Boosters

Add porcini mushrooms for an earthy depth.
Replace part of the broth with white or red wine.
Stir in tomato paste or balsamic vinegar for richness.
Add sage, fish sauce, or Worcestershire sauce for extra umami.
Finish with grated parmesan before serving.

Notes

This recipe serves 6 people.
Prep Time: 15 minutes | Cook Time: 3 hours 30 minutes | Total Time: 3 hours 45 minutes
Nutrition (per serving): 427 calories, 18g fat, 55g protein, 12g carbs

This Italian Pot Roast (Stracotto) is a perfect combination of tender meat, rich tomato sauce, and aromatic herbs—a dish that brings everyone to the table and fills your kitchen with irresistible aromas.