Succulent Italian Pot Roast (Stracotto) Recipe Melts In Your Mouth (Foodie Favorite) by Donna John

Americans have Sunday pot roast, and Italians have stracotto, which means "overcooked" and is a slow-cooked Italian beef roast. This succulent, juicy and tender Italian pot roast recipe overcooks, if you will, to dinner perfection! The meat is fall-apart tender and melts in your mouth. The deeply flavored, enriched tomato sauce the beef floats in tastes heavenly with the meat and running into the cracks and crevices of mashed potatoes, pasta or polenta you serve it over. This recipe resulted in an amazing Italian dinner that will be cooked often in my kitchen.

This gluten-free Italian recipe looks and tastes impressive, but it is really easy to prepare. Here is what you need from your fridge and pantry to get started: olive oil, a beef chuck roast, salt, black pepper, onion, carrot, celery, garlic, tomato paste, crushed red pepper flakes (optional), beef broth, a can of crushed tomatoes, thyme, rosemary, Italian seasoning and bay leaves. If you want to add wine to the dish, grab a bottle of dry red wine (no need to use the expensive stuff). 

The high-protein beef recipe starts on the stovetop and ends up in the oven, though you can cook the entire thing on the stovetop or use your slow cooker. To cook the roast on the stovetop, prepare the recipe through step 6. Bring the ingredients to a boil, reduce the heat and gently simmer, covered, about 2 to 4 hours, or until beef is fall-apart tender. To cook the roast in a slow cooker, prepare the recipe through step 6. Transfer all the ingredients to your slow cooker, cover and cook on low for eight to 10 hours or high for four to six hours.

Serve the tender, juicy Italian beef and gravy over mashed potatoes, gnocchi, pasta, polenta or whatever you choose. I served mine over homemade mashed potatoes with a side of garlicky green beans. The leftovers will be served over my vegan cheesy grits. We cannot wait!

Cuisine: Italian 
Prep Time: 15 minutes
Cook Time: 2 hours and 15 minutes to 4 hours and 15 minutes
Total Time: 2 1/2 hours to 4 1/2 hours
Servings: 8

Ingredients

• 2 tablespoons olive oil 
• 1 beef chuck roast (about 3 pounds)
• salt and black pepper, to taste
• 1 onion, chopped
• 1 cup diced carrot
• 1 cup sliced celery
• 1 tablespoon minced garlic
• 2 heaping tablespoons tomato paste
• 1/2 teaspoon crushed red pepper flakes, or to taste (optional)
• 2 cups beef broth (or 1 cup beef broth and 1 cup red wine)
• 14.5 ounces (1 can) crushed tomatoes
• 1 sprig fresh thyme or 1/2 teaspoon dried thyme
• 1 sprig fresh rosemary or 1/2 teaspoon dried rosemary
• 1 teaspoon Italian seasoning
• 2 bay leaves

Here's how to make it: 

1. Heat the olive oil in an oven-proof dutch oven until hot. Season the beef with salt and black pepper on both sides and put into the hot oil. Cook until well seared and browned on the bottom. (I used my Le Creuset dutch oven, but any ovenproof pot with a lid will be fine. Some like to add bacon to their stracotto. Do this by frying bacon in the dutch oven until crisp. Remove the bacon and sear the roast in the bacon grease instead of olive oil. Crumble the bacon and put it back into the pot before baking.)
   
2. Flip the meat over (tongs help here) and continue to cook until well seared and browned on the other side. Remove to a plate.
   
3. Add the onion, carrot and celery. Season with salt and black pepper. Cook until soft, about 5 minutes.
   
4. Add the garlic, tomato paste and crushed red pepper flakes, if using. Cook, stirring, about 1 minute.
   
5. Add the beef broth (and wine, if using), crushed tomatoes, thyme, rosemary, Italian seasoning and bay leaves. (You could add any of the following ingredients to further enhance the tomato gravy: balsamic vinegar (about 1 tablespoon), Worcestershire sauce (about 1 tablespoon) or grated Parmesan cheese.)
   
6. Put the roast back into the pot, submerging it in the liquid.
   
7. Cover and put into a preheated 275-degree F oven.
   
8. Bake the roast for about 2 to 4 hours, or until the the meat is fall-apart tender. (My roast was 3 pounds and took about 3 hours in the oven.)
   
9. Taste the gravy and add more salt and black pepper, if needed. Tear or cut the meat into smaller pieces. Either serve from the dutch oven or place the meat on a serving platter and spoon the gravy over.
   
10. Serve with mashed potatoes, polenta, pasta or whatever you like. Enjoy! Store any leftover beef and gravy in an airtight container in the fridge. Reheat in the microwave.
    

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