Italian Pot Roast

Italian Pot Roast (Stracotto): A Hearty and Flavorful Comfort Food

If you’re looking for a comforting and hearty meal that’s bursting with flavor, look no further than Italian Pot Roast, also known as Stracotto. This classic Italian dish combines tender beef, aromatic vegetables, and savory herbs, slow-cooked to perfection. In this blog post, we’ll guide you through the recipe step-by-step, provide helpful cook notes, variations, and even offer keto and low-carb versions for those watching their carb intake.

Ingredients:

Before we begin, let’s gather all the ingredients you’ll need to make this delicious Italian Pot Roast:

• Meat:
  • 4 oz Bacon
  • 3 lbs Beef (such as chuck roast or bottom round)
• Produce:
  • 2 Bay leaves
  • 1 cup Carrot, diced
  • 1 cup Celery, diced
  • 1 tbsp Garlic, minced
  • 1 cup Onion, diced
  • 1 sprig Rosemary
  • 1 sprig Thyme
  • 1 (14.5 ounce) can Diced Tomatoes
• Canned Goods:
  • 2 cups Beef broth
• Baking & Spices:
  • 1 tsp Italian seasoning
  • 1/2 tsp Red pepper flakes (adjust to taste)
  • Salt and pepper, to taste

Instructions:

Now, let’s dive into the cooking process for this flavorful Italian Pot Roast:

1. Preheat Oven: Preheat your oven to 325°F (165°C).
2. Prepare Ingredients: In a large Dutch oven or oven-safe pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set it aside. Leave the bacon drippings in the pot.
3. Brown Beef: Season the beef with salt and pepper on all sides. Increase the heat to medium-high and add the beef to the pot. Sear the beef on all sides until browned, about 3-4 minutes per side. Once browned, remove the beef from the pot and set it aside.
4. Saute Vegetables: In the same pot, add the diced onion, carrot, and celery. Cook for 5-6 minutes, or until the vegetables are softened and lightly caramelized. Add the minced garlic, Italian seasoning, and red pepper flakes, and cook for an additional 1-2 minutes until fragrant.
5. Deglaze Pot: Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This will add flavor to the sauce.
6. Combine Ingredients: Return the beef and cooked bacon to the pot. Add the diced tomatoes (with their juices), bay leaves, rosemary, and thyme sprigs. Stir to combine all the ingredients.
7. Slow Cook: Cover the pot with a lid and transfer it to the preheated oven. Allow the pot roast to cook for 3-4 hours, or until the beef is fork-tender and falling apart.
8. Serve: Once the pot roast is done cooking, remove it from the oven. Discard the bay leaves, rosemary, and thyme sprigs. Serve the Italian Pot Roast hot, accompanied by your favorite side dishes.

Cook Notes and Variations:

Here are some helpful tips and variations to enhance your Italian Pot Roast:

• Browning the Meat: Don’t skip the step of browning the beef before cooking it in the oven. This helps to develop rich flavor and adds depth to the dish.
• Vegetable Variations: Feel free to customize the vegetable components of the pot roast based on your preferences. You can add mushrooms, bell peppers, or potatoes for added flavor and texture.
• Herb Substitutions: If you don’t have fresh rosemary and thyme on hand, you can substitute them with dried herbs. Use about 1 teaspoon each of dried rosemary and thyme.

Keto and Low-Carb Versions:

For those following a keto or low-carb lifestyle, here are some adjustments you can make to the recipe:

Keto Version:

• Replace Carrots: Since carrots contain natural sugars, you may want to reduce or omit them from the recipe to lower the carb content. Instead, opt for low-carb vegetables like cauliflower or broccoli.
• Thicken Sauce: To thicken the sauce without using flour, you can add a small amount of xanthan gum or guar gum. Be sure to whisk it in gradually to avoid clumping.

Low-Carb Version:

• Serve Over Cauliflower Rice: Instead of serving the pot roast with traditional pasta or bread, serve it over cauliflower rice for a low-carb alternative that’s equally delicious.
• Use Tomato Paste: To reduce the carb content of the dish, you can use tomato paste instead of diced tomatoes. Tomato paste has a more concentrated flavor and contains fewer carbohydrates per serving.

Frequently Asked Questions (FAQs):

Let’s address some common questions that may arise when making Italian Pot Roast:

Q: Can I use a different cut of beef for this recipe? A: Yes, you can use other cuts of beef such as chuck roast, bottom round, or brisket. Just keep in mind that cooking times may vary depending on the cut you choose.

Q: Can I make this recipe in a slow cooker instead of the oven? A: Absolutely! You can adapt this recipe for a slow cooker by following the same steps and cooking the pot roast on low heat for 6-8 hours or until the beef is tender.

Q: Can I freeze leftovers? A: Yes, this Italian Pot Roast freezes well. Allow the leftovers to cool completely, then transfer them to an airtight container or freezer bag. Label with the date and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat in a pot on the stove or in the microwave.

Italian Pot Roast, or Stracotto, is a comforting and flavorful dish that’s perfect for family dinners, special occasions, or any time you’re craving a hearty meal. With its tender beef, aromatic vegetables, and savory herbs, it’s sure to become a new favorite in your recipe repertoire. Whether you follow the classic recipe or opt for a keto or low-carb version, this Italian Pot Roast is guaranteed to satisfy your taste buds and warm your soul.

So gather your ingredients, preheat your oven, and get ready to enjoy a delicious and satisfying meal that’s worthy of any Italian kitchen. Buon appetito!