Steph’s Stracotto – Italian Style Pot Roast

• Recipe Difficulty: Easy
• Prep Time: 30-40 min
• Cooking Time: 8 hours (If using a slow cooker)

There’s something undeniably satisfying about a slow-braised roast, and when it’s steeped in the bold, savoury flavours of Italy, it becomes truly unforgettable. This Italian-style pot roast, or Stracotto, takes simple ingredients and elevates them into a rich, comforting feast. What makes this dish so special is it is perfect for both casual family meals or more formal gatherings. The beef gently simmers to tender perfection, absorbing the deep, savoury notes of pancetta, fragrant herbs, and a zesty tomato sauce. Whether you’re cooking it on the stove, in the oven, or using a slow cooker for convenience, the outcome is always mouthwatering. 

We suggest serving it alongside pasta, gnocchi, or velvety mashed potatoes to enjoy every bit of that flavourful sauce.

This recipe is a true taste of Italy (Chef Steph’s favourite cuisine) and is guaranteed to leave a lasting impression at your table.

Ingredients (To serve 3-4)

• 500g Chuck Steak – cut into 4 or 5 large pieces
• 100g diced bacon or pancetta 
• Salt and pepper to taste
• 1 red onion – diced
• 2 medium carrots – diced
• 2 celery sticks – diced
• 1 large garlic clove – chopped
• 1/4 teaspoon chilli flakes (optional)
• 500ml beef stock
• 1 can of chopped tomatoes
• 1 sprig fresh thyme or 1/2 teaspoon dried
• 1 sprig fresh rosemary or 1/2 teaspoon dried
• 1 teaspoon Italian seasoning
• 2 bay leaves

For serving:

We chose a creamy mash, but as mentioned above you can also serve with gnocchi or any type of pasta! It tastes as good with any of these sides, we promise! 

Method:

STEP 1

Start by frying the diced bacon or pancetta in a large, oven-safe saucepan over medium heat until it’s crispy. Once done, remove and set aside.

STEP 2

Season the chuck steak with salt and pepper, then brown it in the same pan, using the rendered bacon fat, over medium-high heat. Once the meat is nicely browned, remove it from the pan and set aside.

STEP 3

In the same pan, add the diced onion, carrot, and celery. Sauté until the vegetables have softened, about 7-10 minutes.

Stir in the chopped garlic and red pepper flakes, cooking for about a minute until fragrant.

STEP 4

Next, pour in the beef stock and tinned tomatoes. Add in the thyme, rosemary, Italian seasoning, bay leaves, and the crispy bacon or pancetta that you set aside earlier.

STEP 5

Return the browned beef to the pan, ensuring it’s fully submerged in the sauce.

STEP 6

Now, choose your preferred cooking method: 

1. Bring everything to a boil, reduce the heat to low, cover, and simmer for 2-4 hours until the beef is tender
2. Cover the pan (if oven proof) and place it in a preheated oven at 140°C to cook for 2-4 hours
3. Transfer everything to a slow cooker and cook on low for 7-8 hours. (Our chosen method)

STEP 7

Once cooked, season with more salt and pepper to taste. Remove the sprigs of thyme, rosemary, and bay leaves before serving. Enjoy the pot roast with your chosen sides!

Enjoy! 

Want to save and print this recipe? Click Eat Great Meat Pot Roast Recipe Chuck Steak for a downloadable copy and add it to your collection!