Italian Pot Roast (Stracotto)

Instructions:

1. Prepare the Bacon and Beef:
   • Heat a large Dutch oven or oven-safe pot over medium heat. Cook the diced bacon or pancetta until crispy. Remove it and set aside.
   • Season the beef with salt and pepper. Sear the beef in the bacon fat (or olive oil if not using bacon) over medium-high heat until browned on all sides, about 4-6 minutes per side. Set the beef aside.
2. Cook the Vegetables:
   • Add the diced onion, carrots, and celery to the same pot. Sauté for 7-10 minutes, stirring occasionally, until the vegetables are softened.
   • Stir in the garlic and red pepper flakes, cooking for 1 minute until fragrant.
3. Build the Sauce:
   • Pour in the beef broth and crushed tomatoes. Stir in the thyme, rosemary, Italian seasoning, bay leaves, and cooked bacon. Mix well.
4. Braise the Beef:
   • Return the seared beef to the pot, nestling it into the sauce.
   • Stovetop Method: Bring the mixture to a boil, then reduce to a low simmer. Cover and cook for 2-4 hours, until the beef is fall-apart tender.
   • Oven Method: Preheat the oven to 275°F. Cover the pot and transfer it to the oven. Cook for 2-4 hours.
   • Slow Cooker Method: Transfer everything to a slow cooker and cook on LOW for 8-10 hours or HIGH for 4-6 hours.
5. Finish and Serve:
   • Once the beef is tender, season the sauce with salt and pepper to taste. Remove the bay leaves.
   • Serve the pot roast with its sauce over mashed potatoes, polenta, pasta, or crusty bread. Garnish with freshly grated Parmesan and chopped parsley if desired.

Variants :

• Wine-Braised Pot Roast: Replace 1 cup of beef broth with a dry red wine for a richer, deeper flavor.
• Mushroom Addition: Add 1 ounce of reconstituted, chopped dried porcini mushrooms for an earthy depth.
• Tomato Paste: Stir in 2 tablespoons of tomato paste with the garlic for a more robust tomato flavor.
• Herb Infusion: Add fresh sage or bay leaves for an aromatic twist.

Tips :

• Searing is Key: Browning the beef before braising locks in flavor and creates a delicious caramelized crust.
• Low and Slow: Cook the pot roast slowly for the most tender and flavorful result.
• Make-Ahead: The flavors deepen when the pot roast is refrigerated overnight. Reheat gently on the stove or in the oven before serving.
• Serving Ideas: Pair with mashed potatoes, creamy polenta, or egg noodles for a classic Italian meal.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.