Italian Pot Roast (Stracotto) – Page 2

1. Brown the Beef & Pancetta

Pat the beef chunks completely dry with paper towels. This is crucial for a good sear. Generously season all over with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, cook the diced pancetta over medium heat until crispy and its fat has rendered. Use a slotted spoon to remove the pancetta and set it aside, leaving the fat in the pot.
Increase the heat to medium-high. Add the olive oil to the pancetta fat. Carefully place the beef chunks in the pot, ensuring not to crowd them (work in batches if necessary). Sear for 3-4 minutes per side, until a deep brown crust forms. Remove the beef and set aside.

2. Sauté the Aromatics

Reduce the heat to medium. Add the diced onion, carrot, and celery (this is your soffritto). Sauté for 6-8 minutes, until the vegetables have softened and the onions are translucent.
Add the minced garlic and cook for one more minute until fragrant.

3. Deglaze and Build the Sauce

Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release all the flavorful browned bits. Let the wine simmer for 3-4 minutes until it has reduced by about half.
Stir in the crushed tomatoes and beef broth. Return the seared beef and any accumulated juices back to the pot. Add the crispy pancetta, rosemary, thyme, and bay leaves. The liquid should come about halfway up the sides of the beef.

4. The Long, Slow Braise

Bring the liquid to a gentle simmer. Then, cover the pot with a tight-fitting lid and reduce the heat to the lowest possible setting.
Let the roast braise gently for 3 to 4 hours. The exact time will depend on the size of your beef pieces. It’s done when the meat is extremely tender and easily pulls apart with a fork.

5. Finish and Serve

Carefully remove the beef to a cutting board. Discard the herb stems and bay leaves.
For a smoother sauce, you can use an immersion blender to partially puree the vegetable-rich braising liquid right in the pot. Alternatively, you can leave it chunky. Let the sauce simmer uncovered for 10-15 minutes to thicken slightly if desired.
Shred the beef with two forks or slice it against the grain. Return the meat to the sauce and stir to combine.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the Stracotto and its glorious sauce over a bed of creamy polenta, mashed potatoes, or with thick slices of crusty bread to soak up every last drop.

The Sear is Key: Don’t rush the browning step. A deep, dark crust on the beef builds the foundational flavor for the entire dish.
Low and Slow is the Way: A gentle, low-heat simmer is essential. Boiling will make the meat tough. The meat is done when it’s fork-tender, not at a specific internal temperature.
Make it Ahead: Stracotto tastes even better the next day! Let it cool completely and store it in the refrigerator overnight. The flavors will meld and intensify. Reheat gently on the stovetop.
Wine Note: Use a wine you would enjoy drinking. The flavor concentrates, so a good-quality wine makes a difference.

Thank you for your request! I hope you enjoy this delicious taste of Italy.