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Italian Pot Roast (Straccato) – Slow-Braised & Flavor-Packed

Italian Pot Roast, also known as Straccato, is a comforting, slow-cooked beef dish infused with classic Mediterranean flavors. Tender beef is simmered for hours in a savory tomato and herb sauce with carrots, celery, onions, and aromatic spices. This version swaps pork bacon for beef bacon, ensuring the same smoky depth without pork, making it family-friendly while keeping that authentic richness.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 portions
Ingredients Equipment Method Notes

Ingredients
  

🥓 Meats:
  • 4 oz beef bacon chopped
  • 3 lbs beef chuck roast or similar cut
🥕 Fruits & Vegetables:
  • 2 bay leaves
  • 1 cup carrot chopped
  • 1 cup celery chopped
  • 1 tbsp garlic minced
  • 1 cup onion chopped
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 14.5 oz can tomatoes, crushed or diced
🥫 Canned Goods:
  • 2 cups beef broth
🌿 Spices & Seasonings:
  • 1 tsp Italian seasoning
  • ½ tsp red pepper flakes
  • Salt and pepper to taste

Equipment

  • Large Dutch oven or heavy pot with lid
  • Wooden spoon
  • Chef’s knife and cutting board
  • Measuring cups and spoons
  • Tongs

Method
 

Step 1 – Prepare the Meat
  1. Pat beef roast dry with paper towels.
  2. Season generously with salt, pepper, and Italian seasoning.
Step 2 – Render the Beef Bacon
  1. Heat a Dutch oven over medium heat.
  2. Add beef bacon and cook until crispy, about 5 minutes.
  3. Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.
Step 3 – Sear the Beef
  1. Increase heat to medium-high.
  2. Sear beef roast on all sides until browned, about 4–5 minutes per side.
  3. Remove roast and set aside.
Step 4 – Sauté the Vegetables
  1. Add onion, carrot, and celery to the pot.
  2. Cook for 5 minutes until softened.
  3. Stir in garlic, rosemary, thyme, and red pepper flakes; cook 1 minute.
Step 5 – Build the Sauce
  1. Stir in tomatoes and beef broth, scraping up browned bits from the bottom of the pot.
  2. Return beef and beef bacon to the pot.
  3. Add bay leaves.
Step 6 – Slow Cook
  1. Cover and reduce heat to low.
  2. Simmer for 3–4 hours, turning beef occasionally, until fork-tender.
Step 7 – Serve
  1. Remove bay leaves and slice beef against the grain.
  2. Serve with the rich sauce over mashed potatoes, polenta, or pasta.

Notes

🧊 Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months.
Reheating: Warm gently on the stovetop or in the oven at 325°F (165°C) until heated through.
🥄 Variations
Wine-Braised: Replace part of the broth with grape juice for sweetness.
Veggie Boost: Add mushrooms or bell peppers.
Spicier Version: Increase red pepper flakes to 1 tsp.
Herb-Heavy: Add extra rosemary and thyme for a stronger herbal note.
❓ 10 FAQs
Can I make this in a slow cooker?
Yes, sear the beef first, then cook on low for 8 hours.
Can I use another beef cut?
Yes, brisket or short ribs work well.
Do I have to use beef bacon?
No, you can skip it or use turkey bacon.
Can I make it ahead?
Yes, flavors improve after resting overnight.
Can I thicken the sauce?
Yes, simmer uncovered for 10–15 minutes at the end.
What’s the best side dish?
Polenta, mashed potatoes, or crusty bread.
Can I make it less spicy?
Omit or reduce red pepper flakes.
Can I use fresh tomatoes instead of canned?
Yes, about 4–5 medium tomatoes, peeled and chopped.
Can I shred the beef instead of slicing?
Yes, it’s great for sandwiches or over pasta.
How do I store leftovers?
Refrigerate or freeze as noted above.
🏁 Conclusion
This Italian Pot Roast (Straccato) is tender, rich, and packed with flavor thanks to slow braising with aromatic herbs and vegetables. Swapping pork bacon for beef bacon keeps it hearty and smoky without changing the soul of the dish. Perfect for Sunday dinners or cozy gatherings.