Classic Italian dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 teaspoon Italian seasoning (or dried oregano)
02 -
1 teaspoon thyme leaves, minced (or 1/2 teaspoon dried)
03 -
1 teaspoon rosemary leaves, minced (or 1/2 teaspoon dried)
04 -
1 tablespoon minced garlic
05 -
4 ounces diced bacon (or pancetta), optional
06 -
1/2 teaspoon optional crushed red pepper flakes
07 -
3 pounds of chuck beef, divided into three large chunks
08 -
2 bay leaves
09 -
Salt and black pepper, as needed
10 -
1 cup diced carrots
11 -
1 cup diced onion
12 -
1 cup diced celery
13 -
14.5 ounces of crushed tomatoes in a can
14 -
2 cups of beef stock
# Instructions:
01 -
In a heavy-bottomed, oven-safe pot like a Dutch oven, fry the bacon over medium heat until crispy. Remove and set aside.
02 -
Sprinkle the beef with salt and pepper. Brown it in the leftover bacon fat over medium-high heat—4 to 6 minutes per side. Move it to a plate once seared.
03 -
Stir in the carrot, onion, and celery. Cook them for about 7 to 10 minutes, stirring often, until they soften up. Add the garlic and red pepper flakes and stir for another minute.
04 -
Pour in the beef broth, canned tomatoes, bacon, thyme, rosemary, Italian seasoning, and bay leaves. Stir to combine, then carefully add the beef back in.
05 -
You have options: (1) Bring to a boil, drop to low heat, cover, and simmer till the meat pulls apart easily (2-4 hours). (2) Cover and bake at 275°F (140°C) for roughly 2-4 hours. (3) Use a slow cooker, cooking on low for 8-10 hours or high for 4-6 hours.
06 -
Taste and adjust salt and pepper if needed. Ditch the bay leaves, and dig in!
# Notes:
01 -
This comforting Italian pot roast, called stracotto, turns out tender and packed with flavor.
02 -
Serve it with pasta, polenta, or creamy mashed potatoes for an appetizing side.
03 -
Adding bacon is your call, but it gives the dish deeper flavor.