Italian Pot Roast (Stracotto)
Ingredients:
Meats:
- 4 oz Bacon
- 3 lbs Beef
Fruits and Vegetables:
- 2 Bay leaves
- 1 cup Carrot
- 1 cup Celery
- 1 tbsp Garlic
- 1 cup Onion
- 1 sprig Rosemary
- 1 sprig Thyme
- 1 (14.5 ounce) can Tomatoes
Conserves:
- 2 cups Beef broth
Culinary Aids and Spices:
- 1 tsp Italian seasoning
- 1/2 tsp Red pepper flakes
- Salt and pepper to taste
Directions:
- Preheat the oven to 325°F (165°C).
- In a large Dutch oven, cook the bacon over medium heat until crisp. Remove and set aside, leaving the bacon grease in the pot.
- Season the beef with salt and pepper, then sear it in the bacon grease until browned on all sides. Remove and set aside.
- In the same pot, add the carrots, celery, onion, and garlic. Cook until softened, about 5 minutes.
- Stir in the Italian seasoning, red pepper flakes, bay leaves, rosemary, and thyme.
- Return the beef and bacon to the pot, along with any juices that have accumulated.
- Pour in the beef broth and canned tomatoes, including the juices.
- Cover the pot and transfer it to the preheated oven. Cook for 3 to 4 hours, or until the beef is tender and can be easily shredded with a fork.
- Remove the bay leaves, rosemary, and thyme sprigs before serving.
- Enjoy this tender and flavorful Italian pot roast with your favorite sides. Buon appetito!