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Italian Pot Roast beef served with pasta and parmesan in a green bowl.
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5 from 41 votes

Italian Pot Roast With Pasta

Delicious Italian Pot Roast with Pasta otherwise known as a Stracotto. Beef, cooked slowly with pancetta, carrots, onion, celery, garlic, sundried tomato puree on a low heat for hours in red wine and beef stock, thyme and bay leaves.
Prep Time10 minutes
Active Time2 hours 20 minutes
Course: Dinner
Cuisine: Italian
Keyword: Italian Pot Roast, italian pot roast recipe, italian pot roast with pasta, italian recipe, Pot Roast, pot roast pasta, pot roast with pasta, Roast Beef, Stracotto, what to serve with stracotto
Yield: 4 People
Calories: 1456kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 3 tablespoon Olive oil
  • 1.24 kg Beef Joint Chunk, Brisket, Flank, Skirt, Topside, Silverside
  • 100 gram Pancetta Diced
  • 3 Carrots diced small cubes
  • 1 Celery stick diced
  • 1 Large Onion diced
  • 1 tablespoon Gia Garlic Puree or 6 cloves of garlic, crushed.
  • 1 tablespoon Gia Sundried Tomato Puree or 2 tablespoon tomato puree
  • 400 ml Red wine
  • 400 ml Beef Stock
  • 2 Bay leaves
  • Thyme Bunch
  • salt and pepper To season
  • 500 gram Pasta We used Gemelli Alluovo
  • 1 tablespoon Cornstarch mixed with 2 tablespoon of water

Instructions

  • Preheat oven to 150°C (fan)/ 300F
  • Add 3 tablespoon of oil to a large cast-iron (hob to oven) pan on medium heat. Place beef joint in pan and sear meat on all sides, should take about 5 minutes. Transfer meat to a plate, leaving oil for the next step.
    3 tablespoon Olive oil , 1.24 kg Beef Joint
    Searing the beef brisket joint in a cast iron pan
  • Add carrot, celery, onion and pancetta to the pan, fry on medium heat for 7 minutes
    3 Carrots, 1 Celery stick, 1 Large Onion, 100 gram Pancetta
    Chopped carrots,onion and pancetta cooking in a cast iron pan
  • Stir in Garlic and Sundried Tomato Puree.
    1 tablespoon Gia Garlic Puree, 1 tablespoon Gia Sundried Tomato Puree
    Chopped carrots,onion,Garlic and pancetta cooking in a cast iron pan
  • Add red wine and beef stock bring to the boil, turn the heat off.
    400 ml Red wine, 400 ml Beef Stock
    Beef stock being added to the cast iron pan cooking with mixed vegetables
  • Return beef to pan, season with salt & plenty of pepper add thyme & bay leaves in the sauce.
    1.24 kg Beef Joint, 2 Bay leaves, Thyme, salt and pepper
    Salt and pepper being sprinkled over the beef brisket joint in a cast iron pan
  • Cover and transfer to the oven. Total cook time is 2 ½ hours. However, I recommend to baste with the sauce at each hour. So time for 1 hour, baste, 1 hour, baste, then final 30 minutes. Keep covered the whole time.
    Pouring the gravy from the cast iron pan over the beef brisket joint
  • After 2 ½ hours. Remove beef from the pan and place aside rest. Throw away the bay leaves and thyme.
    Try to skim as much oil as possible from the top of the leftover sauce. Add Cornstarch and water mixture into the pan and bring to the boil, turn heat to a simmer and leave to thicken, Meanwhile, cook pasta to packet instructions.
    1 tablespoon Cornstarch
    Removing the fat away from the gravy with a black ladle
  • Whilst the pasta cooks and sauce thickens, slice beef into thin slices.
    Cutting the beef brisket joint with a silver knife on a dark wooden board
  • Serve pasta into a bowl, place sliced beef in centre and top with the delicious sauce. Add a sprinkle of parmesan and fresh thyme leaves.
    500 gram Pasta
    Italian Pot Roast with Pasta served in a green bowl with chopped beef,fresh thyme and a cheese grater in the background
  • Enjoy!

Video

Nutrition

Calories: 1456kcal | Carbohydrates: 121g | Protein: 102g | Fat: 52g | Saturated Fat: 15g | Cholesterol: 213mg | Sodium: 24456mg | Potassium: 2068mg | Fiber: 6g | Sugar: 22g | Vitamin A: 7643IU | Vitamin C: 5mg | Calcium: 131mg | Iron: 11mg