Pressure Cooker Italian Pot Roast (Stracotto) You Gonna Love
This tender and flavorful Italian pot roast (stracotto) comes together quickly in a pressure cooker with beef, herbs, and a rich tomato broth. Perfect comfort food for family meals!
Equipment
- 1 Pressure cooker for braising meat
Ingredients
Main ingredients
- 4 oz Bacon or pancetta diced
- 3 lb Beef chuck cut into 3 large pieces
- Salt and pepper to taste
- 1 cup Onion diced
- 1 cup Carrot diced
- 1 cup Celery diced
- 1 tablespoon Garlic chopped
- 0.5 teaspoon Red pepper flakes optional
- 2 cups Beef broth
- 14.5 oz Crushed tomatoes 1 can
- 1 teaspoon Thyme fresh or ½ teaspoon dried
- 1 teaspoon Rosemary fresh or ½ teaspoon dried
- 1 teaspoon Italian seasoning
- 2 Bay leaves
- Salt and pepper to taste
Instructions
Instructions
- Cook diced bacon or pancetta in pressure cooker on medium heat till crispy. Remove and set aside, leaving the fat behind.
- Season beef with salt and pepper, and brown in batches in the fat until golden on all sides. Remove and set aside.
- Sauté onion, carrot, and celery in the remaining fat until soft, about 5–7 minutes.
- Add garlic and red pepper flakes, cook for 1 minute until fragrant.
- Return beef and bacon to the cooker. Pour in beef broth and crushed tomatoes. Stir to combine.
- Add thyme, rosemary, Italian seasoning, bay leaves, and additional salt and pepper as needed.
- Seal and pressure cook for about 3 to 3.5 hours. Use natural release.
- Remove beef and shred or slice. Skim fat from sauce, adjust seasoning, and return beef to reheat. Serve hot.
Notes
Serve over polenta, pasta, or mashed potatoes for a full meal. Stores well for up to 4 days and tastes even better on day two. Perfect for make-ahead meals and leftovers.