Italian Pot Roast (Stracotto) Pressure Cooker Recipe
A tender and flavorful Italian-style pot roast made quickly in a pressure cooker using beef chuck, crushed tomatoes, garlic, and herbs. Bacon adds rich depth while high pressure locks in savory juices. A comforting meal with minimal wait time.
Equipment
- 1 Pressure cooker High pressure setting
Ingredients
Main ingredients
- 4 oz Bacon or pancetta diced (optional but dang tasty)
- 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
- ½ teaspoon Red pepper flakes optional
- 2 cups Beef broth
- 1 can (14.5oz) Crushed tomatoes
- 1 teaspoon Thyme chopped or ½ teaspoon dried
- 1 teaspoon Rosemary chopped or ½ teaspoon dried
- 1 teaspoon Italian seasoning
- 2 Bay leaves
Instructions
Instructions
- Start off crisping the bacon or pancetta in your pot. Let it cook till it’s golden then scoop it out with a slotted spoon. Leave the fat in.
- Season your beef with salt and pepper. Use the bacon fat to brown it all over. Set beef aside afterward.
- Add onion, carrot, and celery to the pot. Cook 5–7 minutes until softened.
- Add garlic and red pepper flakes (if using), cooking another minute until fragrant.
- Pour in the beef broth and crushed tomatoes. Stir and bring to a light simmer.
- Add beef and cooked bacon back to the pot. Seal pressure cooker tightly. Cook on high pressure for 1 hour, then allow natural release for 15–20 minutes.
- Remove meat, shred or slice, and simmer the sauce uncovered for a few minutes if thickening is needed.
Notes
Serve with polenta, pasta, gnocchi, or mashed potatoes for a hearty Italian meal.