Return the roast to the pot. Add crushed tomatoes, beef broth, bay leaves, rosemary, thyme, and optional red pepper flakes.
Cook Low & Slow:
Bring to a simmer, then cover and reduce heat to low. Cook for 3–4 hours, turning the roast occasionally, until meat is fork-tender and pulls apart easily.
Serve:
Remove bay leaves. Slice or shred the meat and serve with the rich tomato-vegetable sauce. Garnish with fresh parsley.
Serving Suggestions:
Serve over creamy polenta, mashed potatoes, or buttered pasta.
Pair with crusty bread to soak up the savory sauce.
Tips:
For extra flavor, marinate the beef in red wine and herbs for a few hours before cooking.
Stracotto tastes even better the next day as flavors continue to meld.
