This Italian Pot Roast, or Straccato, is a warm and hearty dish. Cooked slowly with tender beef, aromatic herbs, and rich tomatoes, it’s perfect for family dinners.
Honestly, who doesn’t love meat that falls apart with a fork? I like to serve it with creamy mashed potatoes or crusty bread to soak up all the yummy sauce. 😋
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking because it becomes tender and flavorful. If you can’t find it, you could use brisket or round roast instead, but they may require a slightly different cooking time.
Red Wine: Red wine adds depth to the sauce. If you’d prefer to skip the wine, you can use beef broth or grape juice for a non-alcoholic version. I personally love using a dry red for that rich flavor!
Tomatoes: Crushed tomatoes form the base of the sauce. If you have fresh tomatoes, you can chop them up, but I find canned tomatoes to be more convenient, especially for this dish.
Herbs: Fresh herbs can elevate the flavor, but dried herbs work well too. If you have fresh thyme or rosemary, feel free to use them. Just adjust the amounts, as fresh herbs are usually stronger in flavor.
What’s the Best Way to Sear the Meat for Flavor?
Searing the beef is key for deep flavor. Here’s how to do it right:
- Make sure your pot is hot! This helps create a nice brown crust.
- Pat your beef dry with paper towels—moisture can prevent browning.
- Don’t crowd the pot. Sear in batches if necessary, letting the meat breathe.
- Let it brown undisturbed for several minutes before flipping. Aim for a deep, brown crust for maximum flavor.
Trust me, this step really brings out the best in your pot roast!
How to Make Italian Pot Roast (Straccato)
Ingredients You’ll Need:
- Main Ingredients:
- 3 lbs beef chuck roast
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Vegetables:
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- Liquids:
- 1 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef broth
- Herbs and Spices:
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme or 2 sprigs fresh thyme
- 1 sprig rosemary (fresh)
- 1 bay leaf
- For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious Italian Pot Roast will take about 20 minutes of prep time, followed by 3 to 3.5 hours of cooking in the oven. Overall, you’ll need around 4 hours from start to finish, but most of that time is hands-off as it simmers away, filling your kitchen with amazing aromas!
Step-by-Step Instructions:
1. Prepping the Oven and Roast:
Start by preheating your oven to 325°F (163°C). While that heats up, take the beef chuck roast and pat it dry with paper towels. This helps it sear nicely. Season it all over with salt and freshly ground black pepper for great flavor.
2. Searing the Beef:
Now, heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat until it shimmers. Carefully place the beef roast in the hot oil, searing it for about 4-5 minutes on each side until it’s beautifully browned. Once browned, remove the roast from the pot and set it aside.
3. Cooking the Vegetables:
Lower the heat to medium and add your diced onion, carrots, and celery to the same pot. Stir occasionally and cook them for about 5-7 minutes until they start to soften and brown. Then add the minced garlic, cooking for an additional minute until fragrant.
4. Adding the Wine and Tomatoes:
Pour in the red wine and use a wooden spoon to scrape up the tasty browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly. Next, add the canned crushed tomatoes, beef broth, and all your dried herbs and spices (oregano, basil, thyme, rosemary, and bay leaf). Stir everything together!
5. Braising the Roast:
Carefully return the seared beef roast back into the pot, nestling it into the sauce. Cover the pot with a lid and transfer it to your preheated oven. Let it braise for about 3 to 3.5 hours. You’ll know it’s ready when the meat becomes very tender and easily shreds apart with a fork—yum!
6. Serving the Dish:
Once the pot roast is done, take it out of the oven and transfer the beef to a cutting board. Shred or slice it as you prefer. Discard the bay leaf and rosemary sprig from the sauce, and taste the sauce to see if you want to adjust the seasoning with more salt and pepper.
7. Enjoying Your Meal:
Serve the shredded or sliced beef warm, covered in the delicious tomato sauce. Don’t forget to garnish with fresh chopped parsley for a nice touch. Pair it with creamy mashed potatoes, polenta, or some crusty bread to soak up all that mouthwatering sauce!
Now dig in and enjoy this lovely Italian Pot Roast made with love! Bon appétit! 😊
Can I Use a Different Cut of Beef for This Recipe?
Absolutely! While beef chuck roast is ideal for its tenderness after slow cooking, you can also use brisket or round roast as alternatives. Just keep in mind that different cuts may require slight adjustments in cooking time.
Can I Make This Dish Without Wine?
Yes, you can skip the wine! Simply replace it with additional beef broth or even grape juice for a non-alcoholic option. This will still help create a flavorful sauce.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the roast and sauce in a pot on the stove or in the microwave. It can also be frozen for up to 3 months—just thaw in the fridge before reheating!
What Should I Serve with Straccato?
This Italian pot roast pairs wonderfully with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce. A simple green salad or steamed vegetables can also make a lovely addition!