This Italian Pot Roast, or Straccato, is packed with flavor and comfort. It features tender beef cooked slowly with savory herbs, onions, and tomatoes for a delightful dish.
I love how this roast fills the house with amazing smells while it cooks. Serve it with bread to soak up the tasty sauce—your family will ask for seconds, maybe even thirds! 😊
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking as it becomes tender and flavorful. If you can’t find it, you can use brisket or round roast instead for a similar texture.
Red Wine: A good dry red wine adds depth to the sauce. If you prefer not to use wine, swap it with more beef broth or grape juice for a non-alcoholic version, keeping the flavor balanced.
Fresh Herbs: Rosemary and thyme are essential for that Italian flavor. If fresh herbs aren’t available, you can use dried herbs—just reduce the amount since they’re more concentrated in flavor.
Baby Potatoes and Carrots: Any small potatoes work well, but feel free to use regular potatoes cut into chunks. You can swap carrots for parsnips or even turnips for a different taste.
How to Achieve Tender, Flavorful Meat?
Getting that tender and tasty beef is all about the cooking technique. Here’s how to do it right:
- Start with a good sear on the meat. This locks in the juices and adds flavor.
- Cook it low and slow. Keep the oven at 325°F (163°C) for optimal tenderness. Aim for about 3 to 3.5 hours of cooking time.
- Don’t rush the deglazing step with wine—scrape up those tasty bits stuck to the pot to enhance your sauce.
- Let the roast rest for a few minutes after cooking to help it stay juicy while serving.
Italian Pot Roast (Straccato)
Ingredients You’ll Need:
- 3 to 4 pounds beef chuck roast
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 cup dry red wine
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 lb baby potatoes, washed
- 4 large carrots, peeled and cut into chunks
- 1/4 cup chopped fresh parsley (for garnish)
How Much Time Will You Need?
This recipe will take about 20 minutes to prep and 3 to 3.5 hours of total cooking time. You’ll spend a little less than an hour in the kitchen and then let the oven work its magic, resulting in a delicious and comforting meal.
Step-by-Step Instructions:
1. Prep the Roast:
Start by preheating your oven to 325°F (163°C). Season your beef roast all over with salt and pepper. This step helps build flavor.
2. Sear the Meat:
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once the oil is hot, add the beef roast. Sear it for about 4-5 minutes on each side until browned. This will create a nice crust. After searing, remove the beef and set it aside.
3. Sauté the Aromatics:
In the same pot, add the chopped onion. Sauté it for about 5 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for an additional minute until it’s fragrant but not burnt.
4. Deglaze the Pot:
Pour in the red wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the wine simmer for about 5 minutes, reducing it by half. This will deepen the flavors in your dish.
5. Combine Ingredients:
Add the crushed tomatoes and beef broth to the pot. Toss in the rosemary, thyme, and bay leaves. Place the seared beef back into the pot along with any juices that have collected.
6. Cook in the Oven:
Make sure the beef is partially submerged in the sauce, then cover the pot with a tight-fitting lid. Place it into your preheated oven and let it cook for about 2 hours.
7. Add Vegetables:
After 2 hours, it’s time to add the baby potatoes and carrot chunks. Place them around the roast, cover again, and continue cooking for another 1 to 1.5 hours or until the beef is fork-tender.
8. Final Touches:
Once done, remove the pot from the oven. You can take out the herbs (rosemary, thyme, and bay leaves) and check the seasoning—add more salt and pepper if needed.
9. Serve It Up:
Transfer the roast to a cutting board and use two forks to shred the meat. Mix it back into the sauce and vegetables in the pot. Top with freshly chopped parsley for a pop of color.
10. Enjoy!
Serve your delicious Italian Pot Roast hot, paired with crusty Italian bread or creamy polenta to soak up the rich sauce. Enjoy every comforting bite!
Can I Use a Different Cut of Meat?
Yes! While beef chuck roast is ideal for its tenderness, you can also use brisket or round roast. Just remember that different cuts may require slight adjustments in cooking time for tenderness.
Can I Make This Recipe Without Wine?
Absolutely! If you’d prefer to avoid wine, simply substitute it with more beef broth or grape juice. This helps maintain the dish’s moisture and flavor without the alcohol content.
How Long Will Leftovers Last?
Store any leftovers in an airtight container in the fridge for up to 3 days. Ensure they’re cooled before sealing. Reheat gently on the stove or in the microwave until warmed through.
Can I Freeze This Dish?
Yes! After it cools completely, transfer the pot roast to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating for the best texture and flavor.
