This Italian Pot Roast, or Straccato, is a delicious, hearty dish filled with tender beef, slow-cooked in a savory sauce with tomatoes, herbs, and veggies. It’s like a warm hug on a plate!
I love how the meat falls apart with just a fork. Serve it with some crusty bread, and you can soak up that yummy sauce. Trust me, you’ll want seconds—it’s just that comforting! 😊
Key Ingredients & Substitutions
Beef Chuck Roast: The star of straccato! Look for a well-marbled roast for tenderness. If you can’t find it, a bottom round roast works too, but it’s leaner.
Red Wine: A good dry red wine adds richness. Use a wine that you enjoy drinking! If you prefer not to use alcohol, substitute with beef broth mixed with a splash of vinegar for acidity.
Crushed Tomatoes: They create the sauce base. If you want a fresher taste, use fresh tomatoes that are peeled and crushed instead, or substitue with passata.
Vegetables: Feel free to add more or swap in other veggies like parsnips or bell peppers. They all contribute great flavor!
What’s the Best Way to Sear the Roast?
Searing locks in flavor and creates a rich color. Start with a hot pot and make sure the meat is dry to avoid steaming instead of browning.
- Pat the roast dry with paper towels, then season it with salt and pepper.
- Heat the oil until it shimmers, then carefully place the roast in without crowding the pot.
- Let it brown without moving it for about 4-5 minutes per side until nicely browned.
This creates a flavorful crust that enhances the dish’s overall taste. Don’t rush this step—it’s worth it!
How Can I Get Tender Meat Without Overcooking?
Cooking low and slow is the best method for tenderizing the meat without drying it out. Keep these tips in mind:
- Maintain a low simmer instead of a rolling boil; high heat can toughen the meat.
- Check the roast every hour and turn it to promote even cooking.
- If the meat still feels tough, give it some extra time; it will become fork-tender.
Patience pays off here—your straccato will be melt-in-your-mouth delicious!
Italian Pot Roast (Straccato)
Ingredients You’ll Need:
- 3 to 4 lbs beef chuck roast
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef broth
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon red pepper flakes (optional)
- 2 bay leaves
- 3 medium potatoes, peeled and cut into chunks
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This Italian Pot Roast recipe takes about 15 minutes of prep time and roughly 2 to 3 hours of cooking time. The long, slow simmer will tenderize the meat beautifully, creating a rich, flavorful dish you’ll love. Just let it do its thing on the stove while you prepare some sides or relax!
Step-by-Step Instructions:
1. Prepare the Roast:
Start by patting the beef chuck roast dry with paper towels. This helps to achieve a nice sear. Season it generously with salt and black pepper on all sides.
2. Sear the Beef:
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, sear the roast for about 4-5 minutes on each side until it’s nicely browned. This step adds fantastic flavor! Once browned, carefully remove the roast from the pot and set it aside on a plate.
3. Sauté the Vegetables:
In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté them for about 5-7 minutes, until they’re softened. Then, stir in the minced garlic and cook for an additional minute until it becomes fragrant. Enjoy that aroma!
4. Deglaze the Pot:
Now it’s time to pour in the red wine. This will help deglaze the pot, so scrape up those tasty browned bits from the bottom using a wooden spoon. Let the wine reduce by half for about 3-5 minutes; it will intensify the flavors.
5. Add the Sauce Ingredients:
Next, stir in the crushed tomatoes, beef broth, dried oregano, dried basil, and red pepper flakes (if you’re using them). Add the bay leaves as well. Then, return the seared roast to the pot, nestling it into the delicious sauce.
6. Slow Cook the Roast:
Bring the mixture to a gentle simmer. Cover the pot with a lid and reduce the heat to low. Let it cook for about 2 to 3 hours, turning the roast occasionally. The meat should become so tender that it shreds easily with a fork!
7. Add the Potatoes:
About 30 minutes before the cooking time is up, add the potato chunks to the pot. Stir them gently to make sure they’re coated in the sauce.
8. Finish and Serve:
Once the roast is tender and the potatoes are cooked through, carefully remove the roast from the pot and let it rest for a few minutes. Discard the bay leaves before slicing or shredding the roast. Serve your Italian Pot Roast topped with the rich sauce and vegetables, garnished with fresh chopped parsley on top.
Enjoy your hearty and delicious Italian Pot Roast (Straccato) with some crusty bread or over a bed of polenta for a truly comforting meal! Buon Appetito!
Can I Use a Different Cut of Beef?
Yes, while beef chuck roast is ideal for its tenderness and flavor, you can substitute it with a bottom round roast or a brisket. Just keep in mind that cooking times may vary slightly based on the cut’s fat content and tenderness.
What Can I Substitute for Red Wine?
If you prefer not to use wine, you can replace it with an equal amount of beef broth mixed with a tablespoon of vinegar or lemon juice to add acidity. This will help balance the flavors in the dish without the alcohol.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the pot roast in a freezer-safe container for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth or water to maintain moisture.
Can I Cook This in a Slow Cooker?
Absolutely! To cook in a slow cooker, follow the initial steps to brown the meat and sauté the vegetables, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until the meat is tender. Just add the potatoes for the last hour of cooking.