This Italian Pot Roast, or Straccato, is a hearty dish that will warm your belly! With tender beef cooked low and slow, it’s perfect for family gatherings.
The rich flavors from tomatoes, herbs, and a splash of wine make every bite a treat. I love serving it over creamy polenta—it’s like a cozy hug on a plate!
Ingredients & Substitutions
Beef Chuck Roast: This is the star of the dish! Beef chuck is perfect for slow cooking because it becomes super tender. If you’re looking for a leaner option, you can use brisket, but it may not be as juicy.
Olive Oil: I love using olive oil for its flavor, but you can also use canola or vegetable oil if you’re in a pinch. Just avoid oils with strong flavors!
Fresh Herbs: Fresh rosemary and thyme add great depth to the roast. If you don’t have fresh, you can use about a teaspoon of dried herbs for each. Keep in mind that dried herbs are stronger!
Red Wine: A dry red wine adds richness to the sauce. If you prefer not to use alcohol, replace it with extra beef broth or grape juice mixed with a splash of vinegar for acidity.
Crushed Tomatoes: This is essential for a rich sauce. If you’re out, diced tomatoes or even tomato sauce can work—just adjust cooking time to ensure the flavors develop.
How Do I Get My Pot Roast to Be Tender and Flavorful?
The key to a great Straccato is slow cooking. This lets the flavors meld together and makes the meat fork-tender. Here’s how to nail it:
- Start by searing the beef on all sides. This adds a nice brown crust which enhances flavor.
- Ensure all liquid ingredients (wine, broth, tomatoes) scrape up any tasty bits stuck to the pot—those add flavor!
- Don’t rush the cooking time. Low and slow is the way to go! At 325°F, aim for 3 to 3 ½ hours.
- Let the roast rest for a few minutes before slicing. This helps keep the juices in the meat.
Keep these tips in mind, and your pot roast will be a delicious hit! Enjoy every bite! 🎉
Italian Pot Roast (Straccato)
Ingredients You’ll Need:
- 3 to 4 lbs beef chuck roast
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and cut into chunks
- 1 lb baby potatoes or small Yukon gold potatoes
- 1 can (14 oz) crushed tomatoes
- 1 cup dry red wine
- 1 cup beef broth
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Italian Pot Roast takes about 20 minutes of prep time, followed by 3 to 3.5 hours of cooking time in the oven. With a little patience, you’ll have a tender and flavorful meal that’s perfect for any dinner!
Step-by-Step Instructions:
1. Preheat & Season:
Start by preheating your oven to 325°F (165°C). While it’s heating up, season the beef chuck roast all over with salt and black pepper. This adds a great flavor to the meat!
2. Sear the Beef:
In a heavy ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, carefully add the roast and sear it on all sides until it’s deeply browned—about 4 minutes per side. This step really boosts the flavor! After searing, remove the roast and set it aside on a plate.
3. Sauté the Vegetables:
In the same pot, toss in the chopped onion and cook for about 5 minutes until it’s softened. Then, add the minced garlic and sauté for another minute until it’s fragrant—yum!
4. Add Roots and Liquids:
Now, add the carrot chunks and baby potatoes to the pot, stirring briefly to mix. Next up, pour in the crushed tomatoes, red wine, and beef broth. Give it a good stir and make sure to scrape up any brown bits stuck at the bottom of the pot—those are packed with flavor!
5. Nestle the Roast:
Place the roast back into the pot, resting it on top of the vegetables. Add the fresh rosemary, thyme, bay leaf, and dried oregano. Bring the mixture to a gentle simmer over medium heat.
6. Bake It Low and Slow:
Cover the pot with a lid and carefully transfer it to the preheated oven. Let it cook for about 3 to 3.5 hours, or until the roast is very tender and easily falls apart.
7. Rest and Slice:
After the roast is done, carefully remove the pot from the oven. Take out the bay leaf and any herb sprigs, then transfer the roast to a cutting board. Slice or shred the meat as you prefer!
8. Final Touches:
Before serving, taste the sauce in the pot and adjust the seasoning with more salt and pepper if needed. Then, serve the delicious sliced or shredded beef along with the vegetables and flavorful sauce over the top. Don’t forget to sprinkle with fresh parsley for a pop of color!
Enjoy your rich, hearty Italian Pot Roast—perfect for cozy dinners!
Can I Use a Different Cut of Meat?
Absolutely! While beef chuck roast is ideal for its tenderness during slow cooking, you can also use brisket or a round roast. Just remember that cooking times may vary slightly.
How Can I Make This Recipe Gluten-Free?
This recipe is already gluten-free since it doesn’t include any flour or gluten-containing ingredients. Just double-check that your beef broth and any wine you use are certified gluten-free.
Can I Freeze Leftovers?
Yes, you can! Let the leftovers cool completely, then transfer them to airtight containers and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm gently on the stove or in the microwave.
What Should I Serve with Italian Pot Roast?
This dish pairs wonderfully with creamy polenta, mashed potatoes, or crusty bread to soak up the rich sauce. A simple green salad on the side also adds a refreshing balance!