This Italian Pot Roast, also known as Straccato, is a comforting dish that’s packed with flavor! Slow-cooked to perfection, the beef is tender and juicy, soaked in a delicious tomato sauce.
Believe me, your kitchen will smell heavenly while it cooks! I love serving it with some warm bread to soak up all the tasty sauce—perfect for cozy nights in. 🍞❤️
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is ideal for slow cooking because of its marbling. If you’re looking for a leaner option, you could use a brisket or round roast, but they may need extra cooking time.
Red Wine: It adds depth to the dish. If you prefer not to use wine, beef broth or a mix of vinegar and water can substitute, but the flavor won’t be as rich.
Tomatoes: Canned diced tomatoes are convenient, but fresh tomatoes can work too. For a touch of sweetness, add a little sugar if using fresh. If you’re looking for a lower-sodium option, choose no-salt-added canned tomatoes.
Fresh Herbs: Rosemary and thyme really shine here, but you can substitute with dried herbs—just use less (about a third of the amount). If you don’t have these on hand, Italian seasoning can step in.
How Do I Achieve a Perfectly Tender Roast?
The secret to a tender pot roast lies in both the cooking time and temperature. You want to slowly braise the meat, allowing the collagen to break down. Here’s how:
- Start by searing the meat to develop flavor and give a nice crust.
- Once you put the roast back in the pot, keep the lid on to trap moisture.
- Stick to a low temperature (325°F) and let it cook for 3 to 3½ hours. Be patient! The longer it cooks, the more tender it becomes.
- Rest the meat before slicing to keep it juicy. Cutting it against the grain helps maintain tenderness.
With these tips in mind, you’ll have a delicious Italian Pot Roast that impresses anyone who tastes it!
Italian Pot Roast (Straccato)
Ingredients You’ll Need:
- 3 to 4 lbs beef chuck roast
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 large onion, finely chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup dry red wine
- 1 (28 oz) can diced tomatoes
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Italian Pot Roast takes about 30 minutes of prep time and roughly 3 to 3½ hours to cook in the oven. You’ll be spending those hours being tantalized by the smell of the roast while it turns tender and flavorful!
Step-by-Step Instructions:
1. Preparing the Oven and Roast:
Start by preheating your oven to 325°F (165°C). As it heats, generously season your beef chuck roast with salt and freshly ground black pepper on all sides. This will help enhance the dish’s overall flavor.
2. Searing the Meat:
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. When hot, carefully sear the roast until it is beautifully browned on all sides, which should take about 4–5 minutes per side. Once seared, remove the roast from the pot and set it aside for now.
3. Sautéing the Vegetables:
In the same pot, add in the chopped onion, carrots, and celery. Cook these vegetables for 5–7 minutes while stirring occasionally, until they soften and become fragrant. It’s all about building those rich flavors!
4. Adding Garlic and Deglazing:
Next, throw in the minced garlic and allow it to cook for an additional minute. Then, pour in the red wine to deglaze the pot, which means scraping the bottom to release any delicious browned bits. Let this simmer for 3–4 minutes so the wine reduces slightly.
5. Mixing in the Tomatoes and Herbs:
Stir in the diced tomatoes, broth, and tomato paste until everything is well combined. Now, add the dried oregano, dried basil, rosemary sprigs, and thyme sprigs, making sure to give it a good stir.
6. Nestling in the Roast:
Return the seared roast back into the pot, nestling it gently into the flavorful sauce and vegetables you’ve just prepared.
7. Roasting in the Oven:
Cover the pot with a lid, then place it in the preheated oven. Let it cook for about 3 to 3½ hours, or until the meat is so tender that it falls apart with a fork.
8. Resting and Serving:
After cooking, remove the roast from the pot and let it rest for about 10 minutes. Discard the rosemary and thyme sprigs—these have done their job! If you like, you can simmer the sauce on the stove for a few minutes to thicken it up.
9. Slicing and Garnishing:
Slice the pot roast against the grain to ensure tenderness, arrange it neatly on a serving plate, and generously spoon the rich tomato sauce over the top. Finish off by garnishing with fresh chopped parsley for a pop of color!
Enjoy your luscious Italian Pot Roast (Straccato) that’s full of hearty, classic flavors! Pair it with some crusty bread or creamy polenta for the ultimate dining experience! Bon appétit!
Can I Use Different Cuts of Meat?
Yes! While chuck roast is ideal for pot roast due to its marbling and flavor, you can also use brisket or round roast. Just keep in mind that leaner cuts may take longer to cook until tender.
How Can I Make This Dish Gluten-Free?
To make this pot roast gluten-free, simply substitute the dry red wine with a gluten-free broth or use a combination of vinegar and water for deglazing. Be sure to check that your broth does not contain gluten as well!
Can I Prepare This in a Slow Cooker?
Absolutely! After searing the meat, transfer everything to a slow cooker. Set it on low for about 8 hours or high for 4 hours. This method will yield delicious, tender results, too!
How Should I Store Leftovers?
Store any leftover pot roast in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, adding a splash of broth or water to maintain moisture.