This Italian pot roast, known as straccato, is perfect for cozy dinners. It features tender beef, slowly cooked with fragrant herbs and vegetables for that rich, heartwarming flavor.
Honestly, the smell of this dish cooking is enough to make your mouth water! I love serving it with some crusty bread to soak up all that delicious sauce. You’re going to want seconds! 😊
Key Ingredients & Substitutions
Beef Chuck Roast: This is the star of the dish. Chuck roast is marbled well, giving it a tender texture after slow cooking. If you’re looking for a leaner cut, you could substitute with brisket or round roast, but they may not be as tender.
Olive Oil: I prefer olive oil for its flavor, but you can use vegetable oil or canola oil if that’s what you have. The main thing is to choose an oil with a high smoke point for browning the meat.
Vegetables: Carrots and potatoes add sweetness and heartiness. Feel free to swap in other root vegetables, like parsnips or turnips, if you want a different flavor. I sometimes add celery for an extra layer!
Crushed Tomatoes: This gives the dish its rich sauce. If you’re out, tomato sauce or diced tomatoes will work too. For a twist, try using fire-roasted tomatoes for a smoky flavor!
How Do You Get Your Beef to Come Out Tender?
Cooking beef for a long time is the key to getting it tender. Remember, slow and steady wins the race! Here’s how to get it right:
- Start by browning the beef well; this adds flavor.
- After adding your liquids, bring everything to a gentle simmer. A boil can toughen the meat.
- Cover the pot and keep it on low heat. Don’t rush the cooking time—3-4 hours is ideal.
- If you can, let it sit off the heat for 20-30 minutes before serving; this helps the juices redistribute.
With these tips and a little patience, your Italian pot roast will turn out deliciously tender and flavorful!
Italian Pot Roast (Straccato)
Ingredients You’ll Need:
For the Roast:
- 3 to 4 pounds beef chuck roast, cut into large chunks
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
For the Vegetables:
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 large carrots, peeled and chopped
- 3 medium potatoes, peeled and chopped
For the Sauce:
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef broth or red wine
- 2 teaspoons dried oregano
- 1 teaspoon dried rosemary or 1 sprig fresh rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
For Garnish:
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and 3-4 hours to cook. Most of the cooking time is hands-off, making it perfect for a cozy Sunday dinner or a weekday when you want a special meal without too much fuss!
Step-by-Step Instructions:
1. Season the Beef:
Start by seasoning the beef chunks generously with salt and black pepper. This will enhance the meat’s flavor as it cooks.
2. Brown the Meat:
In a large heavy skillet or Dutch oven, heat the olive oil over medium-high heat. Add the beef pieces, making sure not to overcrowd the pan (work in batches if necessary). Brown them on all sides for about 3-4 minutes. Once browned, remove the beef from the pot and set it aside.
3. Sauté the Aromatics:
In the same pot, add the chopped onion and sauté until it becomes translucent, which will take about 5 minutes. Add the minced garlic and cook for another minute until you smell that delicious garlic aroma.
4. Add the Vegetables:
Now, add in the chopped carrots and potatoes to the pot. Stir them well to combine with the onion and garlic mixture.
5. Combine Everything:
Return the browned beef to the pot. Pour in the crushed tomatoes and beef broth or red wine. Add the oregano, rosemary, thyme, and bay leaf. Give it a good stir to mix everything together.
6. Let It Simmer:
Bring the mixture to a gentle simmer. Once it’s simmering, cover the pot and reduce the heat to low. This will let all those wonderful flavors meld together as it cooks.
7. Slow Cook:
Let it cook slowly for about 3-4 hours, or until the meat is fork-tender and falling apart, and the vegetables are soft. The longer it cooks, the better it will taste!
8. Final Touches:
Once cooked, remove the bay leaf from the pot. Taste and adjust the seasoning with more salt and pepper if needed.
9. Garnish and Serve:
Garnish your Italian pot roast with chopped fresh parsley before serving. It looks beautiful and adds a fresh flavor!
10. Enjoy Your Meal:
Serve the pot roast hot with some crusty Italian bread or creamy polenta to soak up all that tasty sauce. Enjoy delicious homemade straccato with family or friends—it’s bound to impress!
Can I Use a Different Cut of Beef?
Absolutely! While chuck roast is ideal for its flavor and tenderness, you can also use brisket or round roast. Just remember that these cuts may cook differently, so you might need to adjust the cooking time.
Can I Prep This Ahead of Time?
Yes! You can chop your vegetables and season the beef the night before. Store everything in the fridge, and when you’re ready to cook, just follow the recipe steps! This makes dinner prep a breeze!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove or microwave until heated through.
What Sides Pair Well with Italian Pot Roast?
This flavorful dish goes wonderfully with sides like creamy mashed potatoes, garlic bread, polenta, or a fresh green salad. The rich sauce pairs perfectly with anything that can soak it up!
