This Italian Pot Roast, or Straccato, is a hearty dish that’s perfect for family dinners. It features tender beef slow-cooked in a rich tomato sauce with herbs, creating a wonderful flavor.
You’ll love how the meat just falls apart! I like to serve it with creamy mashed potatoes or a nice loaf of bread to soak up the sauce. Don’t forget a fork—you’re gonna need it! 😉
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect because it becomes incredibly tender when slow-cooked. If you want a leaner option, try brisket, but keep in mind it might be less tender. Always go for well-marbled meat for the best flavor!
Olive Oil: A staple for sautéing, it adds nice flavor. You can use vegetable oil or avocado oil as an alternative, but olive oil has that classic taste that complements the Italian theme well.
Canned Tomatoes: Crushed canned tomatoes provide a rich base. San Marzano tomatoes are the best if you can find them—they’re sweeter and less acidic. For a fresh option, use fresh tomatoes, just peel and crush them!
Dried Herbs: Oregano and basil are essential for that Italian flavor. If you only have Italian seasoning, it works too! Fresh herbs can also be used but add them towards the end of cooking for vibrant flavor.
Red Wine: It adds depth to the sauce. If you prefer not to use wine, substitute with an extra cup of beef broth or a bit of balsamic vinegar for acidity.
How Do I Get My Meat Perfectly Tender in the Oven?
Achieving tender meat is all about low and slow cooking! Here’s how to ensure your roast turns out perfectly:
- Start by searing the meat on all sides. This creates a flavorful crust.
- Cook the roast in a covered pot to trap moisture. The steam helps tenderize the meat.
- Use a low oven temperature (325°F or 163°C) for several hours. This allows the collagen in the beef to break down.
- Check for doneness with a fork—when it’s tender and shreds easily, you know it’s ready!
Don’t rush this process! The longer, slower cook time really makes the flavors mingle and deeper, transforming your pot roast into a mouthwatering highlight of the meal.
Italian Pot Roast (Straccato)
Ingredients You’ll Need:
For The Pot Roast:
- 3 to 4 pounds beef chuck roast
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 cups crushed canned tomatoes (or San Marzano tomatoes)
- 1 cup beef broth or stock
- 1/2 cup dry red wine (optional)
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 sprigs fresh rosemary
- 1 teaspoon crushed red pepper flakes (optional for heat)
- 1 pound small new potatoes or baby potatoes, washed and unpeeled
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Italian Pot Roast will require about 15 minutes of prep time and 3 to 3.5 hours of cooking time. Total, you’ll need approximately 3 hours and 15 minutes from start to finish. Perfect for a lazy weekend or a cozy family dinner!
Step-by-Step Instructions:
1. Prepping the Oven and Roast:
First, preheat your oven to 325°F (163°C). While it’s heating, pat the beef chuck roast dry with paper towels and season it generously on all sides with salt and pepper. This step is important as it helps form a nice crust when searing!
2. Searing the Roast:
In a large oven-safe Dutch oven or heavy pot, heat the olive oil over medium-high heat until it shimmers. Then, carefully add the beef roast. Sear it on all sides for about 4-5 minutes until it’s deeply browned. Once done, remove the roast from the pot and set it aside on a plate.
3. Sautéing the Aromatics:
In the same pot, add the chopped onion. Sauté it until softened and lightly golden, which should take about 5 minutes. Then, add the minced garlic and cook for another minute until it’s fragrant. This will make your kitchen smell amazing!
4. Making the Sauce:
Stir in the tomato paste and cook for an additional 2 minutes to deepen the flavor. Next, pour in the crushed tomatoes, beef broth, and red wine (if you’re using it). Stir to combine everything, scraping the bottom of the pot to release any flavorful bits stuck there.
5. Adding the Herbs and Potatoes:
Add the dried oregano, basil, rosemary sprigs, and if you like a bit of spice, the crushed red pepper flakes. Then, return the roast to the pot, nestling it into the sauce. Scatter the baby potatoes around the roast, so they cook nicely in the flavorful sauce!
6. Cooking the Roast:
Bring the liquid to a gentle simmer, then cover the pot with a lid. Carefully transfer it to your preheated oven and cook low and slow for about 3 to 3 ½ hours. You’ll know it’s done when the meat is fork-tender and falls apart easily.
7. Shredding the Meat:
Once you remove the pot from the oven, take out the rosemary sprigs and discard them. Using two forks, shred the meat directly in the pot, mixing it with the delicious tomato sauce. Make sure to taste the sauce and adjust any seasoning with salt and pepper as needed.
8. Garnishing and Serving:
Before you serve, sprinkle some freshly chopped parsley on top for a burst of color and freshness. Serve the hearty Italian Pot Roast hot, along with the potatoes and sauce spooned over everything. It’s perfect with crusty bread or creamy polenta!
Enjoy every bite of your flavorful Italian Pot Roast Straccato! 🍽️
Can I Use a Different Cut of Beef for This Recipe?
Yes, while beef chuck roast is ideal for its marbling and tenderness, you can also use brisket or a round roast. Just note that cooking times may vary slightly depending on the cut, and you’ll want to ensure it’s well-marbled for the best results.
Is it Possible to Make This Recipe in a Slow Cooker?
Absolutely! To make this in a slow cooker, sear the roast on the stovetop first, then transfer it to the slow cooker along with the sautéed onions, garlic, and all other ingredients. Cook on low for about 6 to 8 hours or until the meat is tender.
How Do I Store Leftovers?
Store any leftover pot roast in an airtight container in the refrigerator for up to 3 days. You can also freeze leftovers for up to 3 months. To reheat, gently warm it on the stove or in the microwave, adding a splash of beef broth if needed to keep it moist.
Can I Add Vegetables to This Dish?
Definitely! Feel free to add carrots, celery, or bell peppers to the pot along with the potatoes. Just chop them into similar-sized pieces to ensure even cooking. You can add more veggies during the last hour of cooking to prevent them from becoming too soft.