Italian Pot Roast (Straccato) Recipe

I love preparing this Italian Pot Roast Recipe. I begin with generous chunks of beef chuck roast seasoned with salt and black pepper, gently seared in olive oil. Next come vibrant onions, garlic, hearty carrots, and celery, all mingling beautifully with red wine, beef broth, and fragrant herbs for a savory meal.

I recently rediscovered my love for Italian cooking when I decided to slow roast a hearty Italian Pot Roast (Straccato). I start off by searing chunks of 3 lbs beef chuck roast in 2 tbsp extra virgin olive oil until they’re beautifully browned, then season them with 1 tbsp salt and 1 tsp black pepper.

I add a chopped large yellow onion and 4 garlic cloves to the mix because nothing beats the aroma of garlic in Italian dishes. I toss in 3 large carrots, sliced thickly for texture, alongside 2 chopped celery stalks.

Next, I pour in 1 cup of a dry red wine that I’d happily sip with dinner and 2 cups beef broth. A can of diced tomatoes, 2 bay leaves, 1 tsp each dried rosemary and thyme give it that classic Italian meals vibe that over the top recipes usually promise.

I finish it all off with fresh chopped parsley just before serving. This oven roast recipe brings some Italian beef tips to life in every bite!

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, I love how the beef gets super tender after being browned and slow-cooked in the oven. It just falls apart and feels awesome to eat. Second, I really appreciate the mix of flavors from the red wine, garlic, and herbs. They make every bite taste rich and warm, and it reminds me of fun family dinners. Third, I like that the recipe is easy to follow even though it looks fancy; it makes me feel like I can cook something really special without too much stress. Finally, I enjoy how the savory aroma fills the kitchen while it cooks – its almost like a little preview of the delicious meal to come.

Ingredients

• Beef chuck roast provides protein and a rich, savory base essential for this hearty dish.
• Extra virgin olive oil offers healthy fats and enhances flavors with its smooth, familiar taste.
• Red wine brings a tangy acidity and subtle sweetness that deepens the overall flavor profile.
• Carrots add natural sweetness, fiber, and vibrant color to the savory pot roast.
• Celery offers crunch and a hint of earthiness, contributing fiber and refreshing texture.
• Tomatoes provide juiciness and tang, along with antioxidants that boost flavor and color.
• Garlic packs a punch of zest and offers beneficial nutrients for an extra kick.

Ingredient Quantities

• 3 lbs beef chuck roast, trimmed and cut into chunks
• 1 tbsp salt
• 1 tsp black pepper
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced (or more if you love garlic)
• 3 large carrots, peeled and sliced thickly
• 2 celery stalks, chopped
• 1 cup dry red wine (choose one you dont mind sipping too)
• 2 cups beef broth
• 1 can (14 oz) diced tomatoes (with their juices)
• 2 bay leaves
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Fresh chopped parsley (for garnish when serving)

How to Make this

1. Preheat your oven to 325°F and pat the beef chunks dry. Then season them well with salt and black pepper.

2. Heat the extra virgin olive oil in a heavy pot over medium-high heat. Brown the beef in batches so it gets a nice crust on all sides.

3. Once all the beef is browned, set it aside and in the same pot add the chopped yellow onion. Cook it until it softens and gets a bit translucent.

4. Add the minced garlic to the onions and stir for about a minute. If you love garlic, feel free to add a bit more.

5. Toss in the thickly sliced carrots and chopped celery and let them cook for a few minutes to start softening.

6. Pour in the dry red wine, making sure to scrape up all the tasty bits stuck to the bottom of the pot. This is just as fun as sipping the wine yourself.

7. Return the browned beef back into the pot then add the beef broth, the can of diced tomatoes with all their juices, bay leaves, dried rosemary, and dried thyme.

8. Bring everything up to a simmer on the stovetop, then cover the pot with a lid and transfer it into the preheated oven.

9. Let it cook in the oven for about 2 1/2 to 3 hours until the beef is super tender and starts falling apart.

10. Once done, remove the bay leaves, give it a taste and adjust the seasoning if needed, and garnish with freshly chopped parsley before serving. Enjoy your Italian Pot Roast with some crusty bread or mashed potatoes.

Equipment Needed

1. Preheated oven (set to 325°F)
2. Heavy pot or dutch oven that can go from stovetop to oven
3. Cutting board for chopping veggies and meat
4. Chef’s knife for cutting beef, onions, carrots, celery, and garlic
5. Measuring spoons and cups for salt, spices, and liquids
6. Tongs for turning and removing browned beef
7. Wooden spoon for stirring ingredients
8. Plate or bowl to set aside the browned beef

FAQ

Italian Pot Roast (Straccato) Recipe Substitutions and Variations

• Extra virgin olive oil: you can swap this out with canola or another vegetable oil if you’re in a pinch
• Beef broth: feel free to use chicken broth instead, just know the flavor will change a bit
• Dry red wine: if you’re not into wine, try white wine or even a mix of grape juice with a splash of red wine vinegar
• Diced tomatoes: if you prefer a smoother sauce, tomato puree can do the trick

Pro Tips

1. When browning the beef, don’t overcrowd the pan. Do it in small batches so each piece gets a nice crust and the meat stays juicy.
2. Make sure you really scrape up all those brown bits from the bottom of the pot after the onions and garlic are done. They really boost the flavor even though it might take a little extra time.
3. If you’re a garlic lover, feel free to throw in a bit more than the recipe says. It might make the dish a bit more intense but its worth a try if you like a strong garlic kick.
4. After it cooks in the oven, let the dish sit for a few minutes before serving. This helps the flavors settle and you can adjust the salt and pepper if needed before eating.