Learn how to make delicious Italian Pot Roast Straccato. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
3 pounds beef chuck roast
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
1 cup red wine (or beef broth for a non-alcoholic version)
2 cups beef broth
1 can (14.5 oz) diced tomatoes
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves
Salt and pepper to taste
3 large carrots, sliced
4 potatoes, quartered
Instructions
Preheat your oven to 300°F. This low and slow method ensures the beef becomes melt-in-your-mouth tender.
Season the beef chuck roast generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef and set aside.
In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 5 minutes. This step always reminds me of the way my grandmother would build layers of flavor.
Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. This deglazing step is key to unlocking deep, complex flavors.
Return the beef to the pot. Add the beef broth, diced tomatoes, tomato paste, balsamic vinegar, oregano, rosemary, thyme, bay leaves, and a pinch of salt and pepper. Stir to combine and bring to a gentle simmer.
Cover the pot and transfer it to the preheated oven. Cook for 2 hours, allowing the flavors to meld beautifully.
Add the carrots and potatoes to the pot. Continue cooking for another hour, or until the vegetables are tender and the beef is falling apart.
Discard the bay leaves, adjust seasoning if necessary, and let the pot roast rest for a few minutes before serving. This resting time allows the juices to redistribute, making each bite succulent and satisfying.
