Italian Pot Roast (Straccato)
Highlighted under: Comfort Food
Savor the rich and comforting taste of Italian Pot Roast with Straccato. This recipe features tender chuck roast slowly braised in a delicious mixture of tomatoes, red wine, and aromatic herbs, resulting in a hearty dish that’s perfect for family gatherings or cozy dinners. Serve it over creamy polenta or with crusty bread to soak up the flavorful sauce.
This Italian Pot Roast, known as Straccato, is a tradition in many households, delivering warmth and joy with each bite.
The Magic of Slow Cooking
Slow cooking allows the flavors to develop and meld beautifully, making Italian Pot Roast a dish that’s worth the wait. The long, low heat ensures that the tough cut of chuck roast becomes delectably tender, making it easy to shred apart with a fork. This method transforms the otherwise unremarkable ingredients into a delicious symphony of flavors that will make your taste buds sing.
One of the perks of slow cooking is the convenience it offers. You can prepare this dish earlier in the day, allowing it to slowly braise while you tackle other tasks. When it's time for dinner, simply serve it with your favorite sides, and your family will think you spent hours in the kitchen—when, in reality, it was the gentle heat of the stove that took care of the hard work.
Perfect Pairings
Italian Pot Roast is versatile when it comes to side dishes. Creamy polenta is a classic accompaniment, providing a smooth, rich base that soaks up the flavorful sauce. Alternatively, crusty bread is perfect for mopping up every last drop of that savory, tomato-infused gravy. Consider pairing it with a fresh salad tossed in a light vinaigrette to balance the richness of the roast.
For a wine pairing that complements the dish, try a full-bodied red wine, such as a Chianti or a Barolo. The wine's acidity and fruitiness will enhance the flavors of the pot roast, making for a delightful dining experience. Don't forget to serve some wine at the table to enjoy alongside your hearty meal!
Storing and Reheating
If you find yourself with leftovers (which is rare for such a comforting dish!), storing Italian Pot Roast is simple. Allow the meat to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. This not only makes for quick lunches but can even provide a cozy dinner option later in the week when you're pressed for time.
When it comes to reheating, the best method is to use a stovetop or microwave with a splash of broth to keep the meat moist. Gently warm it over low heat until heated through. If you're craving that fresh-out-of-the-oven experience, popping it in the oven at 350°F (175°C) for about 20 minutes will help restore its wonderful flavors.
Ingredients
Gather the following ingredients to make this delicious Italian Pot Roast.
Ingredients
- 3-4 lbs chuck roast
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 cup red wine
- 2 cups beef broth
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 2 bay leaves
- Fresh parsley, for garnish
Make sure to have everything ready before you begin cooking!
Instructions
Follow these steps to prepare your Italian Pot Roast.
Sear the Roast
Season the chuck roast with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
Sauté the Vegetables
In the same pot, add onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Add garlic and cook for an additional minute.
Add the Liquid
Stir in the crushed tomatoes, red wine, beef broth, oregano, basil, and bay leaves. Bring to a simmer.
Braise the Roast
Return the roast to the pot, cover, and let it braise on low heat for about 3 hours or until the meat is tender.
Serve
Remove the roast, shred the meat, and serve it with the sauce over polenta or with crusty bread. Garnish with fresh parsley.
Enjoy your hearty Italian Pot Roast!
The Benefits of Using Chuck Roast
Chuck roast is an excellent choice for pot roast due to its rich marbling and robust flavor. The connective tissues break down during the slow cooking process, resulting in melt-in-your-mouth tenderness. Unlike leaner cuts, chuck roast has enough fat to keep the meat moist and flavorful, making it ideal for braising.
Not only is chuck roast economical, but it's also quite forgiving during the cooking process. Even if you've got a little busy and left it on the heat a tad longer than planned, it will remain hearty and enjoyable. This makes it perfect for home cooks of all levels, whether you're a seasoned chef or a beginner in the kitchen.
Herbs and Seasonings: The Secret to Flavor
The combination of herbs in this pot roast recipe is essential to amplify the savory qualities of the dish. Dried oregano, basil, and bay leaves work in harmony, enhancing the overall taste. Fresh herbs can also be a wonderful addition just before serving for an aromatic lift, bringing brightness to the dish.
Experimenting with herbs can also transform your pot roast. Feel free to incorporate rosemary or thyme if you have them on hand. Both provide earthy tones that complement the juicy roast beautifully. A pinch of red pepper flakes can introduce a slight kick, appealing to those who enjoy a hint of spice in their meals.
Questions About Recipes
→ Can I use a different cut of meat?
Yes, you can use other cuts like brisket or round, but cooking times may vary.
→ What can I serve with this dish?
This pot roast pairs well with creamy polenta, mashed potatoes, or crusty bread.
Italian Pot Roast (Straccato)
Savor the rich and comforting taste of Italian Pot Roast with Straccato. This recipe features tender chuck roast slowly braised in a delicious mixture of tomatoes, red wine, and aromatic herbs, resulting in a hearty dish that’s perfect for family gatherings or cozy dinners. Serve it over creamy polenta or with crusty bread to soak up the flavorful sauce.
Created by: Megan Douglas
Recipe Type: Comfort Food
Skill Level: Intermediate
Final Quantity: 6 servings
What You'll Need
Ingredients
- 3-4 lbs chuck roast
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 cup red wine
- 2 cups beef broth
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 2 bay leaves
- Fresh parsley, for garnish
How-To Steps
Season the chuck roast with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
In the same pot, add onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Add garlic and cook for an additional minute.
Stir in the crushed tomatoes, red wine, beef broth, oregano, basil, and bay leaves. Bring to a simmer.
Return the roast to the pot, cover, and let it braise on low heat for about 3 hours or until the meat is tender.
Remove the roast, shred the meat, and serve it with the sauce over polenta or with crusty bread. Garnish with fresh parsley.
Nutritional Breakdown (Per Serving)
- Protein: 40g
- Fat: 25g
- Carbohydrates: 15g
- Fiber: 4g