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Italian Pot Roast Straccato: 7 Secrets to Tender Bliss

Italian Pot Roast Straccato
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A comforting Italian pot roast recipe that transforms a humble cut of beef into a tender, flavor-filled dish, perfect for family dinners and special occasions.

Ingredients

Scale
  • 3–4 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 2 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  2. Season the roast generously with salt and pepper, then add it to the pot, browning it on all sides.
  3. Once browned, remove the roast and set aside. In the same pot, toss in the chopped onion, carrots, and celery. Sauté until softened, about 5 minutes.
  4. Add in the minced garlic and stir for another minute until fragrant.
  5. Pour in the red wine, scraping any browned bits off the bottom of the pot. Let it simmer for a few minutes.
  6. Return the beef roast to the pot, followed by the beef broth, diced tomatoes, oregano, and basil. Bring to a gentle simmer.
  7. Cover and let it slow-cook on low heat for 4-6 hours, or until the meat is tender.
  8. Once cooked, use two forks to shred the meat and serve with fresh parsley on top.

Notes

  • This dish pairs well with mashed potatoes or crusty bread.
    • <liAdjust the seasoning to your taste. <liYou can use a slow cooker for this recipe as well.

Nutrition

Find it online: https://bakerslider.com/italian-pot-roast-straccato/

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