Italian Pot Roast Straccato
Dive into a world of flavor with this Italian Pot Roast Straccato that beautifully combines the rich, savory goodness of beef with aromatic herbs and vegetables. This dish, free from tomatoes, allows the natural flavors of the ingredients to shine, creating a mouthwatering experience your taste buds won’t soon forget. Perfect for a comforting weeknight dinner or for impressing guests, this recipe brings the essence of Italian cuisine right to your table.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Total Time: 3 hours 15 minutes – 4 hours 15 minutes
- Yield: Serves 6
Ingredients
- 3 pounds beef chuck roast
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, sliced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons balsamic vinegar
Instructions
1. Season the Roast
Generously season the beef chuck roast with salt and pepper on all sides to enhance the flavor.
2. Sear the Beef
Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Once the oil is hot, sear the roast for about 3-4 minutes on each side until it is browned all over. This will create a depth of flavor.
3. Sauté the Vegetables
In the same pan, add 1 large sliced onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté the mixture until the vegetables are tender, approximately 5-7 minutes.
4. Add Garlic
Stir in 4 minced garlic cloves to the pan and cook for an additional minute until fragrant, making sure not to burn the garlic.
5. Incorporate Red Wine
Pour in 1 cup of red wine, using a wooden spoon to scrape up the browned bits from the bottom of the pan. This adds great flavor to the dish.
6. Add Broth and Spices
Next, add 2 cups of beef broth, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 2 tablespoons of balsamic vinegar. Stir everything together until well combined.
7. Return the Roast
Carefully return the seared roast to the pan, ensuring that it is mostly submerged in the liquid mixture.
8. Simmer the Roast
Bring the contents of the pan to a simmer. Cover the pan and let it cook on low heat for about 3-4 hours, or until the beef is fork-tender.
9. Shred the Beef
Once cooked, use two forks to shred the roast within the sauce, mixing it thoroughly to ensure the beef absorbs the flavors.
Notes
Serving Suggestions
This dish pairs wonderfully with mashed potatoes, polenta, or fresh bread to soak up the delicious sauce.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop during storage.
Freezing Instructions
For longer storage, you can freeze the pot roast for up to 3 months. Thaw in the refrigerator before reheating.
Variations
Feel free to add other vegetables like potatoes or mushrooms during the sautéing stage to customize the dish to your liking.
Find it online: https://www.chyachya.com/italian-pot-roast-straccato/