I remember the first time I made this on a stormy Thursday evening. The house smelled like a warm hug, and it felt like every little worry melted away as the roast slowly softened in the pot. Shortly after the first simmer, my kids wandered into the kitchen, drawn by that rich, tomato and herb aroma that promises comfort.
The Italian Pot Roast (Straccato) is the sort of meal that turns a busy weeknight into a small celebration. It is forgiving, hands-off, and rewards you with tender, shreddable beef and a sauce that begs to be sopped up with crusty bread. Serve it beside something bright and simple, like this roasted sweet potato bowl, and you have a balanced, cozy dinner in no time.
I like that this recipe feels special without being fussy. It makes the house feel grounded. It gives leftovers that are even better the next day. And it is exactly the kind of recipe I keep coming back to when I want to slow down and feed the people I love.
Kitchen Essentials You’ll Need
You do not need a fancy setup to make this dish shine. A heavy, oven-safe pot is the heart of the operation. It holds heat, lets you brown the meat, and moves from stovetop to oven with ease. Good knives and a sturdy cutting board will speed up prep and keep things safe. A wooden spoon lets you scrape up those fondy bits that carry so much flavor.
Tools I reach for most
- Large Dutch oven or heavy ovenproof pot with lid
- Chef’s knife and cutting board
- Tongs for turning the roast
- Wooden spoon or spatula
- Measuring cups and spoons
- Instant-read thermometer (optional but helpful)
These simple items make the process comfortable and predictable. Browning well, deglazing easily, and a lid that seals the pot are the small differences between dinner that is merely good and dinner that is unforgettable.
Why You’ll Love This Italian Pot Roast (Straccato)
This dish is comfort in slow-cooked form. The texture of the meat after hours in the oven is what keeps me coming back. It becomes fork-tender and ready to shred into succulent ribbons that soak up the sauce. The sauce is bright from tomatoes and aromatic from herbs. The carrots, onions, and celery become sweet and silky, adding body and subtle sweetness.
Why it wins hearts
- It is forgiving. Start now and come back in a few hours to a perfect meal.
- It fills the kitchen with an inviting aroma that makes everyone pause and come home sooner.
- The flavors are deep and layered. The tomatoes add acidity, the herbs add warmth, and the browned meat brings savory depth.
- It makes wonderful leftovers. Sandwiches, pasta, or a cozy bowl for lunch the next day are all possibilities.
Emotionally this feels like a family recipe you can pass on. You’ll find comfort in the ritual of searing, stirring, and smelling those familiar Italian notes. The Italian Pot Roast (Straccato) bridges weekday practicality and weekend indulgence, which is a rare, lovely thing.
Italian Pot Roast (Straccato) Ingredients
3 to 4 pounds chuck roast, Salt and pepper to taste, 2 tablespoons olive oil, 1 onion, chopped, 2 carrots, sliced, 2 celery stalks, chopped, 4 cloves garlic, minced, 1 cup red wine, 2 cups beef broth, 1 can (14.5 ounces) diced tomatoes, undrained, 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, Fresh parsley, for garnish
I like to lay everything out before I start. A mise en place helps this kind of slow-cooked dinner feel calm. The chuck roast gives you that marbling that turns into luxurious, shred-ready meat. The trio of onion, carrot, and celery is classic and sweetens as it cooks. Garlic adds an aromatic lift, while bay, thyme, and rosemary bring an Italian backbone. The canned tomatoes provide a cozy tomato base that is balanced by the beef broth. Olive oil is your searing medium. Salt and pepper are essential and should be used generously when seasoning the roast. Fresh parsley at the end brightens everything up.
Step-by-Step Instructions
- Preheat the oven to 325°F (165°C). This low, steady heat is what will break down the beef connective tissue until it melts into tenderness.
- Pat the chuck roast dry with paper towels, then season it well on all sides with salt and pepper. You should be able to see the seasoning cling to the meat.
- Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers. Place the roast in the pot and sear each side until a rich golden crust forms. The fond on the bottom of the pot should look dark and fragrant. Remove the roast and set it aside.
- Add the chopped onion, sliced carrots, and chopped celery to the same pot. Sauté, stirring occasionally, until the onion is translucent and the vegetables begin to color, about five minutes. They should smell sweet and make the kitchen cozy.
- Stir in the minced garlic and cook for about one minute, just until fragrant and no longer raw. Be careful not to brown the garlic.
- Pour in the red wine and use a wooden spoon to scrape the browned bits from the bottom of the pot. Let the wine simmer for a minute so the alcohol cooks off and the liquid reduces slightly, concentrating its flavor.
- Return the roast to the pot. Add the beef broth, diced tomatoes with their juices, bay leaves, dried thyme, and dried rosemary. Bring the mixture up to a gentle boil so everything wakes up and begins to mingle.
- Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for about three hours, or until the meat is very tender and pulls apart easily with a fork. The sauce should be bubbling gently and the vegetables should be soft.
- Carefully remove the pot from the oven. Take out and discard the bay leaves. Use two forks to shred the roast right in the pot so it can soak up the sauce. Taste and adjust seasoning with salt and pepper if needed.
- Spoon the shredded meat and vegetables into bowls and garnish with chopped fresh parsley. Serve hot and enjoy the deep, savory-sweet layers of the dish.
Fun Variations You Can Try
There are so many lovely ways to personalize this. Try one of these and make the recipe your own.
- Add mushrooms at step 4 for an earthy, meaty richness.
- Swap the canned diced tomatoes for crushed tomatoes for a silkier sauce.
- For a touch of heat, toss in a pinch of red pepper flakes when you add the garlic.
- Use bone-in chuck roast for extra flavor or a boneless shoulder if that is what you have.
- Make it in a slow cooker by searing as directed, then transferring everything to a crockpot and cooking on low for 8 hours.
- For a brighter finish, stir in a tablespoon of balsamic vinegar just before serving.
- To keep it dairy-free but creamy, finish with a spoonful of mashed root vegetables stirred into the sauce.
Each swap changes the mood slightly. Some make it richer. Others make it lighter or quicker. Pick what feels right for your family and pantry.
How I Love to Serve It
This is my favorite kind of dinner night. I plate the shredded roast in shallow bowls so the sauce spreads luxuriously. A scattering of parsley gives the dish a fresh pop. I like to offer crusty bread alongside to soak up every last bit, and a simple green salad adds brightness.
Pairing ideas
- Spoon the roast over buttered egg noodles or polenta for a homey, filling plate.
- Toss the leftovers with pasta and a handful of grated Parmesan for an easy second meal.
- Serve next to roasted root vegetables or a crisp green vegetable to balance the richness.
For a special touch, roast a pan of vegetables like potatoes and carrots until they get edges that are delightfully crisp. If you want a tested, savory side I love, try these crispy garlic herb roasted potatoes and carrots. They soak up the sauce beautifully and add a rustic crunch that contrasts the tender beef.
Helpful Tips from My Kitchen
A few little habits make a big difference when you are making a braise like this. First, don’t rush the sear. That caramelized crust is where much of your flavor comes from. Keep your pat of meat dry for a proper crust. Second, use the right pot. A heavy, tight-fitting lid keeps moisture in and tenderizes the meat.
- Let the roast rest briefly after searing and before adding liquids so the fond does not burn.
- If your sauce seems thin after cooking, remove the roast and simmer uncovered on the stovetop to reduce and concentrate flavors.
- An instant-read thermometer can help you check doneness. You want the meat to be so tender the thermometer slips through.
- Taste toward the end and adjust acidity with a splash of vinegar or brightness with more fresh parsley.
- Make extra sauce by adding more broth while it cooks if you like a juicier finish for sandwiches.
These small practices will give you consistent, delicious results and make you feel confident with braising.
Important Cooking Reminders
- Always use oven mitts when transferring a hot Dutch oven to and from the oven. The handles will be very hot.
- Cool leftovers to room temperature for no more than two hours before refrigerating in airtight containers.
- Reheat gently on the stovetop over low heat or in a 325°F oven until warmed through. Add a splash of beef broth if the sauce has thickened too much.
- When shredding, check for any remaining connective tissue or gristle and discard it.
- Avoid overcrowding the pot when searing. Work in batches to ensure good browning.
- Store meals in the refrigerator for up to four days. Freeze in portions for up to three months.
Nutritional Information (Estimated)
This is a hearty and comforting dish, rich in protein and savory fat from the chuck roast. A typical serving will be moderate in calories with a balanced macronutrient profile. Estimated values per serving are roughly 450 to 600 calories depending on portion size and how much sauce you include. Carbohydrates are low, primarily from the carrots and tomatoes. Fat varies with the cut of meat. Protein is high, making this a satisfying main course. For a lighter meal, trim excess fat from the roast and serve with steamed greens.
- Calories: ~500 kcal
- Carbs: ~12–18 g
- Fat: ~30–40 g
- Protein: ~35–45 g
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: Serves 6
Common Questions You Might Have
Can I make this in a slow cooker?
Yes. Sear the roast and sauté the vegetables on the stovetop as directed. Transfer everything to the slow cooker and add the liquids and herbs. Cook on low for 8 hours or on high for 4 to 5 hours until the meat is fork-tender. The sauce will be slightly thinner than oven braise, so reduce it on the stovetop if you prefer a thicker consistency.
What if I do not want to use red wine?
You can substitute an equal amount of extra beef broth with a tablespoon of balsamic vinegar or a squeeze of lemon to add acidity. The flavor will be slightly different but still delicious. Taste as you go and adjust the seasoning at the end.
How should I store and reheat leftovers?
Cool leftovers within two hours and store in airtight containers in the refrigerator for up to four days. Reheat on the stovetop over low heat with a splash of beef broth to loosen the sauce. For freezing, portion into freezer-safe containers for up to three months. Thaw overnight in the fridge before reheating.
Conclusion
When I think of a meal that feels like home, this Italian Pot Roast (Straccato) comes to mind. It is the kind of recipe that fills the kitchen with memory-making aromas and hands you a bowl of comfort that warms the heart. The slow-simmered flavors soften into something gentle and deep. The meat pulls apart with the slightest fork, and the sauce wraps around every bite like a familiar blanket. It is a recipe that makes you feel seen after a long day and convinces everyone at the table to linger just a little longer. Keep this one in your rotation for nights when you want to create warmth with minimal fuss. Serve it with something crisp for balance, call a friend to bring crusty bread, and savor the way a simple pot can make a house feel like a home.
Print
Italian Pot Roast (Straccato)
- Total Time: 200 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A comforting Italian pot roast that turns busy weeknights into celebrations with tender beef and a rich tomato and herb sauce.
Ingredients
- 3 to 4 pounds chuck roast
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 325°F (165°C).
- Pat the chuck roast dry with paper towels, then season it well on all sides with salt and pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat and sear each side of the roast until golden brown. Remove and set aside.
- Add onion, carrots, and celery to the pot, sauté for about 5 minutes until the onion is translucent.
- Stir in the minced garlic and cook for about a minute until fragrant.
- Pour in the red wine, scraping up the browned bits from the pot, and let simmer for a minute.
- Return the roast to the pot and add beef broth, diced tomatoes, bay leaves, thyme, and rosemary. Bring to a gentle boil.
- Cover and transfer to the oven. Cook for about 3 hours, or until meat is tender and pulls apart easily.
- Remove bay leaves, shred the meat in the pot to soak up the sauce, and adjust seasoning if needed.
- Serve hot, garnished with parsley.
Notes
This dish makes wonderful leftovers and can be served with crusty bread or over noodles.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg
Keywords: pot roast, Italian, comfort food, beef, slow-cooked