Description

Italian Pot Roast Straccato is a comforting, hearty dish perfect for family dinners or special occasions. Slow-cooked to perfection, this tender beef roast is infused with aromatic herbs, garlic, and a rich tomato-based sauce, creating a meal that’s both flavorful and satisfying. Inspired by traditional Italian Sunday recipes, it’s ideal for cozy evenings when you want a warm, filling dish that brings everyone together at the table.

Ingredients

Scale

3–4 lbs beef chuck roast
2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
2 large carrots, cut into chunks
2 celery stalks, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 can (14 oz) crushed tomatoes
1 cup beef broth
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1/2 tsp crushed red pepper flakes (optional)
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

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Instructions

Preheat your oven to 325°F (160°C).
Pat the beef roast dry with paper towels and season generously with salt and pepper.
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side. Remove the meat and set aside.
In the same pot, sauté onions, garlic, carrots, and celery until softened and fragrant, about 5–7 minutes.
Add the red and yellow bell peppers, stirring for another 2 minutes.
Pour in the crushed tomatoes and beef broth, scraping the bottom of the pot to loosen any browned bits.
Stir in oregano, basil, thyme, and crushed red pepper flakes (if using). Bring the mixture to a gentle simmer.
Return the seared roast to the pot, nestling it among the vegetables and sauce.
Cover the pot with a lid and transfer to the preheated oven. Slow-cook for 3–4 hours, or until the meat is fork-tender and easily shredded.
Remove the roast from the pot and shred it with two forks. Return the shredded meat to the sauce, stirring to coat evenly.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh parsley.

Notes

For extra depth, add a few sprigs of fresh rosemary while cooking.
Leftovers can be refrigerated for 3–4 days or frozen for up to 3 months.
Adjust the thickness of the sauce by simmering longer or adding more broth if needed.
Searing the meat first enhances the flavor and adds a richer color to the sauce.

Prep Time: 20 minutes
Cook Time: 3–4 hours