Italian Pot Roast (Straccato) – A Tuscan-Inspired Slow Braised Classic
Tuscan-style Italian pot roast (straccato) slow-braised in red wine, tomatoes, garlic, and herbs until meltingly tender — perfect with polenta, pasta, or crusty bread.
Ingredients
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3–4 lb chuck roast
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Salt and black pepper
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2 tbsp olive oil
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1 large onion, chopped
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2 carrots, chopped
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2 celery stalks, chopped
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4 garlic cloves, minced
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1 cup dry red wine
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1 (28 oz) can crushed tomatoes
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1 cup beef broth
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2 bay leaves
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2 sprigs rosemary or 1 tsp dried
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1 tsp dried thyme
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1 tbsp balsamic vinegar (optional)
Instructions
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Preheat oven to 325°F (165°C). Season beef with salt and pepper.
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Sear roast in olive oil until browned on all sides. Remove and set aside.
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Sauté onions, carrots, and celery until softened. Add garlic and cook 1 minute.
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Deglaze with wine; simmer 2–3 minutes. Stir in tomatoes, broth, herbs, and balsamic.
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Return beef to pot. Cover and braise in oven for 3–3½ hours until tender.
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Let rest 10 minutes. Shred with forks and return to sauce.
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Serve over polenta, pasta, or mashed potatoes.
Notes
Use Chianti for authentic flavor. Add mushrooms or olives in the last hour if desired. Store leftovers in fridge up to 4 days or freeze.