Introduction
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.
Detailed Ingredients with measures
- 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
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Total Time: 3 hours 15 minutes – 4 hours 15 minutes
- Yield: Serves 6
Directions
1. Season the beef chuck roast generously with salt and pepper.
2. Heat olive oil in a large pan over medium-high heat. Sear the roast until browned on all sides. Remove from the pan and set aside.
3. In the same pan, add onions, carrots, and celery. Sauté until tender.
4. Add garlic and cook for an additional minute until fragrant.
5. Pour in the red wine, scraping up the browned bits from the bottom of the pan.
6. Add beef broth, thyme, rosemary, and balsamic vinegar. Stir well.
7. Return the roast to the pan, ensuring it is submerged in the liquid.
8. Bring to a simmer, cover, and let it cook on low heat for 3-4 hours or until the beef is fork-tender.
9. Shred the roast using two forks and mix it back into the sauce.
Enjoy this hearty Italian Pot Roast Straccato, a dish that promises to warm your heart and satisfy your cravings with every delectable bite!
Detailed Directions and 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.
Cook techniques
Searing the Roast
Heat olive oil in a large pan over medium-high heat and sear the beef chuck roast until browned on all sides. This locks in the flavors and adds a depth of taste to the dish.
Sautéing the Vegetables
In the same pan, add sliced onions, chopped carrots, and chopped celery. Sauté until tender to build a flavorful base for the pot roast.
Deglazing
After sautéing the vegetables, add red wine to the pan, scraping up the browned bits. This process adds richness to the sauce.
Simmering
Bring the mixture to a simmer and cover, allowing it to cook on low heat for 3-4 hours. This slow-cooking method ensures the beef becomes fork-tender.
Shredding the Roast
Once cooked, use two forks to shred the beef and mix it back into the sauce for a cohesive, flavorful dish.
FAQ
Can I use a different cut of beef?
Yes, you can use other cuts like brisket or round, but they may require different cooking times to achieve tenderness.
What can I serve with this pot roast?
This dish pairs well with mashed potatoes, polenta, or a side of crusty bread to soak up the rich sauce.
Can I prepare this in a slow cooker?
Absolutely! Follow the same steps but transfer everything to a slow cooker and cook on low for 6-8 hours.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free beef broth and ensure your red wine is gluten-free.
Can I freeze leftovers?
Yes, you can freeze the shredded pot roast in an airtight container for up to three months. Thaw overnight in the fridge before reheating.
Conclusion
This Italian Pot Roast Straccato is a comforting and flavorful dish that showcases rich, savory goodness without tomatoes, perfect for any weeknight dinner or special occasion. Enjoy the delicious flavors that come together beautifully through simple techniques!
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