This Italian Straccato with Red Wine, Tomatoes, and Aromatic Herbs is a classic slow-braised beef dish featuring tender chuck roast simmered in a rich tomato and red wine sauce with garlic, onions, carrots, celery, and fragrant herbs. Slow-cooked until fork-tender, this comforting Italian recipe is perfect for Sunday dinners, holiday meals, or any occasion that calls for hearty, rustic comfort food.
π Ingredients
- 3β4 lbs beef chuck roast
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, chopped
- 2 tbsp tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 1 (28-ounce) can crushed tomatoes
- 2 tsp dried oregano
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp red pepper flakes (optional)
- 1 tbsp Worcestershire sauce
- 2 tbsp fresh parsley, chopped
- Freshly grated Parmesan cheese, for serving (optional)
π©βπ³ Instructions
1. Season and Sear the Beef
Preheat the oven to 325Β°F (163Β°C). Pat the beef chuck roast dry with paper towels and season generously with salt and freshly ground black pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4β5 minutes per side until a deep golden-brown crust forms. Transfer the beef to a plate and set aside.
2. Cook the Vegetables
In the same Dutch oven, add the diced onion, carrots, and celery. Cook for 6β8 minutes, stirring occasionally, until softened. Add the chopped garlic and cook for another 1 minute until fragrant.
3. Build the Braising Sauce
Stir in the tomato paste and cook for 2 minutes until slightly caramelized. Pour in the dry red wine, scraping the bottom of the pot to release all the flavorful browned bits.
Add the beef broth, crushed tomatoes, dried oregano, dried thyme, bay leaves, Worcestershire sauce, and red pepper flakes, if using. Stir well to combine.
4. Slow Braise
Return the beef roast to the Dutch oven, making sure it is mostly submerged in the sauce. Cover tightly with a lid and transfer to the oven.
Bake for 3Β½β4 hours, or until the beef is exceptionally tender and easily pulls apart with a fork.
5. Finish and Serve
Remove the roast from the pot and shred it or slice it into large rustic pieces. Return the beef to the tomato sauce and simmer on the stovetop for about 10 minutes to allow the flavors to meld.
Sprinkle with fresh parsley and serve over creamy mashed potatoes, buttery polenta, pasta, or alongside warm crusty Italian bread. Finish with freshly grated Parmesan cheese, if desired.
β±οΈ Recipe Details
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Servings: 8
π₯ Nutrition (Per Serving)
- Calories: Approximately 540 kcal
