Ingredients:
3 lbs beef chuck roast
1 onion, chopped
3 cloves garlic, minced
1 cup dry red wine
1 cup beef broth
2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon dried rosemary
Salt and pepper to taste
2 bay leaves
Fresh parsley, chopped (for garnish)
Directions:
Preheat the oven to 325°F (165°C).
Season the beef chuck roast with salt, pepper, oregano, and rosemary.
Heat olive oil in a large oven-safe pot over medium-high heat. Brown the roast on all sides, about 4 minutes per side.
Remove the roast from the pot and set aside. In the same pot, sauté the onions and garlic until softened, about 5 minutes.
Deglaze the pot with red wine, scraping up any browned bits from the bottom.
Add the beef broth and bay leaves to the pot. Return the roast to the pot.
Cover and place in the oven. Roast for 3-4 hours, or until the meat is tender and can be easily shredded with a fork.
Remove the roast from the pot and shred the meat. Return it to the pot with the juices and mix to combine.
Serve the straccato with fresh parsley on top.
Prep Time: 15 minutes | Cooking Time: 3-4 hours | Total Time: 3.5-4 hours
Kcal: 450 kcal | Servings: 6 servings