Description
A savory Italian pot roast recipe that is tender, juicy, and packed with fresh herbs, vegetables, and rich tomato sauce. This comforting dish is perfect for family dinners and special occasions.
Ingredients
Scale
- 3–4 pound beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 2 cups beef broth
- 1 cup dry red wine
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- Season the beef chuck roast generously with salt and pepper.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned. Remove the roast and set aside.
- Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the crushed tomatoes, beef broth, and red wine. Add the bay leaves, oregano, and basil. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
- Return the seared roast to the pot, ensuring it is mostly submerged in the liquid.
- Cover the Dutch oven tightly and transfer it to the preheated oven.
- Braise for 3-4 hours, or until the meat is fork-tender and easily shreds.
- Remove the roast from the pot and let it rest for 10-15 minutes before shredding or slicing.
- While the meat rests, you can thicken the sauce if desired by simmering it on the stovetop for a few minutes until it reaches your desired consistency. Remove bay leaves.
- Serve the savory Italian pot roast shredded or sliced, spooning the rich sauce and vegetables over the top. Garnish with fresh parsley.
Notes
- For an even richer flavor, you can add a tablespoon of tomato paste along with the garlic.
- If you don’t have red wine, you can substitute with an additional cup of beef broth or a splash of balsamic vinegar.
- This Italian pot roast is excellent served with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg