Description
A hearty and comforting Italian pot roast that delivers tender, shreddable beef in a rich tomato and herb sauce.
Ingredients
Scale
- 3 to 4 pounds chuck roast
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 325°F (165°C).
- Pat the chuck roast dry and season it with salt and pepper.
- Heat olive oil in a Dutch oven; sear each side of the roast until golden brown.
- Remove the roast and sauté the onion, carrots, and celery until the onion is translucent.
- Add minced garlic and cook until fragrant.
- Pour in red wine, scraping the bottom of the pot, and simmer for a minute.
- Add the roast back to the pot with beef broth, diced tomatoes, bay leaves, thyme, and rosemary. Bring to a boil.
- Cover and transfer to the oven. Cook for about 3 hours until meat is tender.
- Remove bay leaves and shred the roast in the pot to soak up the sauce.
- Serve hot, garnished with fresh parsley.
Notes
For variations, consider adding mushrooms or swapping for crushed tomatoes. Can be made in a slow cooker.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 130mg
Keywords: pot roast, Italian, comfort food, beef stew, slow cooker