Description
A comforting Italian pot roast that turns busy weeknights into celebrations with tender beef and 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 with paper towels, then season it well on all sides with salt and pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat and sear each side of the roast until golden brown. Remove and set aside.
- Add onion, carrots, and celery to the pot, sauté for about 5 minutes until the onion is translucent.
- Stir in the minced garlic and cook for about a minute until fragrant.
- Pour in the red wine, scraping up the browned bits from the pot, and let simmer for a minute.
- Return the roast to the pot and add beef broth, diced tomatoes, bay leaves, thyme, and rosemary. Bring to a gentle boil.
- Cover and transfer to the oven. Cook for about 3 hours, or until meat is tender and pulls apart easily.
- Remove bay leaves, shred the meat in the pot to soak up the sauce, and adjust seasoning if needed.
- Serve hot, garnished with parsley.
Notes
This dish makes wonderful leftovers and can be served with crusty bread or over noodles.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg
Keywords: pot roast, Italian, comfort food, beef, slow-cooked