Description
Comforting Italian pot roast delivers rich, hearty flavors straight from rustic kitchens of Tuscany. Tender beef braised with aromatic herbs and red wine promises a soul-warming meal you’ll crave during chilly evenings.
Ingredients
Scale
Meat:
- 3–4 pounds beef chuck roast, well-marbled
Vegetables:
- 2 medium onions, chopped
- 3 large carrots, sliced into chunks
- 2 stalks celery, chopped
- 4 cloves garlic, minced
Liquid and Seasonings:
- 2 tablespoons (30 milliliters) olive oil
- 1 can (28 ounces / 794 grams) canned diced tomatoes
- 2 cups (480 milliliters) beef broth
- 1 cup (240 milliliters) red wine (optional)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 2 bay leaves
- salt, to taste
- black pepper, to taste
Instructions
- Prepare the beef chuck roast by generously seasoning with salt and pepper, creating a flavorful exterior for optimal taste.
- Heat olive oil in a Dutch oven over medium-high heat until shimmering, creating a perfect searing environment for the meat.
- Carefully place the roast into the hot pan, browning each side for 4-5 minutes to develop a rich, caramelized crust that locks in moisture and flavor.
- Transfer the seared roast to a temporary plate, maintaining its juicy interior.
- In the same pot, introduce chopped onions, carrots, and celery, allowing them to soften and release their aromatic essence for 5-7 minutes.
- Incorporate minced garlic, stirring briefly to prevent burning and enhance the vegetable medley’s depth.
- Deglaze the pot with red wine, scraping up the flavorful browned bits clinging to the bottom of the pan.
- Add diced tomatoes, beef broth, oregano, basil, and bay leaves, creating a robust and complex sauce that will infuse the meat with Italian-inspired flavors.
- Gently return the roast to the pot, ensuring it’s partially submerged in the fragrant liquid.
- Cover and transfer to a preheated oven at 325F (160C), allowing the roast to slowly braise for 3-4 hours until the meat becomes incredibly tender and easily pulls apart.
- Once cooking is complete, remove from the oven and let the roast rest for 15 minutes, allowing the juices to redistribute throughout the meat.
- Slice or shred the roast, presenting it with the accompanying vegetables and rich, developed sauce for a hearty and satisfying meal.
Notes
- Select chuck roast with good marbling for maximum tenderness and rich flavor during slow cooking.
- Pat meat completely dry before searing to achieve perfect golden-brown crust without steaming.
- Low and slow oven temperature ensures meat breaks down gradually, creating meltingly soft texture.
- Substitute red wine with additional beef broth or grape juice for alcohol-free version that maintains depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg