Description
This Italian Pot Roast is a flavorful, slow-braised beef chuck roast cooked in a rich tomato and red wine sauce with aromatic herbs and vegetables. Tender and juicy, it pairs perfectly with polenta, mashed potatoes, or pasta for a comforting and hearty meal inspired by traditional Italian cuisine.
Ingredients
Scale
Meat
- 3–4 pounds beef chuck roast
Vegetables
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
Liquids & Sauces
- 1 tablespoon olive oil
- 1 (28 oz) can crushed tomatoes
- 1/4 cup tomato paste
- 1/2 cup dry red wine
- 1/2 cup beef broth
Herbs & Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 bay leaf
- Salt and black pepper to taste
Garnish
- Chopped fresh parsley for garnish
Instructions
- Season and Sear the Roast: Pat the chuck roast dry and season it generously with salt and black pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, sear the roast on all sides until browned, about 3–4 minutes per side. Remove the roast and set aside on a plate.
- Sauté Vegetables and Garlic: Lower the heat to medium. Add the sliced onion, carrots, and celery to the pot and sauté for about 5–6 minutes until softened. Add minced garlic and cook for an additional minute to release its aroma.
- Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for 1–2 minutes until it darkens slightly. Pour in the dry red wine to deglaze the pot, scraping the bottom to loosen any browned bits, which adds rich flavor.
- Combine Sauce Ingredients and Return Roast: Stir in crushed tomatoes, beef broth, dried oregano, dried basil, crushed red pepper flakes (if using), and the bay leaf. Nestle the seared roast back into the pot, submerging it in the sauce.
- Simmer and Cook: Bring the mixture to a gentle simmer. Cover the pot and cook on low heat for 3 to 3 1/2 hours, until the meat is fork-tender. Alternatively, you can transfer the covered pot to a preheated 325°F (160°C) oven and bake for the same duration.
- Finish and Serve: Remove the roast from the pot. Discard the bay leaf. Shred or slice the meat as desired, then return it to the sauce and stir to combine. Garnish with freshly chopped parsley. Serve hot over your choice of polenta, mashed potatoes, or pasta.
Notes
- This pot roast tastes even better the next day as the flavors deepen.
- Store leftovers in the refrigerator for up to 4 days.
- You can freeze leftovers for up to 2 months in an airtight container.
- For a thicker sauce, simmer uncovered for the last 15-20 minutes of cooking time.
- If you prefer a milder dish, omit the crushed red pepper flakes.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 6g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 115mg
