Description
Savor the rich flavors of this Italian pot roast, where tender beef is simmered with aromatic vegetables and a savory tomato-based sauce. Perfect for family dinners, this hearty dish is both comforting and delicious!
Ingredients
- Beef Chuck Roast: 3-4 pounds, well-marbled
- Olive Oil: 2 tablespoons
- Onions: 2 medium, chopped
- Carrots: 3 large, sliced into chunks
- Celery: 2 stalks, chopped
- Garlic: 4 cloves, minced
- Canned Diced Tomatoes: 1 can (28 ounces)
- Beef Broth: 2 cups
- Red Wine: 1 cup (optional)
- Dried Oregano: 2 teaspoons
- Dried Basil: 1 teaspoon
- Bay Leaves: 2
- Salt and Pepper: To taste
Instructions
- Sear the Roast: Season the beef chuck roast with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
- Sauté Vegetables: In the same pot, add chopped onions, carrots, and celery. Sauté for 5-7 minutes until softened. Stir in minced garlic and cook for an additional 1-2 minutes.
- Build the Sauce: Pour in red wine (if using) and scrape any browned bits from the bottom. Add diced tomatoes, beef broth, oregano, basil, and bay leaves. Stir to combine.
- Cook the Roast: Return the roast to the pot, ensuring it’s partially submerged in the sauce. Cover and cook in a preheated oven at 325°F (160°C) for 3-4 hours, or until the meat is fork-tender.
- Rest and Serve: Remove the roast from the oven and let it rest for 15 minutes. Slice or shred the meat and serve with the vegetables and sauce.
Notes
- For a richer flavor, marinate the roast overnight.
- Feel free to add seasonal vegetables like potatoes or mushrooms for variety.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
Nutrition
- Calories: 400
- Sugar: 6g
- Fat: 20g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g