A flavorful and tender Italian pot roast that is perfect for family gatherings or a cozy dinner.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:3 to 4 hours
Total Time:3 hours 20 minutes
Yield:6 servings 1x
Category:Main Course
Method:Oven
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
3 to 4 pounds beef chuck roast
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 stalks celery, sliced
1 can (14.5 ounces) diced tomatoes, undrained
1 cup beef broth
1 cup dry red wine
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon black pepper
2 bay leaves
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (163°C).
In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it in the hot oil for about 4-5 minutes on each side until browned. Remove the roast and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute.
Pour in the diced tomatoes (with their juice), beef broth, and red wine. Stir in the oregano, basil, and bay leaves.
Return the seared roast to the pot, ensuring it is submerged in the liquid. Bring the mixture to a simmer.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 to 4 hours, or until the meat is tender and easily pulls apart with a fork.
Once cooked, remove the pot from the oven and let it rest for 15 minutes before slicing. Discard the bay leaves.
Serve the pot roast with the vegetables and sauce, garnished with fresh parsley.
Notes
For a richer flavor, consider adding a tablespoon of tomato paste to the vegetable mixture before adding the liquids.
You can substitute the red wine with additional beef broth for a non-alcoholic version, or use a splash of balsamic vinegar for added depth.