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Italian Pot Roast: A Flavorful Recipe for a Hearty Meal

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This slow-cooked beef chuck roast is tender and flavorful, infused with red wine and aromatic herbs. Paired with hearty vegetables, it makes for a comforting family dinner that’s perfect for any occasion.

Ingredients

Scale
  • 3 to 4 pounds of beef chuck roast
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup dry red wine (like Chianti or Merlot)
  • 1 can (14.5 ounces) diced tomatoes, with juices
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • 4 medium carrots, cut into chunks
  • 3 medium potatoes, cut into chunks
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Take the beef chuck roast out of the refrigerator and let it sit at room temperature for about 30 minutes.
  2. Pat the roast dry with paper towels and season generously with salt and pepper on all sides.
  3. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat until shimmering.
  4. Carefully place the roast in the pot and sear for about 4-5 minutes on each side until browned. Remove the roast and set aside.
  5. In the same pot, add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and sauté for an additional minute.
  6. Pour in the red wine, scraping the bottom of the pot to deglaze. Allow the wine to simmer for about 5 minutes.
  7. Stir in the beef broth, diced tomatoes (with juices), tomato paste, oregano, basil, thyme, and bay leaf. Mix well.
  8. Return the seared roast to the pot, ensuring the liquid comes halfway up the sides of the roast. Bring to a gentle simmer, cover, and cook for 2 to 2.5 hours until fork-tender.
  9. After about 2 hours, add the carrots and potatoes to the pot, stirring them into the sauce.
  10. Carefully remove the roast, add the vegetables, and place the roast back on top. Cover and continue cooking for another 30-45 minutes until the vegetables are tender.
  11. Once cooked, remove the pot from heat and let the roast rest for 10-15 minutes before slicing.
  12. Skim off excess fat from the sauce if desired, and adjust seasoning with salt and pepper.
  13. Slice the roast against the grain into thick pieces and serve with the vegetables and sauce. Garnish with fresh parsley.

Notes

  • For a richer flavor, consider using a higher quality red wine.
  • This dish can be made a day in advance; the flavors will deepen as it sits.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Find it online: https://recipedune.com/italian-pot-roast/