This Italian-Style Pot Roast combines the heartiness of a traditional pot roast with the rich and aromatic flavors of Italy. Succulent beef is slow-cooked with tomatoes, red wine, fresh herbs, and vegetables to create a mouth-watering dish that’s perfect for cozy dinners or special family gatherings. The tender meat, infused with the robust Italian seasonings, falls apart effortlessly, making it an irresistible and easy-to-make meal that will become a family favorite.
Ingredients:
- 2-3 lbs (900g – 1.4kg) beef chuck roast
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 large carrots, cut into 2-inch pieces
- 2 celery stalks, chopped
- 1 can (28 oz) crushed tomatoes
- 1 cup red wine (optional, for deeper flavor)
- 1 cup beef broth
- 1 tbsp tomato paste
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley, for garnish
- Grated Parmesan cheese, for serving
Instructions:
- Prep and Sear the Beef
- Pat the beef chuck roast dry with paper towels, then generously season all sides with salt and black pepper.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the roast on all sides until a deep golden brown crust forms, about 3-4 minutes per side. Remove the beef and set it aside.
- Cook the Aromatics
- In the same pot, add a little more olive oil if needed. Sauté the chopped onion until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add Vegetables and Liquids
- Stir in the carrots and celery, cooking for 3-4 minutes.
- Add the crushed tomatoes, red wine (if using), beef broth, tomato paste, oregano, basil, thyme, and bay leaves. Stir well to combine.
- Return Beef to the Pot
- Nestle the beef back into the pot, ensuring it is mostly submerged in the sauce. Bring the mixture to a gentle simmer.
- Cover with a lid and transfer to a preheated oven at 325°F (165°C). Cook for about 3 to 3.5 hours or until the meat is tender and easily falls apart.
- Shred and Serve
- Remove the pot roast from the oven. Take out the beef, shred it with two forks, and return it to the pot.
- Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
- Serve hot, garnished with fresh parsley and a generous sprinkle of grated Parmesan cheese. Enjoy with crusty bread, creamy mashed potatoes, or pasta!