This Italian-inspired pot roast is a hearty and flavorful dish that’s perfect for a cozy winter night. The combination of rich tomato sauce, aromatic herbs, and tender beef chuck roast creates a mouthwatering meal that’s sure to impress.
Ingredients:
- 2 pounds boneless beef chuck roast, cut into 2-inch cubes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 cup dry red wine
- 1/4 cup chopped fresh parsley
- 2 tablespoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions:
- Sear the Beef:
- Heat olive oil in a large Dutch oven or pot over medium-high heat.
- Season the beef cubes with salt and pepper.
- Brown the beef in batches, adding more oil as needed. Remove the browned beef and set aside.
- Sauté the Vegetables:
- Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
- Stir in the garlic and cook for 30 seconds more.
- Combine Ingredients:
- Return the browned beef to the pot.
- Pour in the crushed tomatoes, red wine, parsley, oregano, basil, and red pepper flakes.
- Season with salt and pepper to taste.
- Simmer:
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beef is tender.
- Serve:
- Serve the pot roast over pasta, mashed potatoes, or with a side of crusty bread.
Tips:
- For a richer flavor, consider using a bone-in chuck roast.
- If you don’t have red wine, you can substitute with beef broth.
- Adjust the amount of red pepper flakes to your desired spice level.
- Garnish with fresh parsley and a drizzle of olive oil before serving.
Enjoy this comforting and delicious Italian-style pot roast!