Elevate your traditional pot roast with a delicious Italian twist. This Italian-Style Pot Roast combines tender, slow-cooked beef with rich, robust flavors of tomatoes, herbs, garlic, and red wine. The result is a comforting dish that’s both hearty and elegant, perfect for a family dinner or a special occasion. Serve it over creamy polenta or with crusty bread to soak up the savory sauce.
Ingredients:
- 3-4 lbs beef chuck roast, trimmed of excess fat
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 can (14.5 oz) crushed tomatoes
- 1 cup beef broth
- 1 cup dry red wine (optional, substitute with more beef broth if preferred)
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese, for garnish
- Fresh basil leaves, for garnish
Instructions:
- Prepare the Roast: Pat the beef chuck roast dry with paper towels. Generously season all sides with salt and freshly ground black pepper.
- Sear the Meat: In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the roast and sear it on all sides until it’s browned and forms a crust, about 4-5 minutes per side. Remove the roast and set it aside.
- Sauté the Vegetables: In the same pot, add the diced onion, chopped carrots, and celery. Cook until they begin to soften, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
- Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer for 3-4 minutes until it reduces slightly.
- Build the Sauce: Stir in the crushed tomatoes, beef broth, tomato paste, dried oregano, basil, thyme, and bay leaf. Mix well and bring the sauce to a gentle simmer.
- Cook the Roast: Return the seared beef roast to the pot, nestling it into the sauce. Spoon some of the sauce over the top of the roast. Cover the pot with a lid and reduce the heat to low. Let it simmer for about 3-4 hours, turning the roast occasionally, until the meat is fork-tender and easily shreds.
- Finishing Touches: Once the roast is tender, remove it from the pot and let it rest for a few minutes. Remove the bay leaf and taste the sauce; adjust seasoning with salt and pepper if needed. If you prefer a thicker sauce, you can simmer it uncovered for a few more minutes to reduce.
- Serve: Slice or shred the pot roast and serve it hot, topped with fresh parsley and grated Parmesan cheese. Garnish with fresh basil leaves for a burst of color and flavor. Pair with creamy polenta, mashed potatoes, or fresh pasta to complete the meal.