Ingredients:
- 2 pounds boneless 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 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions:
- Brown the Meat: Heat olive oil in a large Dutch oven or pot over medium-high heat. Season the beef cubes with salt and pepper. Brown the meat in batches, adding more oil as needed, until browned on all sides. Remove the meat and set aside.
- Sauté the Vegetables: In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes. Add the garlic and cook for 30 seconds more.
- Combine Ingredients: Return the browned beef to the pot. Pour in the crushed tomatoes, red wine, oregano, basil, red pepper flakes, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender.
- Serve: Remove the bay leaf. Season with salt and pepper to taste. Garnish with fresh parsley and serve over pasta, mashed potatoes, or rice.
Tips:
- For a richer flavor, use a bone-in chuck roast.
- You can substitute beef broth for the red wine.
- For a spicier pot roast, add more red pepper flakes.
- To thicken the sauce, remove the meat and vegetables and whisk in a slurry of cornstarch and water.
Enjoy your delicious Italian-style pot roast!