This Italian-Style Pot Roast is a comforting, flavorful dish made with tender beef slow-cooked in a rich tomato sauce, seasoned with Italian herbs, garlic, and red wine. Perfect for a hearty family meal or special occasion, this pot roast is best served with mashed potatoes or crusty bread to soak up the savory sauce.
Ingredients
- 3 to 4 lb beef chuck roast
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 can (14.5 oz) crushed tomatoes
- 1 cup dry red wine (optional, or substitute with beef broth)
- 1/2 cup beef broth
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- 1 bay leaf
- Fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 325°F (165°C).
- Sear the roast: In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Season the roast with salt and pepper. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set aside.
- Sauté the vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften.
- Deglaze the pot: Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Let it cook for 2 minutes.
- Add the sauce: Stir in the crushed tomatoes, beef broth, oregano, basil, thyme, rosemary, and bay leaf. Bring the mixture to a simmer.
- Return the roast to the pot: Place the seared roast back into the pot, spooning some of the sauce over the top.
- Slow cook: Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the roast is tender and easily pulls apart with a fork.
- Serve: Remove the roast from the pot and let it rest for 10 minutes. Slice or shred the meat and serve with the sauce and vegetables from the pot. Garnish with fresh parsley if desired.
Enjoy your flavorful, melt-in-your-mouth Italian-style pot roast!