Take your traditional pot roast to new heights with this Italian-Style Pot Roast. Infused with the rich flavors of tomatoes, garlic, fresh herbs, and a touch of red wine, this recipe is a comforting and hearty dish that brings together the best of Italian cooking. Perfect for a cozy family dinner or a special gathering, this roast will melt in your mouth while delivering a symphony of savory tastes. Let the slow-cooked magic unfold, and enjoy a robust, tender roast that’s anything but ordinary.
Ingredients:
- 3-4 lb boneless beef chuck roast
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery, chopped
- 1 cup red wine (preferably dry, such as Chianti or Cabernet Sauvignon)
- 1 can (14.5 oz) crushed tomatoes
- 1 cup beef broth (low-sodium)
- 2 tablespoons tomato paste
- 1 tablespoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- 2-3 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- 1 tablespoon sugar (optional, to balance acidity)
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Meat:
- Begin by seasoning the roast generously with salt and pepper.
- Heat olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Once hot, sear the roast on all sides until browned (about 4-5 minutes per side). This step locks in the flavor and gives the roast a beautiful color.
- Sauté the Vegetables:
- Remove the roast and set aside on a plate. In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pot.
- Deglaze the Pot:
- Pour in the red wine to deglaze the pot, stirring to incorporate any remaining bits stuck to the bottom. Allow the wine to simmer for about 3-4 minutes, reducing slightly.
- Add the Tomatoes and Broth:
- Stir in the crushed tomatoes, beef broth, and tomato paste, followed by the dried Italian seasoning, rosemary, thyme, and bay leaf. If you prefer a slight sweetness to balance the acidity of the tomatoes, add a teaspoon of sugar. Add the balsamic vinegar for a touch of tangy richness.
- Roast the Meat:
- Return the browned pot roast to the Dutch oven, nestling it in the sauce and vegetables. Cover with a lid and place in a preheated oven at 325°F (165°C). Cook for 2.5 to 3 hours, or until the roast is tender and easily shreds with a fork.
- Rest and Serve:
- Once the roast is done, remove it from the oven and let it rest for 10 minutes. Before serving, discard the bay leaf and fresh herbs.
- Slice or shred the roast, and spoon the delicious sauce and vegetables over the top. Garnish with freshly chopped parsley for a burst of color and fresh flavor.
- Serving Suggestion:
- Serve this Italian-Style Pot Roast over mashed potatoes, polenta, or alongside crusty bread to soak up the flavorful sauce.
Tips for the Best Italian-Style Pot Roast:
- For Extra Tenderness: Let the roast cook for an extra 30 minutes if you prefer it to fall apart more easily.
- Make Ahead: This dish tastes even better the next day as the flavors continue to meld, so consider making it in advance.
- Wine Substitute: If you prefer not to use wine, replace it with additional beef broth or a splash of balsamic vinegar for depth.