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Italian Pot Roast

Italian Pot Roast
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Italian Pot Roast is a comforting and hearty dish featuring tender beef chuck roast slow-braised with aromatic Italian herbs, savory vegetables, rich crushed tomatoes, and red wine. Perfect for family dinners and cozy nights, this classic recipe combines simple ingredients to create melt-in-your-mouth tenderness and deep authentic Italian flavors.

Ingredients

Scale

Meat

  • 3 to 4 pounds beef chuck roast

Vegetables and Aromatics

  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 large yellow onion, chopped
  • 3 medium carrots, chopped
  • 2 celery stalks, chopped

Liquids

  • 1 cup canned crushed tomatoes
  • 1 cup beef broth
  • 1/2 cup red wine

Herbs and Seasonings

  • 1 tablespoon Italian herb blend (oregano, rosemary, thyme, basil)
  • 2 bay leaves
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare Your Ingredients: Pat the beef chuck roast dry with paper towels to ensure proper searing. Chop the onions, carrots, and celery into uniform pieces for even cooking. Mince the garlic and set all aside.
  2. Sear the Roast: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, sear the roast on all sides until a rich, golden-brown crust forms, about 3-4 minutes per side. Remove the roast and set aside to keep the juices.
  3. Sauté the Vegetables: In the same pot, add diced onions, carrots, and celery. Cook for 5-6 minutes until softened and aromatic. Stir in the minced garlic and sauté for an additional minute, careful not to burn it.
  4. Deglaze and Add Liquids: Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce slightly for 3-4 minutes. Add crushed tomatoes and beef broth, stirring to combine into a rich sauce.
  5. Add Herbs and Roast Back In: Return the seared roast to the pot, nestling it among the vegetables and liquids. Sprinkle the Italian herb blend, bay leaves, salt, and black pepper on top. Bring the mixture to a gentle simmer.
  6. Braise Until Tender: Cover the pot with a lid and transfer to a preheated oven at 325°F (160°C). Braise the roast for 3 to 4 hours, or until the meat is fork-tender and easily pulls apart.
  7. Rest and Serve: Remove the pot roast from the oven and let it rest for 10-15 minutes before slicing or shredding. Spoon the flavorful sauce and vegetables over the top before serving.

Notes

  • Use Quality Meat: Choose a well-marbled chuck roast for the best tender results.
  • Don’t Rush Searing: Proper caramelization locks in savory flavor and texture.
  • Low and Slow Cooking: Patience during braising is key to ultimate tenderness.
  • Let it Rest: Allow the roast to rest so juices redistribute and the meat stays moist.
  • Adjust Seasonings at the End: Taste the sauce after cooking and tweak salt and pepper as needed.

Nutrition

Keywords: Italian pot roast, slow-cooked beef, Italian herbs, braised beef recipe, comfort food, easy pot roast, family dinner

Find it online: https://eazyum.com/italian-pot-roast/