Description
This Italian Pot Roast features a tender, slow-braised beef chuck roast simmered in a rich tomato and red wine sauce, accented with aromatic herbs and vegetables. Perfectly seared and then cooked low and slow in a Dutch oven until fork-tender, this comforting main course pairs beautifully with polenta, pasta, or mashed potatoes. A classic Italian-inspired recipe that only improves when made ahead, making it ideal for easy weekday dinners or special occasions.
Ingredients
Scale
Meat and Oils
- 3–4 pounds beef chuck roast
- 2 tablespoons olive oil
Vegetables
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
Liquids and Sauces
- 1/2 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
Herbs and Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 bay leaves
- Salt and black pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Season and Sear the Roast: Generously season the chuck roast all over with salt and black pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the roast and sear it on all sides until well browned, about 3 to 4 minutes per side. Remove the roast from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the sliced onions, chopped carrots, and celery. Sauté for 5 to 6 minutes until the vegetables have softened and the onions become translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for 1 to 2 minutes to deepen its flavor. Pour in the dry red wine to deglaze the pot, scraping the browned bits from the bottom with a wooden spoon. This adds rich flavor to the sauce.
- Add Tomatoes, Broth, and Herbs: Stir in the crushed tomatoes, dried oregano, dried basil, and crushed red pepper flakes if using. Add the bay leaves and beef broth, mixing everything well to combine.
- Return Roast and Simmer: Place the seared roast back into the pot, spooning some of the sauce over the meat. Bring the mixture to a simmer on medium heat, then cover the pot with a lid and reduce the heat to low. Let it cook gently for 3 to 3.5 hours or until the beef is fork-tender and beginning to fall apart.
- Finish and Serve: Remove and discard the bay leaves. Slice or shred the roast meat, and serve it topped with the rich tomato sauce. Garnish with freshly chopped parsley and pair with your choice of polenta, pasta, or mashed potatoes for a hearty meal.
Notes
- This pot roast tastes even better the next day, making it excellent for meal prepping or leftover meals.
- If preferred, you can use a slow cooker: after searing the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 8 hours.
- For a thicker sauce, remove the lid during the last 30 minutes of cooking to let it reduce slightly.
- Adjust crushed red pepper flakes to your desired spice level or omit for a milder dish.
