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Italian Pot Roast

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This Italian Pot Roast is a hearty and flavorful twist on a classic comfort food. Slow-cooked beef is infused with Italian herbs, tomatoes, and red wine, creating a tender, melt-in-your-mouth dish that’s perfect for a cozy family dinner or an elegant gathering.

Ingredients

Scale
  • 3 lbs (1.4 kg) beef chuck roast
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 cups (480 ml) beef broth
  • 1 cup (240 ml) red wine (optional, substitute with additional beef broth)
  • 1 can (14 oz) diced tomatoes, with juice
  • 1/4 cup (60 g) tomato paste
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 cups (200 g) baby carrots
  • 2 cups (200 g) diced potatoes
  • Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the beef

  1. Pat the beef roast dry with paper towels. Season all sides with salt and black pepper.

2. Sear the roast

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Add the beef and sear for 4–5 minutes per side until browned. Remove the roast and set aside.

3. Sauté the aromatics

  1. In the same pot, add the onion and cook for 3–4 minutes until softened.
  2. Stir in the garlic and cook for another 1 minute until fragrant.

4. Build the sauce

  1. Add the beef broth, red wine (if using), diced tomatoes, tomato paste, Italian seasoning, basil, and red pepper flakes. Stir to combine.
  2. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot for added flavor.

5. Slow cook the roast

  1. Return the beef to the pot, nestling it into the sauce. Cover with a lid and reduce the heat to low.
  2. Simmer for 3–4 hours on the stovetop, or until the beef is fork-tender. Alternatively, cook in a 325°F (165°C) oven or transfer to a slow cooker on low heat for 8 hours.

6. Add vegetables

  1. During the last 1–1.5 hours of cooking, add the carrots and potatoes to the pot. Stir gently to coat them in the sauce.

7. Serve

  1. Remove the beef from the pot and shred or slice it. Serve with the vegetables and sauce spooned over the top.
  2. Garnish with fresh parsley and serve hot with crusty bread, polenta, or mashed potatoes.

Notes

  • Wine substitution: If you prefer not to use wine, replace it with additional beef broth or grape juice for a touch of sweetness.
  • Vegetable options: Add mushrooms, celery, or parsnips for more variety.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
  • Freezing: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

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