Description
This Italian Pot Roast is a hearty and flavorful main course featuring a tender chuck roast braised in a rich tomato-based sauce with aromatic vegetables, herbs, and a splash of red wine. Perfectly slow-cooked until fork-tender, this dish is ideal served over polenta, mashed potatoes, or pasta and garnished with fresh parsley for a comforting, wholesome meal.
Ingredients
Scale
Main Ingredients
- 3–4 lbs chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth
- ½ cup dry red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- ¼ teaspoon crushed red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Prepare and Season the Roast: Pat the chuck roast dry with paper towels and season it generously on all sides with salt and black pepper to enhance the meat’s flavor.
- Sear the Roast: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Once hot, sear the roast on all sides, approximately 4–5 minutes per side, until it develops a deep, browned crust. Remove the roast from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables soften and start to brown. Add the minced garlic and sauté for an additional 1 minute to release its aroma.
- Add Tomato Paste and Liquids: Stir in the tomato paste and cook for 1 minute. Then pour in the crushed tomatoes, beef broth, red wine (if using), and balsamic vinegar. Add the dried Italian seasoning, bay leaf, and crushed red pepper flakes if desired. Stir everything well to combine the flavors.
- Return Roast to the Pot: Nestle the seared roast back into the pot, submerging it partially in the tomato sauce.
- Braise the Pot Roast: Cover the pot with a tight-fitting lid. Cook over low heat on the stovetop for 3 to 3½ hours, or alternatively place the covered pot into a preheated oven at 300°F (150°C) to braise for the same amount of time, until the meat is fork-tender.
- Finish and Serve: Remove the bay leaf from the pot. Using forks, shred the roast into large chunks within the sauce. Serve immediately over polenta, mashed potatoes, or pasta. Garnish generously with fresh parsley for a burst of freshness and color.
Notes
- The flavors of this dish deepen beautifully when refrigerated overnight, making it an excellent make-ahead meal.
- For a slow cooker adaptation, sear the meat and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 8 hours.
- Leftover Italian Pot Roast freezes well; store in airtight containers for up to 3 months.
