This Italian Pot Roast is a delicious, hearty meal that is sure to please the whole family. Made with beef chuck roast and a blend of Italian herbs and spices, this dish is packed with flavor. The beef is slow-cooked in a delectable tomato sauce, creating a succulent and juicy roast. The sauce is made with crushed tomatoes and a combination of oregano, basil, garlic, and red pepper flakes, giving it a delicious Italian flavor. The roast is served over hot, cooked pasta, making it a complete, one-dish meal. Whether you’re looking for a family dinner or potluck dish, this Italian Pot Roast is sure to be a hit!
Ingredients
3 1/2 lb beef chuck roast
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 cloves of garlic, chopped
28 oz can San Marzano tomatoes, chopped with juices
1 cup beef broth
1/2 cup dry red wine
1/2 tsp thyme
1/2 tsp rosemary
2 tbsp olive oil
salt and pepper
Method
If the roast seems loose, feel free to tie it with kitchen twine.
Preheat oven to 300 degrees.
Season roast with salt and pepper.
Heat olive oil in a dutch oven over medium-high heat.
Sear roast on all sides until browned, about 8-10 minutes and then transfer to a large platter.
Reduce heat to medium and add celery, carrots, and onion and saute until softened, about 5-7 minutes.
Add garlic and saute for another minute.
Add tomatoes with their juices, beef broth, red wine, rosemary, and thyme, and stir to combine.
Return the roast to the dutch oven and add enough water to come halfway up the roast.
Bring contents to a simmer and then cover pot and put in the oven on the middle rack.
Cook the roast for 3 1/2 to 4 hours, until very tender, turning the roast every 30 minutes.
When finished, transfer roast to a large platter and tent with foil.
Bring contents of the dutch oven to a boil over high heat and reduce the liquid to 1/2 to 2 cups. About 6-8 minutes.
Slice roast, pour sauce over top, and serve.
