Description
This comforting Italian Pot Roast features a tender boneless beef chuck roast slowly braised in a rich tomato and red wine sauce infused with aromatic herbs and vegetables. Perfectly seared and simmered to fork-tender perfection, this one-pot meal offers classic Italian flavors and pairs wonderfully with mashed potatoes, polenta, or crusty bread.
Ingredients
Scale
Meat and Seasoning
- 3 to 4 pounds boneless beef chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion, sliced
- 4 garlic cloves, minced
- 3 large carrots, cut into chunks
- 2 celery stalks, cut into chunks
Liquids and Sauces
- 1 cup dry red wine
- 1 cup beef broth
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
Herbs and Spices
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 bay leaves
Garnish
- Fresh parsley (optional)
Instructions
- Season the Roast: Pat the beef chuck roast dry and season all sides evenly with salt and black pepper to enhance the flavor.
- Sear the Meat: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, sear the roast on all sides until a deep brown crust forms, about 3 to 4 minutes per side. Remove the roast and set aside.
- Sauté Aromatics: In the same pot, add the sliced onions and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes. Add minced garlic and sauté for an additional minute until fragrant.
- Deglaze with Wine: Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits, which add rich flavor to the sauce. Let the wine reduce slightly for 1 to 2 minutes.
- Add Liquids and Herbs: Stir in beef broth, crushed tomatoes, tomato paste, dried oregano, dried basil, crushed red pepper flakes (if using), and bay leaves. Mix until combined.
- Return Roast and Simmer: Return the seared roast back into the pot, spoon some sauce over the top, and cover with a lid. Reduce heat to low and let it simmer gently for 1.5 to 2 hours.
- Add Vegetables: Add the carrot and celery chunks to the pot during the last hour of cooking to soften but retain some texture.
- Finish Cooking: Continue to simmer until the roast is fork-tender, about 2.5 to 3 hours total. Remove bay leaves, stir in balsamic vinegar to brighten the flavors.
- Serve: Slice or shred the pot roast and serve hot with the richly flavored sauce and vegetables. Garnish with fresh parsley if desired.
Notes
- For a thicker sauce, remove the lid during the last 30 minutes of cooking or simmer uncovered for a few minutes before serving.
- This dish pairs beautifully with sides such as mashed potatoes, polenta, or crusty bread.
- Leftovers taste even better the next day after the flavors have melded further.
