Description
This Italian Pot Roast is a hearty and flavorful main course featuring a tender chuck roast braised slowly in a rich tomato sauce infused with garlic, Italian herbs, and red wine. Perfectly seared and simmered until fork-tender, it’s ideal served over polenta, mashed potatoes, or pasta and garnished with fresh parsley. The dish deepens in flavor when reheated, making it a great option for leftovers or meal prep.
Ingredients
Scale
Meat and Seasoning
- 3–4 lbs chuck roast
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
Liquids and Sauces
- 2 tablespoons olive oil
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth
- ½ cup dry red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
Herbs and Spices
- 2 teaspoons dried Italian seasoning
- 1 bay leaf
- ¼ teaspoon crushed red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- 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 flavor.
- Sear the Meat: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Once hot, add the roast and sear for about 4–5 minutes on each side until browned all over. Remove the seared roast and set aside on a plate.
- Sauté Vegetables: In the same pot, add chopped onion, carrots, and celery. Cook for approximately 5 minutes, stirring occasionally, until the vegetables soften. Add minced garlic and sauté for an additional minute until fragrant.
- Build the Sauce: Stir in tomato paste and cook for another minute to deepen its flavor. Then pour in crushed tomatoes, beef broth, red wine (if using), and balsamic vinegar. Add dried Italian seasoning, bay leaf, and crushed red pepper flakes if desired. Mix everything well to combine.
- Simmer the Roast: Nestle the roast back into the pot, submerging it in the sauce. Cover the pot and cook on low heat for 3 to 3½ hours, or until the meat becomes fork-tender. Alternatively, bake covered in a 300°F (150°C) oven for the same duration for even cooking.
- Finish and Serve: Remove the bay leaf from the pot. Shred the cooked roast into large chunks using two forks. Serve the tender beef and sauce over polenta, mashed potatoes, or pasta, and garnish with freshly chopped parsley for a bright finish.
Notes
- This dish tastes even better the next day because the flavors have more time to meld and deepen.
- For a slow cooker version, sear the meat and sauté the vegetables first on the stovetop, then transfer everything to the slow cooker and cook on low for 8 hours.
- Leftovers freeze well; store in an airtight container for up to 3 months.
- If you prefer a milder dish, omit the crushed red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
