Description
Warm your soul with this Italian Pot Roast, a hearty dish that combines tender, slow-braised chuck roast with a medley of vegetables and aromatic herbs. As it simmers, your home fills with delightful aromas, making it the perfect centerpiece for family gatherings or cozy dinners. Each bite offers a rich explosion of flavors, bringing comfort and nostalgia to the table.
Ingredients
Scale
- 3 lbs chuck roast
- 2 tbsp extra virgin olive oil
- 2 medium sweet onions, diced
- 4 cloves garlic, minced
- 3 large carrots, chopped
- 2 stalks celery, chopped
- 28 oz crushed tomatoes with basil
- 1 cup red wine
- 2 tsp dried thyme
- 2 tsp dried oregano
- 2 cups low-sodium beef broth
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Season the chuck roast generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat until shimmering. Sear the roast on all sides until golden brown (about 3-4 minutes per side). Remove and set aside.
- In the same pot, add onions and garlic; sauté until translucent (about 3 minutes).
- Stir in carrots and celery; cook for another 5 minutes. Add crushed tomatoes and mix well.
- Pour in red wine, scraping up any browned bits; simmer for 3-4 minutes.
- Return seared roast to the pot. Add beef broth until almost covered; toss in bay leaves and dried herbs.
- Bring to a gentle boil, then reduce heat to low, cover tightly, and braise for about 3 hours or until fork-tender.
- Remove bay leaves before serving; slice roast and serve over creamy polenta or mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 6 oz (170g)
- Calories: 320
- Sugar: 5g
- Sodium: 490mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 90mg