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Italian Pot Roast

Italian Pot Roast
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This Italian Pot Roast recipe offers a hearty and flavorful experience with tender, slow-braised chuck roast simmered in a rich tomato-based sauce infused with red wine, Italian herbs, and classic aromatics. Perfect for family dinners or cozy weeknights, it delivers authentic Italian comfort with minimal prep and maximum taste.

Ingredients

Scale

Main Ingredients

  • 3 to 4 pounds chuck roast, well-marbled
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 to 4 garlic cloves, minced
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 can (28 ounces) diced tomatoes
  • 1 cup red wine
  • 1 1/2 cups beef broth
  • 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Prepare and Brown the Beef: Pat the chuck roast dry and season generously with salt and pepper. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Sear the roast on all sides until a caramelized, golden-brown crust forms, locking in juices and flavor.
  2. Sauté Aromatics: Remove the roast and set it aside. In the same pot, add chopped onions, garlic, carrots, and celery. Cook until softened and fragrant, scraping the browned bits from the bottom of the pot to enhance flavor.
  3. Deglaze and Build Flavor: Pour in the red wine, scraping the bottom of the pot to incorporate the fond into the sauce. Allow the wine to reduce slightly, concentrating the flavors.
  4. Add Tomatoes, Broth, and Herbs: Stir in canned tomatoes, beef broth, rosemary, thyme, and oregano. Nestle the browned roast back into the pot within the liquid and vegetables.
  5. Slow Cook to Perfection: Bring to a gentle simmer, cover the pot, and cook either on low heat for 3 to 4 hours or transfer to a preheated 325°F oven to braise until the meat is tender and easily shredded.
  6. Finish and Rest: Remove the roast and let it rest briefly. Optionally, reduce the braising liquid on the stove to concentrate the sauce. Slice or shred the meat and serve with the sauce spooned over the top.

Notes

  • Patience is key: slow and low heat transforms tough chuck roast into tender perfection.
  • Browning the beef adds vital depth and texture; don’t skip this step.
  • Use a quality drinking wine; avoid cooking wine for better flavor.
  • Fresh herbs provide brighter flavor than dried; use fresh rosemary and thyme when possible.
  • Allow the roast to rest before slicing to retain juices and enhance tenderness.

Nutrition

Keywords: Italian pot roast, braised beef, chuck roast, Italian comfort food, slow cooked beef, braised Italian beef, tomato sauce pot roast

Find it online: https://jamescookes.com/italian-pot-roast/