Description
Experience the rich flavors of Italy with this classic pot roast, cooked to perfection for a tender and savory meal.
Ingredients
Scale
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 1 tablespoon tomato paste
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 bay leaf
Instructions
- Season the beef chuck roast with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned.
- Remove the roast and set aside. In the same pot, add onion, carrots, celery, and garlic; sauté until softened.
- Add beef broth, red wine, tomato paste, rosemary, thyme, and bay leaf to the pot.
- Return the roast to the pot, cover, and simmer on low for 3-4 hours until tender.
- Remove the roast, let it rest, then slice and serve with vegetables and sauce.
Notes
- This dish pairs well with mashed potatoes or polenta.
- For more flavor, marinate the roast overnight.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg