Description
Hearty Italian pot roast celebrates robust flavors from traditional Mediterranean kitchens, delivering tender meat infused with aromatic herbs and rich tomato sauce. Slow-cooked perfection promises a comforting meal you’ll savor down to the last delicious bite.
Ingredients
Scale
Main Protein:
- 3 lbs (1.4 kg) beef chuck roast
Seasonings and Spices:
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons dried Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
Vegetables and Additional Ingredients:
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 cups (200 g) baby carrots
- 2 cups (200 g) diced potatoes
- 1 can (14 oz) diced tomatoes, with juice
- ¼ cup (60 g) tomato paste
Liquid Ingredients:
- 2 tablespoons olive oil
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) red wine (optional, substitute with additional beef broth)
Garnish:
- Fresh parsley, chopped (for garnish)
Instructions
- Meticulously dry the beef roast using paper towels, then generously season with salt and black pepper, ensuring complete coverage of the meat’s surface.
- Ignite a large Dutch oven over medium-high heat, pour olive oil, and create a golden-brown crust on each side of the roast by searing approximately 4-5 minutes per surface. Transfer the meat to a separate plate.
- Within the same pot, caramelize chopped onions until translucent and softened, approximately 3-4 minutes. Incorporate minced garlic and cook briefly until aromatic.
- Construct a robust sauce by introducing beef broth, red wine, diced tomatoes, tomato paste, Italian seasoning, basil, and red pepper flakes. Vigorously stir and deglaze the pot, scraping accumulated flavor-rich browned bits from the bottom.
- Gently reintroduce the seared roast into the liquid, ensuring it’s partially submerged. Secure with a tight-fitting lid and reduce heat to minimal, allowing the meat to simmer slowly.
- Maintain low heat for 3-4 hours, periodically checking liquid levels and meat tenderness. During the final 1.5 hours, incorporate chunky carrot and potato pieces, allowing them to absorb the rich, developing flavors.
- Once meat reaches fork-tender consistency, carefully extract from the pot and slice or shred according to preference.
- Plate the meat alongside roasted vegetables, generously ladle remaining sauce, and garnish with freshly chopped parsley. Recommend serving with crusty artisan bread or creamy polenta.
Notes
- Choose a well-marbled beef cut like chuck roast for maximum tenderness and rich flavor development during slow cooking.
- Pat meat completely dry before seasoning to ensure perfect golden-brown searing and prevent steaming instead of browning.
- Develop deep flavor by using robust red wines like Chianti or Cabernet Sauvignon, which complement the beef’s richness.
- Customize the dish for dietary needs by substituting beef with large portobello mushrooms or using gluten-free tamari instead of traditional soy sauce.
- Enhance texture by cutting vegetables into uniform sizes to guarantee even cooking and consistent tenderness throughout the dish.
- Elevate the sauce’s complexity by adding a splash of balsamic vinegar during the final stage of cooking for subtle tangy undertones.
- Store leftovers in an airtight container for up to 4 days, noting that flavors will continue to develop and intensify over time.
- Prep Time: 15 minutes
- Cook Time: 34 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 427
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg