Italian Pot Roast

This Italian Pot Roast brings together the rich flavors of traditional pot roast with a delightful Mediterranean twist. The slow-braised beef, infused with aromatic herbs, garlic, tomatoes, and a splash of red wine, becomes incredibly tender and flavorful. The addition of fresh vegetables such as carrots, onions, and bell peppers adds sweetness and texture, while Italian herbs like rosemary, thyme, and oregano provide a delicious rustic depth. Serve it over creamy polenta or alongside crusty bread to soak up the savory tomato-based sauce. It’s a perfect meal for cozy family gatherings or a hearty Sunday dinner.

Ingredients:

• 3 lb beef chuck roast
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 large carrots, peeled and chopped
• 1 red bell pepper, chopped
• 1 cup red wine (optional, can substitute beef broth)
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 sprig fresh rosemary (or 1 tsp dried)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prep the meat: Season the beef chuck roast generously with salt and pepper.
2. Sear the roast: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef and brown it on all sides, about 4-5 minutes per side. Remove the roast from the pot and set aside.
3. Sauté the vegetables: In the same pot, add the chopped onion, garlic, carrots, and bell pepper. Cook for about 5-7 minutes, until the vegetables start to soften.
4. Add liquids and seasoning: Stir in the crushed tomatoes, red wine (or beef broth), beef broth, and tomato paste. Add the oregano, thyme, and rosemary. Bring the mixture to a simmer.
5. Return the roast: Place the seared beef back into the pot, nestling it into the sauce. Cover with a lid.
6. Slow cook: Reduce the heat to low and let it simmer for about 3-4 hours, or until the beef is fork-tender. Alternatively, you can transfer the pot to a 325°F (160°C) oven and cook for the same amount of time.
7. Finish and serve: Once the roast is done, remove it from the pot and slice or shred it. Serve the beef with the vegetable sauce spooned over the top, and garnish with fresh parsley.

Enjoy your Italian Pot Roast with mashed potatoes, polenta, or a side of crusty bread!