Description
Hearty Italian pot roast embodies rustic comfort from generations of Italian kitchens. Slow-braised beef becomes tender with red wine, herbs, and rich tomato sauce, inviting warmth and depth to your plate.
Ingredients
Scale
- 3 lbs (1.4 kg) beef chuck roast
- 2 tsps salt
- 1 tsp black pepper
- 2 tsps dried Italian seasoning
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- 2 tbsps olive oil
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) red wine (optional, substitute with additional beef broth)
- 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
- Fresh parsley, chopped (for garnish)
Instructions
- Preparation: Pat beef roast dry and season comprehensively with salt and black pepper, creating a uniform coating across the entire surface.
- Searing: Heat Dutch oven at medium-high temperature, add olive oil, and develop a rich caramel-colored crust on roast by searing each side for 4-5 minutes. Remove meat and reserve.
- Aromatics: In identical pot, sauté onions until translucent and soft, then add garlic, releasing fragrant essence without burning.
- Liquid Foundation: Create intricate sauce by combining beef broth, red wine, diced tomatoes, tomato paste, Italian seasoning, basil, and red pepper flakes. Deglaze pot, extracting concentrated flavor residue from bottom.
- Braising: Return roast to pot, partially submerging in liquid. Cover with lid, reduce heat to minimal, allowing gentle, prolonged simmering.
- Slow Cooking: Maintain low heat for 3-4 hours, intermittently monitoring liquid levels and meat tenderness. During final 1.5 hours, integrate carrots and potatoes, enabling vegetables to absorb complex flavor profile.
- Finalization: Remove roast when fork-tender, slice or shred according to preference. Transfer to serving platter, accompany with roasted vegetables, and drench with remaining aromatic sauce.
- Presentation: Garnish with freshly chopped parsley. Complement dish with crusty artisan bread or creamy polenta for an authentic Italian dining experience.
Notes
- Optimize Meat Texture: Pat beef completely dry before seasoning to achieve perfect searing and prevent steaming, which locks in maximum flavor and creates a delicious golden-brown crust.
- Control Liquid Dynamics: Monitor sauce consistency throughout cooking; add extra broth if liquid reduces too quickly to prevent burning and maintain succulent meat tenderness.
- Choose Ideal Meat Cut: Select well-marbled chuck roast or bottom round for maximum flavor absorption and guaranteed soft, melt-in-your-mouth results that enhance overall dish quality.
- Accommodate Dietary Variations: Substitute red wine with beef broth or non-alcoholic wine for alcohol-free version; use low-sodium broth for reduced salt intake and swap root vegetables based on personal preferences or dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 34 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg