Print

Italian Pot Roast

Italian Pot Roast
Print Recipe

This Italian Pot Roast is a warm, hearty, and comforting meal featuring tender chuck roast slow-cooked in a rich tomato-based sauce infused with garlic, onions, herbs, and red wine. Perfect for cozy family dinners, it balances robust flavors and healing ingredients that nourish both body and soul, while being simple to prepare as a one-pot wonder.

Ingredients

Scale

Meat and Oil

  • 3 to 4 lbs chuck roast, well-marbled
  • 2 tablespoons olive oil

Vegetables and Aromatics

  • 4 garlic cloves, finely chopped
  • 1 large yellow onion, chopped
  • 3 carrots, chopped
  • 2 celery stalks, chopped

Liquids and Sauces

  • 1 cup dry red wine (e.g., Chianti, Sangiovese, or Cabernet Sauvignon)
  • 1 (28 oz) can San Marzano tomatoes
  • 2 cups beef broth

Herbs and Seasonings

  • 2 teaspoons dried Italian herbs (oregano, basil, thyme)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare and Brown the Meat: Pat the chuck roast dry with paper towels. Generously season all sides with salt and pepper. Heat olive oil in a heavy pot over medium-high heat. Brown the roast on all sides until golden to lock in flavors.
  2. Sauté Aromatics: Remove the meat from the pot. Add chopped garlic, onion, carrots, and celery to the same pot. Cook until onions become translucent and vegetables soften, stirring frequently to loosen browned bits from the bottom for extra richness.
  3. Deglaze with Wine: Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to dissolve flavorful browned bits. Allow the wine to reduce slightly, concentrating its bold flavor.
  4. Add Tomatoes, Broth, and Herbs: Stir in canned San Marzano tomatoes, beef broth, and dried Italian herbs. Return the browned roast to the pot, nestling it into the liquid so it absorbs all the flavors.
  5. Simmer Slowly: Cover the pot and reduce heat to a gentle simmer. Cook slowly for 3 to 4 hours, turning occasionally, until the meat is fork-tender and the sauce thickens into a rich gravy.
  6. Final Seasoning and Serve: Taste the sauce and adjust salt and pepper as needed. Remove the roast and slice against the grain. Spoon the tomato-herb sauce over the slices and serve warm.

Notes

  • Choose a well-marbled chuck roast for the best tenderness and juiciness.
  • Do not skip browning the meat to develop deep flavor.
  • Cook low and slow to break down tough fibers and achieve melt-in-your-mouth texture.
  • Add dried herbs early for depth, and fresh herbs like parsley or basil just before serving for freshness.
  • Let the roast rest for 10 minutes after cooking before slicing to retain juices.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Reheat gently on the stovetop or oven with a splash of broth to prevent drying.

Nutrition

Keywords: Italian pot roast, slow cooked beef, comfort food, hearty meal, beef chuck roast recipe, one pot meal, tomato-based roast, Italian herbs

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