Ingredients
Scale
Here’s what you’ll need to create this comforting dish:
- 2.5 to 3 pounds of chuck roast
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine (optional, but adds depth)
- 1 can (15 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 carrots, sliced
- 2 stalks celery, chopped
- 1 bay leaf
If you’re missing an ingredient, don’t worry. You can substitute red wine with more beef broth, and feel free to add any vegetables you have on hand, like potatoes or mushrooms, for an extra hearty twist.
Instructions
Let’s get cooking! Here’s how to make this dish step-by-step:
- Preheat your oven to 325°F (165°C).
- Heat the olive oil in a large oven-safe pot over medium-high heat. Season the chuck roast with salt and pepper, then sear it in the pot until browned on all sides, about 4-5 minutes per side. Remove and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3 minutes.
- Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot. This is where the magic happens, and the flavor starts to build.
- Add the diced tomatoes, tomato paste, oregano, basil, carrots, celery, and bay leaf. Stir to combine.
- Return the roast to the pot, nestling it among the vegetables. Cover with a lid and transfer to the preheated oven.
- Bake for 3-4 hours, or until the meat is tender and easily shreds with a fork. Check occasionally, and if it seems dry, add a bit more broth.
- Remove from oven, discard the bay leaf, and let the roast rest for about 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Italian Pot Roast, recipe, cooking, food
