Description
Italian pot roast is a warm, comforting dish that brings the essence of Italy right to your dining table. This recipe features succulent beef chuck roast slowly braised in a savory blend of red wine, garlic, and fresh herbs, creating a rich aroma that envelops your kitchen. Perfect for family gatherings or a cozy dinner, this Italian pot roast pairs beautifully with creamy mashed potatoes or crusty bread. Get ready to impress your guests and delight your taste buds with this mouthwatering meal!
Ingredients
Scale
- 3 lbs beef chuck roast
- 4 medium carrots (chopped)
- 2 medium yellow onions (chopped)
- 6 cloves garlic (whole or minced)
- 1 can (14.5 oz) diced tomatoes
- 1 cup dry red wine
- 2 cups low-sodium beef broth
- 2 tbsp extra virgin olive oil
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 tsp fresh rosemary (or 1 tsp dried)
- Salt and pepper (to taste)
Instructions
- Prepare Ingredients: Wash and chop the vegetables into even pieces.
- Sear the Meat: Heat olive oil in a Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear each side for about 4-5 minutes until browned.
- Add Aromatics and Veggies: Remove the roast temporarily; sauté onions and garlic in the same pot for about 3-4 minutes until softened.
- Add Liquids & Herbs: Deglaze the pot with red wine, scraping up any brown bits. Stir in diced tomatoes, beef broth, thyme, rosemary, and return the roast to the pot.
- Slow Cook to Perfection: Cover tightly and bake in a preheated oven at 325°F (160°C) for about 3 hours or until fork-tender.
- Serve & Enjoy: Let rest briefly before slicing and serve with mashed potatoes or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg