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Italian Pot Roast

Life At The Table Italian Pot Roast. Italian pot roast in an orange ceramic-coated cast iron pot next to a bowl of pot roast sitting on top of.a bed of mashed potatoes. A red and green napkin is sitting next to the bowl.
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Discover the ultimate comfort food with this Italian pot roast recipe braised to perfection in a fragrant sauce of wine, tomatoes, and herbs.

Ingredients

Units Scale
  • 3 lb chuck roast
  • 1 large onion, small dice
  • 8 cloves garlic, minced
  • 1 cup red wine (dry red)
  • 5 cups beef broth
  • 1 28 oz can diced tomatoes
  • 1 tablespoon tomato paste
  • 2 tablespoons balsamic vinegar
  • 2 bay leaves
  • 1 teaspoon dried rosemary
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • olive oil
  • kosher salt
  • ground black pepper

Garnish

  • fresh parsley, chopped
  • red pepper flakes

Instructions

  1. Preheat your oven to 325˚F.
  2. Season the chuck roast generously with kosher salt and ground black pepper.
  3. Heat a large Dutch oven over medium-high heat. Once heated, add just enough olive oil to coat the bottom of the Dutch oven giving the Dutch oven a swirl to ensure the oil evenly coats the bottom.
  4. Sear the chuck roast on all sides, adding more olive oil if your Dutch oven goes dry. Once browned on all sides, remove the chuck roast from the Dutch oven and set aside.
  5. Add the chopped onion to the Dutch oven. Sauté until onions are translucent. Add the garlic and sauté just until fragrant.
  6. Pour in the red wine, stirring to scrape up any browned bits on the bottom of the Dutch oven. Simmer the wine until it reduces slightly, 3-4 minutes.
  7. Pour in the beef broth and canned diced tomatoes, and balsamic vinegar, and add the tomato paste.
  8. Return the chuck roast to the Dutch oven.
  9. Bring the liquid to a simmer on the stove top then transfer the Dutch oven to your oven.
  10. Braise until the roast is fork tender and shreds easily, about 3-3.5 hours.
  11. Once tender, remove the chuck roast and bay leaves from the Dutch oven.
  12. Add the rosemary, basil, and oregano to the Dutch oven.
  13. Taste the sauce and adjust the seasoning with kosher salt as needed.
  14. Return the chuck roast to the sauce for serving in the Dutch oven.
  15. Garnish with chopped parsley and red pepper flakes if desired.

Notes

  • If you want to add a bit of green to the roast, throw in a cup of thawed green peas towards the end of the cooking time.
  • Serve over polenta or buttery mashed potatoes.
  • This roast is delicious leftover and served with pasta.

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

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