Hearty Italian Pot Roast

Servings: 6–8 | Prep Time: 15 minutes | Cook Time: 3 hours | Total Time: 3 hours 15 minutes

👉Ingredients:

◾️3 to 4 lb beef chuck roast

◾️2 tablespoons olive oil

◾️1 onion, chopped

◾️3 garlic cloves, minced

◾️2 carrots, peeled and sliced

◾️2 celery stalks, chopped

◾️1 can (14.5 oz) crushed tomatoes

◾️1 cup red wine

◾️1/2 cup beef broth

◾️1 tablespoon dried oregano

◾️1 tablespoon dried basil

◾️1 teaspoon salt

◾️1/2 teaspoon black pepper

◾️Fresh parsley, chopped (for garnish)

👉Instructions:

🔹️1. Preheat the oven to 325°F (163°C).

🔹️2. Brown the meat:

◾️In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.

◾️Sear the beef roast on all sides until well browned, about 4–5 minutes per side. Remove and set aside.

🔹️3. Sauté the vegetables:

◾️In the same pot, add the onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until they begin to soften.

◾️Add the minced garlic and cook for 1 minute until fragrant.

🔹️4. Add liquids and seasonings:

◾️Return the roast to the pot. Pour in the crushed tomatoes, red wine, and beef broth.

◾️Stir in the oregano, basil, salt, and black pepper.

🔹️5. Slow roast:

Cover the pot with a lid and place it in the oven. Roast for 3 to 3½ hours, or until the beef is fork-tender and easily shreds.

🔹️6. Finish and serve:

◾️Remove the roast and let it rest for a few minutes. Slice or shred, then return to the pot or serve topped with the vegetables and rich sauce.

◾️Garnish with freshly chopped parsley.

🔹️Serving suggestions:

◾️Perfect with creamy polenta, mashed potatoes, or thick pasta like pappardelle.

❤️Enjoy every rich, comforting bite of this Italian classic!