Italian-Style Pot Roast recipe you can try:
Ingredients:
3–4 lb beef chuck roast
Salt and pepper, to taste
2 tbsp olive oil
1 large onion, sliced
3 cloves garlic, minced
2 carrots, cut into chunks
2 celery stalks, cut into chunks
1 can (28 oz) crushed tomatoes
1 cup beef broth
1/2 cup dry red wine (optional)
1 tsp dried oregano
1 tsp dried basil
1/2 tsp crushed red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Instructions:
Season & Sear: Season the roast generously with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the roast on all sides until browned.
Sauté Veggies: Remove the roast and add onions, carrots, and celery to the pot. Cook until softened, about 5–7 minutes. Add garlic and cook 1 more minute.
Add Liquids & Herbs: Pour in crushed tomatoes, beef broth, red wine (if using), oregano, basil, and red pepper flakes. Stir to combine.
Cook the Roast: Return the roast to the pot, cover, and reduce heat to low. Simmer for 3–4 hours on the stovetop, or transfer to a 325°F (160°C) oven and roast for 3–4 hours until meat is tender.
Serve: Remove roast, slice or shred, and serve with the tomato-vegetable sauce. Garnish with fresh parsley.
Tip: Serve over creamy polenta, mashed potatoes, or pasta to soak up the rich Italian sauce.
