Italian-style pot roast is a hearty and flavorful dish, perfect for family dinners. Here’s a simple recipe to make a delicious pot roast with an Italian twist:
Ingredients:
- For the Pot Roast:
- 3-4 pounds beef chuck roast
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 1 large onion, chopped
- 3-4 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 can (14 oz) diced tomatoes (with juice)
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 2 bay leaves
- Fresh parsley (for garnish, optional)
Instructions:
- Sear the Roast:
- Season the beef chuck roast generously with salt and pepper. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
- Sauté the Vegetables:
- In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute.
- Add Liquids and Seasoning:
- Stir in the diced tomatoes, beef broth, red wine (if using), tomato paste, oregano, basil, thyme, and bay leaves. Bring to a simmer.
- Combine and Cook:
- Return the seared roast to the pot, making sure it’s submerged in the liquid. Cover the pot and reduce the heat to low. Let it cook for about 3-4 hours, or until the meat is tender and easily pulls apart with a fork. Alternatively, you can cook it in a preheated oven at 325°F (163°C) for the same amount of time.
- Serve:
- Once the pot roast is done, remove it from the pot and let it rest for a few minutes. Slice or shred the meat and serve it with the vegetables and sauce. Garnish with fresh parsley if desired.
Tips:
- Serve with mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce.
- This dish is even better the next day, as the flavors continue to develop.
Enjoy your Italian-style pot roast!