Herbed Italian Pot Roast
Savor the comforting flavors of this Herbed Italian Pot Roast, a slow-cooked masterpiece that combines tender, melt-in-your-mouth beef chuck roast with a rich medley of herbs, vegetables, and savory tomato-based broth. Perfectly seasoned and seared before being braised with aromatic oregano, basil, and thyme, this dish delivers a bold Italian-inspired flavor that’s irresistibly hearty and delicious. The addition of red wine provides a subtle depth, while carrots, celery, and garlic infuse the sauce with a natural sweetness. Ideal for cozy family dinners or entertaining guests, this pot roast is as impressive as it is easy to prepare. Serve it with crusty bread or creamy mashed potatoes to soak up every last drop of the flavorful sauce, and don’t forget the fresh parsley garnish for a pop of color and freshness. With only 20 minutes of prep and a hands-off cook time, this one-pot wonder is a true crowd-pleaser!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large onion, chopped
- 4 garlic cloves, minced
- 4 large carrots, cut into 2-inch pieces
- 3 celery stalks, cut into 2-inch pieces
- 1 14-ounce can diced tomatoes (undrained)
- 1.5 cups beef broth
- 0.5 cups red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the beef chuck roast on all sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat.
Sear the beef roast in the oil until it is browned on all sides, about 3-4 minutes per side. Remove the roast and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.
Add the chopped onion, carrots, and celery to the pot. Sauté for 5-6 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the diced tomatoes (undrained), beef broth, and red wine (if using). Stir to combine.
Add the oregano, basil, thyme, and bay leaves to the pot, then return the seared beef roast to the pot. Submerge it partially in the liquid.
Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven set at 325°F (163°C).
Cook the pot roast in the oven for approximately 4 hours, or until the beef is fork-tender and easily pulls apart.
Once cooked, remove the bay leaves and transfer the beef to a serving platter. Use a spoon to skim any excess fat from the liquid in the pot.
Serve the pot roast warm, with the vegetables and sauce spooned over the top. Garnish with freshly chopped parsley.
Nutrition Facts
Calories |
4209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.0 g | 406% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8058 mg | 350% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 34.9 g | ||
| Protein | 259.4 g | 519% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 507 mg | 39% | |
| Iron | 41.8 mg | 232% | |
| Potassium | 6526 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
