Italian Roast Beef
Transport your taste buds to the heart of Italy with this mouthwatering Italian Roast Beef. This savory dish features a tender, slow-cooked beef chuck roast infused with aromatic herbs like oregano and basil, paired with hearty vegetables and a rich medley of red wine, beef broth, and diced tomatoes. The roast is seared to golden perfection before simmering in the oven for hours, creating a melt-in-your-mouth texture and deep, robust flavors. Perfect for a cozy family dinner or an impressive gathering, this Italian-inspired classic is as comforting as it is elegant. Serve it with its luscious cooking juices and fresh parsley for a dish that's as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon crushed red pepper flakes
- 1 medium yellow onion, sliced
- 4 medium carrots, peeled and cut into chunks
- 3 pieces celery stalks, cut into chunks
- 2 cups beef broth
- 1 cup red wine
- 1 14-ounce can canned diced tomatoes
- 1 piece bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Season the beef chuck roast on all sides with salt and black pepper.
Sear the roast in the hot oil for 3-4 minutes on each side until golden brown. Remove the roast and set aside.
Reduce the heat to medium and add the minced garlic, cooking for about 30 seconds until fragrant.
Stir in the dried oregano, dried basil, and crushed red pepper flakes, cooking for another 30 seconds to bloom the spices.
Add the sliced onion, carrots, and celery to the pot, stirring occasionally for 3-4 minutes until slightly softened.
Pour in the beef broth and red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
Stir in the canned diced tomatoes and add the bay leaf.
Return the seared beef roast to the pot, nestling it into the vegetables and liquid.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Cook for about 4 hours, or until the beef is fork-tender and easily pulls apart.
Remove the roast from the pot and let it rest for 10 minutes before shredding or slicing.
Discard the bay leaf and skim off any excess fat from the cooking liquid if needed.
Serve the roast beef with the vegetables and pan juices, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
4280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.6 g | 403% | |
| Saturated Fat | 116.7 g | 584% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 1028 mg | 343% | |
| Sodium | 6996 mg | 304% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 33.9 g | ||
| Protein | 260.1 g | 520% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 558 mg | 43% | |
| Iron | 43.2 mg | 240% | |
| Potassium | 6592 mg | 140% | |
*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.
