Italian Style Roast
Perfectly tender and bursting with robust Mediterranean flavors, this Italian Style Roast is a showstopping main dish that transforms a humble beef chuck roast into a luscious, slow-roasted masterpiece. Sear the seasoned roast to golden perfection before it bathes in a rich sauce of crushed tomatoes, beef broth, and a splash of bold red wine. Aromatic herbs like oregano, basil, and thyme meld with sautéed garlic, onions, carrots, and celery, creating a savory, melt-in-your-mouth experience. Finished with fresh rosemary and garnished with parsley, this hearty roast is perfect for any dinner occasion. Serve it with the flavorful pan juices and roasted vegetables for a comforting, rustic Italian-style feast. Keywords: Italian Style Roast, slow-roasted beef, beef chuck roast recipe, Mediterranean flavors, dinner ideas.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 3 tablespoons olive oil
- 4 units garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 0.5 cup red wine
- 1 large yellow onion, sliced
- 3 medium carrots, peeled and cut into chunks
- 2 units celery stalks, cut into chunks
- 2 units fresh rosemary sprigs
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels. Season it generously on all sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large Dutch oven or heavy ovenproof pot, heat 3 tablespoons of olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set it aside.
Reduce the heat to medium and add the minced garlic to the pot. Sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the onion slices, carrots, and celery to the pot. Cook for 3-4 minutes, stirring occasionally.
Stir in the dried oregano, dried basil, and dried thyme, then pour in the red wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
Add the crushed tomatoes and beef broth to the pot, stirring to combine. Return the seared roast to the pot, nestling it among the vegetables.
Tuck the rosemary sprigs into the pot around the roast. Cover the pot with a lid and transfer it to the preheated oven.
Cook for 3.5 to 4 hours, or until the roast is tender and easily pulls apart with a fork. Check halfway through cooking and spoon some of the liquid over the roast if desired.
Once done, remove the pot from the oven. Discard the rosemary sprigs, and let the roast rest for 10 minutes before slicing or shredding.
Serve the Italian Style Roast with the cooked vegetables and pan juices poured over the top. Garnish with chopped fresh parsley for extra flavor and presentation.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 821 mg | 36% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.7 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1280 mg | 27% | |
*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.
