Pot Roast Italiano
Indulge in the rich, comforting flavors of Pot Roast Italiano, a slow-cooked masterpiece that combines tender beef chuck roast with robust Italian-inspired ingredients. This hearty dish features a savory blend of garlic, onions, carrots, and celery simmered in a flavorful tomato-based sauce infused with red wine, beef broth, and aromatic Italian seasoning. Perfectly seared for added depth, the roast becomes melt-in-your-mouth tender after hours of gentle simmering, making it an ideal centerpiece for a cozy family dinner. Serve it with creamy mashed potatoes, velvety polenta, or rustic crusty bread to soak up every last drop of the luscious sauce. Easy to prepare and utterly satisfying, this one-pot wonder is a must-try twist on the classic pot roast that’s sure to become a staple in your dinner rotation.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 yellow onion, diced
- 3 carrots, sliced into chunks
- 2 celery stalks, sliced
- 28 ounces canned crushed tomatoes
- 2 cups beef broth
- 1 cup dry red wine
- 2 teaspoons Italian seasoning
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the beef chuck roast with 2 teaspoons of salt and 1 teaspoon of black pepper. Lightly dust with all-purpose flour on all sides.
Heat olive oil in a large Dutch oven or heavy-bottomed pot 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 aside.
In the same pot, add the minced garlic and diced onion. Sauté for 2-3 minutes, stirring frequently, until fragrant and the onions begin to soften.
Add the sliced carrots and celery to the pot. Cook for another 2-3 minutes, stirring occasionally.
Pour in the crushed tomatoes, beef broth, and red wine. Stir in the Italian seasoning and add the bay leaf. Bring the mixture to a gentle simmer.
Return the seared roast to the pot, nestling it into the tomato mixture. Cover with a lid and reduce the heat to low.
Simmer on low heat for 3.5 to 4 hours, or until the beef is tender and easily shreds with a fork. Check occasionally and stir to prevent sticking.
Remove the pot from heat. Discard the bay leaf. Use two forks to shred the beef into large chunks directly in the pot, or leave it whole for serving.
Sprinkle with freshly chopped parsley for garnish, if desired. Serve hot with mashed potatoes, polenta, or crusty bread.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1296 mg | 56% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.6 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1236 mg | 26% | |
*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.
