Pot Roast Italienne
Transform your dinner table into a Tuscan retreat with this hearty and flavorful Pot Roast Italienne! This slow-braised beef chuck roast is seared to perfection, then simmered in a rich tomato and red wine sauce infused with robust Italian herbs like oregano and basil. Tender chunks of carrots and celery soak up the savory broth, creating a comforting one-pot meal that’s perfect for family gatherings or cozy Sunday suppers. Finished with a sprinkle of fresh parsley, this mouthwatering pot roast pairs beautifully with creamy mashed potatoes, crusty bread, or a side of buttery polenta. With its melt-in-your-mouth texture and aromatic sauce, this dish is guaranteed to deliver a taste of Italy straight to your home! Keywords: Pot Roast Italienne, Italian pot roast, slow-braised beef, tomato red wine sauce, comfort food recipes.
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Recipe Information
Ingredients
- 4 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 medium Yellow onions, chopped
- 4 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 2 cups Beef broth
- 1 14-ounce can Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 2 leaves Bay leaves
- 4 medium Carrots, peeled and cut into chunks
- 3 stalks Celery stalks, cut into chunks
- 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 on all sides with salt and black pepper.
In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the beef roast on all sides until a deep golden-brown crust forms. This should take about 8-10 minutes. Remove the roast and set it aside.
In the same Dutch oven, lower the heat to medium and add the chopped onions. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in color and flavor.
Deglaze the pot by adding the red wine. Scrape the bottom of the pot with a wooden spoon to release any browned bits. Let the wine simmer for about 2 minutes.
Add the beef broth, crushed tomatoes, dried oregano, dried basil, and bay leaves. Stir to combine.
Return the seared beef to the Dutch oven, nestling it in the liquid. Add the carrots and celery around the beef.
Cover the pot with a lid and place it in the preheated oven. Braise for 3-3.5 hours, or until the beef is fork-tender.
Once the pot roast is cooked, remove it from the oven and discard the bay leaves. Let the meat rest for 10 minutes before serving.
Slice or shred the beef as desired, and serve with the vegetables and the rich sauce from the pot. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
5426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 394.3 g | 506% | |
| Saturated Fat | 150.3 g | 752% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 7992 mg | 347% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 46.0 g | ||
| Protein | 345.2 g | 690% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 595 mg | 46% | |
| Iron | 56.1 mg | 312% | |
| Potassium | 8479 mg | 180% | |
*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.
