Saucy Italian Roast
Indulge in the rich, comforting flavors of this Saucy Italian Roast, a hearty dish that transforms tender, slow-cooked chuck roast into a mouthwatering masterpiece. Perfect for cozy family dinners or special gatherings, this recipe features a robust tomato-based sauce infused with aromatic herbs like rosemary and thyme, along with a splash of red wine for depth. The roast is seared to perfection, then braised for hours in a Dutch oven until it melts in your mouth. Paired with your choice of pasta, creamy polenta, or crusty bread, this Italian-inspired classic is as versatile as it is delicious. With minimal prep time and oven-baked convenience, it's a must-try for fans of flavorful, slow-cooked recipes.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 1 cup Beef broth
- 1 cup Red wine
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoons Crushed red pepper flakes
- 2 sprigs Fresh rosemary sprigs
- 4 sprigs Fresh thyme sprigs
- 2 leaves Bay leaves
- 1 teaspoon Granulated sugar
Instructions
Preheat your oven to 300°F (150°C).
Season the chuck roast on all sides with the salt and ground black pepper.
Heat olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the roast on all sides until browned, about 4 minutes per side. Remove the roast from the pot and set it aside.
Reduce the heat to medium and add the diced onion. Sauté for 4–5 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the crushed tomatoes, beef broth, red wine, tomato paste, dried oregano, dried basil, and crushed red pepper flakes. Stir to combine.
Nestle the seared chuck roast back into the pot and spoon some of the sauce over the top.
Add the fresh rosemary, thyme, bay leaves, and granulated sugar to the sauce.
Bring the mixture to a simmer on the stovetop, then cover the pot with a lid and transfer it to the preheated oven.
Cook the roast for approximately 4 hours, or until the meat is tender and easily pulls apart with a fork.
Remove the Dutch oven from the oven, and discard the bay leaves and herb sprigs.
Shred the roast into large chunks or slices, mixing it with the sauce to coat thoroughly.
Serve hot over pasta, polenta, or alongside crusty bread. Enjoy your Saucy Italian Roast!
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1674 mg | 73% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 8.3 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1263 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.
