Tuscan Pot Roast
Transport your taste buds to the heart of Italy with this indulgent Tuscan Pot Roast, a cozy and flavorful one-pot dinner perfect for family gatherings or weekend feasts. Featuring a fork-tender beef chuck roast braised to perfection in a rich medley of dry red wine, crushed tomatoes, and aromatic herbs like rosemary and thyme, this recipe delivers layers of rustic, savory goodness. Enhanced with hearty vegetables—think carrots, celery, onions, and potatoes—this comforting dish captures the warmth and simplicity of classic Tuscan cuisine. Slow-cooked to develop melt-in-your-mouth texture and robust flavor, it’s a feast-worthy centerpiece that pairs beautifully with crusty bread or a side salad. With minimal prep time and a hands-free cooking process, this Dutch oven masterpiece is your answer to effortless yet elegant home cooking.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup dry red wine
- 14 ounces canned crushed tomatoes
- 2 cups beef broth
- 2 rosemary sprigs
- 4 thyme sprigs
- 2 bay leaves
- 4 potatoes, quartered
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Season the beef chuck roast generously with kosher salt and black pepper on all sides.
Heat olive oil in a large Dutch oven over medium-high heat. Once hot, sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring often, until the vegetables start to soften.
Add the minced garlic and cook for 1 more minute until fragrant.
Pour in the red wine and scrape the bottom of the pot with a wooden spoon to deglaze, lifting any browned bits.
Add the crushed tomatoes, beef broth, rosemary sprigs, thyme sprigs, and bay leaves. Stir to combine.
Return the seared roast to the pot, nestling it into the liquid, and bring to a simmer.
Cover the Dutch oven with a lid and transfer to a preheated oven at 300°F (150°C). Cook for 2 hours.
After 2 hours, add the quartered potatoes to the pot, submerging them into the liquid. Cover and continue to cook in the oven for another 1-1.5 hours or until the roast is fork-tender and the potatoes are soft.
Remove the pot from the oven and discard the herb sprigs and bay leaves. Let the roast rest for 10 minutes.
Slice or shred the roast, and serve it with the vegetables and sauce, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
4780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.9 g | 408% | |
| Saturated Fat | 116.3 g | 582% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 4687 mg | 204% | |
| Total Carbohydrate | 185.6 g | 67% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 44.1 g | ||
| Protein | 269.9 g | 540% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 626 mg | 48% | |
| Iron | 47.0 mg | 261% | |
| Potassium | 9782 mg | 208% | |
*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.
